recipe_x_ingredients_grams.id,recipe.id,recipe.ts,recipe.title,recipe.rating,recipe.recipe_publish_date,recipe.description,recipe.instructions,recipe.at_a_glance,recipe.nutrition_information,ingredients_grams.id,ingredients_grams.ts,ingredients_grams.key,ingredients_grams.value
1,1,"2017-09-22 04:40:08","Sourdough Pizza Crust",4.802198,01/01/2010,"Sourdough pizza crust? Well, why not? For one thing, this crust can go from quite sour to ""can't even tell it's sourdough,"" depending on how recently you've fed your starter. And even if you want very little (or no) tang, the vigor of the starter enhances","Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl. Add the hot water, flour, salt, yeast, and Pizza Dough Flavor. Mix to combine, then knead till smooth and slightly sticky, about 7 minutes at medium speed using a stan","Prep 10 mins. to 15 mins. Bake 16 mins. to 18 mins. Total 4 hrs 56 mins. to 5 hrs 33 mins. Yield one 14"" round, or large rectangular thick-crust pizza; or two 12"" round thin-crust pizzas. Nutrition information","Serving Size 1/12th Servings Per Batch 12 Amount Per Serving: Calories 130 Calories from Fat 5 Total Fat 0.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 290mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 1g Protein 5g",1,"2017-09-22 04:40:08",,"241g sourdough starter, unfed (straight from the fridge)113g hot tap water298g King Arthur Unbleached All-Purpose Flour1 teaspoon salt1/2 teaspoon instant yeast4 teaspoons Pizza Dough Flavor, optional but delicious"
2,2,"2017-09-22 04:40:12","Harvest Grains Bread",4.866667,01/01/2008,"This nutty, crunchy, whole-grain loaf makes great sandwiches, and is also super at breakfast, toasted and spread with sweet butter or thick marmalade.","In a large bowl (or the bucket of your bread machine), combine all of the ingredients until a rough dough forms, then knead (about 10 minutes by hand, 5 to 7 minutes by bread machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour (or allow the bread machine to complete its cycle). The dough will become somewhat puffy, but probably won't double in bulk. Shape the dough into a loaf, and place it in a lightly greased 8 1/2"" x 4 1/2"" bread pan. Cover the pan with lightly greased plastic wrap, and allow the bread to rise until it's crowned about 1"" over the rim of the pan (about 1 to 1 1/2 hours). Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 minutes, or until its interior registers 190°F on a digital thermometer. Remove the bread from the oven, take it out of the pan, and allow it to cool on a rack.","Prep 20 mins. Bake 35 mins. Total 2 hrs 55 mins. Yield 8 1/2"" loaf, about 16 servings Nutrition information","Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 230mg Total Carbohydrate 21g Dietary Fiber 2g Sugars 3g Protein 5g",2,"2017-09-22 04:40:12",,"298g King Arthur Unbleached Bread Flour57g King Arthur White Whole Wheat Flour, organic preferred18g King Arthur Whole-Grain Bread Improver74g Harvest Grains Blend1 1/2 teaspoons salt28g sugar2 teaspoons instant yeast35g Baker's Special Dry Milk or nonfat"
3,3,"2017-09-22 04:40:19","Sandwich Rye Bread",4.770115,01/01/2010,"This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture. Our guarantee: This bread will be moist, fine-grained, and easy to slice, with assertive flavor typical of rye bread: caraway and a touch of sharp mustard, with a mildly sour tang. It's not a high-riser, but should be about 4" to 4 1/2" tall at the center when done.","Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid. Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded. Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer. Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.","Prep 25 mins. Bake 40 mins. Total 5 hrs 5 mins. Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice (50g) Servings Per Batch 16 Amount Per Serving: Calories 150 Calories from Fat 35 Total Fat 4g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 260mg Total Carbohydrate 24g Dietary Fiber 2g Sugars 1g Protein 4g",3,"2017-09-22 04:40:19",,"2 1/2 teaspoons instant yeast or active dry yeast152 to 198g lukewarm water*50g vegetable oil170g dill pickle juice1 1/2 teaspoons salt1 tablespoon sugar1 1/4 teaspoons caraway seeds1 1/4 teaspoons dill seeds1 tablespoon yellow mustard seeds OR 1 tablespo"
4,4,"2017-09-22 04:40:20","English Muffin Bread for the Bread Machine",4.769231,01/01/2008,"For those of you who don't feel like doing a lot of rolling and cutting, here's an English muffin bread developed for the bread machine. It makes a mild-flavored, light-textured 1 1/2-pound loaf, perfect for toast.","Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate. Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal. Place the dough back in the machine to rise and bake. Remove the finished bread from the machine, and cool it on a rack.","Prep 15 mins. Bake 60 mins. Total 5 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 1/2"" slice 45g Servings Per Batch Amount Per Serving: Calories 80 Calories from Fat Total Fat 1.5 Saturated Fat Trans Fat Cholesterol 1mg Sodium 225mg Total Carbohydrate 16g Dietary Fiber 1g Sugars Protein 3g",4,"2017-09-22 04:40:20",,"1 teaspoon vinegar55g to 74g water227g lukewarm milk28g butter or 24g vegetable oil1 1/2 teaspoons salt1 1/2 teaspoons sugar1/2 teaspoon baking powder418g King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast"
5,5,"2017-09-22 04:40:23","White Breakfast Bread",4.885246,01/01/2008,"Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting.","Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing.","Prep 10 mins. Bake 35 mins. to 40 mins. Total 3 hrs 35 mins. Yield 1 loaf Nutrition information","Serving Size 45g Servings Per Batch 18 Amount Per Serving: Calories 110 Calories from Fat 10 Total Fat 1g Saturated Fat .5g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 2g Protein 3g",5,"2017-09-22 04:40:23","One (1 1/2-Pound) Loaf","283g water1 1/2 teaspoons salt21g butter25g sugar14g Baker's Special Dry Milk or nonfat dried milk447g King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons instant yeast"
6,6,"2017-09-22 04:40:24","Pecan Wheat Bread",4.875,01/01/2008,"This loaf features the rich flavors of both wheat and pecans. Make it start to finish in your bread machine, or let the machine do the initial work, then take it out and bake it in your regular oven. Either way, it's a winner.","To bake in a bread machine: Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Cool the bread completely before serving. To bake in an oven: Program your bread machine for the dough or manual cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2"" x 4 1/2"" loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1"" over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until it's a deep golden brown and a digital thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a rack. Store completely cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 10 mins. Bake 35 mins. Total 3 hrs 35 mins. Yield 1 loaf, 12 servings",,6,"2017-09-22 04:40:24",,"2 teaspoons instant yeast255g water43g dark brown sugar28g butter241g King Arthur Unbleached Bread Flour113g King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour1 1/4 teaspoons salt113g diced pecans or walnuts"
7,7,"2017-09-22 04:40:25","Oatmeal Sandwich Bread",4.76,01/01/2008,"Oats make a bread which is characteristically tender, moist and just slightly sweet, the perfect foil for sandwich fillings as disparate as peanut butter and Marshmallow Fluff or bologna and American cheese. And cinnamon toast made with oatmeal bread — the smell of toasted oats mingling with the heady aromas of cinnamon and melting butter — is enough to get anyone's day off to a very good start indeed.","In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand (10 minutes) or by mixer (5 minutes) until it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Gently deflated the dough, and transfer it to a lightly oiled work surface. Shape it into an 8"" log. Place the dough in a lightly greased 8 1/2"" x 4 1/2"" loaf pan, cover the pan with loosely with lightly greased plastic wrap, and allow the dough to rise for 45 minutes to 1 hour, until it's crested 1"" to 2"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 35 to 40 minutes, until a digital thermometer inserted into the center registers 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Store the bread well-wrapped, at room temperature, for several days; freeze for longer storage.","Prep 15 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf Nutrition information","Serving Size 50g Servings Per Batch 18 Amount Per Serving: Calories 130 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 5mg Sodium 200mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 4g Protein 4g",7,"2017-09-22 04:40:25",,"227g lukewarm water 74g lukewarm milk57g butter28g brown sugar43g honey99g rolled oats50g rolled oats, ground; or oat flour2 1/2 teaspoons instant yeast10g King Arthur Whole Grain Bread Improver (optional, for best rise)1 1/2 teaspoons salt298g King Arthu"
8,8,"2017-09-22 04:40:31","Baguette Pan Baguettes",4.8,01/01/2010,"The first goal of every budding artisan bread-baker is a crusty, flavorful baguette. Let this recipe be the starting point on a journey that may last for quite a long time — the ""perfect"" baguette is a goal pursued by even experienced bakers. Just remember — the pleasure is in the journey, not the destination! This recipe will yield excellent flavor and texture every time you experiment.","Poolish Combine the flour, water and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it's at its highest point. Mixer method: Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark. Bread machine method: Place the flour, yeast and salt in the bucket of your bread machine. Pour some of the water around the edges of the poolish in its container to loosen it. Pour the poolish and water onto the flour. Program the machine for dough and press Start. Check the dough after about 10 minutes of kneading; add more flour or water if needed to create a sticky dough. To mix by hand: In a large bowl, combine the dough ingredients with the poolish. Stir until the dough begins to come together. Oil your hands and use a dough scraper to knead the dough right in the bowl - this will help knead the dough without adding too much flour. Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten). Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they're puffy looking, 30 to 40 minutes. Preheat your oven (and your baking stone, if you have one) to 500°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2-inch deep. Spritz the loaves with water, place them in the oven, and reduce the oven temperature to 475°F. Bake the loaves for 18 to 24 minutes. Remove the loaves from the oven when they're a deep, golden brown, and transfer them to a rack to cool.","Bake 18 mins. to 24 mins. Yield 3 baguettes Nutrition information","Serving Size 1/8 baguette Servings Per Batch 24 Amount Per Serving: Calories 70 Calories from Fat 0g Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 190mg Total Carbohydrate 15g Dietary Fiber 1g Sugars 0g Protein 3g",8,"2017-09-22 04:40:31","Poolish (Starter)","184g King Arthur Unbleached All-Purpose Flour170g cool water (approximately 60°F)a pinch of instant yeast Dough 298g King Arthur Unbleached All-Purpose Flour1 teaspoon instant yeast2 teaspoons saltall of the poolish170g cool water (approximately 60&de"
9,9,"2017-09-22 04:40:32","In Search Of The Perfect Rustic Loaf",4.7777777,01/01/2008,"We've all had it at least once. It has a crisp crust, a chewy interior, large, irregular holes and a slight tang. When toasted, it soaks up butter like nobody's business. In short, it's leavened perfection. French bakers Lionel and Max Poilane have mastered this bread. The rustic bread has become upper crust, but its roots are peasant. Its many names reflect this: rustic bread, farm bread, country bread, pain de campagne and hearty country loaf. Although it requires time, this bread thrives on long periods of ""neglect"", making it ideal for busy farm (and city) kitchens. But can this bread be made in the bread machine? We weren't sure until good friend and freelance food writer Marcy Goldman, sent us a recipe she'd developed for her bread machine. After following her formula and tasting her delicious rustic loaf, we concluded that this bread can indeed be made with the help of a bread machine. Watching friend and local restaurateur Rebecca Cunningham turn out her near-perfect, Poilane-inspired loaves by hand made us even more eager to take up the challenge of making a bread machine version. So, with thanks to Marcy, and after experimenting with different proportions of liquid to flour, as well as alternate rising and baking methods (which you'll find detailed in the notes at the end), here's a loaf the Poilane family would be proud of.","To make the sponge: Place all of the sponge ingredients in the bucket of your bread machine. Program the machine for dough or manual, press start, and let the machine run until everything is thoroughly combined. Close the lid, cancel the machine, and let the sponge rest at room temperature overnight, or for 8 to 12 hours. The next day, add all of the dough ingredients to the sponge in the bucket. Program your machine for dough or manual, and press start. As the dough begins to mix it should form first a soft mass, then eventually a ball that's soft, but not overly sticky. Adjust with additional flour or water as necessary. When the cycle is complete, remove the dough from the machine. Cover it and let it rest for 30 minutes. If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate the dough gently and form it into a round ball, Place the ball, seam side-down, on a cornmeal-dusted baking sheet. Cover the dough lightly. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour (or longer, if the dough has been refrigerated). Don't let it rise too much, since it rises some more in the oven and, if it's over-proofed initially, it'll collapse as it bakes. Preheat the oven to 475°F. Make several 1/4"" to 1/2"" slashes or crosshatches in top of the loaf. Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack. Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the ""falling oven"" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register at least 190°F on a digital thermometer. Remove the bread from the oven, and cool it on a rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. (See ""tips,"" below).","Prep 30 mins. Bake 30 mins. to 35 mins. Total 13 hrs Yield 1 large loaf, about 24 hearty servings Nutrition information","Serving Size 1 slice (47g) Servings Per Batch 24 Amount Per Serving: Calories 87 Calories from Fat Total Fat .2g Saturated Fat Trans Fat Cholesterol Sodium 267mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 1g Protein 3g",9,"2017-09-22 04:40:32","The Sponge (begin the night before)","227g cool water1/4 teaspoon instant yeast142g King Arthur Unbleached Bread Flour14g King Arthur Premium 100% Whole Wheat Flour7g yellow cornmeal11g semolina flour The Dough 227g cool water18g kosher salt1 tablespoon granulated sugar1/4 teaspoon instant ye"
10,10,"2017-09-22 04:40:39","Sue's Favorite Potato Rolls",4.866667,11/19/2014,"Sue Gray, a long-time King Arthur Flour employee-owner and creator of so many of our wonderful mixes and gluten-free products, says these rolls are a Thanksgiving must-have in her house. ""Butter in the dough plus extra butter brushed on once they're baked really takes these over the top,"" says Sue.","Whisk together the egg and potato water. Place into a bowl, or the bucket of a bread machine, if you have one. ""That's my favorite method of kneading yeast dough,"" says Sue. Add the soft butter. Whisk together the remaining dry ingredients, stirring everything together as best you can. If you're using a bread machine, just add the ingredients to the bucket. Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), the dough should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, lightly grease two 9"" round cake pans, or a 9"" x 13"" pan. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place eight rolls in each of the round cake pans (or all 16 rolls in the 9"" x 13"" pan), spacing them evenly; they won't touch one another. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise till they're very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F. Bake the rolls until they're a deep golden brown on top, and lighter on the sides, 20 to 25 minutes. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They'll be hot and delicate, so be careful. Brush with melted butter, if desired. Serve warm, or at room temperature. Yield: 16 rolls.","Prep 20 mins. to 30 mins. Bake 20 mins. to 25 mins. Total 2 hrs 40 mins. to 3 hrs 25 mins. Yield 16 rolls Nutrition information","Serving Size 1 roll (51g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 20mg Sodium 200mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 4g Protein 4g",10,"2017-09-22 04:40:39",,"227g lukewarm potato water*1 large egg2 teaspoons instant yeast390g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt35g sugar57g unsalted butter, very soft (plus a bit extra to brush on the tops of the rolls)35g Baker's Special Dry Milk or non"
11,11,"2017-09-22 04:40:42","Sandwich Bread for the Mini Zo Bread Machine",4.866667,01/01/2010,"King Arthur has a number of devoted bread-machine bakers, and this is everyone's favorite sandwich loaf. High-rising, close-grained, and with a hint of sweetness, it slices without crumbling and keeps well on the counter. This version is perfect for Zojirushi's 1-pound bread machine.","Place all ingredients into the pan of your machine, and program the machine for Basic White Bread. Press start. Remove the bread when it's done, and turn it out of the pan onto a rack to cool.","Prep 10 mins. to 10 mins. Bake 60 mins. to 60 mins. Total 3 hrs 30 mins. to 3 hrs 30 mins. Yield 1 loaf",,11,"2017-09-22 04:40:42",,"1 teaspoon instant yeast1 tablespoon + 2 teaspoons sugar1 1/4 teaspoons salt57g lukewarm milk25g vegetable oil or 1 ounce butter152g lukewarm water283g King Arthur Unbleached All-Purpose Flour"
12,12,"2017-09-22 04:40:47","Harvest Wheat Bread",4.785714,01/01/2008,"Crunchy-chewy bits of cracked wheat and sunflower seeds add texture and interest to your favorite ham, turkey or veggie sandwich. One trick to a tasty grain-filled loaf? Soaking the cracked wheat in water before you combine the dough softens the grains and adds moisture to the final product.","Combine the cracked wheat and boiling water in the pan of your bread machine, and let the wheat soften for 30 minutes. Place the remaining ingredients into the pan in the order recommended by the manufacturer. Program the machine for the basic cycle, and press Start. Check the dough's consistency about 10 minutes before the end of the final kneading cycle, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Store, wrapped, on the counter for up to 5 days, or freeze for up to 3 months.","Prep 10 mins. Bake 35 mins. to 45 mins. Total 4 hrs 10 mins. to 4 hrs 20 mins. Yield one 8 1/2"" x 4 1/2"" loaf",,12,"2017-09-22 04:40:47",,"39g organic cracked wheat283g boiling water50g olive oil35g sugar1 1/2 teaspoons salt241g King Arthur Unbleached Bread Flour113g King Arthur Premium Whole Wheat Flour1 tablespoon vital wheat gluten, optional35g sunflower seeds2 teaspoons instant yeast"
13,13,"2017-09-22 04:40:54","Gruyere-Stuffed Crusty Loaves",4.8536587,01/01/2010,"A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Flourish, our King Arthur blog.","To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly. To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk. Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface. Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F. Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven. Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.","Prep 25 mins. to 35 mins. Bake 20 mins. to 35 mins. Total 15 hrs 15 mins. to 20 hrs 15 mins. Yield 4 mini-loaves or 2 standard-size loaves. Nutrition information","Serving Size 1 slice (40g) Servings Per Batch 16 per loaf Amount Per Serving: Calories 100 Calories from Fat 30 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 10mg Sodium 260mg Total Carbohydrate 13g Dietary Fiber 1g Sugars 0g Protein 5g",13,"2017-09-22 04:40:54",Starter,"149g King Arthur Unbleached Bread Flour1 teaspoon salt1/2 teaspoon instant yeast113g cool water Dough all of the starter255g to 10 ounces lukewarm water*1 teaspoon salt1 tablespoon Pizza Dough Flavor (optional)418g King Arthur Unbleached Bread Flour1/2 te"
14,14,"2017-09-22 04:40:55","Cabot Cheddar Soda Bread",4.793103,12/16/2010,"This delicious cheese bread, with its delicately crisp crust and moist interior, is super-simple to put together. Thinking about dinner? You can have this tasty bread on the table in under an hour. Our thanks to our Vermont neighbors, the folks at Cabot Creamery, for this delicious recipe.","Preheat the oven to 375°F. Lightly grease an 8"" square or 9"" round pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter, working it into the flour until the mixture is crumbly. Toss in the grated cheese. Mix the buttermilk and egg, and add to the dry ingredients, stirring just until everything is moistened. Scoop the sticky dough into the pan, using your wet fingers to spread it to the edges of the pan. Bake the bread for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Its internal temperature at the center will be close to 200°F. Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. It's tempting, but wait about 20 minutes before cutting the bread, if you can; it's a bit crumbly when hot. Yield: 1 loaf, about 12 servings.","Prep 10 mins. to 15 mins. Bake 40 mins. to 45 mins. Total 50 mins. to 60 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice, 80g Servings Per Batch 12 Amount Per Serving: Calories 216 Calories from Fat 100 Total Fat 11g Saturated Fat 6g Trans Fat 0g Cholesterol 50mg Sodium 412mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 2g Protein 9g",14,"2017-09-22 04:40:55",,"298g King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt57g cold unsalted butter (Cabot preferred), cut into pats227g Cabot sharp or extra-sharp cheddar, grated283g buttermilk*1 large egg*Don't have but"
15,15,"2017-09-22 04:40:58","No-Knead Cheese Burger Buns",4.892857,04/22/2011,"Everyone loves the ease of no-knead yeast breads. This version calls for you to beat all the ingredients in a mixing bowl for just 2 minutes. From there, it's an easy path to these big, soft, cheese-scented buns, perfect for hamburgers.","Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you're using a bread machine. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it's noticeably puffy. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces. Shape the dough into balls, and place them in the wells of a lightly greased hamburger bun pan. If you don't have a bun pan, space them on a lightly greased or parchment-lined baking sheet. Gently flatten the buns with your hand to fill the bottom of the pan's wells, or until they're about 3 1/2"" to 4"" wide. Cover the buns, and let them rise for 60 to 90 minutes, until they're noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F. Brush each bun with some of the melted butter. Bake the buns for 16 to 19 minutes, until they're a light, golden brown, and their interior temperature is at least 190°F, measured with an instant-read thermometer. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature. Yield: 6 big buns.","Prep 10 mins. to 15 mins. Bake 19 mins. to 21 mins. Total 2 hrs 29 mins. to 3 hrs 36 mins. Yield 6 buns Nutrition information","Serving Size 1 bun(114g) Servings Per Batch 6 Amount Per Serving: Calories 360 Calories from Fat 130 Total Fat 15g Saturated Fat 9g Trans Fat 0.5g Cholesterol 46mg Sodium 570mg Total Carbohydrate 46g Dietary Fiber 2g Sugars 2g Protein 10g",15,"2017-09-22 04:40:58",,"326g King Arthur Unbleached All-Purpose Flour35g Vermont cheese powder or 2 ounces finely grated sharp cheddar or Parmesan cheese3/4 teaspoon salt*1 teaspoon onion powder, optional but tasty1 tablespoon sugar2 1/2 teaspoons instant yeast57g softened butte"
16,16,"2017-09-22 04:40:59","Three-Cheese Semolina Bread",4.857143,04/20/2010,"With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.","Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes. Add the three cheeses, and mix until well combined. Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy. Lightly grease a 14"" to 15"" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet. Gently deflate the dough. For one long loaf, shape it into a 13"" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet. Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F. Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf. If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes. Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool. Yield: 1 large or 2 smaller loaves.","Prep 15 mins. to 20 mins. Bake 30 mins. to 40 mins. Total 3 hrs 15 mins. to 4 hrs Yield 1 large or 2 smaller loaves",,16,"2017-09-22 04:40:59",,"241g King Arthur Unbleached All-Purpose Flour142g semolina2 teaspoons instant yeast1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor, optional25g garlic oil or olive oil227 to 255g lukewarm water113g freshly grated Parmesan cheese113g diced Provolone ch"
17,17,"2017-09-22 04:41:03","Asiago Ciabatta",4.903226,01/01/2008,"The nutty, mellow flavor of Asiago cheese adds a kick to this traditional Italian slipper bread. A well made ciabatta has a chewy crust and an open crumb.","To make the biga: Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68°F-70°F) for 12 to 20 hours, until the biga is very bubbly. To make the dough: Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out. To make dough in a bread machine: Add all of the ingredients and mix this dough on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle. Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours, until it's very puffy. Turn the dough out onto a well-floured surface, and shape it into two long loaves, about 12"" x 4"" inches each. Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased plastic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese. While the bread is rising, preheat the oven to 450°F. Bake the ciabatta for 22 to 26 minutes, until it's golden brown. Remove it from the oven, and cool on a rack. Wrap well, and store for 2 days on the counter. Freeze for up to 3 months.","Prep 18 mins. Bake 22 mins. to 26 mins. Total 15 hrs 25 mins. Yield two 12"" x 4"" loaves Nutrition information","Serving Size 1/4 of a loaf, 123g Servings Per Batch 8 Amount Per Serving: Calories 286 Calories from Fat Total Fat 3g Saturated Fat 3g Trans Fat Cholesterol 13mg Sodium 652mg Total Carbohydrate 48g Dietary Fiber 2g Sugars 1g Protein 11g",17,"2017-09-22 04:41:03","Biga (Starter)","177g King Arthur Unbleached All-Purpose Flour28g pumpernickel, rye, or whole wheat flour227g water1/8 teaspoon instant yeast Dough all of the starter297g King Arthur Unbleached All-Purpose Flour113g water6g Pizza Dough Flavor (optional)1 1/2 teaspoons sal"
18,18,"2017-09-22 04:41:06","Savory Christmas Cheese Bread",4.7777777,11/03/2010,"Red, green and gold: the colors of Christmas. And what nicer way to show the colors than in a tasty loaf of bread? This easy-to-make baking powder bread goes from start to finish in under an hour. Sun-dried tomatoes (or pimientos or red bell peppers) and finely chopped scallions (or chives or green bell peppers) sprinkled throughout give it a festive appearance, making it perfect for a holiday breakfast.","Preheat the oven to 350°F. Grease a 9"" round cake pan, or 9"" round casserole. Mix together the flour, baking powder, salt, cheeses, and softened butter, until well combined and crumbly. Mix in the garlic, scallion tops, and sun-dried tomatoes. Whisk together the eggs and milk (or half & half). Set aside 1 tablespoon of the mixture, to brush on the top of the loaf. Add the remaining egg mixture to the dry ingredients, stirring just until everything is thoroughly moistened. Turn the stiff batter into the prepared pan. Using your wet fingers, smooth it to the edges of the pan. Make it slightly concave, so the edges are slightly higher than the center. Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasoning, if desired. Bake the bread for 35 to 40 minutes, until it's a light golden brown on top, and a cake tester or toothpick inserted into the center comes out clean. Remove the loaf from the oven, and run a heatproof spatula or table knife around the edge of the pan, to loosen the sides. Turn it out of the pan onto a rack to cool. Serve the bread warm, toasted, or at room temperature. It's a wonderful breakfast bread, served with eggs.","Prep 15 mins. to 20 mins. Bake 35 mins. to 40 mins. Total 45 mins. to 55 mins. Yield 1 round loaf, about 12 to 16 servings Nutrition information","Serving Size 85g Servings Per Batch 12 Amount Per Serving: Calories 240 Calories from Fat 90 Total Fat 10g Saturated Fat 5g Trans Fat 0g Cholesterol 85mg Sodium 460mg Total Carbohydrate 28g Dietary Fiber 2g Sugars 3g Protein 10g",18,"2017-09-22 04:41:06",,"361g King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1 1/4 teaspoons salt100g fresh-grated Parmesan cheese113g shredded sharp cheddar, mozzarella, or the cheese of your choice57g softened butter4 large eggs113g whole milk or half & half3 "
19,19,"2017-09-22 04:41:11","Ham and Cheese Buns",5.0,10/25/2010,"A hearty, savory treat with soup, salad, or on its own. These buns disappeared from our kitchen as quickly as warm chocolate chip cookies!","Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient. Knead in the ham and cheese. Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy. Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball. Place the dough balls in a lightly greased 1 ½-quart baker or 9"" round cake pan. Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time, preheat the oven to 325°F. Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from the oven, turn them out of the pan, cool completely, and serve. Yield: 7 buns.","Prep 22 mins. to 35 mins. Bake 35 mins. to 40 mins. Total 2 hrs 27 mins. to 3 hrs 45 mins. Yield 7 buns",,19,"2017-09-22 04:41:11",,"333g King Arthur Unbleached All-Purpose Flour35g Baker's Special Dry Milk28g Vermont cheese powder1 tablespoon sugar1 1/4 teaspoons salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper1 tablespoon instant yeast3 large eggs57g lukewarm water57g b"
20,20,"2017-09-22 04:41:13","Herbed Cream Cheese Biscuits",4.888889,01/01/2008,"When it's finally warm enough in the morning to eat breakfast on the porch or deck, why not celebrate with something really special? A classic brunch dish is herbed biscuits with smoked salmon and scrambled eggs. Chives are one of the first plants to be ready in spring, with tender, green shoots and puffy pom-pom pink flowers for garnishing. Just the colors on the plate — the green chives in the golden biscuits set next to the orange salmon, and bright yellow eggs — are wonderful.","Preheat the oven to 425°. Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry fork or blender, your fingers or an electric mixer, cut in the butter or shortening, and cream cheese. Mix until crumbly. Some larger chunks of cheese and butter can remain. Pour in the milk while tossing with a fork. The dough should remain a bit crumbly, but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed. Turn the dough out onto a lightly floured work surface and fold it over a few times. Pat it into an 8"" square, 3/4"" thick. Cut it into 2"" squares, or use a 2"" round cutter. Place the biscuits on the baking sheet. Bake the biscuits for 16 to 18 minutes, until they're lightly browned. Serve biscuits warm or at room temperature. Store, well-wrapped, at room temperature for 2 days, or for up to a month in the freezer.","Prep 15 mins. Bake 16 mins. to 18 mins. Total 31 mins. to 33 mins. Yield 16 biscuits",,20,"2017-09-22 04:41:13",,"298g King Arthur Unbleached All-Purpose Flour11g baking powder1 teaspoon salt1/2 teaspoon ground black pepper7g chopped fresh chives or 4g dried chives1 teaspoon dried thyme113g grated sharp cheddar cheese57g butter or 46g vegetable shortening, cold170g m"
21,21,"2017-09-22 04:41:20","Cheese Pennies",4.75,01/01/2008,"The following recipe is for one of our favorite '50s snacks: cheese pennies, crispy concoction of cheese and butter held together with a bit of flour and baked into golden brown ""pennies."" These are good served with drinks — non-alcoholic, or otherwise.","In a medium-sized mixing bowl, combine all of the ingredients except the paprika to make a cohesive dough, sprinkling in a tablespoon or so of water if the dough doesn't seem to want to come together. As soon as the dough starts to come together, turn off the mixer and gather it into a rough ball. Transfer it to a lightly floured work surface, and roll it into a 16"" log about 1 1/2"" in diameter. Wrap the log in waxed paper or plastic wrap, and chill it in the freezer for 30 minutes. Using a serrated knife, slice the log crosswise into 1/8"" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2"" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika, if desired. Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to brown. Remove them from the oven, and allow them to cool on the pan for several minutes before transferring them to racks to cool completely. Store, well-wrapped, for up a week.","Prep 20 mins. Bake 11 mins. to 13 mins. Total 51 mins. to 53 mins. Yield About eighty 1 1/2"" pennies",,21,"2017-09-22 04:41:20",,"227g grated sharp cheddar cheese113g unsalted butter177g King Arthur Unbleached All-Purpose Flour3/4 teaspoon salt1/2 teaspoon dry mustard1/8 to 1/4 teaspoon cayenne pepper (optional)paprika (optional)"
22,22,"2017-09-22 04:41:23","Spoon Bread Two Ways",5.0,06/08/2011,"Spoon bread is a classic side dish, especially popular in the southern United States. Soft and custard-like with the mild crunch of cornmeal, spoon bread can be served for breakfast, lunch or dinner. One version of spoon bread features roasted red peppers, spicy jalapeños, and plenty of good, sharp cheddar cheese. Try it alongside grilled chicken, or as a hearty breakfast topped with an over easy egg. Our second version features cream cheese and chives, for a more mellow side dish.","Preheat the oven to 400°F. Butter a 1-quart oven-safe baking dish. In a medium-sized saucepan, whisk together the milk, salt, and cornmeal. Cook over medium heat, stirring constantly for about 5 minutes, until the mixture thickens to a pudding-like consistency. Let cool for 5 minutes while you choose and prepare the ingredients for either the spicy red pepper or the cream cheese and chive version. To make the spicy version: Stir 1/2 cup of the shredded cheddar cheese, the onion, red peppers, and jalapeños into the basic spoon bread batter. Add the eggs. Stir well and pour/spoon into the buttered baking dish. Top with the remaining 1/2 cup shredded cheddar cheese. Pour into prepared pan. To make the mild version: Stir the softened cream cheese into the basic spoon bread batter. Stir in the chives and eggs. Pour the mixture into the prepared pan, and dot with the tablespoon of butter. To bake: Bake either version for 25 to 30 minutes. The top and sides will be browned and the center will be just set. Spoon bread is much softer than regular corn bread, so avoid over-baking. Yield: 4 to 6 servings.","Prep 15 mins. to 20 mins. Bake 25 mins. to 30 mins. Total 40 mins. to 50 mins. Yield 4 to 6 servings",,22,"2017-09-22 04:41:23","Basic spoon bread","227g milk43g cornmeal1/2 teaspoon salt Spicy spoon bread 43g diced onion43g diced roasted red peppers43g diced pickled jalapeños113g shredded sharp cheddar cheese2 large eggs, lightly beaten Milder spoon bread 113g cream cheese, softened21g fresh chives, "
23,23,"2017-09-22 04:41:25","Cheddar Cheese Bread",5.0,01/01/2008,"A delightful hint of Cheddar cheese permeates this golden loaf. Use it as a base for a grilled sandwich, or to add a new depth to a breakfast strata.","In a large bowl, mix together all the ingredients except the cheese, stirring them to form a shaggy mass. Let the mixture sit for 15 minutes, then knead it — by hand or machine — until you've formed a smooth, elastic dough. Knead in the cheese, place the dough in a greased bowl, cover it, and let it rise for 1 hour. After the hour it should be puffy, though not doubled in size. Lightly grease or spray an 8 1/2"" x 4 1/2"" loaf pan. Turn the dough out onto a lightly greased or floured work surface, and shape it into a loaf. Place it in the pan, and let it rise for about 1 hour. Toward the end of the rising time, preheat the oven to 375°F. Bake the bread for 25 minutes, or until a digital thermometer inserted into the center reads 190°F. Store the bread, well-wrapped, for up to 5 days at room temperature or in the freezer for up to a month.","Prep 25 mins. Bake 25 mins. Total 2 hrs 5 mins. Yield one 8 1/2"" x 4 1/2"" loaf, about 12 servings",,23,"2017-09-22 04:41:25",,"361g King Arthur Unbleached Bread Flour1 teaspoon instant yeast1 teaspoon Pizza Dough Flavor, optional14g sugar1 1/2 teaspoons salt28g butter, room temperature113g water149g milk128g shredded sharp Cheddar cheese"
24,24,"2017-09-22 04:41:30","Pimento Cheese Babka",5.0,03/28/2017,"Inspired by the iconic babka at Zabar's in New York City, this squishier textured, more savory approach to babka uses Molly Yeh's challah dough. Found in her book, Molly on the Range, the filling is that Southern staple, pimento cheese, because mayonnaise and cheese are a match made in guilty-pleasure heaven.","When the dough is finished with its first rise, roll it into a 10"" x 14"" rectangle. Spread the mayonnaise over it in an even layer, leaving a 1"" border untouched along the long edge closest to you. Sprinkle on the cheddar, pimentos, onion, paprika, cayenne, and a sprinkling of salt and pepper. Starting at the long edge opposite you, roll up the dough to make a long jelly roll and pinch the edges and seam to seal them shut. Use a serrated knife and, starting 1"" down the log, cut the roll lengthwise down the center all the way through. Turn the two halves of the log so the opening is facing up (and the filling doesn't fall out). Twist the two pieces around one another. Fold the dough in half, place it in the loaf pan, cover it, and let it rise for 30 minutes. Preheat the oven to 375°F. Grease a 9"" x 5"" loaf pan. Brush the top of the dough with the egg wash. Bake until the top is golden brown and the loaf has an internal temperature of 185°F when measured with a digital thermometer. Begin checking for doneness at 35 minutes. Remove the challah from the oven and cool it on a rack for 10 minutes. Tilt it out of the pan and return to the rack to cool completely before slicing. Store any leftovers in the refrigerator, well wrapped, for up to a week.","Prep 15 mins. Bake 35 mins. to 45 mins. Total 1 hrs 30 mins. Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice, 71g Servings Per Batch 16 servings Amount Per Serving: Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 250mg Total Carbohydrate 25g Dietary Fiber 0g Sugars 4g Protein 6g",24,"2017-09-22 04:41:30",,"1 batch Molly's Basic Challah , completed through the first rise Filling 57g mayonnaise113g shredded sharp cheddar cheese57g drained diced pimentos 39g finely chopped onion1/4 teaspoon ground sweet paprika1/8 teaspoon ground cayenne pepperkosher saltblack"
25,25,"2017-09-22 04:41:32","Braided Lemon Bread",4.853211,03/23/2010,"There's just something about lemon that brings a smile and cheerful laugh in the middle of even the dullest of days. The bright yellow color and zippy taste can't be beat. This bread combines a soft and tender sweet dough with the tangy flavor of lemon, and wraps it all up in a beautiful yet easy-to-shape mock braid.","In a small bowl, combine the sponge ingredients. Stir well to combine, loosely cover with plastic wrap, and set aside to proof for 10 to 15 minutes. In the bowl of your stand mixer combine the sponge, yogurt, butter, eggs, sugar, salt, and flavoring. Add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.If you're using a bread machine, combine all the dough ingredients in the pan and set the machine on the dough cycle. Be sure to check the dough as it kneads and adjust the flour or water as needed to achieve a soft, supple consistency. Let the cycle complete itself. If working by hand or stand mixer, place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow to rise for 60 to 90 minutes, until quite puffy and nearly doubled. While the dough is rising, prepare the filling. Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll out the first piece into a 10"" x 15"" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much, much easier. Lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. Spread half the cream cheese filling down the center section, and top with half the lemon curd, leaving 1"" free on all sides of the filling. To form the mock braid, cut 1"" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise for 45 to 50 minutes, or until quite puffy Preheat the oven to 375°F. Brush the loaves with egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt), and sprinkle with coarse sparkling sugar, if desired. Bake for 25 to 30 minutes, or until the loaves are golden brown. Remove from the oven and cool for 15 to 20 minutes before serving. Yield: 2 loaves.","Prep 20 mins. to 25 mins. Bake 25 mins. to 30 mins. Total 2 hrs 55 mins. to 3 hrs 5 mins. Yield two braided loaves Nutrition information","Serving Size 1 slice Servings Per Batch 24 Amount Per Serving: Calories 210 Calories from Fat 70 Total Fat 8g Saturated Fat 4.5g Trans Fat 0g Cholesterol 40mg Sodium 230mg Total Carbohydrate 31g Dietary Fiber 1g Sugars 10g Protein 5g",25,"2017-09-22 04:41:32",Sponge,"170g warm water2 teaspoons sugar1 tablespoon instant yeast57g King Arthur Unbleached All-Purpose Flour Dough all of the sponge170g plain or vanilla yogurt113g unsalted butter, softened2 large eggs, beaten99g sugar2 teaspoons salt2 teaspoons Buttery Sweet "
26,26,"2017-09-22 04:41:35","Pane Bianco",4.796875,01/01/2010,"This recipe makes a tasty loaf filled with fresh basil, tomatoes, garlic, and shredded cheese; the bread has wonderful soft texture, and is packed with flavor. The unique shape is simple to achieve, and makes an impressive presentation. Dianna Wara of Washington, Illinois, took first place in the first-ever National Festival of Breads with this recipe — which we've since simplified a bit, while retaining its award-winning characteristics. Thanks, Dianna!","To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits. Gently deflate the dough. Flatten and pat it into a 22"" x 8 1/2"" rectangle. Spread with the cheese, tomatoes, garlic, and basil. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet. Using kitchen shears, start 1/2"" from one end and cut the log lengthwise down the center about 1"" deep, to within 1/2"" of the other end. Keeping the cut side up, form an ""S"" shape. Tuck both ends under the center of the ""S"" to form a ""figure 8;"" pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes. While the loaf is rising, preheat the oven to 350°F. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.","Prep 30 mins. Bake 35 mins. to 40 mins. Total 2 hrs 40 mins. Yield 1 loaf, about 20 slices Nutrition information","Serving Size 1 slice, 44g Servings Per Batch 1 loaf, 20 slices Amount Per Serving: Calories 58 Calories from Fat 17 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 7mg Sodium 86mg Total Carbohydrate 8g Dietary Fiber 1g Sugars 0g Protein 2g",26,"2017-09-22 04:41:35",Dough,"361g King Arthur Unbleached Bread Flour*2 teaspoons instant yeast1 1/4 teaspoons salt1 large egg 113g lukewarm milk74g lukewarm water35g olive oil*See ""tips,"" below. Filling 85g shredded Italian-blend cheese or the cheese of your choice113g oil-packed sun"
27,28,"2017-09-22 04:41:37","Cinnamon Bread",4.803279,01/01/2010,"This soft white loaf features a lovely spiral of cinnamon-sugar inside. It makes a delicious peanut butter and jelly sandwich. And, of course, it's ideal for cinnamon toast, and French toast. Our guarantee: This tender, close-grained loaf rises to a lovely dome, and bakes up golden brown. The thin layer of cinnamon filling forms a pretty spiral inside. From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.","If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle. Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed. Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.","Prep 25 mins. Bake 45 mins. Total 3 hrs Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice (54g) Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 45 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg Sodium 200mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 6g Protein 4g",27,"2017-09-22 04:41:37",Dough,"1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast198 to 255g lukewarm water*361g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt35g sugar85g unsalted butter, at "
28,29,"2017-09-22 04:41:44","Cinnamon Star Bread",4.8555555,10/02/2015,"This pull-apart style sweet bread is a show-stopping riff on a classic cinnamon bun. As it bakes, the cinnamon-sugar filling caramelizes and gives the bread a wonderfully sweet and crunchy coating, while the interior remains soft and tender. It's a holiday breakfast treat that will disappear in a flash.","First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you're using instant mashed potatoes rather than potato flour you can skip this sifting step.) To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk. Divide the dough into four equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes. On a lightly greased or floured work surface, roll one piece of dough into a 10"" circle. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with 1/3 of the cinnamon-sugar, leaving 1/4"" of bare dough around the perimeter. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare. Place a 2 1/2"" to 3"" round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips. Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter. Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F. Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.","Prep 20 mins. to 40 mins. Bake 12 mins. to 15 mins. Total 2 hrs 42 mins. to 3 hrs 5 mins. Yield one star loaf, about 8 to 12 servings Nutrition information","Serving Size 92g Servings Per Batch 8 Amount Per Serving: Calories 250 Calories from Fat 60 Total Fat 7g Saturated Fat 4g Trans Fat 0g Cholesterol 40mg Sodium 330mg Total Carbohydrate 42g Dietary Fiber 2g Sugars 14g Protein 7g",28,"2017-09-22 04:41:44",Dough,"241g King Arthur Unbleached All-Purpose Flour46g potato flour or instant mashed potato flakes35g Baker's Special Dry Milk or nonfat dry milk198g to 227g lukewarm water, enough to make a soft, smooth dough57g unsalted butter, at room temperature1 teaspoon "
29,30,"2017-09-22 04:41:50","Cinnamon-Apple Twist Bread",4.8550725,01/01/2008,"Welcome to our September Bakealong challenge: bread with a twist — literally! Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. This delicious, soft apple bread is perfect for breakfast or dessert.","To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead. Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise. If you're using a bread machine set on the dough cycle, simply allow it to complete its cycle. While the dough is rising, make the filling. To make the filling using cornstarch: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature; if you want to hasten the process, place in the refrigerator. To make the filling using Instant ClearJel: Whisk together the sugar, ClearJel, salt, and cinnamon. Toss the grated apple with the lemon juice, then add that to the sugar mixture. Mix well, and set aside. To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10"" x 12"" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2"" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling. Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or ""braid"" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See ""tips,"" below. To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving. To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves once they're cool. Store leftover bread, loosely covered, at room temperature for several days; freeze for longer storage. If you know ahead of time you're going to freeze one or both of the loaves, don't glaze; wrap completely cooled, unglazed bread tightly in plastic, and freeze for up to a month. When ready to serve, remove from the freezer, unwrap, cover loosely with plastic, and let thaw at room temperature. Glaze and serve.","Prep 20 mins. Bake 30 mins. to 40 mins. Total 4 hrs Yield 2 loaves or 2 dozen rolls Nutrition information","Serving Size 1 slice, 55g Servings Per Batch 24 servings Amount Per Serving: Calories 140 Calories from Fat 18 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 10mg Sodium 150mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 12g Protein 3g",29,"2017-09-22 04:41:50",Dough,"390g King Arthur Unbleached All-Purpose Flour43g potato flour OR dry instant mashed potatoes, unflavored*35g granulated sugar1 1/2 teaspoons instant yeast1 1/4 teaspoons salt43g soft butter1 teaspoon vanilla extract 1 large egg255g room-temperature or luk"
30,31,"2017-09-22 04:41:54","Onion Buns",4.923077,01/01/2010,"Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches — and hamburgers, of course. Read our blog about these buns, with additional photos, at Flourish.","To make the dough: Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough. Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it's just about doubled. Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle Sprinkle the dough with the minced onion, and press/roll it into the surface gently. Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam. Cut the log into eight slices. A pair of scissors works very well here. Place the buns on a lightly greased or parchment-lined baking sheet, flattening them to about 3" wide. Cover them, and allow them to rise till they're very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F. Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired. Bake the buns for 20 to 25 minutes, until they're golden brown and feel set when you poke them. Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.","Prep 25 mins. Bake 25 mins. Total 2 hrs 50 mins. Yield 8 buns Nutrition information","Serving Size 1 bun (103g) Servings Per Batch 8 Amount Per Serving: Calories 270 Calories from Fat 45 Total Fat 5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 30mg Sodium 380mg Total Carbohydrate 47g Dietary Fiber 2g Sugars 7g Protein 9g",30,"2017-09-22 04:41:54",Dough,"170 to 227g lukewarm water*28g butter1 large egg418g King Arthur Unbleached All-Purpose Flour50g sugar1 1/4 teaspoons salt1 teaspoon onion powder1 tablespoon instant yeast*Use the lesser amount in summer (or in a humid environment), the greater amount in "
31,32,"2017-09-22 04:41:59","Butterflake Herb Loaf",4.88,10/26/2011,"It's time for our March Bakealong challenge! Based on a Bake-Off® winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips below for ways to tweak the flavor.","Combine the milk, butter, sugar, and salt in a microwave-safe measuring cup or bowl; or in a saucepan. Heat, stirring, until the butter melts. Let the mixture cool to lukewarm. Transfer the milk mixture to a mixing bowl, and add the eggs, yeast, 4 cups of the flour, and the potato flour and mix to form a shaggy dough. Knead the dough — using your hands, a stand mixer, or your bread machine set on the dough cycle — until it's smooth. The dough will remain somewhat sticky, but should definitely form a ball. During the summer, or in a warm/humid climate, you'll probably find you have to add the remaining 1/4 cup flour. Place the dough in a greased container, cover, and let it rise for about 90 minutes, until it's puffy though not necessarily doubled in bulk. While the dough is rising, place the filling ingredients in a bowl and mix to combine. After the dough has risen, deflate it and divide it in half. Working with one piece at a time, place the dough on a lightly greased or lightly floured surface (your preference), and roll/pat it into a 12"" circle about 1/4"" thick. Cut 3 1/2"" to 4"" circles with a cutter, large canning jar lid, or English muffin ring; you should have about 10 circles. Spread the butter-herb filling on half of each circle, fold in half, and place fold-side down in a lightly greased 8 1/2"" x 4 1/2"" loaf pan. Repeat with the remaining half of the dough, filling another 8 1/2"" x 4 1/2"" bread pan. Or place all of the circles in a 12"" x 4"" x 2 1/2"" tea loaf pan. Shape any scraps into small rolls; or butter them, and pile them into the wells of a muffin tin. They won't look pretty, but they'll taste just fine. Cover the pan(s) with greased plastic and let the dough rise for about 90 minutes, until it's puffy and starting to fill the pan. Towards the end of the rising time, preheat the oven to 350°F. Uncover the loaves, and bake them for 25 to 30 minutes. Bread baked in a ceramic pan will take 5 to 7 minutes longer to bake than in a metal one. Tent the loaves with foil if they look like they're browning too quickly. Remove the bread from the oven; brush it with additional melted butter, if desired. Turn the loaves out of the pan, and serve warm. Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.","Prep 40 mins. Bake 20 mins. to 35 mins. Total 4 hrs 30 mins. Yield 20 servings Nutrition information","Serving Size 1 folded round, 37g Servings Per Batch 20 Amount Per Serving: Calories 118 Calories from Fat 40 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 27mg Sodium 203mg Total Carbohydrate 15g Dietary Fiber 0g Sugars 2g Protein 3g",31,"2017-09-22 04:41:59",Dough,"227g milk57g butter35g sugar2 teaspoons salt2 large eggs2 teaspoons instant yeast or active dry yeast482g to 510g King Arthur Unbleached All-Purpose Flour21g potato flour or instant potato flakes, optional, for increased moistness Filling* 113g unsalted b"
32,34,"2017-09-22 04:42:03","Stuffed Pizza",4.9761906,04/26/2010,"This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep-dish crust — with the addition of golden semolina. Our thanks to Jess, a frequent visitor to our blog, for passing this recipe along.","To make the crust: Combine the dry ingredients and the oils and butter, mixing till crumbs form. Then add the water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough. Place in a large, greased bowl; cover, and let rise at room temperature for 1 hour. For best flavor, after its initial 1-hour rise, refrigerate the dough for several hours, or for up to 24 hours. You can use the crust after its first 1-hour rise, but its flavor will improve with the longer, slower rise offered by refrigeration. To make the sausage, combine all the ingredients. Refrigerate overnight, for best flavor. To make the sauce: sauté the coarsely grated onion in the butter till it's beginning to color. Add the crushed garlic, and sauté for about 30 seconds. Stir in the tomatoes, oregano, sugar, and salt, and simmer gently for up to 1 hour, to concentrate the flavors. To assemble the pizza: Divide the dough into two pieces. One should be about three-quarters of the dough; the other, one-quarter. If you have a scale, one piece should weigh about 36 ounces; the other, about 13 ounces. Divide each piece of dough in half again. Butter the bottom and sides of two 9"" x 2""-deep round cake pans, then drizzle olive oil in the bottom of each. Stretch, then roll one of the larger pieces of dough into a round large enough (about 15"" to 16"") to line the bottom and sides of one pan, with some overhang. Do the same with one of the smaller pieces of dough, rolling it to about 9"" to 10"". Cover the pieces of dough, and go away for 15 minutes. This will relax the dough's gluten, allowing you to handle it without it shrinking. Once the first two pieces of dough are rolled and resting, repeat with the other two pieces, covering them till you're ready to use them. After 15 minutes, place one of the larger pieces of dough in the pan, pressing it gently into the corners; you'll have some overhang. Spread half the uncooked sausage over the crust, gently patting it flat. Top with half the sliced mozzarella. Spread with half the spinach, or any additional filling of your choice. Place the smaller piece of dough atop the filling. Fold over the overhanging edges of dough, and squeeze/crimp to seal. Poke holes all over the top crust, to allow steam to escape. Repeat with the remaining dough and ingredients, making another 9"" round pizza. Preheat the oven to 425°F (with your pizza stone on a lower shelf, if you're using a stone). While the oven preheats, allow the pizza(s) to rest/rise, covered, for about 30 minutes. Just before baking, top the pizzas with the sauce, and sprinkle with the grated cheese. Bake the pizzas till the crust is golden brown and the filling is bubbly, 20 to 25 minutes. Remove the pizzas from the oven, and allow them to set for about 15 minutes. Loosen their edges, and gently turn them out of the pan onto a rack to cool. To do this, place a round cooling rack atop one pan, and turn the whole thing over. Lift off the pan, place a rack on the bottom of the pizza, and turn the whole thing over again, so the pizza is now right side up. Serve warm, with a fork. Use a pair of scissors or baker's bench knife to cut wedges. Yield: two 9"" deep-dish pizzas, about 16 servings.","Prep 30 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 2 hrs 40 mins. to 1 days 3 hrs 35 mins. Yield two 9"" deep-dish double-crust pizzas Nutrition information","Serving Size 1 slice (244g) Servings Per Batch 16 Amount Per Serving: Calories 510 Calories from Fat 220 Total Fat 25g Saturated Fat 9g Trans Fat 0g Cholesterol 50mg Sodium 1030mg Total Carbohydrate 50g Dietary Fiber 4g Sugars 4g Protein 24g",32,"2017-09-22 04:42:03",Crust,"723g King Arthur Unbleached All-Purpose Flour142g semolina1 3/4 teaspoons instant yeast2 1/2 teaspoons salt25g olive oil99g vegetable oil28g melted butter340 to 397g water**Use enough to make a smooth dough. You'll use less in the summer, or if you substi"
33,35,"2017-09-22 04:42:08","All-American Ham and Cheese Roll",4.9333334,01/01/2008,"Looking for a sandwich you can grab and eat with one hand, WITHOUT the filling sliding out? You've found it. Ham and cheese are rolled in a sheet of yeast dough and baked, yielding a stuffed sandwich that's a treat to eat.","Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Roll the dough into a 12"" x 18"" rectangle. Brush all over with mustard, leaving a 1"" mustard-free zone all around the edge. Add the cheese in a single layer, then the ham; again, leave the border bare. Starting with a long edge, roll the dough into an 18"" log. Pinch the long seam closed, then fold the ends over and pinch them closed, too. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled. Towards the end of the rising time, preheat the oven to 375°F. Slash the roll crosswise, about 1/2"" deep, at 3"" to 4"" intervals along its length. There's no need to use a knife for this; making snips with a pair of scissors works just as well. Bake the roll for 35 minutes, until it's golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving.","Prep 25 mins. Bake 30 mins. to 35 mins. Total 3 hrs 30 mins. Yield 8 to 10 servings",,33,"2017-09-22 04:42:08",Crust,"361g King Arthur Unbleached All-Purpose Flour11g sugar35g Baker's Special Dry Milk or nonfat dry milk11g potato flour1 1/4 teaspoons salt1 tablespoon Pizza Dough Flavor2 tablespoons olive oil2 1/2 teaspoons instant yeast227g lukewarm water Filling mustard"
34,36,"2017-09-22 04:42:15",Calzone,4.962963,01/01/2008,"Calzone, a traditional Italian stuffed bread, can be shaped a couple of different ways. One simply rolls dough out like a pizza and folds it over like a turnover. The older and more traditional shape is like a jelly roll, or as the Italian translation of calzone suggests, a pant leg. We'll give you the ""pant leg"" version here — though feel free to go with the turnover shape if you prefer. As for filling, the sky (or your imagination) is the limit! Simply choose your favorite combination of sauce, meats, cheeses, and vegetables; we give you suggestions below. This is a great time to use up those odd bits of leftover (but quite tasty) savory ingredients. Notice we're not including any specific amounts; that's up to you, and your preference for minimalist vs. overstuffed sandwiches, to decide.","To make the dough: Mix all of the ingredients together until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. Knead the dough until it's smooth and supple, adding more water or flour as needed. Place the dough in a bowl. Cover the bowl and allow the dough to rise for 1 hour, or until it's puffy. Gently press the dough down, and turn it out onto a lightly floured surface. Alternatively, you can leave dough in the bowl and let it rise again, for about half the time of the initial rising; this will produce a finer-grained product. To make the calzones: Cut your dough into 2 pieces. Roll out each piece into a 10"" x 14"" rectangle. Spread a thin layer of sauce on first. Then layer it with your choice of ingredients. Starting with the long edge, roll the dough around the filling jelly-roll style. Pinch the seam and ends together very tightly and place the roll on a parchment-lined baking sheet. Cover the calzone with a damp towel or plastic wrap (grease the underside of it so it won't stick to the dough). Let it rise for 45 minutes to an hour. Preheat your oven to 450°F. To make the crust crunchy, preheat a metal roasting pan on the oven bottom. To make the topping: Whisk together the egg and water to make a thin glaze. Slash the tops of the loaves,then brush with the egg wash and sprinkle with sesame or poppy seeds. Just before you put the calzone in the oven, pour 3 to 4 cups of water into the roasting pan. Bake for 15 minutes at 450°F. Turn the heat down to 400°F and continue baking for a further 15 minutes, or until the crust is golden brown. To serve, allow the calzone to cool and ""set"" for 10 or 15 minutes. Then cut it in slices. For traveling, allow it to cool completely, slice, and wrap in an airtight bag. Store in the refrigerator for up to 3 days, and reheat briefly before serving.","Prep 30 mins. Bake 30 mins. Total 3 hrs 25 mins. Yield two 14"" calzones",,34,"2017-09-22 04:42:15",Dough,"454g lukewarm (110°F) water11 g sugar2 1/4 teaspoons instant yeast or active dry yeast, or one packet active dry yeast723g King Arthur Unbleached All-Purpose Flour14g salt Filling sauce: marinara, pizza, pesto, etc.meat: sliced ham, pepperoni, prosciutto,"
35,37,"2017-09-22 04:42:20","No-Knead Crusty White Bread",4.7568183,01/01/2010,"The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread-baker, you'll never believe this bread came out of your own oven. And even if you're a seasoned bread baker, you'll love this recipe's simplicity.","Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, ""lukewarm"" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; ""OUCH, that's hot!"" is not. Yeast is a living thing; treat it nicely. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do. When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can. Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking. Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go. When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2"" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven. Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly. Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.","Prep 5 mins. to 10 mins. Bake 30 mins. to 40 mins. Total 4 hrs 35 mins. to 7 days 50 mins. Yield 3 or 4 loaves, depending on size Nutrition information","Serving Size 1 slice Servings Per Batch 12 per loaf Amount Per Serving: Calories 100 cal Calories from Fat 5 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 220mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 0g Protein 4g",35,"2017-09-22 04:42:20",,"680g lukewarm water907g King Arthur Unbleached All-Purpose Flour* or Organic All-Purpose Flour1 tablespoon salt14g instant or active dry yeast*See ""tips"", below"
36,39,"2017-09-22 04:42:25","Multigrain Sourdough Boule",4.768421,01/18/2010,"This sourdough loaf is enhanced with whole grains and a generous topping of seeds. New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.","In a large mixing bowl, or the bucket of a bread machine, combine the Harvest Grains Blend and boiling water. Let cool to lukewarm Add the fed sourdough starter and the remaining dough ingredients, and mix and knead — by hand, mixer, bread machine or food processor — until you've made a soft dough, adding additional water or flour as needed. Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface, and gently fold it over a few times to deflate it. Shape it into a large round. Place the round on a lightly greased baking sheet, and cover it with lightly greased plastic wrap. Or place in a round covered baker, about 4.2-quart and 10"" diameter, that's been sprayed with non-stick baking spray and sprinkled with sesame seeds or cornmeal, and put on the cover. Let the loaf rise until it's very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 425°F. Just before baking, brush with water, and sprinkle with seeds. Use a lame or a very sharp knife to make four slashes across the top of the loaf, in a crosshatch pattern. Bake the bread for 40 minutes. Uncover the loaf if in a covered baker, and continue to bake 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 190°F. (A loaf baked on a baking sheet will need to bake for 38 to 45 minutes total.) Remove the bread from the oven, let sit in the baker for 5 minutes, then turn out and cool on a rack. Yield: 1 large loaf.","Prep 25 mins. to 35 mins. Bake 38 mins. to 55 mins. Total 2 hrs 3 mins. to 3 hrs Yield 1 large round loaf Nutrition information","Serving Size 1 slice (40g) Servings Per Batch 32 Amount Per Serving: Calories 100 Calories from Fat 20 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 180mg Total Carbohydrate 16g Dietary Fiber 2g Sugars 0g Protein 3g",36,"2017-09-22 04:42:25",,"227g boiling water142g Harvest Grains Blend454g sourdough starter, fed and ready to use198g King Arthur White Whole Wheat Flour206g King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons salt1 1/2 teaspoons instant yeast25g vegetable oil Topping 1 tables"
37,43,"2017-09-22 04:42:29","Crusty Old-World Sesame Braid",4.9310346,01/01/2008,"Crusty, flavorful and golden-crusted, this sesame seed bread brings an old world bakery flair when it accompanies your sandwiches and soups. What could possibly be better?","To make the poolish: Combine all of the poolish ingredients, mixing just until a cohesive dough forms. Allow it to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. To make the dough: Add the water to the poolish, and mix until smooth. Add the flour, yeast and salt, and knead the dough until it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise at room temperature for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide the dough in thirds, and roll each third into a 20""-long rope. Braid the ropes. Set the braid on a lightly greased or parchment-lined baking sheet, cover with greased plastic wrap and let rise 1 to 1 1/2 hours, until just puffy. To bake the bread: Preheat oven to 425°F. Gently brush the braid with the beaten egg white mixture and sprinkle generously with sesame seeds. Bake at 425°F for 25 to 35 minutes or until the loaf is golden and feels lighter when picked up. Remove the braid from the oven and cool on a rack. Store on the counter, well-wrapped, for 3 days, or freeze for up to 3 months.","Prep 25 mins. Bake 25 mins. to 35 mins. Total 15 hrs 20 mins. Yield 1 large loaf",,37,"2017-09-22 04:42:29","Poolish (Starter)","227g cool water, about 65°F241g King Arthur Unbleached All-Purpose Flour1/4 teaspoon (a pinch) instant yeast Dough 113g cool water, about 65°F241g to 305g King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast (remainder of yeast packet, if usi"
38,45,"2017-09-22 04:42:34","Food Processor French-Style Bread",4.869565,01/01/2008,"When the weather is hot, no one wants to stay in the kitchen long. However, those of us who truly enjoy baking bread want our own creations all year long. We soon learn that we must work faster during the summer months, leaving the rest of the year for the more involved recipes with longer, slower rising times. This French-style bread is made in the food processor for speed, but can be made by hand. It's shaped into baguettes, which bake much faster than regular loaves of bread. It's a basic loaf which lends itself to variations. Use your imagination; if an idea sounds good, try it! We've listed some ideas in our ""tips"" section below.","Combine the yeast, 1/2 cup warm water, and sugar in a measuring cup. Let it sit for 5 minutes, until bubbles appear. Put all of the flour and salt into the work bowl of a food processor. Using the plastic (dough) blade, pulse four times to lighten and mix. With the machine running, add the yeast mixture, then 90°F water as fast as the flour will absorb it. Stop the machine as soon as all the liquid has been added. Check the dough by pulsing it 7 or 8 times. It should pull together to form a ball. Watch the processor bowl where the side meets the bottom; if there are still bits of unincorporated flour, the dough is too dry. Pulse in water 1 tablespoon at a time, until the dough pulls together to form a ball. If the dough clings to the sides of the bowl, it's too wet; gradually add more flour while pulsing. The formation of the ball marks the beginning of the kneading process. Turn the machine on and let ""knead"" for 60 seconds — don't let it knead any longer! If you have to use a metal blade, only ""knead"" 45 seconds and finish kneading by hand for 3 to 4 minutes. Place the dough in an oiled bowl, turning to grease the top of the dough. Cover the bowl with plastic wrap and let rise until puffy, about 1 hour. Divide the dough into four pieces. Roll each piece into an oval about 15"" x 8"". Starting on the long side, roll the dough into a 15"" cylinder. Pinch the edges to the body of dough, tapering the ends evenly. Place the dough seam-side down into well-greased baguette pans or onto parchment-lined or lightly greased baking sheets, leaving about 4"" between the loaves. Cover the loaves with a piece of greased plastic wrap, and let rise until puffy, about 45 minutes. While the bread is rising, preheat the oven to 425°F. Place a shallow metal pan on the bottom shelf of the oven. Just before baking, slash the loaves diagonally with a sharp blade, about 1/4"" deep. Brush lightly with egg glaze. Place the loaves into the oven, and add 1 cup of ice cubes to the pan on the bottom. Close the door quickly to preserve the steam. Bake the bread for 20 minutes, or until its internal temperature reaches 190°F. The loaves should be golden brown all around, smell fragrant, and feel lighter when picked up. Remove the loaves from the oven, and transfer them to a rack to cool. Store the bread at room temperature for 2 days in plastic; or wrap and freeze for up to 3 months.","Prep 18 mins. Bake 20 mins. Total 2 hrs 23 mins. Yield 4 loaves Nutrition information","Serving Size 28g Servings Per Batch 32 Amount Per Serving: Calories 90 Calories from Fat 5 Total Fat 0g Saturated Fat 0g Trans Fat 0g Cholesterol 5mg Sodium 150mg Total Carbohydrate 18g Dietary Fiber 1g Sugars 0g Protein 3g",38,"2017-09-22 04:42:34",,"14g active dry yeast or instant yeast113g lukewarm water (110°F to 115°F)1 teaspoon sugar723g King Arthur Unbleached All-Purpose Flour2 teaspoons salt454g 90°F water1 large egg beaten with 14g cold water, for glazeNote: Make sure your food processor will "
39,46,"2017-09-22 04:42:38","Gael's Saturday Focaccia",4.875,05/31/2016,"Gael Clauson, a long-time member of our King Arthur Flour retail team, is known for making fresh, hot focaccia on Saturday mornings to share with visitors to our Baker's Store here in Vermont. This soft, herb-scented bread is wildly popular, and for just reason: it's delicious as is, equally good dipped in marinara, and ideal with soup or salad.","Combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and yeast. Stir in the semolina, then 4 1/2 cups of the all-purpose flour, the herbs, and the black pepper. Knead the dough — by hand, mixer, or in a bread machine set on the dough cycle — until it's smooth. It'll be quite soft. Gael says, ""Your finished dough should be like a marshmallow, very easy to knead. It should clean the sides of the bowl, if you're using a mixer. If the dough seems too slack, add more flour a tablespoon at a time until it comes together. It should feel moist and soft; tacky like a sticky note, but not sticky."" Place the dough in a lightly oiled bowl and turn the dough on all sides to coat with oil. Cover it loosely with plastic wrap, and let it rise for 90 minutes in a warm place, or until doubled in size. Gently deflate/de-gas the dough by pressing lightly; no need to punch it, says Gael. Turn it out onto a lightly floured counter; it should feel like a big marshmallow, very pliable. Lightly grease two 8"" or 9"" round cake pans, and drizzle 1 tablespoon garlic oil or olive oil into each pan, brushing it across the bottom. ""The oil will insure that the bottom of the focaccia will be crispy and tasty,"" says Gael. Divide the dough in half and gently shape it into rounds to fit whichever pans you've chosen. Place the roughs into the prepared pans, cover the pans, and let the dough rise for 45 minutes in a warm place, until puffy. While the dough is rising, preheat your oven to 425°F. Use your fingers to gently but firmly dimple the dough, making focaccia's signature little hills and valleys. Sprinkle the top with herbes de Provence, a bit of coarse sea salt for crunch and flavor, and coarsely ground black pepper (if desired). Drizzle with garlic oil or olive oil. Bake the focaccia in the middle of the oven for about 30 minutes, or until it's lightly browned and baked through. It should be brown and crispy on the bottom. Remove the focaccia from the oven, and turn it out of the pans onto a rack to cool just slightly before serving. Serve with warmed marinara sauce as a dip, or just as is with soup or salad.","Prep 15 mins. Bake 30 mins. to 30 mins. Total 3 hrs Yield 2 round loaves",,39,"2017-09-22 04:42:38",Dough,"454g lukewarm water14g sugar1 tablespoon instant yeast1 tablespoon salt25g olive oil82g semolina flour*539g to 602g King Arthur Unbleached All-Purpose Flour2 to 3 tablespoons herbes de Provence1/2 teaspoon ground black pepper25g garlic oil or olive oil, f"
40,47,"2017-09-22 04:42:39","Daily Bread",4.75,01/01/2008,"This simple bread can be made every day. The dough can easily be turned into rolls or bread sticks, as well. You can make this bread dough in a number of different ways. The simplest is in a food processor using the plastic dough blade. You can also use a mixer or bread machine, or mix the dough by hand. However you do it, your goal is a smooth dough that's quite soft; please see ""tips,"" below, for guidance on how much flour to use depending on what season of the year it is.","To make the dough with a food processor: Pour the warm water into the processor and sprinkle the yeast and sugar on top. Put the lid on the processor and pulse for a split second, just to wet the yeast. Add 1 cup of the flour, process for 10 seconds, and let rest for 10 minutes. This gets the yeast going, and lets the flour start to absorb the liquid. Add the salt and the remaining flour, and process; you want a very slack dough, one that barely forms a rough ball. Remove the dough from the food processor bowl, place it in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set it aside for 8 to 10 hours. To make the dough using an electric mixer: Combine all of the ingredients, and mix and knead to make a smooth, soft dough. Place the dough in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set it aside for 8 to 10 hours. To make the dough using a bread machine: Put all the ingredients into the machine, program it for basic white bread, and let the machine go through its first knead (25 minutes or so). Cancel the cycle, and turn off the machine. Let the dough rest for 8 to 10 hours, right in the machine. To make the dough by hand: Stir the ingredients together with a spoon to make a rough mass. Knead the dough, right in the bowl, for 8 to 10 minutes, until it's smooth (though still very soft). A bowl scraper helps the process along. Grease the bowl, cover it with lightly greased plastic wrap, and set it aside for 8 to 10 hours. Once the dough has risen, take it out of the bowl and make it into whatever you want. You'll have enough dough to make 8 rolls; 8 chewy, substantial bread sticks; 1 Italian-style loaf or baguette; 1 round loaf, or a 12"" focaccia. Let the dough rise again, for an hour or so, until whatever you've shaped is good and puffy. Preheat the oven to 450°F about half an hour before you want to bake the bread. Bake the bread for 15 to 20 minutes. Remove it from the oven when it's golden brown, and cool it on a rack. Or bring it to the table and enjoy it immediately!","Prep 20 mins. Bake 20 mins. to 25 mins. Total 9 hrs 20 mins. Yield 1 loaf; or 8 rolls or bread sticks Nutrition information","Serving Size 1 piece Servings Per Batch 8 Amount Per Serving: Calories 128 Calories from Fat Total Fat 3g Saturated Fat Trans Fat Cholesterol Sodium 401mg Total Carbohydrate 27g Dietary Fiber 1g Sugars .5g Protein 4g",40,"2017-09-22 04:42:39",,"227g warm water1 teaspoon active dry yeast or instant yeast1 teaspoon granulated sugar269g to 326g King Arthur Unbleached All-Purpose Flour1 teaspoon salt"
41,48,"2017-09-22 04:42:41","Basic Focaccia",4.818182,01/01/2008,"In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth; the word ""focus"" refers to the hearth, or heart of the home, in Latin.The predecessor of pizza in Italy was a flat bread called ""Focaccia"" which is used both as an appetizer (an antipasto, the course before the pasta) or as an accompaniment to a main meal.","Mix and knead all of the dough ingredients — by hand, mixer, bread machine or food processor — until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 hours, or until puffy. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10"" x 15"" to 12"" x 18"". Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil. Sprinkle lightly with the salt. Cover the focaccia loosely with greased plastic wrap, and let rise for 1/2 hour to 1 hour, or until puffy. Preheat your oven to 450°F. Bake for 15 to 20 minutes, or until lightly browned. Store on the counter for 2 days, or freeze for up to 3 months.","Prep 15 mins. Bake 15 mins. to 20 mins. Total 2 hrs 30 mins. to 2 hrs 35 mins. Yield 12"" x 18"" flatbread Nutrition information","Serving Size 68g Servings Per Batch 10 Amount Per Serving: Calories 159 Calories from Fat Total Fat 4g Saturated Fat Trans Fat Cholesterol Sodium 427mg Total Carbohydrate 26g Dietary Fiber 1g Sugars Protein 4g",41,"2017-09-22 04:42:41",Dough,"227g water, warm39g olive oil361g King Arthur Unbleached All-Purpose Flour or King Arthur Unbleached Bread Flour2 teaspoons salt14g Italian seasoning2 teaspoons instant yeast or active dry yeast Topping (optional) 39g olive oil1 teaspoon salt"
42,50,"2017-09-22 04:42:48","Pumpkin Yeast Bread",4.783019,10/15/2014,"Though pumpkin is available in cans all year long, we seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry jelly and lettuce or sprouts. Because of the golden color, they also make especially festive dinner rolls for the holiday table. Make half the dough into rolls, and the other half into a loaf for sandwiches, if you like.","10/15/14: As a result of reader feedback, this recipe has been amended as follows: 1/2 cup water has been omitted; the milk has been reduced from 2/3 cup to 1/2 cup; and the salt has been increased from 2 teaspoons to 2 1/2 teaspoons. In addition, the loaf pan size has been downsized to 9"" x 5"" (from 10"" x 5""); and the oven temperature reduced from 375°F to 350°F. Place all of the ingredients into a large bowl, and mix and knead — by hand, using a mixer, or in a bread machine set on the dough cycle — to make a smooth, soft dough. Put the dough into a lightly greased bowl. Cover and let it rise until doubled, about 60 to 75 minutes. Gently deflate the dough, and turn it out onto a lightly oiled work surface. Divide it in half. Shape each half into a loaf, and place in lightly greased 9"" x 5"" loaf pans. Alternatively, shape half into a loaf, and the other into 12 to 16 rolls, which can be placed into two 8"" round pans, or into a 9"" x 13"" pan. Or, simply shape all of the dough into 24 to 32 rolls. Cover the pan(s) and let the loaves/rolls rise until almost doubled, about 45 minutes. Toward the end of the rising time, preheat the oven to 350°F. Bake the bread for 30 to 35 minutes, or until its crust is a deep golden brown, and a digital thermometer inserted into the center registers about 190°F. Bake the rolls for about 20 minutes, until golden brown. Remove the bread from the oven, and turn it out onto a rack to cool. Store completely cool bread or rolls well-wrapped, at room temperature, for several days; freeze for longer storage. Yield: 2 loaves; or 1 loaf and 12 to 16 rolls; or 24 to 32 rolls.","Prep 15 mins. to 30 mins. Bake 35 mins. to 40 mins. Yield 2 loaves; or 1 loaf + 12 to 16 rolls Nutrition information","Serving Size 1 slice/roll (59g) Servings Per Batch 26 Amount Per Serving: Calories 150 Calories from Fat 15 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 15mg Sodium 230mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 5g Protein 5g",42,"2017-09-22 04:42:48",,"2 tablespoons instant or active dry yeast113g lukewarm milk2 large eggs340g puréed pumpkin, either fresh or canned25g vegetable oil780g King Arthur Unbleached All-Purpose Flour106g brown sugar2 1/2 teaspoons salt1/2 teaspoon ground ginger 1/2 teaspoon gro"
43,53,"2017-09-22 04:42:53","Easy Whole Grain Pumpkin-Banana Bread",4.779661,07/09/2012,"You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf.","Preheat the oven to 350°F. Lightly grease an 8 1/2"" x 4 1/2"" loaf pan. In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine. Mix in the nuts, if you're using them. Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Praline Pumpkin Seed Crunch or coarse white sparkling sugar, if desired. Allow the batter to rest for 15 minutes, uncovered. Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2"" into the top of the loaf doesn't encounter any totally unbaked batter. Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.","Prep 10 mins. to 15 mins. Bake 55 mins. to 1 hrs 5 mins. Total 1 hrs 20 mins. to 1 hrs 35 mins. Yield 1 loaf, about 16 servings Nutrition information","Serving Size 1 slice (73g) Servings Per Batch 16 Amount Per Serving: Calories 190 Calories from Fat 80 Total Fat 9g Saturated Fat 4g Trans Fat 0g Cholesterol 40mg Sodium 210mg Total Carbohydrate 24g Dietary Fiber 2g Sugars 15g Protein 3g",43,"2017-09-22 04:42:53",,"113g soft butter142g brown sugar64g honey2 large eggs227g puréed pumpkin227g mashed banana, the riper the better28g orange juice or water1 teaspoon vanilla extract170g King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Organic Whole Wheat "
44,54,"2017-09-22 04:42:57","Potato Bread",4.7818184,08/22/2013,"If you think of bland flavors when you think of potatoes — think again! This recipe produces probably the most flavorful ""white"" bread we've ever had. Moist and very sliceable, it's wonderful for sandwiches and toast; it has that ""spongy"" texture, perfect for spreading peanut butter or loading on tuna salad without crumbling. An overnight rise in the fridge is the key here. The longer a batch of dough rises, the better its flavor will be; and the taste of this bread is superb. Somehow, the combination of potato, butter, and eggs produces an elusive hint of cheese in the final loaf.","Note: As of 8/22/13, this recipe has been amended slightly, as follows: flour was increased by 1/2 cup, to allay excessive dough stickiness; sugar was reduced by 1 tablespoon (from 9 to 8 tablespoons); and salt was reduced by 2 teaspoons (from 4 1/2 teaspoons to 2 1/2 teaspoons). In addition, the recipe instructions have been simplified; the pan size amended; and the baking temperature lowered from 375°F to 350°F, to help prevent over-browning. Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny. Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below. Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours. Remove the dough from the refrigerator, divide it in half, and shape it into two 9"" logs. Place them each in a lightly greased 9"" x 5"" loaf pan. Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the dough to rise until it's crowned about 1"" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours. Towards the end of the rising time, preheat the oven to 350°F. Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F. Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely. Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze.","Prep 10 mins. to 20 mins. Bake 40 mins. to 45 mins. Total 10 hrs 50 mins. to 21 hrs 5 mins. Yield 2 loaves Nutrition information","Serving Size 52g Servings Per Batch 32 Amount Per Serving: Calories 150 Calories from Fat 45 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg Sodium 210mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 3g Protein 4g",44,"2017-09-22 04:42:57",,"1 tablespoon instant yeast99g sugar283g to 340g lukewarm water or potato water (water in which potatoes have been boiled)*170g softened butter2 1/2 teaspoons salt2 large eggs198g mashed potatoes (from about 1/2 pound potatoes)780g King Arthur Unbleached A"
45,55,"2017-09-22 04:43:01","Applesauce Oatmeal Bread",4.9183674,01/01/2008,"A light sprinkling of oats on top of the batter before baking tells people about the goodness within. This bread is moist and flavorful, and makes a great breakfast with a smear of cream cheese on top.","Preheat the oven to 350°F. Lightly grease a 9"" x 5"" loaf pan. In a large bowl, mix together the sugar, eggs, oil and vanilla. In a separate bowl, mix together the flours, baking powder and soda, and spices, and add them to the wet ingredients in the bowl. Mix in the rolled oats, applesauce, and walnuts. Pour the mixture into the prepared pan. Bake the bread for 55 to 60 minutes, until a toothpick inserted into the center comes out clean. Remove the bread from the oven, and cool completely. Store cooled bread, well wrapped, at room temperature for several days. Freeze for longer storage.","Prep 10 mins. Bake 55 mins. to 60 mins. Total 1 hrs 10 mins. Yield 1 loaf, 18 servings Nutrition information","Serving Size 48g Servings Per Batch 18 Amount Per Serving: Calories 170 Calories from Fat 80 Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 20mg Sodium 115mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 12g Protein 3g",45,"2017-09-22 04:43:01",,"198g sugar2 large eggs99g vegetable oil1 1/2 teaspoons vanilla or boiled cider57g King Arthur White Whole Wheat Flour120g King Arthur Unbleached All-Purpose Flour1/4 teaspoon baking powder1/2 teaspoon baking soda1 1/2 teaspoons cinnamon1/2 teaspoon allspi"
46,56,"2017-09-22 04:43:02","Nutty-Fruity sourdough",4.851852,01/01/2008,"This dense, moist, gently tangy bread makes wonderful breakfast toast. Or slice it very thin, and spread it with cream cheese or butter — what a treat!","Mix all of the ingredients (except the fruit and nuts) by hand, mixer, or bread machine until you've created a smooth, elastic dough. Because the consistency of sourdough starters vary, you may need to add a bit of extra flour or water; the dough should be medium-soft but not sticky. Add the dried fruit and nuts, kneading until they're evenly incorporated. Place the dough in a lightly greased bowl, cover, and let rise for 1 1/2 to 2 hours. Turn the dough onto a lightly greased or floured surface, and form it into a fat log. Place the log into an Italian stoneware baker that's been greased on the bottom, or onto a lightly greased or parchment-lined baking sheet. Cover the loaf, and let it rise for 1 hour, or until it springs back very slowly when lightly pressed. If you're baking in a covered stoneware baker, place the bread into a cold oven, set the oven to 400°F, and bake for 40 minutes. Check the bread, and bake for a bit longer, if necessary; the internal temperature should be about 190°F when measured on an instant-read thermometer. Remove the bread from the oven, and cool it on a rack. If you're baking on a sheet pan, preheat the oven to 375°F, and bake for 28 to 32 minutes, until the bread is brown. Remove the bread from the oven, and cool it on a rack.","Prep 16 mins. Bake 28 mins. to 40 mins. Total 3 hrs 14 mins. to 3 hrs 26 mins. Yield 1 loaf",,46,"2017-09-22 04:43:02",,"about 227g fed sourdough starter227g water78g pumpernickel flour298g King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons salt1 teaspoon instant yeast184g Fruitcake Fruit Blend or the dried fruits of your choice113g chopped nuts (pecans, walnuts, or al"
47,57,"2017-09-22 04:43:05","Simple Zucchini Bread",4.92,05/02/2016,"Plain and simple never tasted so good! This basic zucchini bread recipe — moist, flavorful, and easy to slice — is perfectly good as written. Add chips, chopped apple, dried cranberries, or the extra ingredients of your choice to take it a step beyond.","Preheat the oven to 350°F. Lightly grease an 8 1/2"" x 4 1/2"" loaf pan. In a medium-sized bowl, beat together the brown sugar, boiled cider or other liquid, vegetable oil, eggs, and vanilla until smooth. Whisk the baking powder, baking soda, salt, and cinnamon into the flour, then add the dry ingredients to the liquid ingredients in the bowl, stirring or beating gently until smooth. Stir in the zucchini, walnuts, and raisins or currants. Scoop the batter into the prepared pan, smoothing it if necessary. Sprinkle with brown sugar, if desired. Bake the bread for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. The top (just under the crust) may seem a bit sticky; but so long as the toothpick doesn't reveal wet batter, it's done. Remove the bread from the oven, and cool it in the pan for 10 minutes. Turn it out of the pan onto a rack to cool completely. For best results, don't slice until it's cool. Store the bread at cool room temperature, well wrapped, for several days; freeze for longer storage.","Prep 10 mins. Bake 55 mins. to 1 hrs 5 mins. Total 1 hrs 5 mins. Yield one 8 1/2"" x 4 1/2"" loaf",,47,"2017-09-22 04:43:05",,"159g brown sugar43g boiled cider, or 28g apple juice, orange juice, milk, water, or the liquid of your choice99g vegetable oil2 large eggs1 teaspoon vanilla extract1/4 teaspoon baking powder1/2 tespoon baking soda1 teaspoon salt1 1/2 teaspoons ground cinn"
48,58,"2017-09-22 04:43:06","Cranberry Orange Braided Bread",4.9615383,09/23/2013,"This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike.","To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy. Divide the dough into three pieces. Flatten each piece into a 6"" x 12"" rectangle. Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together. Cover the braid, and allow it to rise for 1 to 2 hours, until puffy. Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar. Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F. Remove the bread from the oven, and transfer it to a rack to cool. Yield: one 12"" to 14"" loaf.","Prep 20 mins. to 30 mins. Bake 30 mins. to 35 mins. Total 2 hrs 50 mins. to 5 hrs 5 mins. Yield one 12"" to 14"" loaf. Nutrition information","Serving Size 1 piece (71g) Servings Per Batch 14 Amount Per Serving: Calories 240 Calories from Fat 80 Total Fat 9g Saturated Fat 3g Trans Fat 0g Cholesterol 50mg Sodium 220mg Total Carbohydrate 35g Dietary Fiber 2g Sugars 11g Protein 6g",48,"2017-09-22 04:43:06",Starter,"120g King Arthur Unbleached All-Purpose Flour113g cool water1/8 teaspoon instant yeast Dough 269g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt2 teaspoons SAF Gold instant yeast*67g granulated sugar57g soft unsalted butter2 large eggs1 larg"
49,59,"2017-09-22 04:43:11","Sweet Potato Sandwich Rolls",4.7826085,01/01/2008,"Soft without being squishy, flavorful without being cute, these rolls are perfect with some sliced turkey and perhaps a bit of cranberry sauce. These rolls would do a great job with any kind of filling, from roast beef with horseradish to grilled vegetables and cheese.","To make the dough: Place all of the ingredients (holding back 1/2 cup of the all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. Mix until you've formed a soft, but not sticky dough. Add more flour from your reserved amount if needed to achieve the correct consistency. Knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy. To shape and finish the rolls: After the first rise, deflate the dough and divide it into 6 pieces. You can roll each piece into a ball, then flatten it to make it 3/4"" thick. Or you can roll each piece into a 12"" to 14"" rope, and form into a knot-style roll. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. Sprinkle lightly with flour, or brush the tops of the rolls with the beaten egg, and sprinkle with sesame seeds, if using. Preheat the oven to 375°F. Bake for 17 to 19 minutes, until the tops are a rich golden brown color. Remove the rolls from the oven, and cool them on a rack for 5 minutes, before removing from them from the pan to cool completely. Store, well-wrapped, for 4 days at room temperature, or freeze for up to one month.","Prep 20 mins. Bake 17 mins. to 19 mins. Total 1 hrs 47 mins. to 1 hrs 49 mins. Yield 6 large rolls Nutrition information","Serving Size 1 roll, 241g Servings Per Batch 6 Amount Per Serving: Calories 330mg Calories from Fat Total Fat 6g Saturated Fat Trans Fat Cholesterol 41mg Sodium 431mg Total Carbohydrate 59g Dietary Fiber 5g Sugars 4g Protein 12g",49,"2017-09-22 04:43:11",Dough,"113g water2 teaspoons instant yeast28g soft butter1 teaspoon salt1 large egg3/4 cup cooked, mashed sweet potato (1 medium)35g Baker's Special Dry Milk or nonfat dry milk113g King Arthur White Whole Wheat Flour or Premium 100% Whole Wheat Flour 269g to 298"
50,60,"2017-09-22 04:43:12","Lemon Love Buns",4.857143,01/01/2010,"We originally printed a version of this recipe, Lemon Buns, in our May-June, 1996 Baking Sheet newsletter. Since then, we've amended it to use either lemon oil or Fiori di Sicilia flavor, an Italian citrus-vanilla flavoring that we use in place of vanilla in all kinds of treats, from sugar cookies to pound cake. These are quintessential hot yeast buns -- but with an unexpected and refreshing jolt of citrus. The citrus essence elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves (we recommend raspberry highly). Tender and buttery, with a crunchy sugar crust, they're distinctly and assertively citrus, but not inherently sweet: a new and interesting concept in baked goods. Read our blog about these buns, with additional photos, at Flourish.","Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand, mixer, or bread machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. If you're using a stand mixer, knead for 2 minutes with the flat beater, then switch to the dough hook and knead for an additional 5 minutes. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it probably won't have doubled in bulk. Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces (about 1 1/2 ounces or 43g each). To make round buns, simply round the pieces into balls. To make hearts or knots, see our illustrated blog post for complete instructions. For soft-sided round buns, place them in a lightly greased 9"" x 13"" pan. For knots or hearts, space the shaped buns on two lightly greased or parchment-lined baking sheets. Cover the buns, and allow them to rise for about 1 1/2 hours, or until they're nice and puffy; when you press a finger gently into a bun, the resulting indentation shouldn't spring back. While the buns are rising, combine the egg white and water, and set aside. Preheat the oven to 350°F. Brush the risen buns with the egg white mixture, and sprinkle with coarse or pearl sugar. Bake the buns for 20 minutes, or until they're a light golden brown. Remove the buns from the oven, and transfer them to a rack to cool. Serve warm, or store in an airtight container (a plastic bag is fine) until ready to serve.","Prep 25 mins. to 35 mins. Bake 20 mins. to 20 mins. Total 3 hrs 45 mins. to 3 hrs 55 mins. Yield 16 buns",,50,"2017-09-22 04:43:12",Dough,"170g water57g butter1 large egg + 1 large egg yolk (reserve white for topping)1/4 teaspoon lemon oil or 1/4 to 1/2 teaspoon Fiori di Sicilia1 1/4 teaspoons salt25g sugar18g Baker's Special Dry Milk or nonfat dry milk361g King Arthur Unbleached All-Purpose"
51,63,"2017-09-22 04:43:15","Four-Strand Braided Challah",4.806452,01/01/2008,"Rich with eggs and butter (or oil, to keep it kosher with a meat-based meal), challah is shaped in various braids and coils, and often gilded with a sprinkle of poppy seeds. Though not quite as rich, it's similar to French brioche; and, like brioche, it makes wonderful toast and French toast.","To make the starter: Mix the 1 cup flour, 1 cup water and yeast together in a large bowl or the bucket of a bread machine. Let the mixture sit for about 45 minutes. See ""tips,"" below, for instructions using SAF Gold yeast. To make the dough: Add the dough ingredients to the starter and mix and knead together — by hand, mixer or bread machine — until a smooth, supple dough is formed. This dough is a pleasure to work with; smooth and silky, it almost feels like you're rubbing your hands with lotion. Place the dough in a greased bowl, turning it over once to coat it lightly with oil. Cover it and let it rise for 1 1/2 hours, or until it's not quite doubled in size. To shape the dough: Turn the dough out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18"" long. On the lightly greased or parchment-lined baking sheet, braid a four-strand braid (see instructions in our blog,) or fashion a simpler three-strand braid. In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush the loaf, reserving some for a second application. Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until it's almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F. To bake the loaf: Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide ""glue"" for the seeds), sprinkle with poppy seeds, if desired, and bake for 35 to 40 minutes, or until the challah is golden brown, slightly firm to the touch, and the internal temperature is 195°F. Remove the bread from the oven, and cool completely before slicing. Store completely cool bread, well wrapped, at room temperature for several days; freeze for longer storage.","Prep 30 mins. Bake 35 mins. to 40 mins. Total 4 hrs 5 mins. Yield 1 loaf, about 16 slices Nutrition information","Serving Size 68g Servings Per Batch 16 Amount Per Serving: Calories 180 Calories from Fat 40 Total Fat 4.5g Saturated Fat .5 Trans Fat 0g Cholesterol 35mg Sodium 270mg Total Carbohydrate 31g Dietary Fiber 1 g Sugars 5g Protein 6g",51,"2017-09-22 04:43:15","Quick starter","120g King Arthur Unbleached All-Purpose Flour227g lukewarm water2 teaspoons instant yeast Dough all of the starter421 g King Arthur Unbleached All-Purpose Flour1 3/4 teaspoons salt67g sugar50g vegetable oil2 large eggs + 1 yolk (save 1 egg white for the g"
52,65,"2017-09-22 04:43:18","Thanksgiving Stuffing Loaf",4.793103,10/29/2012,"Here's a loaf with the seasonings — sage, thyme, rosemary, marjoram, celery — you'd find in your favorite turkey stuffing. Bake a loaf and make stuffing. Or better yet, use this tasty bread for turkey sandwiches the day after. Our thanks to Donna German's Bread Machine Cookbook III for the recipe that inspired this one.","Place all of the ingredients in a bowl, and mix and knead to make a supple dough. Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours. Gently deflate the dough, and shape it into an 8"" log. Place it in a lightly greased 8 1/2"" x 4 1/2"" loaf pan. Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it'll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer. Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool. Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage. Yield: 1 loaf.","Prep 12 mins. to 20 mins. Bake 35 mins. to 40 mins. Total 3 hrs 17 mins. to 4 hrs Yield 1 loaf",,52,"2017-09-22 04:43:18",,"326g King Arthur Unbleached All-Purpose Flour2 teaspoons instant yeast14g sugar1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*1/2 teaspoon coarsely ground black pepper2 teaspoons poultry seasoning or Bell's seasoning; or use your favorite combina"
53,68,"2017-09-22 04:43:22","Colomba Pasquale (Easter Dove Bread)",5.0,03/23/2011,"While Italy offers many traditional Easter breads, the best-known by far is Colomba Pasquale, Easter dove bread, a native of Lombardy in the north, but available everywhere when Easter rolls around. Even in America one can find these panettone-like breads in their paper ""dove"" pans around the Easter holidays. Studded with citrus peel or the dried fruits of your choice; gilded with a shiny coat of sugar-nut syrup, then sprinkled with almonds and pearl sugar, this is wonderful fresh, and makes delicious toast. (Be careful of sugar melting into your upright toaster, however; either be prepared for a bit of burnt sugar smell, or toast the dove bread in a toaster oven.) The dough for this bread is quite sticky, and it's easiest mixed and kneaded in a machine of some sort. With its fairly high sugar and fat content, the dough is slow to come together, and equally slow to rise. Have patience, and plan on extra time for rising if your house is cool. This is a perfect place to use SAF Gold instant yeast, which is designed specifically for high-sugar yeast breads. You'll save at least an hour during each rise by using SAF Gold. While Colomba is usually made with candied orange peel, we've Americanized it with dried fruit. Use your favorite combination; we've chosen golden raisins, cranberries, and diced apricots.","The night before you want to make the bread, mix together the biga (overnight starter) ingredients. Cover the bowl, and leave it at room temperature for up to 15 hours or so. Next day, combine the bubbly starter with all of the remaining dough ingredients except the grated orange rind and the fruit. Mix to combine. Switch to the dough hook, and knead for about 12 minutes at medium speed, stopping the mixer every 3 minutes to scrape the bottom and sides of the bowl. By the end of the kneading time, the dough should have become elastic and satiny. It should be starting to leave the bottom and sides of the bowl, though it won't form a smooth ball. Knead in the grated orange rind and dried fruit. Cover the bowl, and let the dough rise for 2 hours (3 hours if you're not using SAF Gold yeast). It should have become quite puffy. Divide the dough in two pieces, with one slightly larger than the other. Shape one into a 10"" log, with one tapered end; and the other into a 7"" log. Place the longest log lengthwise on a lightly greased or parchment-lined baking sheet; use the edge of your hand to form a crease in the center. Lay the shorter log crosswise across it, right at the crease. Shape the shorter log into ""wings"" by pulling it into a crescent shape. (We know, this doesn't really look too awfully much like a dove; think of it as a symbolic representation!) Cover the shaped loaf with a cover or lightly greased plastic wrap, and set it aside to rise until it's puffy; this will take about 1 to 2 hours, depending on what type of yeast you've used. Towards the end of the rising time, preheat the oven to 375°F. Make the topping by mixing the egg white, ground almonds, and sugar. Gently paint this glaze all over the loaf; be generous. Sprinkle with the sliced almonds, then the pearl or coarse sugar. Bake the loaf for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and carefully slide it onto a rack to cool. Serve in thin slices. Some enjoy fresh Colomba with a glass of wine; some prefer it toasted, then drizzled with heavy cream or honey, and served with coffee. It's delicious just plain, too; serve it Easter morning, or later in the day, as a sweet accompaniment to the Easter ham. Yield: 1 large loaf.","Prep 25 mins. to 35 mins. Bake 23 mins. to 27 mins. Total 11 hrs 48 mins. to 17 hrs 2 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice, 53g Servings Per Batch 16 servings Amount Per Serving: Calories 169 Calories from Fat 45 Total Fat 5g Saturated Fat 2g Trans Fat 0g Cholesterol 42mg Sodium 192mg Total Carbohydrate 27g Dietary Fiber 1g Sugars 8g Protein 4g",53,"2017-09-22 04:43:22","Biga (overnight starter)","120g King Arthur Unbleached All-Purpose Flour113g cool water1/8 teaspoon instant yeast Dough 269g King Arthur Unbleached All-Purpose Flour1 1/4 teaspoons salt1 tablespoon SAF Gold instant yeast, or instant yeast67g granulated sugar57g butter, at room temp"
54,69,"2017-09-22 04:43:23","Cranberry-Orange Babka",4.769231,07/18/2016,"With babkas popping up in bakeries across the country, and the holidays being prime time for sweet loaves stuffed with all sorts of sticky yumminess, we felt it was about time we created our own holiday-themed babka. Cranberry-orange is one of our most popular flavor combinations at this time of year, so it was the perfect fit for this tender, soft, sweet and tart loaf.","To make the dough: Combine all the ingredients and mix and knead to make a smooth, supple dough. Place the dough in a lightly greased bowl, cover, and allow it to rise until it has just about doubled, 60 to 90 minutes. To make the filling: While the dough is rising, combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat. Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes. Remove the pan from the heat and stir in the melted butter, orange oil or grated rind, and spice. Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature. To shape the loaf: Transfer the dough to a lightly greased work surface, and roll it into a 12"" x 14"" rectangle. Spread the cranberry filling over the surface of the dough, leaving a 1/2"" border along the edge of one of the short sides. Sprinkle Orange Jammy Bits evenly over the filling. Starting with the filling-covered short edge, roll the dough up jelly-roll style, sealing the edge. Cut the log in half lengthwise to expose the filling. Place each half side by side, filled sides up. Keeping the filled sides up, twist or braid the two logs together, working from the center to each end. Pinch the ends together, and place the twisted log in a lightly greased 9"" x 5"" loaf pan. Cover the loaf and allow it to rise for 45 to 60 minutes, until it's crowned 1/2"" to 1"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the babka for 45 to 50 minutes, tenting it with aluminum foil about halfway through baking to prevent over-browning. The top of the finished loaf will be golden brown, and a digital thermometer inserted into the center of the loaf will read 190°F or above. Remove the loaf from the oven. For a softer crust, brush the top of the loaf with melted butter, if desired. After 10 minutes, remove the babka from the pan and transfer it to a rack to cool completely.","Prep 45 mins. Bake 45 mins. to 50 mins. Total 4 hrs 30 mins. Yield one 9"" x 5"" loaf",,54,"2017-09-22 04:43:23",Dough,"113g lukewarm water1 large egg43g softened butter1/2 teaspoon Buttery Sweet Dough Flavor, or vanilla extract1/4 teaspoon Fiori di Sicilia, optional; for enhanced flavor269g King Arthur Unbleached All-Purpose Flour1/2 teaspoon salt25g granulated sugar18g B"
55,70,"2017-09-22 04:43:24","Turkey Stuffing Bread",4.928571,01/01/2008,"This assertively seasoned bread is just the ticket for Thanksgiving. Bake it a couple of days beforehand, cut it into cubes, let dry a bit, and use it to stuff your turkey. Or toast to enjoy it as the main element in a turkey sandwich; you'll think you're eating turkey and dressing all over again!","Bake this bread on the regular (white bread) cycle of your machine, on a light or medium setting.","Prep 10 mins. Total 3 hrs 10 mins. to 3 hrs 40 mins. Yield 1 small or 1 large loaf",,55,"2017-09-22 04:43:24","Small (2+ cups flour)","149g water1 small egg28g butter35g diced onion1 1/2 teaspoons Demerara sugar or brown sugar1/2 teaspoon salt1/4 teaspoon coarsely ground black pepper2/3 teaspoon dry sage2/3 teaspoon celery seeds1/2 teaspoon poultry seasoning67g yellow cornmeal205g King A"
56,71,"2017-09-22 04:43:31","Swedish Almond Braid",5.0,01/01/2008,"Nordic darkness is brightened when this golden Swedish Almond Braid is waiting on the table. A rope of almond filling nestled in the center of this soft sweet dough lends a distinctly Scandinavian flair, but don't limit the dough to just this filling. You can certainly use jams, nuts, or poppyseeds to feature your own favorite flavors. This dough is also delicious when left unfilled and made into a classic braid.","To make the dough: In a small bowl or 2-cup measure combine the yeast, warm water, 1/2 teaspoon sugar and 1/4 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar, salt, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and stir to combine. Add the flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set it aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until puffy. To make the filling: Beat the egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator while the dough finishes rising. Turn the dough out onto a lightly greased or floured surface. Gently deflate the dough and round into a ball. Cover with plastic wrap and let rest 10 to 15 minutes. To make the braid: Roll dough into a rough 10"" x 15"" rectangle about 1/4"" thick. Draw two light lines on the rectangle, lengthwise, to divide dough into three equal sections. Spread almond filling down the center section, leaving 1"" of clear space at either end. Cut 1"" wide strips from edge of filling to outer edge of dough. Fold ends over, and bring dough strips across the filling on a diagonal, alternating from side to side, like a two-stranded braid. (See ""tips"", below.) Cover the braid with lightly greased plastic wrap and a clean towel, and let rise in a warm place until the dough is light and not quite doubled in size. While the braid is rising, preheat the oven to 375°F. Brush the top of the loaf with an egg beaten with 1 tablespoon of water. Bake the loaf for 25 to 35 minutes, or until it's a rich, golden brown. Cool on a wire rack. To make confectioners' sugar glaze: Mix 1 cup confectioners' sugar with 2 tablespoons liquid (water, milk, a few drops of flavor extract, rum, brandy, grated lemon or orange peel, etc.) Drizzle the glaze on the braid. If you drizzle it on right after the braid comes out of the oven, it will spread and create a clear, shiny glaze over the whole surface. For more crunch, sprinkle nuts over this before it hardens. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.","Prep 42 mins. to 42 mins. Bake 25 mins. to 35 mins. Total 2 hrs 42 mins. to 3 hrs 18 mins. Yield one filled braid",,56,"2017-09-22 04:43:31",Dough,"2 1/4 teaspoons instant yeast56g warm water (95°F)1/2 teaspoon sugar297g to 361g King Arthur Unbleached All-Purpose Flour113g milk28g butter1/2 teaspoon salt50g sugar1 teaspoon vanilla extract1 egg, lightly beaten1 egg yolk, beaten with 1 tablespoon water"
57,72,"2017-09-22 04:43:32","Cranberry-Vanilla Cinnamon Swirl Bread",4.9,10/01/2011,"A not-too-sweet alternative to coffee cake, this bread is a decorative and tender addition to the holiday breakfast table, an elegant hostess gift, or a delectable coffee-break snack.","To make the dough: Combine all of the dough ingredients by hand, mixer, or bread machine, mixing and kneading to form a soft, slightly sticky dough. The dough will feel very sticky at first, but reach for non-stick spray instead of more flour for your hands and work surface. Place the dough in a covered bowl and allow to rise until almost double (45 minutes to 1 hour). To facilitate shaping the dough, refrigerate it overnight. This is also good to consider if the bread is to be served for brunch. After the dough's first rise, grease your hands and a 10"" (inside diameter) ring mold. The dough will be soft and still a bit sticky; pat it out on a greased surface to a 12"" x 18"" rectangle. To make the filling, combine the Baker's Cinnamon Filling and water; or use the substitute listed at left, NOT combining it with water. This substitute filling will be crumbly, rather than paste-like; that's OK. Spread the filling over the dough, then sprinkle with the dried cranberries. Starting with a shorter side, roll the dough into a log and pinch the seam together. Cut the log into 10 to 12 equal pieces, and arrange them in the ring pan so they overlap one another by 1/2"" or so. Cover the pan with a large over-turned bowl, and let the bread rise for 15 to 30 minutes, until puffy. While the bread is rising, preheat the oven to 350°F. Place the bread in the oven and bake for 35 to 40 minutes, until firm and golden brown. The center should measure 190°F on an instant-read thermometer. Remove the bread from the oven, and allow to cool in the pan. Just before serving, make the glaze by combining all the ingredients, adding enough milk to make it pourable. Turn the bread out of the pan, and drizzle the glaze over it. Garnish with pearl sugar, if desired. Yield: 1 loaf, about 16 servings.","Prep 35 mins. to 40 mins. Bake 45 mins. to 50 mins. Total 2 hrs 30 mins. to 2 hrs 55 mins. Yield 1 loaf, about 16 servings",,57,"2017-09-22 04:43:32",Dough,"283g water2 teaspoons instant yeast28g butter, softened25g sugar1 large egg14g vanilla extract1 ¼ teaspoons salt35g Baker's Special Dry Milk or nonfat dry milk43g potato flour361g King Arthur Unbleached All-Purpose Flour Filling 96g Baker's Cinnamon Filli"
58,73,"2017-09-22 04:43:38","Turkey and Dumplings",4.9428573,01/01/2010,"What better comfort food is there than tender, pillowy dumplings nestled on top of a pot pie filling? This recipe is quick to assemble, and parts of it can even be done in advance. If you bought an extra-big bird for your holiday feast to cover some extra meals, you've come to the right place.","For the dumplings: Whisk together the flour, baking soda, baking powder, and salt. Cut in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs, if using. Cover and refrigerate this mixture while you're making the pot pie filling. For the pot pie filling: Melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the stock 1/2 cup at a time, whisking it into the roux to prevent lumps. When all the stock and/or gravy is added, season with the thyme, bay leaf, salt, pepper and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the meat and vegetables. Return the filling to a simmer, and transfer to a 4-quart baking dish with a lid. Preheat the oven to 350°F. To assemble: Once the hot filling is in the dish, whisk the buttermilk and egg together, and add, all at once, to the dry mixture. Stir together until evenly moistened. Scoop the batter on top of the simmering liquid, leaving space between the dumplings (they'll almost double as they cook). Put the lid on top, and bake at 350°F for 25 to 30 minutes.","Prep 35 mins. to 45 mins. Bake 25 mins. to 30 mins. Total 60 mins. to 1 hrs 15 mins. Yield 8 generous servings Nutrition information","Serving Size 1/8 of recipe, 279g Servings Per Batch 8 Amount Per Serving: Calories 412 Calories from Fat 146 Total Fat 16g Saturated Fat 9g Trans Fat 0g Cholesterol 110mg Sodium 431mg Total Carbohydrate 35g Dietary Fiber 3 Sugars 4g Protein 30g",58,"2017-09-22 04:43:38",Dumplings,"213g King Arthur Unbleached All-Purpose Flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt57g (1/2 stick) butter1/4 cup chopped fresh herbs (chives, parsley), or 2 tablespoons dried (optional)170g buttermilk1 large egg Pot Pie Fillin"
59,74,"2017-09-22 04:43:40","Pumpkin Bread Pudding",4.769231,01/01/2008,"This smooth and creamy, golden-orange bread pudding gets rave reviews from our taste testers — also known as our Customer Service Team, the people you talk to when you call our 800 number or Baker's Hotline.","In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend. Lightly grease a 2-quart baking dish or a 9"" x 13"" pan; if you're going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator. Preheat your oven to 350°F. When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. Sprinkle with grated nutmeg, if desired; and bake until set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired. Store, covered, in the refrigerator for up to 5 days.","Prep 25 mins. Bake 40 mins. to 50 mins. Total 1 hrs 35 mins. Yield 2 dozen small servings, or fewer larger servings",,59,"2017-09-22 04:43:40",,"6 large eggs425g pumpkin or squash454g light cream227g milk149g granulated sugar71g brown sugar57g rum, optional1/2 teaspoon salt1 teaspoon ground cinnamon1 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg2 teaspoons vanilla extr"
60,75,"2017-09-22 04:43:47","Dark Chocolate Bread Pudding",4.875,01/01/2008,"Is there any comfort food as purely comforting as warm, soft, chocolate-y bread pudding? There's nothing like it on a cold winter's night (or on February 14!)","Lightly butter the bottom and sides of a 2-quart baking dish, 9"" x 13"" pan, or equivalent. Toss the bread cubes with 1 cup of the chopped semisweet chocolate, and place in the prepared pan. Combine the remaining chopped chocolate with the sugar, cocoa, and 1 1/2 cups of the milk or half & half in a saucepan set over low heat. Cook, stirring, until the chocolate is melted and the mixture is thickened and smooth. Transfer to a large bowl, and whisk in the remaining milk or half & half. Whisk in the eggs, salt, and vanilla. Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread. Preheat the oven to 325°F. Bake the pudding for 45 to 50 minutes, until it's set. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar. Store, refrigerated, for up to 5 days.","Prep 25 mins. Bake 45 mins. to 50 mins. Total 1 hrs 20 mins. to 1 hrs 25 mins. Yield 10 servings",,60,"2017-09-22 04:43:47",,"276g bread cubes (See ""tips,"" below.)255g semisweet chocolate, chopped, or chocolate chips198g sugar43g cocoa, unsweetened baking cocoa or Dutch-process cocoa680g milk or half & half6 large eggs1/2 teaspoon salt2 teaspoons vanilla extract"
61,76,"2017-09-22 04:43:51","Panettone Bread Pudding with Lemon Filling",5.0,12/09/2013,"Wondering what to do with the leftover Christmas panettone (or for that matter, the Easter dove bread, or any other sweet/holiday bread you're trying to finish up)? This simple bread pudding, made in a loaf pan and served in slices, is an engaging combination of sweet/tart flavors, and smooth interior with a crunchy sugar topping. Baked-in lemon curd filling takes it over the top. By the way, you don't HAVE to use a holiday sweet bread in this pudding. Though often those breads offer the bonus of bits of dried fruit and citrus-vanilla flavor, any slightly stale bread is fine. Our thanks to Andy and Jackie King at A&J King Artisan Bakers for the recipe that inspired this one.","Whisk together the eggs, half & half, sugar, vanilla, and Fiori. Put the cubed bread in a bowl, and pour the egg mixture over it. Stir to combine. Set the mixture aside for 30 to 60 minutes, so the bread can absorb much of the liquid. While the bread is soaking, preheat the oven to 350°F. Lightly grease a 9"" x 5"" loaf pan. Stir the bread again, then spoon half of it into the prepared pan. Dollop the lemon curd over the bread/custard. Spread it out if it's not too sticky; though leaving it in clumps is fine, too, as it'll melt a bit and redistribute itself as the pudding bakes. Top with the remaining bread/custard, patting it down gently. Sprinkle with coarse white sparkling sugar, if desired; this creates a crunchy/sweet topping that plays well with the pudding's smooth interior. Bake the pudding for 40 to 50 minutes, until it's golden brown. Remove it from the oven, and let it rest at room temperature for at least 30 minutes, in order to set, before slicing and serving. Sift confectioners' sugar over the top of each slice; serve with a bit of whipped cream or ice cream, if desired. Yield: 8 to 10 servings.","Prep 10 mins. to 20 mins. Bake 40 mins. to 50 mins. Total 1 hrs 20 mins. to 2 hrs 10 mins. Yield 8 to 10 servings",,61,"2017-09-22 04:43:51",,"3 large eggs454g half & half (fat-free is fine), light cream, whole milk, or a combination of milk and cream50g granulated sugar14g vanilla extract1/4 to 1/2 teaspoon Fiori di Sicilia, to taste; optional340g diced (generous 1"" cubes) panettone or other br"
62,77,"2017-09-22 04:43:57","French Breakfast Puddings",5.0,01/01/2008,"This combination of French toast and bread pudding is baked in individual portions, making breakfast or brunch a more sociable proposition: you won't have to stand at the stove turning French toast on the griddle while everyone else eats! Top the puddings with bacon or berries (or sometimes both), though ham or sausage, or slices of banana or cinnamon-dusted apple would also be yummy.","Mix the eggs, milk, sugar, salt, vanilla, and nutmeg in a large bowl. Stir in the bread cubes and let the mixture soak at room temperature for 15 minutes, stirring occasionally. While the bread is soaking, preheat the oven to 350°F, and grease 12 silicone muffin cups, or line a muffin tin with papers, and grease the papers. Spoon the soaked bread and any remaining liquid into the prepared muffin cups, distributing it evenly. Place berries, sliced fruit, or uncooked meat on top, then cover each pudding with a shower of brown sugar; 1 to 2 teaspoons, to taste, should be about right. No need to cook the meat first; it'll bake along with the puddings. Bake the puddings for 30 minutes, until the tops are brown and they're bubbling gently. Remove them from the oven, wait about 5 minutes, and turn them out of the muffin cups onto a plate. Serve with syrup or raspberry sauce.","Prep 25 mins. Bake 30 mins. Total 60 mins. Yield 6 servings",,62,"2017-09-22 04:43:57",Pudding,"4 large eggs or 227g egg substitute340g milk, half & half, or light cream, or a 340g can evaporated milk35g granulated sugar1/4 teaspoon salt2 teaspoons vanilla extractbig pinch of nutmeg255g cubed fresh bread (See ""tips"", below.) Topping about 3/4 cup ra"
63,78,"2017-09-22 04:43:58","Stuffing Cups",5.0,07/28/2010,"Delicious and easy to serve, these individual servings of stuffing allow everyone to enjoy some crispy edges. Using our Harvest Grains Stuffing Loaf recipe makes seasoning simple.","Preheat your oven to 375°F. Lightly grease or butter a 12-cup standard muffin pan. Place bread, cranberries, and parsley in a large bowl. Heat the oil in a large frying pan over medium heat. Add the celery, onions, and apples, and cook until the onions are translucent, 5 to 10 minutes. Sprinkle with salt and pepper to taste (don't bother with salt if you're using regular canned chicken stock, rather than low- or no-salt stock), and the poultry seasoning. Remove the vegetables and apples from the heat and add to the bread mixture. Beat the eggs into 3/4 cup of chicken stock and stir into the bread and vegetables. If the mixture is too dry to scoop, add the additional stock. Place a heaping 1/4 cup stuffing into each well of the prepared pan; our muffin scoop is handy here. Bake until set and crisp on top, 40 to 45 minutes. Remove from the oven, brush the tops with butter, cool in the pan for 5 minutes, then turn out and serve. Yield: 12 stuffing cups.","Prep 25 mins. to 55 mins. Bake 40 mins. to 45 mins. Total 1 hrs 5 mins. to 4 hrs 20 mins. Yield 12 stuffing cups.",,63,"2017-09-22 04:43:58",,"397g cubed Harvest Grains Stuffing Loaf or other sturdy bread (day-old or stale preferred)85g dried cranberries14g chopped fresh parsley25g olive oil227g chopped celery, with some inner leaves99g eeled, chopped yellow onion; about 1 medium onion198g hoppe"
64,79,"2017-09-22 04:44:00","Italian Cherry Bread Pudding",4.75,01/01/2010,"This brightly flavored bread pudding features cherries and vanilla, two flavors that play off one another beautifully.","Combine the cherries and Grand Marnier or orange juice in a microwave-safe cup. Heat in the microwave till very hot, then set aside for the fruit to soften, about an hour or so. Butter a 2-quart baking dish. Spread the bread cubes in the dish. Whisk together the milk, cream, eggs, sugar, flavorings, and salt. Sprinkle the cherries over the bread cubes. Pour the milk mixture over the bread and cherries, pressing the bread down into the milk. Let set for an hour or so, at room temperature, or overnight in the refrigerator, covered. Just before baking, preheat the oven to 350°F. Bake the pudding for 45 to 55 minutes, uncovered, until the top is browned and the middle springs back when lightly pressed. Remove form the oven, and grate fresh nutmeg Yield: about 8 to 10 servings.","Prep 20 mins. to 30 mins. Bake 45 mins. to 55 mins. Total 2 hrs 5 mins. to 13 hrs 25 mins. Yield 8 servings",,64,"2017-09-22 04:44:00",,"71g dried cherries2 tablespoons Grand Marnier (or orange juice)397g cubed brioche or other white bread, tough crusts removed340g milk113g cream or half and half5 large eggs149g sugar1 teaspoon vanilla extract1/8 teaspoon Fiori di Sicilia, optional1/4 teas"
65,80,"2017-09-22 04:44:02","Summer Pudding",5.0,01/01/2008,"Summer pudding was devised by the English in the 19th century for people who wanted something that tasted richer than it actually was. This pudding, also designed to use up stale bread, is chilled rather than baked. Use whatever berries are in season; in this version, we use a combination of strawberries and blueberries, which gives the pudding a deep purple hue.","Butter a 1 1/2 quart bowl, then line it with plastic wrap. Line the bottom and sides of the bowl with the bread, cutting it to fit as needed. Leave berries whole or, in the case of large strawberries, cut them in pieces. Heat the berries with the sugar over low heat until the sugar is dissolved and the juice of the berries starts to flow. (If you're using sweetened frozen berries, you can skip this part. Just make sure they're thoroughly thawed before you use them.) Pour the fruit mixture over the bread. Place another layer of bread on top of the fruit, making a ""lid"" with these slices. Lay a piece of plastic wrap on top of the bread ""lid."" Place a small plate, one which will just fit inside the bowl rim, on top of the plastic wrap. Weigh it down with something heavy (a can of beans, a jar filled with water) to force the juices up into the top layer of bread. Refrigerate the pudding for 6 to 8 hours. The juices will seep into the bread, turning it a lovely color, and the fruit will set somewhat. To serve, remove the weighted plate and plastic wrap. Put a serving plate upside down on top of the bowl and flip the whole thing over. Remove the plastic wrap. Cut in wedges and top with whipped cream or yogurt sweetened with a bit of maple syrup or brown sugar.","Prep 30 mins. Total 6 hrs 30 mins. to 8 hrs 30 mins. Yield 1 1/2 quart molded pudding, 10 servings",,65,"2017-09-22 04:44:02",,"8 half-inch thick slices semolina bread or other mild-flavored bread, crusts removed907g fresh or frozen berries198g sugar"
66,81,"2017-09-22 04:44:07","Autumn Bread Pudding",5.0,01/01/2008,"Jewels of the baking world, brioche and challah provide tenderness in a bread pudding, while the glowing dried cranberries and apricots bring sparkle and tang to this fall dessert. It's pretty enough to serve to guests, or for a special breakfast.","Preheat the oven to 325°F. Lightly grease a 9"" x 13"" baking dish. Whisk the eggs in a large bowl. Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined. Add the milk and half and half, continuing to whisk. Stir the bread into the egg mixture, using a large spoon or spatula to mix everything together until the bread is thoroughly coated. Let stand for 30 minutes, stirring occasionally. Drain the pears, reserving the syrup for another use if desired. Dice the pears into 1"" pieces. Cut the dried apricots into slivers. (Scissors sprayed with a little non-stick vegetable oil spray work well here.) Fold all the fruit into the bread-custard mixture and pour it into the baking pan. Bake for 50 minutes to 60 minutes, until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean. Let the pudding cool for at least 15 minutes before serving. Drizzle with caramel sauce and serve with ice cream, if desired.","Prep 10 mins. Bake 50 mins. to 60 mins. Total 1 hrs 30 mins. to 1 hrs 40 mins. Yield 12 servings",,66,"2017-09-22 04:44:07",,"255g cubed leftover bread (brioche and challah are nice)6 large eggs99g sugar1 1/2 teaspoons vanilla extract1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon salt454g milk227g half & half, cream, or milk425g can pears in light syrup64g dried apricots57"
67,82,"2017-09-22 04:44:10","Cinnamon-Filled Bread Pudding",5.0,01/18/2010,"Here's an easy-to-make-ahead breakfast for a special morning, featuring the flavor of cinnamon rolls with the extra richness of custard.","Butter a 1 1/2 to 2-quart baking dish, or spray it with non-stick vegetable oil baking spray. Mix the cinnamon filling with the water. Spread a thin layer of the filling on one side of each slice of the bread. Stack the bread in two piles. Use a serrated knife to cut the stacks of bread into slices about 3/4"" wide. Line the bottom of the pan with the stacked slices, piling the remaining bread on top. Whisk together the milk, cream, eggs, maple syrup, vanilla, and salt. Pour the custard mixture over the bread, gently pushing the bread down so it absorbs the liquid. Let sit for an hour or so at room temperature; or overnight in the refrigerator, covered. Just before baking, preheat the oven to 350°F. Bake the pudding for 50 to 60 minutes, until the top is puffy and browned. Remove from the oven, and drizzle with maple syrup or sprinkle with confectioners' sugar. Serve warm. Yield: about 8 to 10 servings.","Prep 20 mins. to 30 mins. Bake 50 mins. to 60 mins. Total 1 hrs 55 mins. to 13 hrs 25 mins.",,67,"2017-09-22 04:44:11",,"74g Baker's Cinnamon Filling43g water8 to 10 slices bread, crusts removed; about a 454g loaf 340g milk113g cream or half & half5 large eggs156g maple syrup1 teaspoon vanilla extract1/4 teaspoon saltmaple syrup and/or confectioners' sugar, to drizzle on to"
68,83,"2017-09-22 04:44:14","Tropical Bread Pudding",5.0,01/01/2008,"If you bake a lot of bread, you're sure to have some that's starting to go stale (or has already gotten there). Bread pudding is a great use for leftover bread; this version brings a whiff of the tropics to the table.","Preheat your oven to 300°F. Butter a shallow 2-quart casserole dish. In a large mixing bowl, beat the eggs with the milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt. Mix in the bread cubes. Spoon the mixture into the buttered casserole dish, and top with the remaining 1/4 cup coconut. Bake the bread pudding for 1 hour. The middle will feel set but still soft. Store, covered, for up to 5 days in the fridge.","Prep 20 mins. Bake 60 mins. Total 1 hrs 20 mins. Yield 12 generous servings",,68,"2017-09-22 04:44:14",,"5 large eggs907g milk: skim, 1%, 2% or whole106g dried pineapple, finely diced57g unsweetened shredded coconut, plus 28g for topping2 teaspoons vanilla extract28g rum, optional149g to 198g sugar (use the larger amount for a sweeter pudding)1/4 teaspoon sa"
70,84,"2017-09-22 04:45:59","Caramel Bread Pudding with Coconut and Banana",5.0,12/26/2012,"As far as comfort foods go, bread pudding ranks way up there. We've enhanced this one with gooey caramel, fresh bananas, and coconut.","Preheat the oven to 350°F. Place the bread cubes on a baking sheet, and toast until slightly crusty on the outside but still soft on the inside, about 10 minutes. Transfer the bread a large bowl, add the caramel pieces, and toss to combine. Grease eight 5-ounce or 6-ounce ramekins, and place them on a baking sheet. Line the bottoms of the ramekins with the banana slices. Beat the egg yolks and sugar together until pale and creamy. Heat the milk and cream to simmering, then add the coconut milk powder, stirring until dissolved. Add the milk mixture to the egg yolks/sugar, stirring until combined. Pour the milk/egg mixture (custard) into the bowl with the bread cubes. Allow the bread to absorb the custard for 15 minutes. Transfer the bread/custard to the prepared ramekins; it’ll be the consistency of lumpy batter. Sprinkle coconut flakes on top of each of the puddings. Bake the puddings for 30 minutes, until the coconut is golden. Let the puddings rest for 10 minutes, then serve warm. Yield: 8 individual puddings.","Prep 20 mins. to 30 mins. Bake 40 mins. to 40 mins. Total 1 hrs 25 mins. to 1 hrs 35 mins. Yield 8 individual puddings",,70,"2017-09-22 04:45:59",,"283g to 312g white sandwich bread (about half a loaf, 283 to 12 slices), cubed142g caramel from a block, cut into 1/2"" pieces227g bananas, peeled and sliced8 large egg yolks198g sugar283g milk283g heavy cream50g coconut milk powder43g coconut flakes"
71,87,"2017-09-22 04:46:03","Simple Tortillas",4.9298244,01/16/2013,"This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of ""chew,"" you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.","To make the dough: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out. Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together. Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour. Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out. While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F. Working with one piece of dough at a time, roll into a round about 8"" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.","Prep 15 mins. to 25 mins. Bake 20 mins. to 25 mins. Total 35 mins. to 50 mins. Yield 8 tortillas Nutrition information","Serving Size 70 Servings Per Batch 8 Amount Per Serving: Calories 200 Calories from Fat 70 Total Fat 7g Saturated Fat 3g Trans Fat 0mg Cholesterol 5mg Sodium 210mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 0g Protein 5g",71,"2017-09-22 04:46:03",,"298g King Arthur Unbleached All-Purpose Flour, plus additional as needed1 teaspoon baking powder1/2 teaspoon salt57g lard (traditional); or butter; or 48g shortening; or 50g vegetable oil198g to 227g hot tap water (about 110°F to 120°F)"
72,89,"2017-09-22 04:46:09","Irish Brown Bread",4.7586207,01/01/2008,"A slightly sweet, craggy, ""everyday"" loaf, with inspiration from customer Fred B. Dugan. Serve this brown bread with sweet butter — and a dollop of marmalade, if desired.","Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment. In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder. Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended — some lumps will remain. Turn the dough out onto a floured board and knead about 10 times, or until it all holds together. Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top. Bake the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean). Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature. Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.","Prep 15 mins. Bake 40 mins. Total 55 mins. Yield 1 large round loaf, 10"" to 12"" in diameter",,72,"2017-09-22 04:46:09",,"383g King Arthur whole wheat pastry flour25g to 35g sugar1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder340g buttermilk25g vegetable oil or 28g melted butter"
73,90,"2017-09-22 04:46:14","Steamed Harvest Bread",5.0,01/01/2008,"Steaming is a method of cooking that was used for centuries before ovens were found in every home. Although it takes longer to cook breads by steaming, the cooking time is quite flexible. A steamed bread can cook long past its finishing time without substantially changing, unlike an oven-baked bread which will pass from done to scorched in a matter of minutes. This is because steamed breads cook at the temperature at which water boils (212°F) rather than the 350°F at which quick breads are commonly baked. Here's a formula for a steamed bread that will make use of apples, pumpkins, squash and other autumn abundance. Eggs aside, it includes no fat, so if you are looking for a filling, high-energy, vitamin-rich snack with a minimum of calories, give this a try. Steamed bread makes a great, quick breakfast, an afternoon pick-me-up or a tasty accompaniment for supper. The spices can be varied to enhance the flavor of the vegetable or fruit used. Cinnamon, allspice and nutmeg are always good and, strangely enough, so is a bit of white or black pepper.","Grease a 2-quart pudding mold. Bring a teakettle of water to a boil. Mix together the flours, baking powder, soda, salt and spices. In another bowl, beat together the yogurt, eggs, sugar and vegetable or fruit. Blend this mixture into the dry ingredients. Place the batter in the mold. Fill about two-thirds full. Place the lid on the pudding mold. Place the mold in a kettle or saucepan on top of something (a vegetable steamer or crinkled tin foil will do) to keep them off the bottom of the pan. The pan should be deep enough so its lid can cover the pudding mold. Fill the pan with boiling water two-thirds of the way up the mold. Cover, bring the water back to a boil and lower the heat to a simmer. Steam the pudding mold for about 2 hours, adding water if necessary. (See ""tips,"" below.) Store, well-wrapped, for 3 days in the fridge, or freeze for up to 3 months.","Prep 30 mins. Total 2 hrs 30 mins. Yield one 2-quart loaf",,73,"2017-09-22 04:46:14",,"177g King Arthur Unbleached All-Purpose Flour170g King Arthur Premium 100% Whole Wheat Flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt12g (in total) spice (choose and mix from cinnamon, ginger, nutmeg, cloves, allspice, etc.)227g non-f"
74,91,"2017-09-22 04:46:21","No-Knead Fruit and Nut Bread",5.0,03/26/2015,"This bread, full of wholesome goodness, takes just minutes of hands-on preparation. But with all the grains, seeds, nuts, and fruit that go into it, it will taste like you spent hours crafting it.","In a large bowl, combine the water, raisins, and Harvest Grains Blend. Let sit for at least 3 hours, or overnight. The next day, whisk together the flours, whole grain bread improver, salt, and yeast. Add to the water/fruit mixture; stir to blend. Use your hands to fold the dough over in the bowl until the flour is incorporated. Add the nuts, and knead the dough for a minute or two, until the nuts are evenly distributed; it will be slightly sticky. Let the dough rest at room temperature, covered, for 3 hours. Turn it over a few times, cover, and refrigerate for at least 8 hours, or overnight. Shape the dough into a log, and place it in a well-greased over-sized terra cotta bread pan or 9"" x 5"" loaf pan. Cover and let rise at room temperature for about 3 to 4 hours, until noticeably puffy; this loaf's not a high-riser. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for about 60 to 70 minutes, until it's golden brown and a digital thermometer inserted into the center registers about 200°F. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Yield: one loaf.","Prep 10 mins. to 15 mins. Bake 50 mins. to 60 mins. Total 60 mins. to 1 hrs 15 mins. Yield one loaf",,74,"2017-09-22 04:46:21",,"425g warm water113g golden raisins113g Harvest Grains Blend170g King Arthur White Whole Wheat Flour177g King Arthur Unbleached Bread Flour1 tablespoon whole grain bread improver, optional; for a better rise1 1/2 teaspoons salt1 teaspoon SAF Red instant ye"
75,92,"2017-09-22 04:46:22","Texas Toast",5.0,02/18/2014,"Thick-sliced bread, anointed with sweet butter and garlic olive oil, grilled or griddled and served hot and crisp — now THAT'S Texas Toast!","Preheat a griddle to medium heat. Cut the bread into 3/4"" to 1"" thick slices. Combine the garlic oil and melted butter, and spread it on both sides of each piece of bread. Fry the bread until golden brown on each side. Serve hot. Yield: 8 to 10 servings.","Prep 10 mins. to 15 mins. Bake 5 mins. to 10 mins. Total 15 mins. to 25 mins. Yield 8 to 9 slices Nutrition information","Serving Size 1 piece (61g) Servings Per Batch 9 Amount Per Serving: Calories 200 Calories from Fat 90 Total Fat 11g Saturated Fat 3.5g Trans Fat 0g Cholesterol 10mg Sodium 280mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 2g Protein 5g",75,"2017-09-22 04:46:22",,"1 loaf English Muffin Toasting Bread, cut into 8 to 10 slices35g garlic oil43g melted butter"
76,93,"2017-09-22 04:46:28","Herbed Texas Toast",5.0,01/01/2008,"Don't mess with Texas — toast, that is. Double-thick slabs of bread, buttered and grilled, are just right for enormous sandwiches, chicken-fried steak or barbecue.","Combine the dry ingredients in a medium-sized mixing bowl. Heat the milk, water and oil until lukewarm and add to the dry mixture. Beat well, then stir in enough additional flour to make a stiff batter; the dough should be too slack to knead by hand, but stiff enough to hold its shape. Spoon the batter into an 8 1/2"" x 4 1/2"" loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and let the loaf rise in a warm place for 45 minutes, or until it's crowned over the top of the pan. Bake the bread in a preheated 350°F oven for 35 minutes. Remove it from the pan and cool before slicing. Slice the bread about 3/4"" thick, brush with olive oil or garlic oil, and grill — on your outdoor grill, or on a stovetop griddle.","Prep 30 mins. Bake 35 mins. Total 1 hrs 50 mins. Yield about 1 dozen slices Texas Toast",,76,"2017-09-22 04:46:28",,"361g King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast2 teaspoons sugar1 1/4 teaspoons salt1/4 teaspoon baking soda7g Pizza Dough Flavor, optional2 teaspoons Pizza Seasoning or mixed Italian herbs227g milk50g olive oil or garlic oil74g"
77,94,"2017-09-22 04:46:32","PDQ* Onion Rye Bread",5.0,01/01/2008,"*As in pretty darned quick. It's almost oxymoronic to think of rye bread, traditionally made with a starter and treated to a long, slow rise, as being quickly made. But you can mix up the baking powder leavened batter for this tender, moist bread in just a couple of minutes. A hot, delicious loaf will be on your table in less than an hour, start to finish. We love to serve this toasted and buttered, with eggs at breakfast or with stew or soup later in the day. It also makes a tasty open-faced Reuben or pastrami sandwich.","Preheat the oven to 350°F and grease an 8 1/2"" x 4 1/2"" loaf pan. In a medium-sized bowl, whisk together the dry ingredients. In another medium-sized bowl, whisk together the oil, egg, water and sour cream, then stir the liquid ingredients into the dry ingredients, mixing just until blended. The mixture will look a bit lumpy; that's OK. Pour the batter into the prepared pan and bake the bread for 50 to 55 minutes, or until a tester inserted into the center comes out clean. Remove the bread from the oven, wait 5 minutes, then turn it out of the pan and cool it on a wire rack. Store, well-wrapped, for 4 days at room temperature, or freeze for up to a month.","Prep 7 mins. Bake 50 mins. to 55 mins. Total 57 mins. to 1 hrs 2 mins. Yield one loaf, about 12 servings",,77,"2017-09-22 04:46:32",,"294g rye flour blend1/2 teaspoon Deli Rye Flavor1 teaspoon salt14g granulated sugar1 teaspoon caraway seeds57g canned ""french fried"" onions2 teaspoons baking powder1/4 teaspoon baking soda39g vegetable oil1 large egg227g water113g sour creamartisan bread "
78,95,"2017-09-22 04:46:33","Blitz Bread: No-Fuss Focaccia",4.693617,01/01/2010,"Warm, aromatic yeast bread, hot from the oven - with no kneading, AND in under 2 hours? Here it is. Add Pizza Dough Flavor for over-the-top flavor, and/or cheese powder to turn it into cheese bread.","Lightly grease a 9"" x 13"" pan, and drizzle 2 tablespoons olive oil in the bottom. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with pizza seasoning, and/or the dried herbs of your choice, if desired. Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.","Prep 7 mins. to 10 mins. Bake 25 mins. to 30 mins. Total 1 hrs 32 mins. to 1 hrs 40 mins. Yield One loaf, 12 servings Nutrition information","Serving Size 70g Servings Per Batch 12 Amount Per Serving: Calories 164 Calories from Fat 44 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 0g Sodium 316mg Total Carbohydrate 26g Dietary Fiber 1g Sugars 0g Protein 4g",78,"2017-09-22 04:46:33",,"25g olive oil (to drizzle into the pan)340g warm water35g olive oil (for the dough)1 1/4 teaspoons salt418g King Arthur Unbleached All-Purpose Flour1 tablespoon instant yeast4 teaspoons Pizza Dough Flavor, optional28g Vermont cheese powder, optionalPizza "
79,96,"2017-09-22 04:46:37","No-Knead Harvest Bread",4.6783624,01/01/2010,"Plan ahead for this easy bread—an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker.","Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough. Work the dough just enough to incorporate all the flour, then work in the fruit and nuts. Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl. Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14"" to 15"" long lidded stoneware baker; 9"" x 12"" oval deep casserole dish with cover; or 9"" to 10"" round lidded baking crock. Place the dough in the lightly greased pan, smooth side up. Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser. Using a sharp knife or lame, slash the bread in a crosshatch pattern. Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450°F. Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F. Remove the bread from the oven, turn out onto a rack, and cool before slicing.","Prep 15 mins. to 8 hrs 5 mins. Bake 50 mins. to 60 mins. Total 1 hrs 10 mins. to 9 hrs 25 mins. Yield 1 loaf Nutrition information","Serving Size 77g Servings Per Batch 16 Amount Per Serving: Calories 196 Calories from Fat 49 Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 0 Sodium 293mg Total Carbohydrate 33g Dietary Fiber 3g Sugars 7 Protein 5g",79,"2017-09-22 04:46:37",,"390g High-Gluten Flour or King Arthur Unbleached All-Purpose Flour113g King Arthur Premium 100% Whole Wheat Flour or King Arthur White Whole Wheat Flour2 teaspoons salt1/2 teaspoon instant yeast397g cool water85g dried cranberries85g golden raisins113g co"
80,101,"2017-09-22 04:46:38","Blueberry Coffeecake with Lemon Streusel",4.8235292,01/01/2010,"A tender coffeecake, loaded with blueberries, and topped with a unique white streusel studded with tangy pieces of candied lemon peel. Lemon oil is added for extra punch, a perfect counterpoint to the sweet berries.","Preheat your oven to 350°F. Lightly grease a 10"" tube pan; a 9"" x 13"" baking pan, or two 8"" x 2"" round pans. To make the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon ""bite"" leave as is. Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set the mixture aside. To make the cake: Beat the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid over-beating or the cake will become tough. Gently fold in the blueberries until well distributed throughout the batter. Pour into the prepared pan(s); sprinkle the lemon streusel evenly on top. Bake the cake for about 40 minutes (in the tube pan), or 30 to 35 minutes in the 9"" x 13"" or cake pans, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and cool on a rack for 15 to 20 minutes before serving. Yield: about 2 dozen servings.","Prep 20 mins. to 25 mins. Bake 30 mins. to 35 mins. Total 55 mins. to 60 mins. Yield about 24 servings Nutrition information","Serving Size 1 (65g) Servings Per Batch 24 Amount Per Serving: Calories 200 Calories from Fat 80 Total Fat 9g Saturated Fat 5g Trans Fat 0g Cholesterol 35mg Sodium 130mg Total Carbohydrate 29g Dietary Fiber 1g Sugars 16g Protein 3g",80,"2017-09-22 04:46:38","Lemon Streusel","99g granulated sugar120g King Arthur Unbleached All-Purpose Flourpinch of salt85g candied lemon peel85g butter, softened3-4 drops lemon oil, or 1/8 teaspoon lemon extract Cake 113g butter, softened198g granulated sugar2 large eggs, room temperature227g so"
81,104,"2017-09-22 04:46:40","Pumpkin Gingerbread with Orange Glaze",4.851852,01/01/2008,"You can either make this gingerbread as a loaf or muffins. Either way, the orange glaze adds the perfect finishing touch!","Preheat your oven to 350°F. Grease two 8 1/2"" x 4 1/2"" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers. In a large bowl mix together the butter (or shortening) and brown sugar until well blended. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them. Mix well — the batter will look crumbly. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition. Stir in the molasses and pumpkin, combining well. Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full. Bake the muffins for 18 to 20 minutes, or until they're lightly browned on the edges and the middle springs back when touched. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit, then glaze if desired. To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses. For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing. Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.","Prep 15 mins. Bake 18 mins. to 55 mins. Total 33 mins. to 1 hrs 10 mins. Yield two 8 1/2"" x 4 1/2"" loaves or 24 muffins Nutrition information","Serving Size 70g Servings Per Batch 24 Amount Per Serving: Calories 210 Calories from Fat 70 Total Fat 8g Saturated Fat 4g Trans Fat 0g Cholesterol 40mg Sodium 150mg Total Carbohydrate 32g Dietary Fiber 1g Sugars 20g Protein 3g",81,"2017-09-22 04:46:40",Cake,"170g butter or 138g vegetable shortening266g brown sugar326g King Arthur Unbleached All-Purpose Flour2 teaspoons baking powder1/2 teaspoon baking soda3/4 teaspoon salt2 teaspoons cinnamon1/4 teaspoon allspice1/2 teaspoon nutmeg57g mini diced ginger57g dic"
82,107,"2017-09-22 04:46:42","Gluten-Free Banana Bread with Coconut and Flax",4.8,01/16/2013,"Would you like a banana bread recipe that's healthy, nutty, lower in sugar, AND gluten-free? You'll love this moist, flavorful loaf studded with coconut and flax meal. Go gluten-free AND bananas at the same time!","Grease a 9"" x 5"" loaf pan and preheat your oven to 350°F. In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In a separate bowl, combine the brown sugar and oil until well-blended. Add the eggs one at a time, beating until well-incorporated. Stir the dry ingredients into the wet ingredients, and beat on medium speed for about 30 seconds, until well combined. Stir in the banana, coconut, and flavors, and blend well. Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread's internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting. Yield: 1 loaf, 16 servings.","Prep 15 mins. to 20 mins. Bake 45 mins. to 55 mins. Total 60 mins. to 1 hrs 15 mins. Yield 1 loaf, 16 servings Nutrition information","Serving Size 1 slice Servings Per Batch 16 servings Amount Per Serving: Calories 227 Calories from Fat 104 Total Fat 12g Saturated Fat 5g Trans Fat 0g Cholesterol 35mg Sodium 172mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 11g Protein 3g",82,"2017-09-22 04:46:42",,"269g Gluten-Free Multi-Purpose Flour25g whole flax meal1 teaspoon baking soda1/2 teaspoon salt3/4 teaspoon xanthan gum21g Cake Enhancer1 1/2 teaspoons ground cinnamon1/4 teaspoon ground nutmeg106g brown sugar99g vegetable oil3 large eggs425g mashed ripe b"
83,108,"2017-09-22 04:46:46",Rieska,4.857143,01/10/2012,"Rieska, a native of Finland, features the texture of a cakey drop biscuit. A quick and easy baking powder bread, it's packed with whole grains and very tasty to boot.","Preheat the oven to 500°F. This temperature isn't a misprint - this is a wet dough, and the high temperature works fine. Grease a 9"" x 13"" pan. In a large bowl, whisk the oats and flours with the baking powder, baking soda, salt, and sugar. Work the butter into the dry ingredients until thoroughly distributed. Stir in the buttermilk. (A dough whisk is the tool of choice here.) The mixture will be very sticky; that's OK. Transfer the dough to the prepared baking sheet and, using wet hands, pat it out so it fills the pan. Bake the bread for 15 to 17 minutes, until the top is light golden brown and springs back when gently touched. Remove the bread from the oven and cool it on a rack before slicing.","Prep 10 mins. to 15 mins. Bake 15 mins. to 17 mins. Total 25 mins. to 32 mins. Yield 2 dozen 2"" squares Nutrition information","Serving Size 28g Servings Per Batch 24 Amount Per Serving: Calories 69 Calories from Fat 9 Total Fat 2g Saturated Fat 1g Trans Fat 0g Cholesterol 6mg Sodium 171mg Total Carbohydrate 10g Dietary Fiber 1g Sugars 2g Protein 2g",83,"2017-09-22 04:46:46",,"35g old-fashioned rolled oats113g pumpernickel flour (first choice), or any other rye flour128g King Arthur all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1 teaspoon salt25g sugar57g unsalted butter340g buttermilk"
84,109,"2017-09-22 04:46:52","Beautiful Burger Buns",4.846591,01/01/2010,"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.","Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3"" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack. Yield: 8 large buns.","Prep 25 mins. Bake 15 mins. Total 2 hrs 40 mins. Yield 8 buns Nutrition information","Serving Size 1 bun (99g) Servings Per Batch 8 Amount Per Serving: Calories 250 Calories from Fat 35 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 30mg Sodium 370mg Total Carbohydrate 45g Dietary Fiber 2g Sugars 7g Protein 8g",84,"2017-09-22 04:46:52",Buns,"170 to 227g lukewarm water*28g butter, at room temperature1 large egg418g King Arthur Unbleached All-Purpose Flour50g sugar1 1/4 teaspoons salt1 tablespoon instant yeast*For best results (a smooth, slightly soft dough), use the smaller amount of water in "
85,110,"2017-09-22 04:46:57","Hot Buttered Soft Pretzels",4.804124,01/23/2012,"Pretzels are available crisp and hard from your grocery or, if you're lucky and in the right place, soft and chewy from street vendors. Our recipe is for the soft, chewy kind. The melted butter brushed over the crust is a bonus street vendors don't offer! Want to make smaller, appetizer-size pretzels? See our instructions for pretzel bites in ""tips,"" below.","To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes. To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes. While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler). Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9"" square pan. Roll each piece of dough into a long, thin rope (about 28"" to 30"" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda ""bath"" will give the pretzels a nice, golden-brown color. Transfer the pretzels to the prepared baking sheet. Sprinkle them lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8 to 9 minutes, or until they're golden brown. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave. Yield: 8 large pretzels.","Prep 20 mins. to 30 mins. Bake 8 mins. to 9 mins. Total 1 hrs 10 mins. to 1 hrs 21 mins. Yield 8 large pretzels Nutrition information","Serving Size 1 pretzel (75g) Servings Per Batch 8 Amount Per Serving: Calories 180 Calories from Fat 40 Total Fat 5g Saturated Fat 3g Trans Fat 0g Cholesterol 10mg Sodium 290mg Total Carbohydrate 30g Dietary Fiber 1g Sugars 1g Protein 5g",85,"2017-09-22 04:46:57",Dough,"298g King Arthur Unbleached All-Purpose Flour1 teaspoon salt1 teaspoon sugar7g instant yeast198g to 227g warm water**Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a sof"
86,111,"2017-09-22 04:47:01","Buttery Sourdough Buns",4.768116,10/26/2011,"When you think sourdough bread, you probably think an artisan loaf, one with a thick, chewy crust and coarse interior. These soft dinner rolls are at the opposite end of the texture spectrum. Buttery spirals with a pleasingly mild sourdough tang, they're soft on the inside, but sport a wonderfully crisp crust — think crescent roll. And, like a crescent roll, they're fun to unravel and enjoy bit by buttery bit!","Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container — an 8-cup measure works well here — and allow the dough to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk. Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 12"" x 16"". Put 2 tablespoons melted butter in a small bowl, and add the paprika, if desired; it's there for color, and accentuates the buns' swirl, but omit it if you wish. Spread the dough with the melted butter. Starting with a long side, roll the dough into a log. Cut the log in 1"" slices, using a sharp knife, or a piece of dental floss looped between your fingers. Lightly grease two 8"" or 9"" round cake pans. Arrange 8 buns in each pan. Cover the pans, and let the buns rise for 60 minutes, until they're noticeably puffy. Don't let these buns rise too long; you want them to have enough rising power left to expand nicely in the oven. Towards the end of the rising time, preheat the oven to 350°F. Uncover the pans, and brush each bun with some of the remaining melted butter. Bake the buns for 22 to 25 minutes; they'll color only slightly. Remove the buns from the oven, and turn them out of the pan onto a rack. Brush with any remaining melted butter. Serve hot or warm. To reheat, place the buns on a baking sheet, tent lightly with aluminum foil, and bake for 10 minutes in a preheated 350°F oven. Wrap any leftover buns airtight, and store at room temperature for several days. For longer storage, wrap airtight and freeze. Yield: 16 buns.","Prep 20 mins. to 30 mins. Bake 22 mins. to 25 mins. Total 3 hrs 42 mins. to 4 hrs 55 mins. Yield 16 buns Nutrition information","Serving Size 1 bun (53g) Servings Per Batch 16 Amount Per Serving: Calories 160 Calories from Fat 60 Total Fat 7g Saturated Fat 4.5g Trans Fat 0g Cholesterol 30mg Sodium 190mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 1g Protein 4g",86,"2017-09-22 04:47:01",Dough,"120g sourdough starter, fed or unfed361g King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour2 1/2 teaspoons instant yeast14g sugar1 1/4 teaspoons salt1 large egg71g soft butter152g lukewarm water Topping 57g melted butter, divided1/4 tea"
87,112,"2017-09-22 04:47:05","Amish Dinner Rolls",4.870466,01/01/2008,"This recipe was inspired by one in a a small handwritten Amish cookbook; thus its name. And my, oh my, are these rolls good! Dense yet still tender, moist but not at all heavy, these are the quintessential soft dinner roll. Mashed potato gives them both their soft texture, and staying power: they'll remain soft and fresh-tasting at room temperature for several days, meaning they're a good candidate for make-ahead.","To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so. Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll. Place the rolls in a lightly greased 9"" x 13"" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired. Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.","Prep 15 mins. to 25 mins. Bake 20 mins. to 25 mins. Total 3 hrs 35 mins. to 4 hrs 20 mins. Yield 16 to 24 rolls Nutrition information","Serving Size 1/16 of recipe Servings Per Batch 16 to 24 rolls Amount Per Serving: Calories 200 Calories from Fat Total Fat 6g Saturated Fat Trans Fat Cholesterol 41mg Sodium 223mg Total Carbohydrate 28g Dietary Fiber 1g Sugars 4g Protein 5g",87,"2017-09-22 04:47:05",,"2 large eggs67g sugar2 teaspoons salt85g softened butter213g unseasoned mashed potatoes*2 1/2 teaspoons instant yeast or active dry yeast170g lukewarm water (water in which the potatoes were boiled, if possible)510g King Arthur Unbleached All-Purpose Flou"
88,115,"2017-09-22 04:47:11","Seeded Hamburger Buns",4.7704916,01/01/2010,"Soft buns, topped with crunchy seeds, are a perfect complement to grilled burgers.","To make the dough: Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a soft dough. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for an hour, until it's almost doubled in size. Turn the dough out onto a lightly greased surface, flatten it slightly, and divide it into 6 pieces, each weighing about 3 1/2 to 4 ounces. Roll each piece into a ball. Place balls into the greased cups of a hamburger bun pan, flattening gently. Cover and let rise until the buns have doubled in size. Towards the end of the rising time, preheat the oven to 375°F. Bake the buns for 10 minutes. Remove them from the oven, brush with lightly beaten egg white (or spray with Quick Shine) and sprinkle with seed topping; do this quickly, or the seeds won't stick! Return the buns to the oven and bake for 5 to 8 minutes, until they're golden brown. Remove from the oven, and cool on a rack.","Prep 20 mins. to 40 mins. Bake 15 mins. to 20 mins. Total 2 hrs 35 mins. to 3 hrs 10 mins. Yield Yield: 6 large buns",,88,"2017-09-22 04:47:11",Buns,"170g lukewarm water1 large egg28g butter or oil25g sugar2 tablespoons sesame seeds whole golden flax seeds or Everything Bread and Bagel Topping 2 teaspoons instant yeast1 teaspoon salt1 teaspoon onion powder, optional 326g King Arthur Unbleached All-Purp"
89,117,"2017-09-22 04:47:15","Dark & Soft Restaurant Dinner Rolls",4.857143,01/01/2008,"These dinner rolls are an attempt to replicate the soft, kind of sweet, deep chocolate-colored rolls served at various chain restaurants (particularly steakhouses) around the country. The taste-testers here at King Arthur Flour raved about these, so even if they're not an exact match for those restaurant rolls, we're sure you'll find them tasty.","Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer. If you're using a bread machine, program it for the dough or manual cycle. If you're using a mixer, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl. Mix and knead until you've formed a smooth, slightly sticky dough. Note: You may also prepare this dough by hand. It's very sticky and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it'll smooth out. Let the dough rise in the bowl (or bucket of the bread machine) for 1 hour. It won't have doubled in size, but should be just a bit puffy. Divide the dough into 10 even pieces (about 4 ounces each), and shape the pieces into 6"" x 2"" oval rolls. Coat each roll, top and bottom, with some yellow cornmeal. Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won't have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 24 minutes, until the bottoms appear slightly browned (you'll have to carefully pick one up to look), or until a digital thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack. Serve the rolls warm, or at room temperature. Store at room temperature, well wrapped, for several days; freeze for longer storage.","Prep 22 mins. Bake 24 mins. Total 3 hrs 16 mins. Yield 10 rolls Nutrition information","Serving Size 1 roll, 109g Servings Per Batch 10 Amount Per Serving: Calories 304 Calories from Fat Total Fat 5g Saturated Fat Trans Fat Cholesterol 13mg Sodium 430mg Total Carbohydrate 44g Dietary Fiber 4g Sugars 14g Protein 7g",89,"2017-09-22 04:47:15",Dough,"301g warm water57g butter, softened170g honey354g King Arthur Unbleached Bread Flour220gs King Arthur White Whole Wheat Flour2 teaspoons salt7g powdered caramel color; optional, but without it the rolls will lack their distinctive color2 1/2 teaspoons ins"
90,119,"2017-09-22 04:47:22","Pretzel Sandwich Rolls",4.285714,06/13/2013,"Soft pretzels are always a favorite. We've discovered that their distinctive texture and flavor also complements many varieties of sandwich fillings. In particular, we like these buns with a generous scoop of maple-mustard chicken salad.","Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 10 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes. Preheat the oven to 400°F. Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot. Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. Using scissors or a sharp knife, cut 1/2""-deep crosses into the center of each bun. Sprinkle with coarse sea salt. Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool. Yield: 10 buns","Prep 20 mins. to 30 mins. Bake 22 mins. to 26 mins. Total 1 hrs 57 mins. to 2 hrs 11 mins. Yield 10 buns Nutrition information","Serving Size 1 bun (107g) Servings Per Batch 10 Amount Per Serving: Calories 230 Calories from Fat 25 Total Fat 3g Saturated Fat 1.5g Trans Fat 0g Cholesterol 5mg Sodium 780mg Total Carbohydrate 43g Dietary Fiber 2g Sugars 2g Protein 8g",90,"2017-09-22 04:47:22",Dough,"397g warm water28g unsalted butter 3/4 teaspoon salt 539g King Arthur Unbleached All-Purpose Flour35g Baker's Special Dry Milk or nonfat dry milk2 teaspoons instant yeast Topping coarse sea salt; e.g., Sel Gris Water Bath 1814g water14g salt57g baking sod"
91,120,"2017-09-22 04:47:27","Baker's Croissants",4.811321,02/07/2011,"A Croissant de Boulanger is a baker's croissant, made from puff pastry dough that includes yeast. The dough is laminated (folded around a slab of butter, then rolled out and folded to create hundreds of layers), cut, shaped, and proofed before baking. The result is an amazing pastry that can be filled with sweet (chocolate, almond, cinnamon) or savory (ham and cheese, spinach) flavors. With the addition of some spices (see the tips section), this dough can be used to make Danish as well.","For the dough: Make a sponge by cracking the eggs into a 2-cup liquid measure and adding enough warm water to equal 2 cups. Beat until blended, and pour into a large mixing bowl. You can also put the sponge into the bucket of your bread machine, set on the dough cycle. Add 1 tablespoon of the sugar, 3 cups of the flour, and the yeast. Mix until well blended. Cover and set aside. For the butter: While the yeast begins its work, set up the butter inlay. Mix the butter and 1/2 cup flour just until the mixture is smooth and well blended (no hard lumps). You can do this with a mixer, a food processor, or with a spoon, by hand. Be careful not to beat the mixture at high speed; you don't want to incorporate any air. Lightly flour a piece of plastic wrap, place the butter mixture on it, and use a dough scraper to pat it into an 8-inch square. Wrap the butter and put it in the refrigerator on a flat surface for at least 30 minutes. Finish the dough: Stir the vanilla, if using, and the melted butter into the sponge. Whisk together the remaining 2 1/2 cups of the remaining flour, the rest of the sugar, the dry milk, and the salt. Add to the sponge and mix until you have a soft but kneadable dough, either by hand, in your mixer, or using the dough cycle of your bread machine. Check the dough after kneading for 4 to 5 minutes, adding more of the measured flour if the dough is still sticky. Once the dough is smooth and elastic, pat it into a square shape, wrap it loosely and refrigerate it for 30 minutes. Rolling in: Remove the chilled dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches across. Unwrap the butter slab and place it in the center of the dough at a 45° angle, so it looks like a diamond in the square. Fold the flaps of the dough over the edges of the butter until they meet in the middle. Pinch and seal the edges of the dough together; moisten your fingers with a little water, if necessary. Dust the top with flour, then turn the dough over and tap it gently with the rolling pin into a rectangular shape. Pick up the dough to make sure it isn't sticking underneath, dusting under with more flour if necessary, then roll from the center out until you have a rectangle 20 inches long by 10 inches wide. When you've reached the proper size, take a dry brush and lightly sweep off any excess flour, then fold the bottom third of the dough up to the center, and the top third over that (like a business letter). Line the edges up on top of each other, and even up the corners so they're directly on top of each other. Take a dab of water if you need to, to tack the corners together. You've now made your first ""turn."" Turn the dough package 90° to the right, so it looks like a book ready to be opened. If the dough is still cool to the touch and relaxed, do another rolling and turning the same way. Make a note of how many folds you've completed and the time, and wrap the dough. Return it to the refrigerator for at least 30 minutes. Repeat the above folding and turning process one more time, for a total of four turns. Once completed, wrap the dough well and refrigerate it for at least an hour, and preferably overnight before using. Shaping the croissants: Using half the dough at a time, roll it to a 12"" x 18"" rectangle. Trim the edges of the dough on every edge using a ruler and pizza wheel. This cuts off the folded edges that would inhibit the ""puff."" Cut the dough in thirds lengthwise and in half through the middle. This will give you six 4"" x 9"" pieces. Cut each piece in half diagonally, and arrange them so the points of the triangles are facing away from you. It's okay to stretch them out gently to elongate them when you do this. Cut a 1/2"" notch in the short edge of the triangle. If you want to, this is the time to place a teaspoon of filling at the base of the triangle. Roll up the dough, starting with the notched edge and working toward the point. Make sure the point is tucked under the bottom of the croissant. If you have to stretch the dough a little to make that happen, it's okay. You can also use a drop of water on the tip to help it stay in place. Form the crescent by bending the ends toward the center where the tip is tucked underneath. Place the croissants on a lightly greased or parchment-lined baking sheet. Cover and chill for 30 minutes. You could also freeze the unbaked pastries at this point. To bake the croissants: Take the croissants out of the refrigerator, and preheat the oven to 425°F. The croissants need 30 minutes at room temperature to proof before baking. When the oven is hot, brush the tops of the croissants with an egg well-beaten with 1 tablespoon of water. When the oven is hot, bake the croissants for 15 minutes, then reduce the oven's temperature to 350°F and bake for another 15 to 20 minutes. The croissants should be a deep golden brown, even where the dough overlaps; you don't want any raw dough in the center. Remove from the oven and cool on a rack.","Prep 2 hrs to 3 hrs Bake 30 mins. to 40 mins. Total 2 hrs 30 mins. to 3 hrs 40 mins. Yield 24 croissants Nutrition information","Serving Size 1 croissant, 65g Servings Per Batch 24 croissants Amount Per Serving: Calories 228 Calories from Fat 125 Total Fat 14g Saturated Fat 9g Trans Fat 0g Cholesterol 51mg Sodium 254mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 2g Protein 4g",91,"2017-09-22 04:47:27",Dough,"2 large eggs plus enough warm water to make 2 cups of liquid (16 ounces)50g sugar631g to 723g King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast71g nonfat dry milk (optional)1 scant tablespoon salt1 teaspoon vanilla extract (optional; f"
92,122,"2017-09-22 04:47:31","King Arthur's Classic White Sandwich Bread",4.752427,01/28/2010,"This signature white sandwich loaf, an updated version of King Arthur's popular Walter Sands Basic White Bread, is the ""go-to"" bread for breakfast toast, brown-bag PB & Js, or a grilled-cheese-and-soup supper for many of us here at King Arthur Flour. Just like King Arthur Flour itself, this bread is classic, reliable, and your best friend in the kitchen. And who was Walter Sands? The Sands family became associated with King Arthur Flour in 1820, 30 years after the company's founding. Walter headed up the company from 1943 to 1968, when his son, Frank, took over as president. Frank led an effort that made King Arthur a national brand by the turn of the 21st century; several years ago he and his wife, Brinna, sold the company to us, the employee-owners. Frank and Brinna are still the inspiration behind King Arthur's long-time quest: to serve our community, do the right thing, and provide Americans with the best flour in the world. We honor their legacy with this bread.","Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size. Gently deflate the dough, and shape it into a fat 9"" log. Place it in a lightly greased 9"" x 5"" or 10"" x 5"" loaf pan. Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1"" to 1 1/2"" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F. Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature. Yield: 1 large loaf, about 18 servings.","Prep 15 mins. to 20 mins. Bake 35 mins. to 40 mins. Total 2 hrs 50 mins. to 4 hrs Yield 1 large loaf Nutrition information","Serving Size 1 slice Servings Per Batch 18 Amount Per Serving: Calories 120 Calories from Fat 15 Total Fat 1.5g Saturated Fat 1g Trans Fat 0g Cholesterol 5mg Sodium 240mg Total Carbohydrate 22g Dietary Fiber 1g Sugars 3g Protein 4g",92,"2017-09-22 04:47:31",,"303g to 340g lukewarm water*32g honey2 1/4 teaspoons instant yeast1 3/4 teaspoons salt 28g soft butter482g King Arthur Unbleached All-Purpose Flour35g Baker's Special Dry Milk or nonfat dry milk granules*Use the lesser amount in summer or humid climates; "
93,126,"2017-09-22 04:47:34","Honey-Oat Pain de Mie",4.9134617,03/02/2011,"This sandwich loaf, with its hint of sweetness from both honey and oats, is wonderfully moist and tender. And, since it bakes in a pain de mie pan (pullman loaf pan), each slice is beautifully shaped, with an ultra-thin crust — ideal for kids. It slices easily for sandwiches and toast; try it in French toast for a tasty twist on that breakfast favorite.","Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough. Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it's risen noticeably. It won't necessarily double in bulk. Gently deflate the dough, and shape it into a 9"" log. Place the log in a lightly greased 9"" pain de mie (pullman) pan, pressing it gently to flatten. Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1"" from the top of the lid, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Remove the plastic (if you've used it), slide the pan's lid completely closed, and bake the bread for 30 minutes. Remove the lid, and bake for an additional 5 minutes, or until an instant-read thermometer inserted into the center registers at least 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature. Yield: 1 standard loaf.","Prep 15 mins. to 25 mins. Bake 35 mins. to 40 mins. Total 2 hrs 50 mins. to 4 hrs 5 mins. Yield 1 standard loaf Nutrition information","Serving Size 1 slice (51g) Servings Per Batch 16 Amount Per Serving: Calories 140 Calories from Fat 30 Total Fat 3.5g Saturated Fat 2g Trans Fat 0g Cholesterol 10mg Sodium 220mg Total Carbohydrate 24g Dietary Fiber 1g Sugars 3g Protein 4g",93,"2017-09-22 04:47:34",,"361g King Arthur Unbleached All-Purpose Flour2 1/4 teaspoons instant yeast85g old-fashioned rolled oats (not quick oats)1 1/2 teaspoons salt57g melted butter64g honey227 to 255g lukewarm water**Use the smaller amount in the summer, or in a humid climate; "
94,127,"2017-09-22 04:47:38","Cinnamon Raisin Sourdough Bread",4.8433733,06/28/2013,"We think the slight sourdough tang in this rich, slightly sweet bread offers a nice contrast. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-y apples.","To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk. While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6"" x 20"". Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins. Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed. Transfer the log, seam-side down, to a lightly greased 9"" x 5"" loaf pan. Cover and allow the bread to rise until it's crested about 1"" over the rim of the pan, about 1 hour. While the dough is rising, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. Yield: 1 loaf.","Prep 25 mins. to 35 mins. Bake 40 mins. to 45 mins. Total 3 hrs 35 mins. to 4 hrs 20 mins. Yield 1 loaf Nutrition information","Serving Size 1 slice, 67g Servings Per Batch 16 servings Amount Per Serving: Calories 194 Calories from Fat 32 Total Fat 4g Saturated Fat 2g Trans Fat 0g Cholesterol 25mg Sodium 156mg Total Carbohydrate 37g Dietary Fiber 1g Sugars 17g Protein 4g",94,"2017-09-22 04:47:38",Dough,"about 113g sourdough starter, fed or unfed361g King Arthur Unbleached All-Purpose Flour2 1/2 teaspoons instant yeast1 tablespoon sugar1 1/4 teaspoons salt1 large egg71g soft butter152g lukewarm water Filling 50g sugar1 1/2 teaspoons ground cinnamon2 teasp"
95,131,"2017-09-22 04:47:40","Marilyn's Whole Wheat And Rye Sourdough Bread",4.75,01/01/2008,"This moist and flavorful bread contains warm spices that add a background aroma to all sorts of beautifully decorated loaves and rolls. If you're a liverwurst-and-onions aficionado, try it on this bread, slathered with hot-sweet mustard. Heaven!","Combine the yeast, milk, sourdough starter, sugar, salt, cardamom, and seeds. Stir in the rye flour and beat until the batter is smooth. Add the whole wheat flour, then the unbleached all-purpose flour, a cup at a time, stirring well after each addition. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter. Knead the dough and add just as much flour as you need to keep the dough from sticking to the counter. The dough should be a little tacky, but not sticky. Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let rise until it has doubled in bulk, about 1 1/2 to 2 hours. Gently deflate the dough and place it on a lightly floured counter. Shape as desired; you can make one huge loaf, three normal loaves, four mini loaves, or about 24 rolls. Cover the loaves and let them rise for about 45 to 60 minutes, or until they're puffy. Preheat the oven to 400°F. Bake the bread for about 25 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom. Remove from the oven, and cool on a rack. Store, well-wrapped, for 3 days on the counter. Freeze for up to 3 months.","Prep 30 mins. Bake 25 mins. to 30 mins. Total 3 hrs Yield 1 large loaf, 3 normal loaves, 4 mini loaves, or about 24 rolls",,95,"2017-09-22 04:47:40",,"10g instant yeast397g lukewarm milk454g sourdough starter, fed or unfed53g packed dark brown sugar2 teaspoons salt1/2 teaspoon ground cardamom7g caraway seeds1 teaspoon whole anise seeds106g white rye flour113g King Arthur Premium Whole Wheat Flour418g to"
96,132,"2017-09-22 04:47:43","A Simple, Rustic Loaf",4.756098,01/01/2008,"Using a sponge (starter) to create this bread increases its flavor and enhances its texture.","To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight. To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size. Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing.","Prep 20 mins. Bake 30 mins. to 35 mins. Total 7 hrs 5 mins. Yield 1 loaf Nutrition information","Serving Size 51g Servings Per Batch 16 Amount Per Serving: Calories 120 Calories from Fat 10 Total Fat 1g Saturated Fat 0g Trans Fat 0g Cholesterol omg Sodium 260mg Total Carbohydrate 23g Dietary Fiber 2g Sugars og Protein 4g",96,"2017-09-22 04:47:43",Sponge,"333g cool water1 teaspoon instant yeast177g King Arthur Unbleached All-Purpose Flour53g pumpernickel flour Dough 2 teaspoons salt269g King Arthur Unbleached All-Purpose Flour74g Harvest Grains Blend or mixed seeds of your choice"
97,139,"2017-09-22 04:47:49","Feeding and Maintaining Your Sourdough Starter",4.8421054,02/18/2015,"Once you've successfully created your own sourdough starter, you'll need to feed it regularly. If you bake a lot of sourdough treats, you may want to keep it on your counter, at room temperature. While this means feeding it twice a day, it also means your starter will be ready to bake when you are. If you're a more casual sourdough baker, store your starter in the refrigerator, feeding it just once a week.","To store your starter at room temperature: Stir the starter well and discard all but 4 ounces (1/2 cup). Add the water and flour. Mix until smooth, and cover. Repeat every 12 hours. Remove 1 cup starter to bake with when it's expanded and bubbly, then feed the remaining starter immediately; revert to your normal 12-hour schedule for subsequent feedings. To store your starter in the refrigerator: Take the starter out of the fridge. There may be a bit of light amber or clear liquid on top. Either drain this off, or stir it in, your choice; it's alcohol from the fermenting yeast. Remove all but 4 ounces (1/2 cup) starter; see ""tips,"" at left, for ideas on what to do with it. Add the flour and lukewarm water to the remaining starter. Mix until smooth, and cover. Allow the starter to rest at room temperature (about 70°F) for at least 2 hours; this gives the yeast a chance to warm up and get feeding. After about 2 hours, refrigerate. To ready your refrigerated starter for baking: Take the starter out of the fridge, discard all but 4 ounces (1/2 cup), and feed it as usual. Let it rest at room temperature for about 12 hours, until bubbly. Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it's strong enough to leaven bread. For the final feeding prior to baking, add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake. For instance, if your recipe calls for 1 cup (about 8 ounces) starter, add 4 ounces each water and flour. If your recipe calls for 2 cups (about 16 ounces) starter, add 8 ounces each water and flour. Once the starter is bubbling and vigorous, remove what you need for the recipe and set it aside. Feed the remaining starter as usual. Mix until smooth, and allow the starter to work for about 2 hours at room temperature before putting it back in the refrigerator.","Yield about 1 1/2 cups starter",,97,"2017-09-22 04:47:49",,"113g King Arthur Unbleached All-Purpose Flour113g lukewarm water"
98,140,"2017-09-22 04:47:53","12-Grain Raisin Sourdough",4.8333335,09/17/2013,"This rustic-style loaf features a gentle balance of tanginess from the sourdough, plus sweetness from the raisins. We like it as a base for sausage and apple stuffing. It toasts up nicely, and can be spread with butter and jam for a heart-warming breakfast.","Mix and knead together all of the ingredients — by hand, mixer, or bread machine — to form a smooth dough. Allow the dough to rise, covered, until it's doubled in size, about 90 minutes. Transfer the dough to a lightly greased surface, gently deflate it, and form it into a smooth 13"" log. Place the log into the bottom of a lightly greased long covered baker, cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size. Just before putting the loaf into the oven, slash the top several times. Place the covered baker into a cold oven and set the oven temperature to 425°F. Bake the bread for 40 to 45 minutes, until the bread is golden brown and its interior temperature measures 190°F on a digital thermometer. Remove the bread from the pan, and allow it to cool on a rack. Yield: 1 loaf.","Prep 20 mins. to 30 mins. Bake 40 mins. to 45 mins. Total 3 hrs 15 mins. to 3 hrs 35 mins. Yield 1 loaf.",,98,"2017-09-22 04:47:53",,"113g fed or unfed sourdough starter340g lukewarm water43g honey28g soft unsalted butter113g King Arthur Unbleached White Whole Wheat Flour361g King Arthur Unbleached Bread Flour85g 12-Grain Artisan Bread Flavor2 teaspoons salt2 teaspoons instant yeast223g"
99,141,"2017-09-22 04:47:57","Wild Rice, Pecan and Dried Cranberry Bread",5.0,01/01/2008,"Dense and hearty, very pretty (the dough and the loaves), and jam-packed with chewy, earthy wild rice, crunchy toasted pecan pieces and tart-sweet bursts of dried cranberry, it's a good keeper and pairs well with velvety mushroom or creamy chicken and rice soup; it makes interesting cheese sandwiches and out-of-the-ordinary breakfast toast, too. We hope you'll find a place for it in your bread repertoire.","Mix together the sourdough starter, water, honey, whole wheat flour, and yeast in a glass or ceramic bowl, beat until very smooth, cover, and let sit for 1 to 2 hours, or until very bubbly. Transfer this bubbly mixture to the bowl of an electric mixer, beat in the salt, then gradually add the bread flour, beating to combine. Switch to the dough hook, and knead for about 8 minutes on medium speed. At the end of this time, the dough should be cohesive and on the slack side, but not extremely sticky. Knead in the wild rice, pecans, and cranberries. If you have trouble getting all these ""extras"" into the dough, knead the stubborn ones in by hand. Note: you can knead this dough completely by hand if you don't have a mixer; it'll be sticky, but not so sticky you can't handle it. Place the dough in a lightly greased bowl, cover, and set aside to rise until doubled in size, about 1 1/2 hours. Gently deflate the dough, divide it in half, and shape each piece into a round. Place the rounds into two well-floured 9 1/2"" round lined bannetons, or well-floured 9"" bowls, cover, and let rise again, this time until not quite doubled in size, 45 minutes to 1 hour. Towards the end of the rising time, preheat the oven to 425°F. Transfer the rounds to a cornmeal-sprinkled or parchment-lined baking sheet and bake for 15 minutes. Turn the oven down to 375°F and bake for a further 20 to 25 minutes, or until a digital thermometer inserted in the center of one of the loaves registers 190°F. Remove the bread from the oven, and cool it completely on a rack. Wrap well, and store at room temperature for several days; freeze for longer storage.","Prep 30 mins. Bake 35 mins. to 40 mins. Total 4 hrs 20 mins. to 4 hrs 25 mins. Yield 2 loaves, 14 slices per loaf Nutrition information","Serving Size 1 slice, 58g Servings Per Batch 14 slices Amount Per Serving: Calories 143 cal Calories from Fat Total Fat 3.9g Saturated Fat Trans Fat Cholesterol Sodium 186mg Total Carbohydrate 22g Dietary Fiber 2g Sugars 1g Protein 3g",99,"2017-09-22 04:47:57",,"113g sourdough starter, fed and active283g lukewarm water35g honey113g King Arthur 100% White Whole Wheat Flour1 1/2 teaspoons instant yeast or active dry yeast2 teaspoons salt418g King Arthur Unbleached Bread Flour (See ""tips"", below.)340g lightly packed"
100,142,"2017-09-22 04:48:04","Jewish Rye Bread",4.888889,03/15/2016,"Looking for a Jewish Rye bread recipe made the traditional way, with a rye sour and old bread soaker? This Jewish Rye delivers tangy rye flavor and a moist, chewy crumb. It's the perfect foundation for the thickest, juiciest deli sandwich you can assemble. Please read this recipe all the way through before starting; it's good to understand right up front the time commitment, and there are several useful tips at the end. Also, your successful execution of this recipe will be greatly enhanced if you read and reference its accompanying blog post, How to Make Jewish Rye Bread, along the way. The post includes numerous helpful photos illustrating preparation techniques.","To make the rye sour: Mix the ingredients until all the flour is fully moistened; the mixture will be very stiff. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F. To make the old bread soaker: Cut the bread into 1"" cubes and place them in a lidded container. Add the cool water, shaking the container to fully moisten the bread. Store the mixture overnight in the refrigerator. Next day, squeeze out the excess water and stir the bread until it breaks down and becomes the consistency of stiff oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room temperature (or warm briefly in the microwave). The remainder can be stored in the refrigerator for up to a week. To make the dough: Place all of the dough ingredients in a mixing bowl. For best (and easiest) mixing and kneading, use a stand mixer; see manual kneading directions in ""tips,"" below. Using the dough hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes. Ideal dough temperature after mixing is 78°F. Place the dough in an oiled bowl and cover. Allow the dough to rise in a warm spot (78°F) for 1 hour. Deflate the dough; for best technique, see our video, how to deflate risen dough. Cover the dough and allow it to rest for 10 minutes on a floured surface, folded side up. Preheat the oven and a baking stone (if you have one) for 1 hour at 460°F. For added steam, preheat a cast iron frying pan on the shelf below the stone for the same amount of time. Shape the loaf into a bâtard, or football shape, taking care not to rip the surface of the dough. Use flour on your hands and the table to help prevent sticking. Pinch the bottom seam closed, if necessary. Place the loaf on a lightly greased piece of parchment paper; sprinkle the parchment with coarse cornmeal, if desired, before adding the loaf. Cover and let rise for 40 to 45 minutes in a warm spot (78°F). Spray or brush the top of the loaf with room-temperature water and sprinkle with caraway seeds, if desired. Score the loaf with 5 horizontal cuts across the top of the loaf, holding the blade perpendicular to the surface of the loaf. The cuts should slightly diminish in length as they approach the tips of the loaf. Carefully place the parchment onto a peel (or the bottom on a baking sheet), and slide parchment and loaf onto the hot stone, partially covering the loaf with a stainless steel bowl (see ""tips,"" below), to trap the rising steam. If you're not baking on a stone, simply transfer the parchment and loaf to a baking sheet, and place in the oven — cover partially with a stainless steel bowl. Pour 1/2 cup boiling water into the frying pan and shut the oven door; this will create the steam necessary for a chewy, shiny crust. Bake the bread for 10 minutes, then remove the bowl. Reduce the oven temperature to 430°F, and bake for 30 to 35 more minutes, checking often for color. The finished loaf should be a deep golden brown when done; its internal temperature should be at least 205°F. Spray or brush the loaf with water again after removing it from the oven. Cool the bread on a rack overnight before slicing.","Prep 50 mins. Bake 40 mins. to 50 mins. Total 16 hrs 35 mins. Yield one large loaf, 18 slices",,100,"2017-09-22 04:48:04","Rye sour","14g fed (""ripe"") sourdough starter237g organic pumpernickel flour198g room-temperature water (70°F) Old bread soaker 74g cubed rye bread (or other old/stale bread)74g cool water Dough 418g King Arthur Organic All-Purpose Flour or King Arthur Unbleached Al"
101,143,"2017-09-22 04:48:10","Fig and Walnut Sourdough",5.0,01/08/2016,"This robust, crusty sourdough is studded with rich figs and crunchy walnuts. It's a terrific partner for any artisanal cheese. If you don't have figs, dried cranberries are a tasty and colorful substitute.","Combine the starter, water, and flour in the bowl of your mixer just until smooth. Cover the bowl and let the mixture sit (autolyse) for 1 hour. After an hour, add the salt and yeast (if using), and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries. Stop the mixer and add the walnuts, using a dough scraper to fold them gently into the dough. Cover the bowl again and let the dough rise at room temperature for 40 to 60 minutes. Turn the dough out onto a lightly greased surface (it will be fairly wet and possibly a bit sticky). Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the circle of dough a quarter turn counterclockwise, and repeat three or four more times. You're stretching the dough a bit and rounding it at the same time. For two smaller loaves, divide the dough in half and round each. Flour the banetton(s) you want to use, or a tea towel placed inside a bowl with a shape you find pleasing. Place the rounded dough into the banetton or bowl, bottom side up, cover with plastic wrap, and refrigerate overnight. The next morning, preheat the oven to 450°F with a baking stone in the lower third. Put 1"" of water into a small skillet that can go into the oven. Take your breads out of the refrigerator. They may not have risen a lot; that's OK. Bring the water in the skillet to a simmer and place it in the bottom of the oven. Place a piece of parchment on a baker's peel or the back of a baking sheet. Turn the loaves out of their banettons onto the parchment. Slash the top(s) of the loaves, and slide the bread(s), paper and all, onto the stone in the oven. Spray the inside of the oven generously with water from a spray bottle and set a timer for 5 minutes. Spray once more when the timer goes off, and bake for another 35 minutes, until the center of the loaf reads 200°F when measured with a digital thermometer. Remove from the oven and cool on a rack before slicing.","Prep 60 mins. to 1 hrs 15 mins. Bake 40 mins. to 45 mins. Total 11 hrs Yield 1 large loaf, 20 slices Nutrition information","Serving Size 1 slice, 50g Servings Per Batch 20 Amount Per Serving: Calories 125 Calories from Fat 27 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 176mg Total Carbohydrate 21g Dietary Fiber 1g Sugars 3g Protein 4g",101,"2017-09-22 04:48:10",,"283g ripe sourdough starter1 cup water361g King Arthur Unbleached All-Purpose Flour1 1/2 teaspoons salt1/4 teaspoon instant yeast (optional)85g diced dried fig or cranberries85g walnuts, roughly chopped"