Recipe by Rebecca Eisenberg from The Practical Kitchen who states, “This scaled down recipe uses just one cup of flour to make a mini focaccia that bakes up golden brown and fluffy on top with a crispy bottom in a standard loaf pan.”
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See the Recipe@sad_papi Cinnamon rolls with cardamom and maple. Full recipe is on my website 🙂 #cinnamonrolls #holidayrecipes #food #tiktokfood ♬ Heavy Gloom – The Story So Far Recipe from TikTok user sad_papi who states, “This is by far my most made recipe, posted every holiday season, and now I’m sharing it again.”
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See the RecipeRecipe that Heather found and shared with the family. See notes for a few changes she made to the standard recipe.
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See the RecipeNY Times recipe from Yossy Arefi who states, “These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.”
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See the RecipeNOTE: Main directions are from the original recipes, but see the notes at the end for changes.
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See the RecipeThis recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.
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See the RecipeRecipe from King Arthur Flour which states, “The following recipe created quite a stir when ‘Moomie’ first posted it on our online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet and golden-yellow from the butter and egg, these simple buns are perfect for burgers, but also fine for any kind of sandwich.”
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See the RecipeRecipe from King Arthur Flour which states, “With the help of a little baking powder, these yeasted flatbreads are ready to enjoy in just over an hour. Thicker and chewier than tortillas or pitas, they’re a sturdy option for sandwich wraps. They’re also perfect for dipping into olive oil, a soft spread, or sauce as an appetizer or accompaniment to a more elaborate meal. However you choose to enjoy them, know that you won’t have to carve out hours of your day to devote to their preparation.”
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See the RecipeThis is the overnight bread recipe that Hunter used for a fundraiser in San Diego.
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See the RecipeRecipe from my sister, Heather, who states, “I make this one a LOT, but I always double it and I get about 16 breads, and when doubled I only use 2 1/2 tablespoons yeast total. I have also used all milk, and all water, both give great results. I almost always use bread flour, but all-purpose flour works fine too. When I first started making these I made them exclusively on the grill since I didn’t have a Blackstone yet, but they’re delicious cooked either way.”
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See the RecipeTest recipe from America’s Test Kitchen who state, “Our goal was a pan pizza with a well-browned crust, tender crumb, and crisp, cheesy outer edge.” “This pizza is baked in a 12-inch cast iron skillet, and the dough requires a 12- to 24-hour rest in the refrigerator before shaping. For best results, we recommend weighing the flour and water. Our winning brand of whole peeled tomatoes is Muir Glen. We prefer the rich flavor of whole milk mozzarella cheese; use a block cheese, not fresh mozzarella. Avoid pre-shredded cheese; it contains added starch (to prevent clumping) which gives the melted…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeKen states, “[This] bread has aromas that remind me of wheat fields at harvest. If you like, you can coat the proofing baskets with bran before placing the shaped loaves inside. The bran will adhere to the loaves and, when baked, will give the bread an extra degree of crunch. This recipe also works well without any bran in the dough. Either way, the poolish imparts a buttery flavor that marries well with the other ingredients.” Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the poolish at 6pm, mix…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza and focaccia. Sample Schedule: Mix the poolish at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. You can use this recipe schedule and yeast quantity as a starting point for variations using different blends of flours. If you decide to experiment with the ratio of whole wheat to white flour, keep in mind that the more whole grain flour you use, the more water you’ll need to achieve the same dough consistency. Sample Schedule: Mix at 1pm, shape into loaves at 6pm, proof in the refrigerator overnight, and bake at 8am the next morning. The bread will come out of the…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. You can also make this bread with 10% whole wheat flour for the round, earthy flavor it adds. Simply make this recipe with 900g white flour and 100g whole wheat flour. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia or iron-skillet pizza. Sample Schedule: Mix at 7pm, shape into loaves at 8am the next morning, and bake at 9:15am. The bread will come out of the oven a little after 10am.
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See the RecipeNY Times recipe from Nick Fox who states, “We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise,…
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See the RecipeWashington Post recipe from Becky Krystal who states, “If you’ve never baked bread before, you will especially love making this crisp on the outside, chewy on the inside riff on a traditional Italian focaccia — because it is simple and requires no kneading. The recipe makes enough dough for two loaves, because for the same amount of work, why not? Bake them both at once, or chill half of it for a later second loaf. You’ll need one or two 9-inch round cake pans with sides at least 2 inches tall. If you don’t have a baking stone, you can…
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See the RecipeNY Times recipe from Julia Moskin who states, “When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia — and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the “ears” in Japanese.) Milk bread was developed in Japan in…
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See the RecipeJim Lahey Video: Sources for Jim Lahey Versions: Book – “How to Cook Everything” by Mark Bittman, p. 833. Video – https://cooking.nytimes.com/recipes/11376-no-knead-bread. Simply So Good Video: Source for Simply So Good Version: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html
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See the RecipeThese cinnamon rolls were made by KaRynn Sheranian for the SS2 Ward Christmas Brunch on 12/9/17 from a recipe her grandmother used to make. Basic roll recipe comes from a ward cookbook and is attributed to Sherry Wallace. The cinnamon roll recipe is from an unknown compilation and is attributed to Ruth S. Rees.
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See the RecipeNY Times recipe from Sam Sifton who states, “The British cookbook author learned this recipe from her aunt Harsha, and included it in her ‘Made in India: Recipes from an Indian Family Kitchen’ in 2015. It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt. It is exactly the sort of thing you’d love to dip in a pool of curry again and again. Just set up an assembly line to roll out the dough and cook it in a hot pan. Once you make the…
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See the RecipeNY Times recipe by Mark Bittman who states, “This recipe is proof-positive that leftover bread can easily be converted to dessert without much work. There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom. It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.”
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See the RecipeThis is a basic dough recipe that I have made a few modifications to. Here’s a Kitchen Conundrum’s video with instructions on making a similar recipe:
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See the RecipeRecipe from Mindy Bystrom, who writes, “From Joy of Cooking, 1953 edition. This recipe is the closest I could find to be like Grandma Sycamore’s sandwich bread which is only available in Nevada and Utah. Notice it uses lard. I’m guessing you could use shortening or oil but it will change the consistency a bit.”
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See the RecipeRecipe from Mindy Bystrom, who writes, “This is a good, easy white bread recipe. Good for sandwiches or just warm with butter. You can also substitute half wheat flour in this and it’s still pretty good–just a bit heavier.”
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See the RecipeRecipe from Mindy Bystrom, who writes, “These are a copycat Cinnabon recipe. My husband’s favorite. I however enjoy pecan sticky buns much more.”
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See the RecipeRecipe from Mindy Bystrom, who writes, “In my opinion, these are the best dinner rolls out there. Soft, fluffy and buttery. These also can freeze well so you can always double the recipe and save some for another night.”
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See the RecipeWe made these for New Year’s Eve and they were delicious. I used homemade bread dough instead of store-bought, but that would work too.
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See the RecipeMelanie says, “These are the best cinnamon rolls ever! They are light and huge, and just the right amount of sugar and cinnamon filling.”
