Herbed Sour Cream Pull-Apart Loaf

Packed with fresh herbs, this buttery Herbed Sour Cream Pull-Apart Loaf has an extra-fluffy texture thanks to the addition of sour cream in the dough.

Pick up a copy of our January/February 2020 for more ways with sour cream!

Herbed Sour Cream Pull-Apart Loaf
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3¼ cups (413 grams) bread flour, divided
  • 2 tablespoons (24 grams) granulated sugar
  • 2¼ teaspoons (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt, divided
  • 1 cup (240 grams) sour cream
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (60 grams) water
  • 1 large egg (50 grams), room temperature
  • ⅓ cup (76 grams) unsalted butter, melted
  • 1 tablespoon (10 grams) minced garlic
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 tablespoon (2 grams) chopped fresh thyme
  • 1 tablespoon (2 grams) chopped fresh parsley
  • ½ teaspoon (2 grams) flaked sea salt
  • Garnish: chopped fresh rosemary, chopped fresh thyme, chopped fresh parsley

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 1½ cups (191 grams) flour, sugar, yeast, and 1½ teaspoons (4.5 grams) kosher salt by hand.
  2. In a medium saucepan, heat sour cream, butter, and ¼ cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  3. With mixer on medium speed, pour warm sour cream mixture into flour mixture, beating until combined and cooled slightly, about 1 minute. Add egg, and beat at medium speed until combined. With mixer on low speed, gradually add remaining 1¾ cups (222 grams) flour, beating until well combined and stopping to scrape sides of bowl, about 1 minute.
  4. Lightly spray a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  5. In a small bowl, stir together melted butter, garlic, rosemary, thyme, parsley, and remaining ½ teaspoon (1.5 grams) kosher salt.
  6. Divide dough into 36 pieces (22 grams each). With lightly floured hands, working with 1 piece at a time (keep remaining dough covered to prevent it from drying out), roll each piece into a smooth ball. Dip each ball into melted butter mixture, and place in a 9×5-inch loaf pan. Pour any remaining melted butter mixture over dough in pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 15 to 20 minutes.
  7. Preheat oven to 350°F (180°C).
  8. Sprinkle dough with flaked salt.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and garnish with rosemary, thyme, and parsley, if desired. Serve warm or at room temperature.

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Orange Sweet Buns

A nod to the classic sweet bun recipe, these Orange Sweet Buns have the same sunny disposition, only with a new and improved crème fraîche frosting.

Orange Sweet Buns
 

Makes 12 buns
Ingredients
  • 4¼ to 4½ cups (532 to 563 grams) all-purpose flour, divided
  • 1⅓ cups (267 grams) granulated sugar, divided
  • 1 (0.25-ounce) package (7 grams) active dry yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1¼ cups (300 grams) whole milk
  • 1 cup (227 grams) unsalted butter, softened and divided
  • 1 large egg (50 grams)
  • 2 tablespoons (24 grams) packed orange zest (about 2 large oranges)
  • ¼ teaspoon ground cardamom
  • Orange-Crème Fraîche Glaze (recipe follows)
  • Garnish: orange zest

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, ⅓ cup (67 grams) sugar, yeast, and salt.
  2. In a medium saucepan, heat milk and ½ cup (113.5 grams) butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, and beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2¾ cups (344 grams) flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape dough hook and sides of bowl as needed. Add up to remaining ¼ cup (31 grams) flour, adding 1 tablespoon at a time, if necessary. (Dough should pass the windowpane test [see PRO TIP] but may still stick slightly to sides of bowl.)
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
  5. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  6. In a small bowl, stir together zest, cardamom, remaining 1 cup (200 grams) sugar, and remaining ½ cup (113.5 grams) butter until well combined.
  7. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 18×12-inch rectangle. Using a small offset spatula, spread zest mixture onto dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll up dough, jelly roll style; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Using excess parchment as handles, remove from pan. Using a small offset spatula, spread Orange-Crème Fraîche Glaze onto rolls. Garnish with zest, if desired. Serve warm.

Notes
PRO TIP: Test the dough for proper gluten development by using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat 1 minute more, and test again.

3.5.3251

Orange Crème Fraîche Glaze
 

Makes about 1 cup
Ingredients
  • 1⅔ cups (200 grams) confectioners’ sugar
  • ⅔ cup (160 grams) cold crème fraîche
  • 1 teaspoon (4 grams) packed orange zest
  • ⅛ teaspoon kosher salt

Instructions
  1. In a small bowl, stir together all ingredients until smooth. Use immediately.

3.5.3251

 

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Apple Oat Bread

There’s nothing more comforting than the aroma of this Apple Oat Bread brimming with fresh apple chunks and a symphony of fall spices wafting through your kitchen. We souped up the familiar yeasted apple bread by adding a hefty dose of apple cider to the dough of our Apple Oat Bread for a crisp, tangy kick and a thick Oat Streusel topping for epic crunch.

Apple Oat Bread
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 3⅔ cups (466 grams) bread flour
  • 1 cup (80 grams) old-fashioned oats
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) instant yeast*
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground nutmeg
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1¼ cups (300 grams) warm apple cider (120°F/49°C to 130°F/54°C)
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 cup (121 grams) chopped Honeycrisp apple (about 1 apple)
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • Oat Streusel (recipe follows)
  • Softened butter or apple butter, to serve

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, oats, sugar, salt, yeast, cinnamon, nutmeg, allspice, and cloves by hand.
  2. In a small bowl, whisk together warm apple cider and melted butter. Add cider mixture to flour mixture, and beat at medium speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 5 minutes. Add apple, and beat until most of apple pieces are picked up by dough, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and knead gently to completely incorporate apple, about 5 times. Lightly oil a large bowl. Shape dough into a smooth ball, and place in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  4. Spray a 9×5-inch loaf pan with cooking spray.
  5. Lightly pat dough into a 9-inch circle. Fold top third of dough to center, pressing to seal. Fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place dough, seam side down, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush top of loaf with egg wash, and sprinkle with Oat Streusel.
  8. Bake until an instant-read thermometer inserted in center registers 205°F (96°C), 50 to 55 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Serve with softened butter or apple butter.

Notes
*We used Platinum® Yeast from Red Star®.

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Oat Streusel
 

Makes ¾ cup
Ingredients
  • ¼ cup (31 grams) all-purpose flour
  • 3 tablespoons (15 grams) old-fashioned oats
  • 2 tablespoons (24 grams) granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions
  1. In a small bowl, stir together flour, oats, sugar, cinnamon, salt, and nutmeg. Add melted butter, and stir until mixture is crumbly.

3.5.3251

 

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Cheddar and Onion Beer Bread

This stir-together loaf can be made in a pinch with ingredients you probably have on hand, but don’t let that fool you–this isn’t your average quick bread. Beer’s natural leavening abilities give this a little extra lift, and gluten-inhibiting alcohol lends it an especially tender crumb. Amber ale deepens the bread’s flavor with complex, toasty notes of amber malt and bright citrus, which are complemented beautifully by the earthy tang of Cheddar cheese and oven-roasted sweet onion.

Cheddar And Onion Beer Bread
 

Makes 1 (8½×4½-inch) loaf
Ingredients
  • 1 small sweet onion (about 215 grams)
  • 1 tablespoon (14 grams) olive oil
  • 2 teaspoons (6 grams) kosher salt, divided
  • 3 cups (375 grams) all-purpose flour
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • ½ teaspoon (1 gram) coarse ground black pepper
  • 1 (12-ounce) bottle (340 grams) amber ale
  • 1 cup (84 grams) freshly grated Cheddar cheese
  • 2 tablespoons (28 grams) unsalted butter, melted

Instructions
  1. Preheat oven to 400°F (200°C)
  2. Clean and quarter onion Separate layers and place in a single layer on a small rimmed baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon (1.5 grams) salt.
  3. Bake until tender and brown, about 20 minutes, stirring halfway through. Let cool completely; dice.
  4. Reduce oven temperature to 350°F (180°C). Spray an 8½×4½-inch loaf pan with cooking spray.
  5. In a large bowl, stir together flour, sugar, baking powder, pepper, and remaining 1½ teaspoons (4.5 grams) salt. Add beer, stirring just until combined. Fold in diced roasted onion and cheese. Spoon batter into prepared pan. Pour melted butter over batter.
  6. Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on a wire rack. Serve warm.

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Chestnut, Cranberry, and Rosemary Laminated Pain d’Épi

Fresh rosemary and fragrant chestnuts lend warm savory notes to this buttery Chestnut, Cranberry, Rosemary Laminated Pain d’Épi studded with sweet cranberries.

Chestnut, Cranberry, Rosemary Laminated Pain d’Épi
 

Makes 2 loaves
Ingredients
  • 3⅔ cups (466 grams) plus 1¼ cups (159 grams) bread flour, divided
  • 1¾ cups (420 grams) plus 2 teaspoons (10 grams) warm water (105°F/41°C to 110°F/43°C), divided
  • 2⅛ teaspoons (4 grams) instant yeast, divided
  • 6 teaspoons (18 grams) kosher salt, divided
  • 1 teaspoon (4 grams) granulated sugar
  • 1¼ cups (183 grams) Roasted Chestnuts (recipe follows), chopped
  • ¾ cup (96 grams) dried cranberries
  • ¾ cup (170 grams) unsalted butter, softened
  • 2 tablespoons (4 grams) chopped fresh rosemary
  • 1 large egg (50 grams)
  • 2 cups (480 grams) ice water
  • ¼ cup (56 grams) olive oil

Instructions
  1. In a medium bowl, combine 1¼ cups (159 grams) flour, ½ cup
  2. (120 grams) warm water, and ⅛ teaspoon yeast. Cover with plastic wrap, and let stand at room temperature for 16 hours.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, beat yeast mixture, 1¼ cups (300 grams) warm water, 4 teaspoons (12 grams) salt, sugar, remaining 3⅔ cups (466 grams) flour, and remaining 2 teaspoons (4 grams) yeast at medium-low speed for 6 minutes. Increase mixer speed to medium, and beat for 2 minutes. Add Roasted Chestnuts and cranberries, beating just until combined, about 1 minute. Shape dough into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. Between 2 sheets of plastic wrap, shape butter into a 10×8-inch rectangle. Sprinkle with rosemary, and wrap in plastic wrap. Refrigerate for at least 20 minutes or up to 24 hours. Let stand at room temperature for 10 minutes before using.
  5. Preheat oven to 400°F (200°C). Position oven rack to lowest level, and place a large cast-iron skillet on rack. Line a baking sheet with parchment paper.
  6. Freeze dough for 10 minutes. On a lightly floured surface, roll dough into a 16×10-inch rectangle. Unwrap butter block, and place in center of rectangle. Fold dough edges over to enclose butter block. Roll dough into a 24×8-inch rectangle. Fold one short side over 3 inches. Fold other short side over 9 inches, making ends meet. Fold dough in half, creating an 8×6-inch rectangle. Roll into an 18×8-inch rectangle. Fold dough into thirds, like a letter, creating an 8×6-inch rectangle. Cover with plastic wrap, and let rest for 10 minutes.
  7. Roll dough into a 19×11-inch rectangle. Trim ½ inch off all sides of dough. Cut dough in half lengthwise, creating 2 (18×5-inch) rectangles. Starting at one long side, roll up 1 rectangle, pinching seam to seal. Transfer to prepared pan. Repeat with remaining dough.
  8. Using kitchen scissors, make a 45-degree cut into dough 1 inch from end, leaving about ¼ inch of dough uncut. (Be careful not to cut all the way through dough.) Lay dough piece over to one side. Make another 1-inch cut, and lay to other side. Repeat process until you reach end of dough. Repeat with remaining loaf.
  9. In a small bowl, whisk together egg and remaining 2 teaspoons (10 grams) warm water. Brush egg wash onto dough. Pour 2 cups (480 grams) ice water in cast-iron skillet, and place loaves in hot oven.
  10. Bake until deep golden brown, 25 to 30 minutes. Brush with oil, and sprinkle with remaining 2 teaspoons (6 grams) salt. Let cool slightly on a wire rack. Serve warm. Store in airtight container at room temperature for up to 4 days.

Roasted Chestnuts
 

Makes about 4 cups
Ingredients
  • 6 cups (892 grams) whole chestnuts in shells

Instructions
  1. Preheat oven to 425°F (220°C). Using a sharp paring knife, cut an “X” in rounded side of chestnuts. (This lets steam escape, and will prevent them from exploding.) Place on a rimmed baking sheet, cut side up.
  2. Roast until shells curl away from nutmeats, 20 to 30 minutes.
  3. Wrap hot chestnuts in a kitchen towel, and squeeze gently to further loosen shells. Let stand until cool enough to handle. Peel shells from nutmeats. Use immediately, or store in a resealable plastic bag at room temperature for up to 24 hours.

 

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