bread

Basic Sourdough Bread

bread flour

sourdough starter, recipe follows

salt

water (110 degrees F)

active dry yeast

sugar

all-purpose flour

Tuscan chicken rissoles recipe

chicken mince

garlic, crushed

tsp rosemary, chopped

parmesan, grated

tbsp sun-dried tomatoes,

breadcrumbs

olive oil

butter

sun-dried tomatoes, sliced

cream

baby spinach

A moist and tender pumpkin bread that&#x27;s even better than the one from Starbucks. 

Pumpkin Bread Recipe

Cooking spray

pumpkin purée (about 2 cups)

vegetable or canola oil

eggs

pumpkin pie spice

baking powder

baking soda

roasted, salted pumpkin seeds (aka pepitas)

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.

Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick. 

Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely. 

Pumpkin Bread with Cream Cheese Swirl

(7 ounces) all-purpose flour

cinnamon

(8 ounces) sugar

(4 ounces) canola oil

(8 1/2 ounces) pumpkin purée

sour cream or plain Greek yogurt

vanilla extract

cream cheese,

unsalted butter,

(8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

No-Knead Cran-Walnut Pumpkin Toasting Bread

(2 ounces) walnuts

cranberries

(8 ounces) water

yeast

pumpkin puree

ginger

nutmeg

Heat the oven to 350°F. Scatter the walnuts in a metal pie tin and roast them until toasted and fragrant, 8-10 minutes. Roughly chop.

Cover the cranberries with boiling water and soak for at least 10 minutes then drain.

Combine the water and yeast in a large mixing bowl and let sit for a few minutes for the yeast to dissolve. Stir in the pumpkin puree, sugar, cinnamon, ginger, nutmeg and salt. Add 3 1/2 cups of flour to form a loose, shaggy batter.

Add the drained cranberries, chopped walnuts, and 1/2 cup additional flour to the dough. Use your hands to squeeze the dough and work in the additional ingredients. The dough will be very sticky and loose at this point. Scrape as much dough from your hands as you can, cover the bowl, and let the dough rise for at least 2 hours or up to 5 hours. It should at least double in bulk during this time.

At this point, you can proceed with making the bread or you can refrigerate the dough for a few hours or up to a day. Chilled dough will be easier to work with and shape into a ball.

Sprinkle your work surface generously with flour and turn the dough out on top. (If making two loaves or rolls, divide the dough now and shape each loaf or roll as follows.) With floured hands, fold the dough in half toward you so the un-floured surface is sealed inside and the outside is coated in flour. If the outside is still sticky, rub it gently with a litte more flour.

Flour your hands again and pick up the round of dough. It should feel fairly loose, but should be firm enough to shape. Begin shaping the dough into a round ball by smoothing the top and tucking the dough underneath (check out this video on shaping round loaves). When the dough feels tight and smooth, set it on a piece of parchment. Let the loaf rise uncovered until puffy and nearly doubled in size, about 45 minutes.

Heat the oven to 450°F. If you have a baking stone, set it in the oven now. If not, set a baking sheet in the oven to preheat.

When ready to bake, slide the dough still on the parchment onto the baking stone with a peel or the back of another baking sheet. (If cooking on a baking sheet, remove the sheet from the oven and quickly lift the bread on top.) Cut a few slash-marks in the top of the loaf with a serrated knife. Bake for 25-30 minutes, until the crust is golden-brown and the loaf sounds hollow when you tap the bottom.

Cool completely before slicing. Baked loaves will keep in a paper bag for several days or can be frozen for up to a month.

{title} - A {category} recipe from Barefoot Contessa.

Salmorejo

Good olive oi,

salt and black pepper

Barefoot Contessa

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

honey

vegetable oil

apples

unsalted butter

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

Crispy, crunchy broccoli replaces corned beef in this vegetarian twist on a classic reuben sandwich. 

Broccoli Reuben Sandwich

broccoli (about

garlic,

black pepper

mayonnaise

Sriracha hot sauce

rye or pumpernickel bread

sauerkraut

Swiss cheese (2 ounces)

Arrange a rack in the middle of the oven and heat to 450°F. Place the broccoli on a rimmed baking sheet. Drizzle with the oil, season with the salt, garlic, and several grinds pepper, and toss to combine. Spread into an even layer. Roast until tender and charred in spots, 15 to 18 minutes.

Stir the mayonnaise and Sriracha together in a small bowl. Divide evenly among the slices of bread and spread to the edges. Divide the saurkraut between 2 of the slices, followed by the roasted broccoli. Top each with 2 slices of cheese. Finish with remaining bread slices spread-side down to close the sandwiches. Spread half of the butter onto the top of each sandwich. 

Heat a large skillet over medium heat until hot, about 4 minutes. Place the sandwiches butter side down in the pan. Cover with a second large, heavy skillet, preferably cast iron. Press down on the skillet so that it smushes the sandwiches (alternatively, press down firmly with a flat spatula). Cook until the bottoms are browned and crispy, 3 to 4 minutes. 

Uncover and spread the tops with remaining butter. Flip the sandwiches, then place the skillet on top again and press down. Continue cooking until the cheese is melted and the bottoms of the sandwiches are golden brown, 3 to 4 minutes more. Transfer to a cutting board, cut each sandwich in half, and serve immediately. 

One-Skillet Chicken with Garlicky Broccoli and Croutons

bone-in, skin-on chicken breasts

Kosher salt

garlic clove, thinly sliced

broccoli

Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.

Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.

Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.

Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.

Return the chicken to the pan, nestling it among the broccoli florets.

Place the pan in the oven and roast for 15 minutes.

Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.

Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.

Let the chicken rest for 5 minutes before serving.

Classic Eggs Benedict with Blender Hollandaise recipe | Epicurious.com

(2 1/2 sticks) unsalted butter, cut into large pieces

(or more) fresh lemon juice

(or more) kosher salt

muffins,

unsalted butter, softened

Canadian bacon ham

Olive oil (for greasing; optional)

chives

Paprika (for serving; optional)

Cheesy Kale and Mushroom Strata recipe | Epicurious.com

sourdough

Tbsp. olive oil

crimini mushrooms, sliced 1/4" thick

garlic cloves, thinly sliced

kosher salt,

tsp. black pepper,

leeks,

curly kale, ribs and stems removed, leaves torn into 2" pieces

Dijon mustard

milk

Trout Toast with Soft Scrambled Eggs recipe | Epicurious.com

(1"-thick) slices sourdough or bread

Tbsp. crème fraîche

trout

lemon, halved

scallions, thinly sliced on a diagonal

Tbsp. dill

mature arugula, tough stems trimmed (about 4 cups)

Chocolate-Filled Croissants (Pains au Chocolat) recipe | Epicurious.com

recipe croissant dough (1 lb 6 oz), chilled

bittersweet chocolate batons (6 oz)

pastry

Sour Cream and Onion Biscuits recipe | Epicurious.com

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

tsp. black pepper

(313 g) all-purpose flour,

sour cream,

Flaky sea salt

Peanut Butter–Banana Muffins recipe | Epicurious.com

all purpose flour

wheat germ

bananas (about 3 medium)

peanut butter

(packed) dark brown sugar

Blueberry Lemon Corn Muffins recipe | Epicurious.com

yellow cornmeal

lemon zest

blueberries

Diner-Style French Toast recipe | Epicurious.com

vegetable oil, divided

unsalted butter, softened, divided

Powdered sugar and maple syrup (for serving)

Croque Madame Sandwich

flour

bay leaf

Parmesan

sourdough bread

Nonstick spray

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Yucatán-Style French Toast recipe from Pati&#x27;s Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”

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