Soda Farls

Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

Soda Farls
 

Makes 4 farls
Ingredients
  • 1⅔ cups (208 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 3 tablespoons (42 grams) cold unsalted butter, cubed and divided
  • ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
  • Herb Compound Butter (recipe follows)

Instructions
  1. In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
  2. Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
  3. Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
  4. Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

Notes
A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

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Herb Compound Butter
 

Makes ½ cup
Ingredients
  • ½ cup (113 grams) salted butter, softened
  • 1 tablespoon (2 grams) chopped fresh dill
  • 1 tablespoon (2 grams) chopped fresh tarragon
  • 1 teaspoon (1 gram) lemon zest

Instructions
  1. In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

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Brioche Burger Buns

Buttery and tender, our brioche buns are the luxurious accompaniment your cookouts need. We sprinkled them with sesame seeds and flaked sea salt for a touch of tradition.

Brioche Burger Buns
 

Ingredients
  • 2½ cups (313 grams) all-purpose flour, divided
  • 2 cups (254 grams) bread flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 2¼ teaspoons (7 grams) active dry yeast
  • 1 cup (240 grams) water
  • ¼ cup (60 grams) plus 1 tablespoon (15 grams) whole milk, divided
  • ¼ cup (57 grams) unsalted butter
  • 2 large eggs (100 grams), room temperature and divided
  • 1 large egg yolk (19 grams), room temperature
  • 1 tablespoon (9 grams) sesame seeds
  • 1½ teaspoons (5 grams) flaked sea salt

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) all-purpose flour, 1 cup (127 grams) bread flour, sugar, kosher salt, and yeast.
  2. In a medium saucepan, heat 1 cup (240 grams) water, ¼ cup (60 grams) milk, and 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 until combined. Add 1 egg (50 grams) and egg yolk, and beat until combined. With mixer on low speed, gradually add 1¼ cups (156 grams) all-purpose flour and remaining 1 cup (127 grams) bread flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 11 to 12 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  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, 45 minutes to 1 hour.
  5. Line a baking sheet with parchment paper.
  6. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round. (See Note.) (Keep remaining dough covered to prevent it from drying out.) Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
  7. Preheat oven to 350°F (180°C).
  8. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Brush buns with egg wash. Top with sesame seeds and sea salt.
  9. Bake until golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Notes
Turn out dough onto a lightly floured surface, and divide into 10 portions (about 101 grams each). Roll 1 portion into a smooth round, gently cupping and rolling dough between your palms to form a smooth ball. (Keep remaining dough covered to prevent it from drying out.)

Press flat into a 3-inch disk. Repeat with remaining dough, and place at least 2 inches apart on prepared pan.

Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. Brush buns with egg wash. Top with sesame seeds and sea salt.

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Bananas Foster Upside-Down Banana Bread

In this showstopper, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.

Bananas Foster Upside-Down Banana Bread
 

Makes 1 (9-inch) loaf
Ingredients
  • ¼ cup (57 grams) unsalted butter
  • 1½ cups (330 grams) firmly packed dark brown sugar, divided
  • 5 tablespoons (75 grams) dark spiced rum, divided
  • 2 teaspoons (10 grams) banana liqueur (optional)
  • 1 teaspoon (6 grams) vanilla bean paste*
  • 1 teaspoon (1.5 grams) ground cinnamon, divided
  • 3 firm large bananas (408 grams), halved lengthwise
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
  • ½ cup (113 grams) unsalted butter, melted
  • 2 large eggs (100 grams)
  • ¼ cup (60 grams) whole milk
  • ½ cup (57 grams) chopped walnuts

Instructions
  1. Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
  2. In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
  5. Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.

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Cheddar-Onion Biscuits

Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

Cheddar-Onion Biscuits
 

Makes about 16 biscuits
Ingredients
  • 4⅓ cups (485 grams) sifted Swans Down Cake Flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1½ teaspoons (3 grams) garlic powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1¼ cups (284 grams) cold unsalted butter, cubed
  • 1½ cups (170 grams) shredded extra-sharp Cheddar cheese
  • 1 cup (100 grams) finely chopped green onion
  • 1 cup (240 grams) cold whole buttermilk
  • 1 large egg white (30 grams), lightly beaten

Instructions
  1. Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
  3. Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
  4. Brush egg white onto biscuits.
  5. Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.

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Peanut Butter Banana Braid

Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

Peanut Butter Banana Braid
 

Makes 1 loaf
Ingredients
  • 3 cups (382 grams) bread flour, divided
  • 3 tablespoons (36 grams) granulated sugar
  • 2½ teaspoons (7.5 grams) kosher salt
  • 2¼ teaspoons (7 grams) active dry yeast
  • ½ cup (120 grams) whole milk
  • ¼ cup plus 1 tablespoon (75 grams) water, divided
  • ¼ cup (57 grams) unsalted butter
  • 2 teaspoons (8 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature and divided
  • Peanut Butter Filling (recipe follows)
  • ½ cup (100 grams) chopped banana
  • Garnish: confectioners’ sugar

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (191 grams) flour, granulated sugar, salt, and yeast.
  2. In a medium saucepan, heat milk, ¼ cup (60 grams) water, butter, and vanilla 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 until combined. Beat in 1 egg (50 grams). With mixer on low speed, gradually add remaining 1½ cups (191 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape sides of bowl and dough hook. (Dough will be elastic and pull away from sides of bowl but stick to bottom of bowl.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  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 almost doubled in size, 45 minutes to 1 hour.
  5. Punch down dough, and let stand for 5 minutes. Turn out onto a lightly floured sheet of parchment paper. Roll into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling. Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end of strips. Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.) Transfer dough, on parchment, to a baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
  6. Preheat oven to 350°F (180°C).
  7. In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Brush top and sides of dough with egg wash.
  8. Bake until golden brown and an instant-read thermometer inserted in bread registers 190°F (88°C), 20 to 25 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.

Notes
BRAID YOUR BREAD:
1. Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.
2. Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.
Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.
3. Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.
4. Continue pattern, alternating left and right, until you reach end of strips.
Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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Peanut Butter Filling
 

Ingredients
  • ¼ cup (57 grams) unsalted butter, softened
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (85 grams) creamy peanut butter

Instructions
  1. In a medium bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 1 to 2 minutes. Add peanut butter, and beat just until combined. Use immediately.

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How To: Peanut Butter Banana Bread

Your weekend brunch plans are calling! What could be better than a relaxing weekend brunch complete with this homemade Peanut Butter Banana Braid? These flavors are kid-approved, and you can get the whole family involved in shaping and twisting the dough with our step-by-step photos to aid you along the way. Serve this braid with fresh fruit and a bubbly drink for the maximum at-home brunch experience.

BRAID YOUR BREAD

Roll dough into a 16×10-inch oval. Using a small knife or bench scraper, score (or mark) a 13×4-inch rectangle in center of dough, leaving a 1½-inch border on short sides and a 3-inch border on long sides.

Spread Peanut Butter Filling in rectangle; sprinkle banana onto filling.

Cut 1-inch-wide strips along each side of filling. At top and bottom, trim ends to width of filling, and fold over filling.

Starting on left side, stretch, twist, and fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side.

Continue pattern, alternating left and right, until you reach end of strips.

Tuck and pinch last strip. (If dough is not sticking to itself, dab with a little water to help it seal.)

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Corona® Beer Rolls

This small-batch clover-style roll recipe includes dough infused with Corona® beer for a hint of malty flavor and subtle sweetness that pairs perfectly with roasted garlic, cotija cheese, and cilantro. Achieve the clover shape by placing three dough balls into a muffin cup for a unique presentation. 

Corona® Beer Rolls
 

Makes 12 rolls
Ingredients
  • ¾ cup plus 3 tablespoons (225 grams) warm Corona beer (105°F/41°C to 110°F/43°C), divided
  • 2¼ teaspoons (7 grams) active dry yeast
  • ¾ tablespoon (15.75 grams) honey
  • 2⅔ cups (339 grams) bread flour
  • 5 ounces (141 grams) grated cotija cheese, divided
  • ½ recipe Roasted Garlic (recipe follows)
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (2 grams) chopped fresh cilantro
  • ½ tablespoon (4.5 grams) kosher salt
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Garnish: flaked sea salt, grated cotija cheese, chopped fresh cilantro

Instructions
  1. In a small bowl, stir together ½ cup (120 grams) warm beer, yeast, and honey. Let stand until foamy, 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 4 ounces (113 grams) cheese, half of Roasted Garlic, sugar, cilantro, and kosher salt. Add yeast mixture and remaining ¼ cup plus 3 tablespoons (105 grams) warm beer, and beat at low speed until a smooth, elastic dough forms, 8 to 9 minutes.
  3. Spray a medium bowl with cooking spray. 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, 30 to 40 minutes.
  4. Spray a 12-cup muffin pan with cooking spray.
  5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 12 portions (about 60 grams each). Working with 1 portion at a time (keep remaining dough covered to prevent it from drying out), divide each portion into 3 pieces (about 20 grams each). Roll each piece into a ball. Place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 40 minutes. (Alternatively, cover tightly, and refrigerate overnight. When ready to bake, let stand at room temperature for 30 minutes.)
  6. Preheat oven to 400°F (200°C).
  7. Brush rolls with melted butter, and sprinkle with remaining 1 ounce (28 grams) cheese.
  8. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 8 to 10 minutes, rotating pans halfway through baking. Brush with melted butter again, and sprinkle with sea salt, cheese, and cilantro, if desired. Serve warm or at room temperature.

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Roasted Garlic
 

Makes 1 head
Ingredients
  • 1 large (2½-inch) head garlic (about 73 grams)
  • 1 teaspoon (5 grams) olive oil
  • ¼ teaspoon kosher salt

Instructions
  1. Preheat oven to 350°F (180°C).
  2. Cut ¼ inch off top end of garlic, keeping cloves intact. Place garlic, cut side up, on foil. Drizzle with oil, and sprinkle with salt; wrap garlic in foil.
  3. Bake until soft, 1 hour to 1 hour and 10 minutes. Let cool completely. Squeeze pulp into a small bowl, and mash with a fork.

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Pretzel Buns

With the saltiness and chewiness of your favorite ballpark snack, our Pretzel Buns bring brilliant texture and taste to the table.

Pretzel Buns
 

Makes 10 buns
Ingredients
  • 4¼ to 4½ cups (540 to 572 grams) bread flour, divided
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • 1½ teaspoons (4.5 grams) kosher salt
  • 9½ cups (2,280 grams) plus 1 tablespoon (15 grams) water, divided
  • 2 tablespoons (28 grams) unsalted butter
  • ¼ cup (60 grams) baking soda
  • 1 large egg yolk (19 grams)
  • 2 tablespoons (20 grams) flaked sea salt

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (254 grams) flour, brown sugar, yeast, and kosher salt.
  2. In a small saucepan, heat 1½ cups (360 grams) water and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture, and beat at medium speed until combined. With mixer on low speed, gradually add 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 7 to 8 minutes, stopping to scrape sides of bowl and dough hook. Add up to remaining ¼ cup (32 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  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, 45 minutes to 1 hour.
  5. Place a large piece of parchment on work surface, and dust with flour.
  6. In a 4-quart stockpot, bring 8 cups (1,920 grams) water and baking soda to a slow boil over low heat.
  7. On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Shape each portion into a smooth ball. (See Note on page 55.) Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
  8. Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
  9. Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.
  10. In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.
  11. Bake until deep golden brown, 18 to 20 minutes. Let cool on pans for 15 minutes. Remove from pans, and let cool completely on wire racks before slicing.

Notes
Shape and Bake: On a very lightly floured surface, divide dough into 10 portions (about 95 grams each). Use your palm to press down on dough to release any air bubbles. Rotate your hand until dough starts to form a ball; turn your hand, and make a “C” shape. Keep dough under your palm, and continue rotating your hand and applying pressure in same direction until dough becomes a smooth, tight ball.

Press each ball flat into a 3-inch disk, and place on floured parchment paper. Cover and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
Carefully drop buns, 2 to 3 at a time, into slow boiling water-baking soda mixture. Cook for 30 seconds; turn, and cook for 30 seconds. Using a spider strainer, remove from water, letting excess drip off, and place at least 1½ inches apart on prepared pans.

In a small bowl, whisk together egg yolk and remaining 1 tablespoon (15 grams) water. Brush buns with egg wash. Using a lame or sharp paring knife, score a 1-inch “X” in top of each bun. Sprinkle with sea salt.

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French Onion Bread

We’re flipping the script on your favorite onion soup. This pillowy bread round combines sherry, thyme, and caramelized onions to impart the traditional French onion flavor while Gruyère brings cheesy decadence to the formula.

French Onion Bread
 

Makes 1 (9-inch) loaf
Ingredients
  • 4¼ cups (531 grams) all-purpose flour, divided
  • ¼ cup (50 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast*
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (120 grams) whole milk
  • ½ cup (120 grams) water
  • ⅓ cup (76 grams) unsalted butter
  • ¼ cup (60 grams) sour cream
  • 1 large egg (50 grams)
  • Caramelized Onions (recipe follows)
  • ½ cup (113 grams) unsalted butter, softened
  • 2 tablespoons (4 grams) fresh thyme
  • 8 ounces (227 grams) Gruyère cheese, shredded and divided

Instructions
  1. In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, yeast, and salt by hand.
  2. In a medium saucepan, heat milk, ½ cup (120 grams) water, butter, and sour cream 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 using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, smooth, and somewhat sticky dough forms and pulls away from bowl, 9 to 10 minutes. Add up to remaining ¼ cup (31 grams) flour if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
  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, 45 minutes to 1 hour.
  5. Spray a 9-inch round cake pan with cooking spray.
  6. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21×12-inch rectangle. In a small bowl, combine softened butter and thyme. Spread thyme butter onto dough, leaving a ½-inch border on one long side. Sprinkle and spread Caramelized Onions onto butter. Sprinkle 6 ounces (170 grams) cheese onto onions.
  7. Starting with long side opposite border, roll dough into a log, pinching seam to seal. Place log seam side down, and cut in half lengthwise, leaving 1½ inches at one end. Turn halves cut sides up, and carefully twist dough pieces around each other; form into a circle. Place, cut sides up, in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.
  8. Position one oven rack in center and one at top of oven. Preheat oven to 350°F (180°C).
  9. Bake on center rack for 30 minutes. Sprinkle remaining 2 ounces (57 grams) cheese on top, and bake until cheese is melted and golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 15 to 20 minutes more, placing a piece of foil on top rack of oven to prevent excess browning, if necessary. Let cool in pan for 20 minutes. Remove from pan. Serve warm or at room temperature.

Notes
*We used Red Star Active Dry Yeast

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Caramelized Onions
 

Ingredients
  • ¼ cup (57 grams) unsalted butter
  • 2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2 grams) granulated sugar
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (120 grams) dry sherry

Instructions
  1. In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
  2. Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.

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Sourdough Biscuits

Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam.  Once you try making them with discard, you might never go back!

Sourdough Biscuits
 

Makes 12 biscuits
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1½ cups (413 grams) sourdough starter discard, room temperature
  • ½ cup (120 grams) heavy whipping cream
  • 2 tablespoons (28 grams) salted butter, melted

Instructions
  1. Preheat oven to 425°F (220°C), and position oven rack in upper third of oven. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly with some larger pieces of butter remaining. In a small bowl, stir together sourdough discard and cream. Add discard mixture to flour mixture, and stir with a fork until a cohesive dough is formed.
  3. Turn out dough onto a lightly floured surface, and knead gently just until dough comes together. Pat dough into a 10×7½-inch rectangle, 1 inch thick. (The thickness is more important than the size of the rectangle; you want the dough no less than 1 inch thick so that the biscuits puff up beautifully.) Using a sharp knife, cut dough into 12 squares. (If you prefer round biscuits, cut dough using a 2½-inch round cutter, rerolling scraps only once. I find that biscuits formed from scraps never get the loft of the regular biscuits, and squares are just easier.) Place biscuits 2 inches apart on prepared pan. Lightly brush top of biscuits with melted butter.
  4. Bake until golden brown, 13 to 15 minutes, turning pan halfway through baking. Let cool on pan for 3 minutes; serve warm.

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