Recipes tagged with « Bread »
Crunchy Panettone Brioche
Yeasted brioche dough steeped in macerated citrus peels and dried cherries plus whiskey. Folded with softened ghee and honey instead of butter and sugar. Rested with a longer cold ferment. Dough divided into balls, dipped in spiced brown butter and coarse sugar. Baked in muffin tins lined with parchment squares until golden brown with crackling sugar crust. Warm aromas of vanilla, orange zest, with a hint of whiskey. Can swap ghee for coconut oil, dried cranberries for cherries. Timing guided by dough volume doubling and crust color. Simple, rustic but with a layered aroma profile and a crisp sugar shell.
Chocolate Brioche Buns
Soft enriched wheat buns studded with chocolate chunks. Yeast-leavened with a buttery crumb, slightly sweet, golden crust from egg wash. Milk helps gluten develop gently, enriched dough yields tender texture. Yeast proofed directly with sugar for activation. Chocolate folded before shaping, adds pockets of melted contrast. Oven heat triggers oven spring, egg wash seals crust color. Visual cues like dough doubling size and shiny brown tops dictate timing. Practical substitutions include plant-based milk and coconut oil for butter. Takes about an hour to rise and bake. Great fresh, freezes well, reheat wrapped in foil to restore softness.
Upside-Down Cinnamon Brioche
A buttery, yeasted brioche rolled with cinnamon sugar, baked atop a spiced caramel base. The dough is tender, slightly sticky, enriched with eggs and buttermilk. The caramel is darkened brown sugar with butter and a hint of honey for depth. The brioche slices rise twice, creating distinct layers that soak lightly into the bubbling topping. When inverted, it reveals a glossy, sticky crown of caramelized sugar with swirls of cinnamon. Yeast activation, dough texture, and caramel consistency matter for final texture. Work fast with dough once butter incorporated to retain fluffiness and prevent gluten overdevelopment.
Cherry Tomato Focaccia
Focaccia with two types of cherry tomatoes, infused with fresh herbs and garlic. Olive oil-rich dough spread thin, dotted with dimples, baked golden crisp. Aroma of rosemary and thyme lifts the kitchen. A rustic loaf with a tender crumb inside, crust crisping just right. Uses yellow and red tomatoes, switched to kalamata olives and caramelized onion for twist. Perfect for vegan diets, free of nuts and dairy. Timing shifts slightly. Watch dough rise and colour, not just clock.
Twisted Kouglof
A rustic yeast bread swollen with rum-soaked dried cherries and orange zest, enriched with yogurt instead of butter for tang and moisture. Dense yet tender crumb, nutty edges from toasted walnuts replacing almonds, sprinkled inside and atop the dough. Slow bulk ferment, then proof until nearly spilling, baking until golden brown with crisp ridges. Complex aroma, subtle citrus and boozy warmth. A straightforward old-school dough technique revamped by timely resting and hydration control. Great with jam or sharp cheese, keeps soft for days. Good backup: swap cherries with dried cranberries, yogurt with sour cream, and use active dry yeast if instant's missing. Watch rise visually, not by clock.
Apple Pecan Loaf with Maple Glaze
A quick bread with tart apples and crunchy pecans folded into a tender batter. Sweetened lightly, topped with a sticky maple syrup glaze that adds warmth. Moist inside, nutty textures throughout. Baked just over an hour to golden perfection, slicing soft but holding together. Good for breakfast, snacks, or dessert. Vegetarian-friendly, with swapped ingredients to shift flavor profile slightly. Familiar yet different. Maple syrup both inside and out gives contrast and a bit of chew on top.
Rustic French Baguettes
French baguettes made with a bubbly poolish starter. Long fermented dough, salt, yeast, water, flour. Shaped gently, rested, rolled tight. Baked with steam from hot water in cast iron pan for crusty surface. Yields 4-6 loaves depending on length. Times shifted. Two ingredients swapped: bread flour for all-purpose and sea salt swapped with smoked salt. Added herbs to twist. Dough rests short bursts and long bulk fermentation. Scoring diagonal slashes before baking. Steam helps crust form. Cool on racks for air flow.