Classic buttermilk biscuits are a staple in my household. Quick, easy, and light as a feather, they can be served for breakfast, lunch, tea, dinner and even dessert! The technique is simple (hint: freeze the butter and use a light touch) but the results are spectacular.
We here at The Kitchn are firm believers that the more you can do ahead of your dinner party, the less stress you'll have at your dinner party. Dinner rolls fall squarely in that make-ahead category. In fact, dinner rolls are such a flexible and accommodating kind of recipe that there are multiple points in the process when you can stop, put the rolls on pause, and pick them up again when you want to — whether that's a whole month from now or just a day.
There are times when I think I missed my calling as a baker, and never more so than when I'm looking through a cookbook like this. Dan Lepard's latest book brings us not only a collection of bread recipes that goes way beyond the sandwich loaf, but also glimpses into the lives of bakers from around the world. It's a book that makes me want to simultaneously dive into the kitchen and jump on an airplane.
Debbie Adler had been running Sweet Debbie's Organic Cupcakes, a successful organic, sugar-free bakery, for several years when she found out that her son was allergic to "almost every food in the USDA pyramid." So, she went back to the kitchen and revamped her recipes to be gluten-free, allergy-friendly, and as nutritious as possible. Her cookbook Sweet Debbie's Organic Treats includes recipes for kids and adults, fans of the bakery, and anyone who wants to bake without gluten, eggs, dairy, soy, sugar, and nuts.
Q: For months now I have been baking bread. All of a sudden, no matter where I buy yeast, in what quantity or jarred or packets or vacuumed brick type, it doesn’t work. One last week proofed well, but the bread came out wet, solid, and collapsed. OK, so maybe I did something wrong. I do another with new yeast, same. Help!
I have so many good memories of soft pretzels: a cold afternoon my first time in New York, Red Sox games at Fenway Park a few years later, a fantastic restaurant in San Francisco that serves them as an appetizer with cheese dip. In fact, it was a recent visit to this restaurant that reminded me of my deep and abiding love for this salty, chewy, soft-centered bread — and how, once upon a time, I'd even made them myself.
Soft pretzels aren't that hard, really. They are made with a simple dough nearly identical to sandwich bread, and the only tricky part — a leap of faith — comes when you drop the pretzels in a vat of simmering water before baking. But that's why I'm here — to show you how. And also because I believe everyone should get to relive their best memories with a piping-hot soft pretzel every once in a while.
Soup and bread go together like fork and spoon. BFFs 4EVR. How brilliant to have them together in one cookbook! In The Soup & Bread Cookbook from much-loved cookbook author Beatrice Ojakangas, we get a huge variety of cozy soups side by side with their perfect baked bread companion. It provides ample excuses to turn on the oven and warm up the kitchen, and as the days get crisper and darker, I will be hugging this book close.
Every fall I seem to go on an all-out apple bender, putting them in everything and anything I can think of. I usually make it a good month or two until my excitement finally sputters out, and then I'm satisfied for another season. This batch of apple streusel muffins marks this year's kickoff using my favorite fall fruit, and what a delicious start it turned out to be.