The MN State Fair is open, so the annual food-on-a-stick showdown has begun. This is an update of an old post–a few years ago, Jeff and I presented our bread methods and introduced our latest and greatest achievement; Bread-on-a-Stick at booth run by St. Agnes Baking Company, in the Creative Arts Building.
Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we […]
Before we even start with this, you should know that this reprised Thanksgiving post is one of many– click here for all our Thanksgiving posts over the years. Some people shy away from yeast breads and rolls at busy holidays because they think the proofing step (the rest after the loaves or rolls are shaped) […]
If you start with a bucket of the Master recipe you can quickly and easily created these tasty, crusty, rosemary crescent rolls. This technique is an easy way to incorporate flavors into the dough without fuss. Shape matters; everything seems to taste better when it looks great and these crescent rolls are adorable.
The buns are made with brioche dough and layered with cinnamon sugar and just a touch of zest, what’s not to love? You can add more to the mix, like nuts, raisins, a dash of cardamom, or just leave them simple. The cream cheese icing is the crowning glory and makes these breakfast treats completely […]
OK, I’m pretty happy with this photo, but… well, they aren’t really Kaiser Rolls. I was on a “roll” from last week (sorry), when I thought my Brotchen were more than passable. So I wanted to re-create another German roll style– the famous 5-petal Kaiser roll. I have to say that even though the picture […]
Many people have been writing to ask for German-style hard rolls. The most common are Brotchen (little breads). They’re made from egg white-enriched white dough, and brushed with more egg white before baking at high temperature with steam. In the book, I concentrated on French-style crust techniques, which tend not to use egg white for […]
We’re doing the restaurant route with friends again this year. It’s sure to be a decadent, relaxing treat, but we already know we’ll miss the leftovers — maybe the best thing about Thanksgiving? So, Laura and I are going to cook a mini-Thanksgiving of our own favorites sometime this weekend. We don’t mind turkey twice in […]
It’s been 17 years since I published my first bread cookbook, meaning I’ve spent more than 17 years learning, tweaking, experimenting with, and obsessing about bread. I included many of those discoveries and realizations in the next seven books, but needless to say I’ve thought a lot about what I’d do differently if I had […]
It’s the dead of winter here in Minnesota, and everyone I know is baking again–so it’s time to review the basic recipe from my BreadIn5 books. Back when the cookbooks first came out (2007!), authors didn’t generally put their most important recipe out on a website for free. I took a different approach. This technology […]