Breads





Bagels

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.
 
Makes approximately 9 bagels (approximately 125 grams each)
 




Ingredients

  • 733 grams high-gluten flour
  • 379 grams water
  • 39 grams sugar
  • 30 grams malt powder
  • 13 grams salt
  • 6 grams instant yeast
 




Instructions

 
Step 1: Combine dry ingredients in bowl of an electric mixer.  Mix on low speed for 15 seconds just to combine. 
 
 
Step 2: Slowly add your water and mix until all ingredients are just incorporated.  
 
Step 3: Increase the speed to medium and continue mixing until the dough is cohesive, smooth and stiff, about 5 to 8 minutes.
 
 
Step 4: Turn the dough onto a work surface and divide into 125 gram pieces. You should get about 8 or 9 pieces.
 
Step 5: Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 15 minutes. 
 
 
Step 6: Form each dough ball into a rope 11 inches long. Shape the rope into a circle overlapping the ends of the rope by 1-1/2 inches. Pinch the overlapped area firmly together.  Place the  ring of dough around your hand at the base of your fingers and, with the overlap under your palm, roll the dough ring several times, applying firm pressure to the seal the seam. The dough ring should be roughly the same thickness all the way around. 
 
 
 
 
   
 
Step 7: Place the dough rings on a sheet lined with parchment paper.  Let rest at room temperature for 45 to 60 minutes. Alternatively, you can cover sheet tightly with plastic wrap and refrigerate overnight. Remove bagels from the refrigerator about 20 minutes before baking.
 
 
Step 8: Preheat oven to 470 degrees Fahrenheit. Pour water into a large stock pot to a depth of 3 inches and bring to a rapid boil. 

Step 9: Transfer the bagels, 4 at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 5 to 10 seconds or until slightly puffed. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels. 
 
 
Step 10: Dunk the rings into the topping of your choice (e.g., sesame seeds, poppy seeds, dehydrated onions, or kosher salt). Place on parchment-lined baking sheet.
 
 
Step 11: Bake the bagels for about 15 to 20 minutes, or until they're as deep brown as you like. Serve warm or at room temperature.
 
 




Banana Streusel Bread

Makes 2 large loaves (5" X 10") or 4 mini loaves (5-3/4" x 3" x 2-1/4")

 





Ingredients

  •     1/2 cup unsalted butter, room temperature
  •     1 cup sugar
  •     2 large eggs, room temperature
  •     1 cup mashed banana
  •     1/2 teaspoon pure vanilla extract
  •     1/2 cup sour cream
  •     2 cups all-purpose sifted flour
  •     1 teaspoon baking powder
  •     1 teaspoon baking soda
  •     1/4 teaspoon salt

Streusel

  •     1/2 cup finely chopped nuts
  •     1/4 cup sugar
  •     1/2 tsp cinnamon





Instructions

Step 1: Cream shortening and sugar until light and fluffy (about 5 minutes on medium speed)



Step 2: Add eggs one at a time and blend well.

Step 3: Add mashed bananas, vanilla and sour cream.

Step 4: Sift together dry ingredients. Fold into the creamed mixture.

Step 5: In bowl, combine nuts, 1/4 cup sugar and cinnamon.

Step 6: Grease bread pan, pour half batter in bread pan, sprinkle with half the streusel mixture, then add remaining batter. Sprinkle remaining streusel mixture over batter.



Step 7: Bake at 350 degrees F for 45 minutes to 1 hour.





Beignets





Ingredients

  •     3/4 cup water                      
  •     1/2 cup milk, evaporated                
  •     1 package active dry yeast                      
  •     4 to 5 cups all-purpose flour                      
  •     1/2 teaspoon nutmeg                     
  •     1/3 cup sugar                      
  •     1 large egg                       
  •     2 tablespoons shortening                   
  •     1 teaspoon salt                      
  •     2 cups powdered sugar                 




Instructions

Step 1: In large mixer bowl combine 1 1/2 cups of flour, yeast, nutmeg, sugar and salt.



Step 2: In saucepan, heat water, milk and shortening to 110 to 115 degree F. Add to flour mixture.

Step 3: Add egg. Blend at low speed until moistened; Beat 3 minutes at medium speed.

Step 4: By hand  gradually stir in enough remaining flour. Knead until dough is fairly smooth and nonsticky about 5 to 8 minutes.



Step 5: Placed in lightly greased bowl, turning to grease top.



Step 6: Cover and led rise in warm place until light and doubled, about 1 1/2 hours.

Step 7: Punch down dough. Turn out onto lightly flour surface. Roll our dough into a rectangle about 1/2 inch thick.



Step 8: Working at a diagonal to rectangle, with a sharp knife, cut dough into 2 inch strips, moving from left to right. Starting at top left and moving towards the bottom of rectangle, cut dough diagonally into 2-inch strip to diamond shapes.  

   

Step 9: Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets.



Step 10: Cover beignets loosely with plastic wrap (dish towel can be used); let rise in warm place until beignets are double in  size, about 45 minutes.

Step 11: In a large saucepan, heat 3 inches of oil to 365 degrees F.

Step 12: Carefully slip beignets into hot oil; do not crowd. Fry until puffy and golden brown on both sides, turning once. Cooking time is about 2 to 3 minutes per side.

Step 13: Remove with slotted spoon; drain on paper towels. Sift powdered sugar over hot beignets: serve hot.
 





Bran Muffins

Makes 12 muffins





Ingredients

  •     1 cup All Bran or Raisin Bran cereal
  •     1/4 cup milk
  •     1 cup apple sauce
  •     1 large egg
  •     1-1/2 cups all-purpose flour
  •     3 teaspoons baking powder
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1 teaspoon cinnamon
  •     1/3 cup of brown sugar, firmly packed
  •     1/2 cups raisins or nuts, optional





Instructions

Step 1: Stir the bran, milk, applesauce, oil, and egg together.


Step 2: Stir together the dry ingredients.


Step 3: Add the bran mixture to the dry ingredients, stirring together just to moisten.


Step 4: Scoop into muffin liners, about 1/2 to 3/4 of the way full. 


Step 5: Bake in 375 degree oven for 15 to 20 minutes. Raisin or nuts are optional.





Buttermilk Biscuits





Ingredients

  •     2 cups flour
  •     2 tablespoons baking powder
  •     1/2 teaspoon baking soda
  •     2 teaspoons sugar
  •     1 teaspoon salt
  •     5 tablespoons butter
  •     1 cup buttermilk, chilled




Instructions

Step 1: Preheat oven to 425 degrees.

Step 2: In a large mixing bowl, sift flour, sugar, baking powder, baking soda and salt.

Step 3: Using a pastry blender, blend butter into dry ingredients until mixture looks like crumbs.

Step 4: Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Step 5: Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet.  Reform scrap dough, working it as little as possible and continue cutting.

Step 6: Bake until biscuits are tall and light gold on top, 15 to 20 minutes.





Buttermilk White Bread





Ingredients for 2-lb loaf

  •     1/2 cups water
  •     1 cup buttermilk
  •     1/4 cup olive oil
  •     4 cups bread flour
  •     1/2 cup whole wheat flour
  •     1/4 cup sugar
  •     2 teaspoons salt
  •     1 tablespoon active-dry rise yeast




Instructions

Step 1: Place all ingredients in bread machine in order specified above.

Step 2: Program basic dough cycle; press start.

Step 3: Remove risen dough from bread machine pan. Roll to desired loaf shape and place in greased bread pan.  Cover and let raise until dough is 1 inch above the pan (approximately 1 hour).

Step 4: Preheat oven to 375 degrees Fahrenheit. Bake for 30 to 40 minutes. Remove from pan; cool.
 





Cheryl's Ultimate Blueberry Muffins

I've been searching for the ultimate blueberry muffin recipe for some time. Anyone who has visited my website can quickly figure out that I am a huge Dorie Greenspan fan.  Dorie has a wonderful Orange Berry Muffin recipe that I love - you can find it in her cookbook, "Baking From My Home to Yours." I've made Dorie's recipe many times and I love the mixture of the orange flavoring and blueberries. This morning; however, I was looking for something a little different, a muffin with a more intense blueberry flavor.  I came across a recipe from Cook's Illustrated (America's Test Kitchen) where you cook the blueberries with sugar over medium heat and add this mixture, along with fresh blueberries, to the muffin batter. I've adapted parts of Dorie's and Cook's Illustrated to create my own ultimate recipe. It has everything that I'm looking for in a blueberry muffin - it's moist, not too sweet, and has an intense blueberry flavor, along with a hint of orange flavoring.

Makes 12 muffins






Ingredients

For the Orange-Sugar Topping

  •     1/3 cup sugar
  •     1 1/2 teaspoons finely grated zest from 1 orange


For the Muffins

  •     2 cups frozen blueberries
  •     3/4 cup sugar
  •     3 tablespoons honey
  •     2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
  •     2 1/2 teaspoons baking powder
  •     1/4 teaspoon baking soda
  •     1/4 teaspoon table salt
  •     2 large eggs
  •     4 tablespoons unsalted butter, melted and cooled slightly (1/2 stick)
  •     1/4 cup vegetable oil
  •     1 cup buttermilk
  •     1 1/2 teaspoons vanilla extract





Instructions


Step 1: For the Topping: Stir together sugar and orange zest in small bowl until combined; set aside.



Step 2: For the Muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray.

Step 3: Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat.



Step 4: Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes.



Step 5: Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Step 6: Whisk flour, baking powder, baking soda, and salt together in large bowl.

Step 7: Whisk remaining 3/4 cup sugar, honey, and eggs together in medium bowl until thick and homogeneous, about 1 minutes.  Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined.

Step 8: Toss remaining cup fresh (dry thoroughly) or frozen blueberries in flour mixture.

Step 9: Using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. Batter will be very lumpy with few spots of dry flour; do not over mix.

Step 10: Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).

Step 11: Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.



Step 12: Sprinkle orange sugar evenly over muffins.

Step 13: Bake at 425 degrees until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.


   





Cinnamon Rolls

Makes 12 rolls

 




Ingredients

 
  • 3-1/4 to 3-3/4 cups all- purpose flour
  • 1 package active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup butter
  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, softened
 




Instructions

 
Step 1: Preheat oven to 375 degrees Fahrenheit
 
Step 2: In large mixer bowl, combine 1-1/2 cups flour, yeast, 1/4 cup sugar and salt; mix well.  
 
Step 3: In saucepan, heat milk, water and 1/4 cup butter until warm (120-130 degrees; butter does not need to melt).
 
Step 4: Add liquid mixture to flour mixture, then add egg. 
 
Step 5: Blend at low speed until moistened; beat three minutes at medium speed.  By hand, gradually stir in enough  remaining flour to make a soft dough.  
 
Step 6: Knead on floured surface until smooth and elastic, 5 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover and let rise until double, about one hour.
 
Step 7: To prepare filling:  Combine brown sugar, 2 tablespoon white sugar and cinnamon; set aside.
 
Step 8: Punch down dough.  On lightly floured surface, roll to a 15 X 12 inch rectangle.  Spread with softened butter.  Sprinkle filling over dough.  
 
   
 
   
 
 
Step 9: Starting with shorter side, roll up tightly.  Pinch edge to seal.  
 
    
 
Step 10: Cut into 12 slices.  Place in greased 13 X 9 inch cake pan (or a 9 inch round cake pan).  Cover; let rise in warm place until almost doubled, about 30 minutes.  
 
 
Step 11: Bake at 375 for 20 to 25 minutes until golden brown.  Remove from pan; cool.  




English Muffins

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.

 
Makes approximately 6 to 8 muffins (approximately 3-inch muffins)
 



 

Ingredients

  • 150 grams all-purpose flour
  • 280 grams all-purpose flour
  • 125 mL water
  • 200 mL warm milk
  • 15 grams unsalted butter
  • 1 teaspoon salt
  • 12 grams instant yeast


Instructions

 
Step 1: Mix yeast, water, milk, butter, and 150 grams flour together.  Let set for about 30 minutes or until the mixtures doubles in size or begins to bubble. Using slightly warm liquids hastens the proofing process.
 
 
 
Step 2: Mix 280 grams of flour and the salt to the sponge.
 
Step 3: Knead the dough in an electric mixer on medium speed until smooth and satiny. This is a very loose dough.  Do not add extra flour until the dough has been kneaded enough to work up the gluten, and then add just enough flour to prevent the dough from being sticky.
 
Step 4: Round the dough, place in an oiled bowl, and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, about 1 to 2 hours.
 
Step 5: Turn the dough in the bowl and proof it for an additonal 45 minutes to 1 hour.  
 
 
Step 6: Liberally dust the bench with cornmeal and turn out the proofed dough. Pat out the dough until it is 3/4 to 1 inch thick. Handle the proofed dough carefully to prevent it from deflating any more than necessary.
 
 
Step 7: Cut out round muffins using a plain cutter.
 
Step 8: Brown the muffins in a pan in a small amount of oil or butter, cooking each side until nicely colored. Handle the muffins carefully at first, until both sides are browned. Clean out the pan with a paper towel between batches, or the cornmeal in the pan will burn and stick to the next set of muffins.
 
   
 
Step 9: Place the browned muffins on a parchment-line sheet pan and bake them at 350 degrees Fahrenheit for 15 to 20 minutes.  The muffins are best served the day they are made.
 
 
 
 
 



 

French Bread with Olive Oil, Dark Chocolate, and Sea Salt

Makes 4 servings





Ingredients

  •     4 ounces of dark chocolate
  •     4 tablespoons spanish extra virgin olive oil
  •     Sea Salt to taste
  •     Sliced french bread





Instructions

Step 1:  Toast the slices of bread in the oven.

Step 2: Using a knife, break the chocolate into small pieces. Scatter them over the toasted bread, and place in oven until chocolate melts, about 5 minutes.

Step 3: Drizzle with olive oil, sprinkle a little salt on top and serve.

 





Fritti (Italian Deep-Fried Yeast Doughnuts)

My family and the people in my hometown in WV (largely composed of Italian Americans whose ancestors immigrated from Southern Italy) have been making these delectable doughnuts for years.  They are simply a yeast dough which is deep-fried and then dusted with granulated sugar.  My family calls them fritti.  In fact, everyone in my hometown calls them fritti.  Fritto in Italian is the past tense for the verb, friggere, which means to fry.  It is also a noun that means fried food.  Fritti is the plural of fritto. 
 
I've searched many Italian cookbooks and the internet for recipes for Italian doughnuts with the name fritti and found none. So I believe that fritti isn't their authentic Italian name but a name given to them by Italian Americans.  I did find several other names for these heavenly fried rings of dough - bomboloni, bombe fritte, grispelle, grispedde, crespelle, vecchiarelle, zeppole, and cuddurieddi. All recipes are similar and each yields a slightly different version of my family's version of fritti.  Regardless of what you call them, they are delicious and best eaten hot or warm.  They will forever remind me of home.
 
Makes 25 doughnuts
 



 

Ingredients

  • 1/4 ounce (2 envelopes) active dry yeast
  • 1-1/4 cups warm water (105 to 115 degrees)
  •  1/2 cup lukewarm milk
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup oil (or 1/3 cup vegetable shortening)
  • 5 cups all-purpose flour
  • 1 quart vegetable (or peanut) oil for frying
 



 

Instructions

 
Step 1: Sprinkle the yeast over the 1/2 cup warm water, and let stand for 5 minutes, or until foamy.
 
Step 2: In a large bowl, mix together the yeast mixture, water, milk, sugar, salt, eggs, oil (or vegetable shortening), and 2 cups of the flour. Mix for a few minutes at low speed, or stir with a wooden spoon. 
 
Step 3: Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. 
 
Step 4: Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. 
 
Step 5: Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. 
 
Step 6: Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
 
Step 7: Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 
 
Step 8: Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts in granulated sugar while still hot, and set onto wire racks to drain off excess. Serve immediately.
 
  
 
 



 

Pain Brioche

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.

Makes 5 loaves
 




Ingredients

  • 1250 grams bread flour
  • 275 grams water
  • 125 grams milk
  • 275 grams eggs
  • 20 grams instant yeast (or 50 grams fresh yeast)
  • 150 grams sugar
  • 25 grams salt
  • 400 grams butter (cold but pliable)
 




Instructions

 
Step 1: In a stand mixer mix together all of the ingredients except the sugar, salt, and butter.  
 
 
Step 2: Mix on low speed for 2 to 3 minutes until some gluten is developed.  Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. The window pane test is a good method to check for gluten development. Take a small piece of dough the size of a walnut and pull it until you have a window. When gluten is fully developed, you will have a nice window that looks like latex.  Because you don't want a fully developed dough, the window at this point should not look like latex and will not be totally clear.
 
 
Step 3:  After some gluten is developed, add sugar and salt.  Mix on medium speed for approximately 3 to 5 minutes.  The gluten in the dough should be fully developed at this point. Do another window pane test and this time you should have a nice window that looks like latex. 
 
Step 4:  Add the butter on low speed and continue to mix until it's fully incorporated.
 
Step 5: Form the dough into a ball, place it in a greased bowl, cover the bowl, and it let rise for 45 minutes to 1 hour. This is called the bulk fermentation process.  This process is necessary for the flavor to develop. 
 
 
Step 6: Divide the dough into five 450 gram pieces.  Shape them into round balls and let rest for 15 minutes.  
 
 
Step 7: Shape into batards or braided loaves. Place the shaped dough into greased pans and egg wash immediately after shaping. Cover lightly, and let rise for 1-1/2 to 2 hours, until it's doubled and looks very puffy. 
 
   
 
Step 8: Egg wash again before baking. Place the pans into a preheated 350°F oven and bake for 30 to 35 minutes.  Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
 
 




Pains au Chocolat (Chocolate Croissants)

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.

 
Makes 32 chocolate croissants (70 grams each)
 



 

Ingredients

 
  • 1000 grams all-purpose flour
  • 200 grams milk
  • 380 grams water
  • 130 grams sugar
  • 18 grams instant yeast
  • 22 grams salt
  • 5 grams malt (optional)
  • 40 grams unsalted butter
  • 458 grams unsalted butter (roll-in butter)
 
 



 

Instructions

 
Step 1: To make the dough: Weigh the flour, salt, yeast, butter, malt, milk and water. Set aside. Measure the sugar in a separate container and set aside. 
 
Step 2: Add yeast to flour. 
 
Step 3: Place all ingredients except the sugar in bowl of standing mixer fitted with dough hook or paddle. Incorporate all ingredients except sugar and mix on lowest speed for 3 to 5 minutes until the dough comes together. 
 
  
 
Step 4: Add the sugar in two stages and mix for 2 minutes more or until the sugar is incorporated. The dough will be fairly stiff but still sticky. If more dough is sticking to sides of bowl than to itself, add flour, 1 tablespoon at a time, as necessary. At this point, there will be minimal gluten development.
 
 
Step 5: Round the dough, cover with plastic and allow to rise in a 75 degree environment for 60 minutes.  
 
 
Step 6: Flatten the dough with a rolling pin; roll it out to a 16" X 12" rectangle and wrap in plastic wrap. Refrigerate or freeze until the dough is at a minimum below 60 degrees.The dough may be refrigerated overnight.
 
 
Step 7: To prepare the butter: Pound out the cold butter to make it more extensible without softening it. As illustrated below, using parchment paper, roll out the butter to an 8" X 13" rectangle. The butter should be between 50 and 60 degrees. Verify the consistency and temperature, refrigerate or leave out at room temperature if necessary. 
 
   
 
Step 8: To lock in the butter: Verify the dimensions of the cold dough and place the butter in the center of the dough. It should be the same height as the dough.  Wrap the sides of the dough around the butter package. The two sides of the dough should meet but not overlap. Lightly dust work surface with flour. Take the butter out of the parchment and wrap the dough around butter. Using rolling pin, gently tap dough, starting from center of dough and going outward, until square becomes larger and butter begins to soften. 
 
   
 
Step 9: To laminate the dough: Gently roll the dough into a 32" X 8" rectangle, checking often to make sure dough is not sticking and dusting with additional flour as necessary. Perform a double fold (illustrated below) by folding up from the bottom 2 inches and then folding down to meet at the 2 inches.  Fold dough in half. 
 
      
 
Step 10: Rotate the dough 90 degrees so the spine is on your left and roll out again to 32" X 8". Perform a single fold by folding the bottom up by 1/3, then folding the top down by 1/3 to overlap the bottom fold. Rotate another 90 degrees and roll out to 15" X 8".  Wrap and refrigerate the dough for 60 minutes.
 
  
 
 
Step 11: Roll the dough out to a 32" X 16" rectangle, cut in half to form a 32" X 8" rectangle. Divide the dough into 4" X 4" squares. Place 1 or 2 chocolate batons on the square and fold the dough over the batons.  The seam should be on the bottom. At this stage, the chocolate croissants can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.
 
  
 
   
 
 
Step 12: Place the rolled croissants on a parchment covered baking sheet; spaced about 2 inches apart. Egg wash croissants lightly. 
 
Step 13: Loosely cover the baking sheet with plastic wrap. Allow the croissants to proof at room temperature until they have doubled in size (until an indentation on the shoulder of the croissant barely springs back) and appear light and full of air; about 1-1/2 to 3 hours depending on the temperature of the room and of the dough.
 
Step 14: Egg wash a second time and bake at 400 degrees Fahrenheit for 12 to 15 minutes.
 
 
 
 



 

Pane di Pasqua (Easter Bread)

 




 

Ingredients

  • 1/2 cup warm water
  • 4-1/2 to 5 teaspoons instant yeast
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs (slightly beaten)
  • 4-1/2 to 5 cups all-purpose flour
  • 2 teaspoons black anise seeds
  • 2 to 3 teaspoons pure anise extract
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter (alternatively you can use 1/4 cup shortening and 1/4 cup butter)

 




 

Instructions

Step 1: Dissolve yeast in warm water.

Step 2: Warm milk and add butter (and shortening, if using), sugar , salt and flavoring. Let cool.

Step 3: Combine yeast mixture and milk mixture.

Step 4: Add slightly beaten eggs and then flour. Knead well.

Step 5: Let raise until double in size about 1 to 2 hours. Punch down and let rise again, about 1 hour.  

Step 6: Roll out into desired shapes. Let raise again for another 30 minutes.

Step 7: Bake large loaves in 350 degree oven until brown about 25 to 30 minutes. Bake small rolls for 15 to 20 miutes. Brush with slightly beatened egg whites. Place in oven for a few minutes until dry and shiny. 

Variation to the recipe:

Follow the recipe above except substitute the anise for 2 tablespoons of lemon extract, omit the vanilla, and decrease the amount of flour to make a very soft and sticky dough. After baked rolls are cool, ice them with powdered sugar icing - mix powdered sugar milk, and vanilla to make an icing that's has a thin consistency.




 

Pumpkin Bread

Adapted from Bon Appetit, November 2001


Makes 6 mini loaves






Ingredients

  •     3-1/2 cups unbleached all purpose flour
  •     2 teaspoons baking powder
  •     2 teaspoons baking soda
  •     1-1/2 teaspoons salt
  •     1-1/2 teaspoons ground cinnamon
  •     3/4 teaspoon ground nutmeg
  •     1/2 teaspoon allspice
  •     3 cups canned pure pumpkin (about 24 ounces)
  •     1 cup sugar
  •     1 cup (packed) golden brown sugar
  •     1 cup vegetable oil
  •     4 large eggs
  •     1 teaspoon minced peeled fresh ginger
  •     1 teaspoon pure vanilla extract
  •     3/4 cup buttermilk





Instructions


Step 1: Preheat oven to 350°F. Spray six 5-3/4 x 3-1/4 x 2-inch baby loaf pans with nonstick spray.

Step 2: Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice in medium bowl; whisk to blend.

Step 3: Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger and vanilla.

Step 4: Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans.

Step 5: Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. Can be made 1 day ahead. Cover; store at room temperature.
 





Rudy's Delicious Pecan Caramel Rolls





Ingredients

  • 6-1/2 to 7 cups all-purpose flour
  • 2 packages dry yeast
  • 1/2 cup sugar
  • 1-1/2 teaspoon salt
  • 1 cup milk
  • 1 cup water
  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup butter  (softened)
 

For the Topping:

 
  • 2/3 cup butter
  • 2/3 cup packed brown sugar
  • 6 tablespoons light corn syrup
  • 2/3 cup pecans  (whole or coarsely chopped as preferred)
 




Instructions

 
Step 1: In large mixing bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well.  
 
Step 2: In saucepan, heat milk, water and butter until warm (120-130 degrees butter does not need to melt) and add to flour mixture.  Add eggs.  Blend at low speed until moistened; beat 3 minutes at medium speed.  
 
Step 3: By hand, gradually stir in enough flour to make a soft dough.  Knead on floured board until smooth and elastic, 5 to 8 minutes.  Place into greased bowl, turning to grease top.  
 
Step 4: Cover; let rise in warm place until double about one hour.   
 
Step 5: To prepare filling:  Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
 
Step 6: To prepare topping:  In small saucepan, combine brown sugar, butter and corn syrup.  Heat and stir until blended.  Divide topping between 2 greased 13x9 inch cake pans or four loaf pans.  Sprinkle with pecans.
 
Step 7: Punch down dough.  Divide into 2 parts.  On lightly floured surface roll each half to a 15x12 inch rectangle.  Spread with 2 tablespoons softened butter; sprinkle half of filling over dough.  Starting with shorter side, roll up tightly.  Pinch edge to seal.   
 
   
 
Step 8: Cut into 12 slices.  Place on topping in pan.  
 
Step 9: Cover and let rise in warm place until almost doubled, about 30 minutes.  
 
Step 10: Bake at 375 degrees F for 20 to 25 minutes until golden brown.  Cover pans with foil; then invert onto racks.  Cool 1 minute; remove pans and cool.
 




Rudy's Italian Bread




 

Ingredients

  •     5 pounds all-purpose flour                                      
  •     2 ounces salt (1/4 cup or 4 tablespoons)                          
  •     2 ounces sugar                                            
  •     2 ounces shortening                                       
  •     2 large egg white                                        
  •     1-1/2 quarts water                                            
  •     3 ounces yeast                                                                                    



 

Instructions

Step 1: In large mixer bowl, combine 5 cups of all-purpose flour, yeast, sugar and salt, mix well.  In saucepan, heat water and shortening until warm (110 to 120 degree for dry yeast) (80 degree for fresh yeast); the shortening does not need to melt.

Step 2: Add shortening mixture to flour mixture; beat 3 minutes at medium speed.  By hand, gradually stir in remaining flour and enough flour to make a firm dough. 

Step 3: Knead on floured surface about 5 minutes. (Dough will be slightly sticky.)  Place in greased bowl, turning to grease top.

Step 4: Cover; let rise in warm place until double, about 1 hour. Punch down dough. Divide into 4 evenly pieces.

Step 5: On lightly floured surface, shape each into a round loaf and place into 8 inch round cake pan. Cover; let rise in warm place until almost doubled, about 30 minutes. 

Step 6: Spray tops of loaves with water and bake at 400 degrees for 35 to 40 minutes until loaves sound hollow when tapped. Remove from pan and cool. To make glaze, combine  1/4 cup of water with egg whites in small saucepan. Brush on loaves  5 minutes before end of baking.





 

Strawberry-Basil Muffins

Adapted from Eating Well, May/June 2007

Makes 12 muffins 
 




Ingredients

  • 3 tablespoons almonds
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1 cup whole wheat pastry flour
  • 2 tablespoons plus 1/2 cup brown sugar, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons plus 1/4 cup canola oil, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped fresh or frozen (not thawed) strawberries, (about 8 ounces)
  • 1/4 cup coarsely chopped fresh basil leaves
 




Instructions

 
Step 1: Preheat oven to 400°F. Line muffin pan with 12 muffin liners. 
 
Step 2: Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
 
   
 
Step 3: Whisk the remaining 3/4 cup all-purpose flour, 1 cup whole wheat pastry flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. 
 
Step 4: Whisk the remaining 1/2 cup brown sugar and 1/4 cup oil in a medium bowl with buttermilk, egg and vanilla extract until well combined. 
 
 
Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries and chopped basil; stir just to combine. 
 
  
 
Step 6: Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
 
 
Step 7: Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. 
 
Step 8: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. 
 
 
 
 




Sugar-Glazed Doughnuts

This recipe comes from the International Culinary Institute in New York City.  The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.

 
Makes approximately 18 doughnuts (approximately 60 grams each)
 



 

Ingredients

  • 525 grams all purpose flour
  • 300 grams water
  • 125 grams egg yolks
  • 40 grams sugar
  • 75 grams unsalted butter
  • 10 grams salt
  • 10 grams instant yeast
 



 

Instructions

 
Step 1: Combine flour,  salt,  and yeast in bowl of an electric mixer.  Mix on low speed for 15 seconds just to combine. 
 
 
Step 2: Slowly add your water and eggs and mix until ingredients are just incorporated.  Continue mixing on low speed for 5 minutes until a very soft loose ball of dough forms. 
 
 
Step 3: Add sugar and increase the speed to medium and continue mixing for about 5 minutes
 
 
Step 4: Add butter and mix until butter is completely incorporated. The dough should form a soft ball.
 
 
Step 5: Place dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, about 1 to 2 hours.
 
     
 
Step 6: Place the dough on a flour surface and divide into 18 balls weighing 60 grams each. Roll each piece into a round ball, then flatten. Cover the flattened balls with plastic wrap, and let them rise at room temperature until slightly puffy, 30 to 45 minutes. 
 
  
 
Step 7: Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add canola oil to the pot and gradually heat to 380 degrees Fahrenheit.  
 
Step 8: Stetch flattened round and form hole in the center to make a ring.
 
 
Step 9:  Place the rings in the oil 4 or 5 at a time. Fry until golden brown, about 45 seconds per side.
 
   
 
Step 10: Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack.  Repeat with the remaining doughnuts, returning the fat to temperature between batches.
 
Step 11: Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll warm doughnuts in powdered sugar or ice with a powdered sugar glaze. Serve warm or at room temperature.
 
 



 

Sun-Dried Tomato Bread





Ingredients for 2-lb loaf

 

  •     1 1/2 cups water
  •     3 tablespoons olive oil (or oil from oil-packed sun-dried tomatoes)
  •     3 1/2 cups bread flour
  •     1/2 cup whole wheat flour
  •     3 tablespoons toasted wheat germ
  •     2 tablespoons sugar
  •     2 teaspoons salt
  •     2 tablespoon fresh basil leaves (or 1 tablespoon dried basil leaves)
  •     2 teaspoons rapid-rise yeast
  •     1/3 cup oil-packed sun-dried tomatoes, drained and chopped




Instructions

Step 1: Place all ingredients, except tomatoes in bread machine in order specified above. Spoon tomatoes into 4 corners of pan; do not cover yeast.

Step 2: Program basic dough cycle; press start.

 

Step 3: Remove risen dough from bread machine pan. Roll to desired loaf shape and place in greased bread pan.  Cover and let raise until dough is 1 inch above the pan (approximately 30 minutes to 1 hour).



Step 4: Preheat oven to 350 degrees. Bake for 30 to 35 minutes until internal temperature of bread is 195 degrees. The bread is done when you tap the top and hear a hollow sound.





Toasted Almond Scones

There's nothing better on a cold snowy morning than Dorie's Toasted Almond Scones.
 
 
Makes 12 scones
 



 

Ingredients

 
  • 1 cup blanched almonds (whole, slivered or sliced), toasted
  • 2 tablespoons sugar
  • 1 large egg
  • 1/3 cup cold heavy cream
  • 1/4 cup cold whole milk
  • 1/8 teaspoon pure almond extract
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 1/4 cup sliced almonds (optional)
 



 

Instructions

 
Step 1: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.
 
Step 2: Divide the toasted almonds in half. Finely ground 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup.
 
Step 3: Stir the egg, cream, milk and almond extract together.
 
Step 4: Whisk the flour, ground almonds and sugar, baking powder and salt together in a large bowl. 
 
Step 5: Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with a pastry blender, cut and rub the butter into the dry ingredients until you have pea-size pieces.
 
Step 6: Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. 
 
Step 7: Stir in the chopped almonds.
 
Step 8: Gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Turn the dough out onto a lightly floured work surface and divide it in half. 
 
Step 9: Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges and top each scone with a few sliced almonds, if you’re using them. 
 
Step 10: Place them on a baking sheet. At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking—just add about 2 minutes to the baking time. 
 
Step 11: Bake the scones for 20 to 22 minutes, or until their tops are golden and firm to touch. Transfer to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.
 
 



 

Zucchini Bread





Ingredients

  •     3 eggs
  •     1 cup vegetable oil
  •     2 cups sugar
  •     3 teaspoons pure vanilla extract
  •     3 cups flour
  •     1 teaspoon salt
  •     1 teaspoon baking soda
  •     1/2 teaspoon baking powder
  •     1 teaspoon nutmeg
  •     2 teaspoon cinnamon
  •     2 cups zucchini, grated
  •     1 cup raisins
  •     1 cup chopped nuts (optional)





Instructions

Step 1: Beat eggs until fluffy and lemony, add sugar gradually.

Step 2: Slowly add oil, beating constantly. Add vanilla.

Step 3: Sift together dry ingredients (flour, salt, baking soda, baking powder, nutmeg, and cinnamon).

Step 4: Add dry ingredients to egg mixture.

Step 5: Stir in zucchini, raisins, and nuts.

Step 6: Pour into 2 greased and floured 9" X 5" loaf pans and bake at 325 degrees F for 1 hour.