Blueberry-Lemon Cream Cheese Bread

This elegant pull-apart star has a particularly elastic and forgiving dough.

Blueberry-Lemon Cream Cheese Bread
 

Makes 8 to 10 servings
Ingredients
  • 3¼ cups plus 2 tablespoons (422 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 (0.25-ounce) package (7 grams) instant yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (240 grams) whole milk
  • ¼ cup (57 grams) unsalted butter, softened
  • 2 large eggs (100 grams), room temperature and divided
  • 2 teaspoons (12 grams) vanilla bean paste
  • 4 ounces (113 grams) cream cheese, softened
  • ¼ cup (30 grams) confectioners’ sugar
  • ¼ cup (9 grams) freeze-dried blueberries, finely crushed*
  • 1 tablespoon (3 grams) lemon zest
  • 1 tablespoon (15 grams) lightly beaten egg white
  • ¼ teaspoon ground cardamom
  • 1 tablespoon (15 grams) water
  • Sparkling sugar, for sprinkling
  • Cream Cheese Glaze (recipe follows)

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, granulated sugar, yeast, and salt at medium-low speed until well combined, stopping to scrape sides of bowl.
  2. In a medium saucepan, heat milk and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams) and vanilla bean paste; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add remaining 2¼ cups plus 2 tablespoons (297 grams) flour, beating just until combined and stopping to scrape sides of bowl.
  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. (Dough should pass the windowpane test (see Note) but may still stick slightly to sides of bowl.)
  4. Spray a large 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, 40 minutes to 1 hour.
  5. Line a 17½×12½-inch light-colored rimmed baking sheet with parchment paper.
  6. In a small bowl, stir together cream cheese, confectioners’ sugar, blueberries, lemon zest, egg white, and cardamom until well combined.
  7. Lightly punch down dough; cover and let stand for 5 minutes. Turn out dough, and divide into 4 portions (about 200 grams each); gently shape each into a ball. Cover with plastic wrap, and let stand for 15 minutes. Keeping other portions covered with plastic wrap, roll and pat 1 portion into an 11-inch circle; gently place on prepared pan. (Dough may shrink slightly.) Spread one-third of cream cheese mixture (about 3½ tablespoons [55 grams]) onto dough circle, leaving a ½-inch border. Repeat procedure twice. Roll remaining dough portion into an 11-inch circle, and place on top of previous layers.
  8. Preheat oven to 375°F (190°C).
  9. Place a 1½-inch round cutter in center of dough; gently press down just to leave a mark. Using a sharp knife or a pizza wheel, make 16 evenly spaced cuts working from center mark to edge of dough. Grasping 1 cut piece in each hand, twist portions outward and away from each other twice; pinch ends firmly together to adhere. Repeat with remaining cut portions. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size, 30 to 45 minutes. Pinch ends together again, if necessary.
  10. In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush top of dough with egg wash; sprinkle with sparkling sugar.
  11. Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 16 to 22 minutes, lightly covering with foil to prevent excess browning, if necessary. Let cool completely on pan.
  12. Just before serving, spoon Cream Cheese Glaze into a small piping bag; cut a ¼-inch opening in tip. Pipe over bread as desired.

Notes
Test the dough for proper gluten development using the windowpane test. Pinch of (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 for 1 minute, and test again.

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Cream Cheese Glaze
 

Ingredients
  • ¼ cup (30 grams) confectioners’ sugar, sifted
  • 2 ounces (57 grams) cream cheese, softened
  • 1½ tablespoons (22.5 grams) whole milk
  • ⅛ teaspoon kosher salt

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

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Stone Fruit Yogurt Bread

Welcome summer with freshly baked loaves full of your favorite stone fruit and a thick drizzle of white chocolate ganache. The yogurt adds moisture and a little tangy flavor in each bite.

Stone Fruit Yogurt Bread
 

Makes 2 (8×4-inch) loaves
Ingredients
  • 2 cups (400 grams) granulated sugar
  • 1½ cups (360 grams) Greek yogurt, room temperature
  • 1 cup (224 grams) vegetable oil
  • 4 large eggs (200 grams), room temperature
  • 2 tablespoons (6 grams) lemon zest
  • 3 tablespoons (45 grams) fresh lemon juice
  • 1½ teaspoons (6 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • 4 teaspoons (20 grams) baking powder
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 cup (225 grams) chopped peeled stone fruit, such as peaches or nectarines
  • 1 cup (170 grams) white chocolate morsels
  • White Chocolate Ganache (recipe follows)

Instructions
  1. Preheat oven to 325°F (170°C). Butter 2 (8×4-inch) loaf pans.
  2. In a large bowl, beat sugar, yogurt, oil, eggs, lemon zest and juice, and vanilla at medium speed with a hand mixer until well combined. Add flour, baking powder, and salt, stirring just until moistened. Fold in stone fruit and white chocolate morsels. Divide batter between prepared pans.
  3. Bake for 30 minutes. Loosely cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on a wire rack. Pour White Chocolate Ganache over cooled loaves.

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White Chocolate Ganache
 

Ingredients
  • ½ cup (120 grams) heavy whipping cream
  • ⅔ cup (113 grams) chopped white chocolate morsels
  • 1 teaspoon (1 gram) lemon zest
  • 2 teaspoons (10 grams) fresh lemon juice
  • 1 tablespoon (14 grams) unsalted butter, softened

Instructions
  1. In a microwave-safe bowl, microwave cream on medium-high in 15-second intervals, stirring between each, until it starts to steam. Add chocolate morsels and lemon zest and juice, whisking until smooth. Add butter, and whisk until combined. Use immediately.

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Small-Batch Four-Cheese Pull-Apart Milk Bread

To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

5.0 from 1 reviews

Small-Batch Four-Cheese Pull-Apart Milk Bread
 

Makes 2 (5½x3-inch) loaves
Ingredients
  • ½ cup and 2 tablespoons (150 grams) warm whole milk (100°F/38°C to 110°F/43°C)
  • ⅓ cup (67 grams) granulated sugar
  • 2¼ teaspoons (7 grams) active dry yeast
  • 3 cups (381 grams) bread flour
  • Tangzhong (recipe follows)
  • 1 large egg (50 grams)
  • 2 teaspoons (6 grams) kosher salt
  • 3 tablespoons (42 grams) unsalted butter, softened
  • 2 ounces (55 grams) cream cheese, softened
  • 6 tablespoons (42.5 grams) freshly grated fontina cheese
  • 6 tablespoons (42.5 grams) freshly grated mozzarella cheese
  • 6 tablespoons (42.5 grams) freshly grated provolone cheese
  • 1 tablespoon (14 grams) unsalted butter, melted
  • Flaked sea salt, for sprinkling

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, sugar, and yeast by hand. Let stand until foamy, about 10 minutes.
  2. Add flour, Tangzhong, egg, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition, about 3 minutes total. Beat until dough is smooth and elastic, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large 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, 45 minutes to 1 hour.
  4. Spray 2 (5½x3-inch) loaf pans with cooking spray. Line pans with parchment paper, letting excess extend over sides of pans.
  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 12-inch square, about ½ inch thick. Spread cream cheese onto dough, and sprinkle with fontina, mozzarella, and provolone. Cut dough into 2-inch squares. Place pieces, cut sides up, in each prepared pan, squishing dough as needed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 35 minutes, covering with foil after 20 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pans. Brush with melted butter, and sprinkle with sea salt. Serve warm.

Notes
To make one 8×4.5-inch loaf, cut dough into 4-inch squares instead of 2-inch squares, and bake for about 40 minutes.

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5.0 from 1 reviews

Tangzhong
 

Ingredients
  • ¼ cup plus 2 tablespoons (90 grams) whole milk
  • 2 tablespoons (16 grams) bread flour

Instructions
  1. In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture is thickened, an instant-read thermometer registers 149°F (65°C), and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.

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Drop Biscuits

This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.

Drop Biscuits
 

Makes 11 biscuits
Ingredients
  • ½ cup (113 grams) cold unsalted butter
  • 1¾ cups (219 grams) all-purpose flour
  • 1½ cups (187 grams) cake flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • 1¾ cups (420 grams) whole buttermilk, chilled
  • 2 tablespoons (28 grams) salted butter, melted

Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Using a bench scraper, cut cold unsalted butter into cubes, and freeze until ready to use.
  3. In a large bowl, stir together flours, sugar, baking powder, and salt. Place three-fourths of flour mixture in the work bowl of a food processor; add cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold butter into flour mixture using a pastry blender.) Add cold buttermilk, stirring just until combined. (Dough will be sticky and wet.)
  4. Using a ¼-cup measuring cup, scoop dough, and drop 2 inches apart onto prepared pan. Brush top of biscuits with melted, salted butter.
  5. Bake for 8 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown, 8 to 10 minutes more. Remove from oven, and brush with melted, salted butter. Serve hot.

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Hummingbird Loaf

This may be the most vivacious loaf bread you’ve ever tasted. Little bits of dried apricot deliver intermittent bursts of sweet-tart flavor, and an ample pour of spiced rum turns up the va-va-voom. The pecan- and oat-packed streusel topping and the rich cream cheese mixed in with the batter ensure the perfect dose of tender crumble and crunch in every bite.

Hummingbird Loaf
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 1 cup (240 grams) spiced rum
  • ½ cup (64 grams) diced dried pineapple pieces
  • ½ cup (64 grams) diced dried apricots
  • 4 ounces (115 grams) cream cheese, softened
  • ⅓ cup (76 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • ½ teaspoon (2 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (2 grams) ground cinnamon
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon ground nutmeg
  • ¾ cup (171 grams) mashed banana
  • ½ cup (57 grams) chopped pecans
  • Pecan-Oat Streusel (recipe follows)
  • Vanilla Glaze (recipe follows)

Instructions
  1. In a small saucepan, bring rum, pineapple, and apricots to a boil over medium heat. Reduce heat to low, and simmer until fruit is plump and liquid has evaporated, about 20 minutes. Remove from heat, and let cool completely.
  2. Preheat oven to 350°F (180°C). Butter and flour a 9×5-inch loaf pan. Line pan with parchment paper, letting excess extend over sides of pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Add sugar, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in vanilla.
  4. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. With mixer on low speed, gradually add flour mixture to cream cheese mixture, beating until combined. Fold in rehydrated fruit, mashed banana, and pecans. Spoon batter into prepared pan. Top with Pecan-Oat Streusel.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Drizzle Vanilla Glaze over cooled loaf. Store in an airtight container at room temperature for up to 4 days.

Notes
PLAN AHEAD
3 Days Ahead: Make Pecan-Oat Streusel. Refrigerate in an airtight container.
1 Day Ahead: Bake loaf, and let cool completely. Wrap tightly in plastic wrap, and let stand at room temperature overnight.
Day of: Drizzle with Vanilla Glaze.

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Pecan-Oat Streusel
 

Ingredients
  • ¼ cup (28 grams) chopped pecans
  • ¼ cup (20 grams) old-fashioned oats
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (31 grams) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons (42 grams) unsalted butter, cubed

Instructions
  1. In a small bowl, whisk together pecans, oats, brown sugar, flour, salt, and nutmeg. Using a pastry blender, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate in an airtight container for up to 3 days.

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Vanilla Glaze
 

Ingredients
  • 2 cups (240 grams) confectioners’ sugar
  • 3 tablespoons (45 grams) whole milk, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt

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

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Four-Cheese Pull-Apart Milk Bread

We gave Japanese milk bread a savory twist by filling this loaf with a quartet of melted mozzarella, provolone, fontina, and cream cheese. With buttery pull-apart layers, this recipe is made for sharing. Just put it on the table and watch your guests tear off their own piece of downy perfection.

Four-Cheese Pull-Apart Milk Bread
 

Makes 1 (9-inch) loaf
Ingredients
  • 1¼ cups (300 grams) warm whole milk (100°F/38°C to 110°F/43°C)
  • 2/4 cup (133 grams) granulated sugar
  • 4½ teaspoons (14 grams) active dry yeast
  • 6 cups (762 grams) bread flour Tangzhong (recipe follows)
  • 2 large eggs (100 grams)
  • 4 teaspoons (12 grams) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 4 ounces (115 grams) cream cheese, softened
  • ¾ cup (85 grams) freshly grated fontina cheese
  • ¾ cup (85 grams) freshly grated mozzarella cheese
  • ¾ cup (85 grams) freshly grated provolone cheese
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Flaked sea salt, for sprinkling

Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together warm milk, sugar, and yeast by hand. Let stand until mixture is foamy, about 10 minutes.
  2. Add flour, Tangzhong, eggs, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 6 minutes. Add softened butter, 1 tablespoon (14 grams) at a time, letting each piece incorporate before adding the next, about 3 minutes total. Beat until dough is smooth and elastic, about 1 minute.
  3. Turn out dough onto a lightly floured surface, and shape into a smooth round. Spray a large 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, 45 minutes to 1 hour.
  4. Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  5. Punch down dough, and turn out onto a lightly floured surface. Roll dough into a 22×10-inch rectangle, about ½ inch thick. Spread cream cheese onto dough, and sprinkle with fontina, mozzarella, and provolone. Trim ½ inch off each side of dough, creating a 21×9-inch rectangle. Using a pastry cutter, cut dough into 3 (21×3-inch) rectangles. Cut each rectangle into 14 (3×1½-inch) pieces. Stack pieces in 3 rows in prepared pan, squishing dough as needed. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 20 to 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 45 to 50 minutes, covering with foil after 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Brush with melted butter, and sprinkle with sea salt. Serve warm.

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Tangzhong
 

Makes about ¾ cup
Ingredients
  • ¾ cup (180 grams) whole milk
  • ¼ cup (32 grams) bread flour

Instructions
  1. In a small saucepan, whisk together milk and flour. Cook over medium-low heat, whisking constantly, until mixture thickens and registers 149°F (65°C) on an instant-read thermometer and whisk leaves lines on bottom of saucepan. Transfer to a small bowl, and let cool to room temperature before using.

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Sourdough Boule

Four simple ingredients combine with one highly cultured leaven to form the ideal sourdough: chewy crust, open crumb, and well-developed flavor. It’s the baker’s simplest triumph, but for a touch of complexity, try one of our two variations: bittersweet Chocolate Cherry Sourdough and spicy Cheddar Jalapeño Sourdough. 

Sourdough Boule
 

Makes 1 round boule
Ingredients
  • Leaven:
  • ⅓ cup (80 grams) lukewarm water (80°F/27°C)
  • 1 tablespoon (16 grams) sourdough starter
  • ¼ cup plus 1 tablespoon (40 grams) bread flour
  • ¼ cup plus 1 tablespoon (40 grams) whole wheat flour
  • Dough:
  • 1 cup plus 3 tablespoons (285 grams) lukewarm water (80°F/27°C)
  • 2¾ cups plus 1 tablespoon (357 grams) bread flour
  • ¾ cup (94 grams) whole wheat flour
  • 1 tablespoon (9 grams) kosher salt

Instructions
  1. For leaven: In a large bowl, stir together ⅓ cup (80 grams) lukewarm water and sourdough starter. Add flours, and stir thoroughly until smooth and no dry bits of flour remain. Loosely cover bowl, and let stand at room temperature overnight.
  2. For dough: In the bowl of a stand mixer fitted with the dough hook attachment, place leaven and 1 cup plus 3 tablespoons (285 grams) lukewarm water. Add flours and salt, and beat at low speed for 4 minutes. Dough will come together and should not tear when pulled.
  3. Lightly oil a large bowl. Place dough in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough feels smooth and soft, 2 to 2½ hours, turning every 30 minutes. (To complete a turn, grab underside of dough, stretch it up, and fold it to center of dough. Do this 4 times around the bowl.)
  4. Turn out dough onto a lightly floured surface. Gently press dough flat into a 9-inch circle. Fold right third of dough over to center; fold left third over first fold. Cover with a kitchen towel, and let rest for 20 to 30 minutes.
  5. For final shape, press dough flat again. Grab bottom edge, and gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 90 degrees, and pull again until a tight, smooth boule forms. Place seam side up in a banneton (proofing basket) or a small bowl lined with a kitchen towel heavily dusted with bread flour. Loosely cover dough with towel, and let rise for 3 hours. (Alternatively, place in refrigerator to cold ferment overnight. Let stand at room temperature for 1 hour before baking.)
  6. When dough has 30 minutes left to rise, place a Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  7. Turn boule out of banneton or bowl onto a sheet of parchment paper dusted with flour. Dust top of boule lightly with flour. Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place boule, still on parchment paper, in Dutch oven. Cover with lid, and place back in oven.
  8. Immediately reduce oven temperature to 425°F (220°C). Bake for 25 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 5 to 10 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

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Variations: 

Cheddar Jalapeño Sourdough
 

Ingredients
  • 1¼ cups (171 grams) small (¼-inch) cubed sharp cheddar cheese
  • 2 tablespoons (18 grams) diced seeded jalapeño

Instructions
  1. Proceed with Sourdough Boule recipe, adding cheese and jalapeño with flours and salt in step 2. Continue through step 7.
  2. Immediately reduce oven temperature to 425°F (220°C). Bake for 30 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

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Chocolate Cherry Sourdough Boule
 

Ingredients
  • ⅔ cup (113 grams) chopped 60% cacao dark chocolate
  • ½ cup (80 grams) dried cherries

Instructions
  1. Proceed with Sourdough Boule recipe, adding chocolate and cherries with flours and salt in step 2. Continue through step 7.
  2. Immediately reduce oven temperature to 425°F (220°C). Bake for 30 minutes. Remove lid, and bake until deep golden brown and an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

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Cinnamon Jam Loaf

Filled with sweet, jammy swirls and topped with a nutty streusel, this quick bread makes for a hearty breakfast or tasty dessert. Substitute the jam for whatever fruit preserves or spreads you have at home. If you’re out of cinnamon, use nutmeg, allspice, or cardamom to spice things up instead.

Cinnamon Jam Loaf
 

Ingredients
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (180 grams) sour cream*
  • 2 large eggs (100 grams)
  • ¼ cup plus 2 tablespoons (85 grams) unsalted butter, melted
  • 1½ teaspoons (6 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • ½ cup (160 grams) blueberry jam, divided
  • Nut Streusel (recipe follow)
  • Sugar Glaze (recipe follows)

Instructions
  1. Preheat oven to 350°F (180°C). Line an 8½x4½-inch loaf pan with parchment paper.
  2. In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
  3. Spoon one-third of batter into prepared pan, spreading evenly. Top with ¼ cup (80 grams) jam, leaving a ¼-inch border. (Spread jam gently, so that it doesn’t bleed into cake layer too much.) Spoon another one-third of batter over jam, spreading evenly. Top with remaining ¼ cup (80 grams) jam. Spoon remaining batter over jam, spreading evenly. Top with Nut Streusel.
  4. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 45 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Sugar Glaze.

Notes
*We used sour cream, but you can also use the same measurement of buttermilk, crème fraîche, or yogurt.

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Nut Streusel
 

Ingredients
  • ½ cup (57 grams) chopped sliced almonds*
  • ¼ cup plus 2 tablespoons (47 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 tablespoons (28 grams) firmly packed light brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup (57 grams) unsalted butter, cubed

Instructions
  1. In a small bowl, stir together almonds, flour, sugars, cinnamon, and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.

Notes
*Use the same measurement of whichever kind of nut you prefer and have on hand.

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Sugar Glaze
 

Ingredients
  • 1 cup plus 1 tablespoon (127 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk

Instructions
  1. In a small bowl, whisk together confectioners’ sugar and milk until smooth. Use immediately.

Notes
*If you don’t have milk on hand, you can also make this glaze with heavy whipping cream, half-and-half, or even water, although the glaze will not have as much flavor when made with water.

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Johnny Bread

Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough-shaped into a disk or cut into a scone-like wedge-in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.

Johnny Bread
 

Makes 8 Johnny breads
Ingredients
  • 2 cups (250 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¼ cup (57 grams) cold unsalted butter, cubed
  • ½ cup (120 grams) whole milk 1 large egg (50 grams), room temperature
  • 1 tablespoon (14 grams) vegetable oil Honey, jam, and butter, to serve

Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together milk and egg. Gradually add milk mixture to flour mixture, stirring just until dry ingredients are moistened.
  3. On a lightly floured surface, gently knead dough 4 to 5 times. Divide dough into 8 equal portions (68 grams each). Shape each portion into a ball, and gently flatten to ¾-inch thickness.
  4. In a 12-inch skillet, heat oil over medium heat. Place johnny bread in skillet; cook until lightly browned, about 2 minutes per side. Transfer to prepared pan.
  5. Bake until centers are set, 8 to 10 minutes. Serve warm with honey, jam, and butter. Store in an airtight container for up to 1 week.

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Cheesy Beer Bread

This cheesy loaf comes together easily, but packs a whole lot of flavor! Use your favorite pale ale and Monterey Jack cheese, or whatever you happen to have on hand.

Cheesy Beer Bread
 

Makes 1 (9×5-inch) loaf
Ingredients
  • 1⅓ cups (320 grams) pale ale beer
  • ⅓ cup (76 grams) unsalted butter, melted
  • ¼ cup (60 grams) whole buttermilk, room temperature
  • 4 cups (500 grams) self-rising flour
  • 2½ cups (250 grams) shredded Monterey Jack cheese with peppers
  • ¼ teaspoon crushed red pepper

Instructions
  1. Preheat oven to 375°F (190°C). Butter a 9×5-inch loaf pan.
  2. In a large bowl, stir together beer, melted butter, and buttermilk. Add flour, cheese, and red pepper, stirring just until moistened. Pour batter into prepared pan.
  3. Bake until golden brown and a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 10 minutes. Serve warm or at room temperature.

Notes
*If you don’t have self-rising flour, you can make your own. For every 1 cup of all-purpose flour add 1½ teaspoons of baking powder and ¼ teaspoon of salt.

3.5.3251

 

The post Cheesy Beer Bread appeared first on Bake from Scratch.