Last weekend Eric made one of our favorite biscuit recipes, one that I’ve been meaning to share with all of you for a really long time. They’re drop biscuits, which means they come together in no time and are incredibly easy to make. This recipe uses chipotle powder and cheddar cheese, making these biscuits perfect for breakfast or brunch or as a side at lunch or dinner. The chipotle flavor is intense, but the smokiness and heat are offset by a generous smearing of honey butter. The smoky-sweet combo is hard to beat, and these are especially fantastic served alongside bacon. I thought the spice level would be too high for Clara to enjoy these, but she took a bite out of mine and immediately wanted more. Fair warning: these are highly addictive, and you may just find yourself snacking on one at lunch time after eating two at breakfast. Not that I’d know or anything.

Have you ever met a celebrity? If so, did you totally flip out? When I was 17, I met Nick Carter (yes, from the Backstreet Boys). There was a line of girls waiting to meet him, and every single one of them was borderline hysterical. Some of them were even in tears. I was with my friend, who, by the time we made it to the front of the line, was basically trembling. When it was our turn, I stepped up, introduced myself and shook his hand. He seemed a little surprised but shook back. My friend, meanwhile, couldn’t even spell her name for him to sign her shirt. As we got ready to leave, he hugged each of us and whispered to me, “Thank you for introducing yourself to me like I’m just any other person. I’m not sure anyone has ever done that.” What he didn’t know was that, internally, I was just like all those other girls, but with my friend freaking out, I figured one of us needed to be able to talk to him.

I’ve met a few famous (to me, and likely to all of you) people since then, and I always try to reserve my squealing and excitement until after it’s over. It’s not so hard to do when it’s just one person. Imagine how I felt, though, when I saw the list of attendees for Big Summer Potluck last year. I was going to be surrounded by famous people! I told myself it would be fine. After all, they all had blogs before writing cookbooks. No big deal, right? While waiting on the bus the first morning, I was in a lobby full of people. Most of us were chatting and introducing ourselves to people we hadn’t met the night before and everything was going well. I was insanely nervous, probably more than I let on, but I was starting to feel more comfortable. Someone walked up and noticed that we all had our food (for the potluck) with us. She asked me if we were supposed to bring it, and I told her yes because the bus wouldn’t be coming back to the hotel until that night. She went to grab her dish, and I walked out to the bus. A couple minutes later, when it was time to take off, I heard someone say something like “We’re waiting on Deb. She had to go grab the food from her room.” It was at that moment that I realized I had been talking to Deb from Smitten Kitchen. I’m not going to lie, it’s probably a good thing I didn’t recognize her because, as nervous as I was, I’m quite certain I would’ve gone all fangirl and freaked her out. I texted Eric from the bus “OMG I talked to Deb from Smitten Kitchen and didn’t even know it.” So apparently I’m cool around boy band members but not around big-time bloggers/cookbook authors. Go figure. After tasting a couple recipes from her book, I’m not sure I could meet her now and refrain from hugging her right away and telling her how awesome she is.

I saw a picture of the title of this recipe before I even got the book, and I pretty much thought about them continuously after that. I finally got the chance to make them with my friend Amanda while she and her husband were visiting last week. These pretzels are made using a genius method that only requires the brioche to rise once. Brioche is my favorite bread (it’s so rich and buttery!), and of course adding chocolate to it makes it even better. These are in the breakfast section of the book, and I kind of love Deb for putting them there. That means it’s perfectly acceptable for me to make these on a lazy weekend morning and call it breakfast. I mean, if doughnuts are a breakfast food, why not pretzels? The process may seem complicated, but I assure you it’s far from it. I only wish I had pearl sugar to sprinkle on at the end. I’m ordering some so that I can use it next time I make these (which will be as soon as that sugar gets here).

I’m kind of obsessed with biscuits and gravy. Given a choice for breakfast, I’ll almost always choose biscuits and gravy. This version has been my go-to for quite sometime, and it’s also one of the most popular recipes on this site. What it lacks in glamour, it makes up for in flavor. This recipe is kind of the best of both worlds – a little glitz and a lot of flavor. Don’t get me wrong. It still has that warm comfort only a meal like biscuits and gravy can provide, but it’s also got some extra oomph thanks to the sweet potato and chorizo.

The sweet potato gives these biscuits an airy and tender texture. It also imparts a light sweet potato flavor, really just enough that you know it’s there. Since sweet potatoes and spicy chorizo go exceptionally well together, these biscuits are the perfect vessels for eating the chorizo gravy. The method for making the biscuits is pretty much genius, and I can’t believe I haven’t tried it sooner. The dough is rolled thin, then folded in half before cutting. This allows the biscuit halves to be perfectly separated after baking. The gravy is a standard sausage gravy but with extra kick from the chorizo and chipotle powder. You can make it as thick or thin as you like. I like my sausage gravy on the thicker side, but you can easily change the recipe to suit your personal tastes. With the cold weather here to stay, I predict this one will be a favorite all winter long.

French toast can be just so-so when done wrong, but that’s not a problem with this version. Even though the bread sits overnight in the custard, it doesn’t get too soggy or eggy. The bread absorbs the custard but still gets toasted and lightly browned in the oven. The best part is that the pan is coated in a melted butter and brown sugar mixture that basically caramelizes in the oven. So when you flip your French toast out of the dish, it’s like it already has syrup on it. This is so decadent that it really doesn’t need anything else, but you could certainly drizzle it with maple syrup or dust it with confectioners’ sugar to take it over the top. Plus, since it’s so easy to make, you can enjoy it even on a weekday.

Just a few notes: We used a cinnamon swirl loaf from a local bakery one time we made this, and it was more amazing than I can say. However, the brioche we used the second time around was nearly as delicious. The recipe says that this should serve eight people, but that hasn’t been the case for us. I’d say it’s more a four to six person serving, at least with the way we eat breakfast around here. :)

Overnight French Toast Casserole
Serves 4-6

Ingredients:
4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf (about 1 1/2 pounds) brioche or challah, sliced 1 1/2 inches thick
8 large eggs, lightly beaten
1 cup milk (at least 2%)
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup chopped pecans
Maple syrup, confectioners’ sugar or fresh fruit for serving, optional

Directions:
Combine the butter and brown sugar in a 9×13-inch baking dish. Arrange the bread slices in the dish. (It’s fine if they overlap.) In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and ginger. Pour the mixture evenly over the bread and allow it to soak in. Top with pecans and cover tightly with plastic wrap. Refrigerate at least 3 and up to 12 hours.

When ready to bake, preheat oven to 350º. Set the dish out for about 20 minutes while the oven is preheating. Bake until browned and set, about 35 minutes. Allow to cool slightly on a wire rack before serving.

Source: Bon Appetit, Y’all via Ezra Pound Cake

Homemade bread is second only to ice cream on my list of “Things I’m so Glad I Can Make at Home.” Seriously, there’s not much that beats the smell of homemade bread. Because we’re moving soon (by the way, we bought a house!), I haven’t been baking nearly as much as I would like. Thankfully, our friends Katy and Juli gave us a good reason to bake when they hosted Friendsgiving a couple weekends ago. Thanksgiving may be over, but I don’t need a holiday to make these again. In fact, the rolls are so delicious that they do a good job of making even ordinary meals seem special.

These rolls embody everything a dinner roll should be – soft, fluffy and insanely tasty. There’s just enough rosemary and pepper in them to give them something extra. I love rosemary, but I know it can be overpowering in certain things. Not so with these. They’re herby in a subtle way, and they go so well with just about everything. Eric made a double batch of these for the party, and we lucked out with a couple left over that we used for sandwiches. Honestly, it’s worth making them just for that. We make dinner rolls of some sort every Thanksgiving and Christmas, and I’m glad to have another recipe to add to the rotation. Even better for us, since we’re always traveling during the holidays, is that these can be made in advance and frozen before the final rise. Homemade dinner rolls that we can make ahead of time? Huge win.

Rosemary and Black Pepper Dinner Rolls
Makes 14 rolls (1 9-inch pan)

Ingredients:
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl and pan
1 large egg
3 tablespoons sugar
1/2 teaspoon fresh ground black pepper
2 teaspoons chopped fresh rosemary
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter

Directions:
Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, pepper and rosemary to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.

Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

Grease the bottom and sides of a 9-inch baking pan. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pan, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.

Preheat oven to 350º. Brush with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove from oven and brush with remaining butter. Serve immediately or at room temperature.

Source: As seen on Confections of a Foodie Bride, originally from The Pastry Queen

Homemade bread is one of those things that I can absolutely never tire of. Eric and I love making bread together, and we even had a starter for quite some time. Yeast breads are certainly our favorite, but a great quick bread recipe is hard to beat. It comes in handy when you want homemade bread but don’t want to wait all day for it.

This bread has so many things going for it that I’m finding it hard to describe without sounding overly effusive. First and foremost, there’s cheese. Lots and lots of cheese. Not only is there cheese inside and on top of the bread, there’s also cheese on the bottom crust, thanks to a sprinkling of Parmesan in the pan prior to baking. Cubes of cheese are baked right into the bread, leaving behind gooey, cheesy pockets. There’s not a bite of this bread that doesn’t have cheese in it. The crumb is rich and moist, everything a quick bread should be. Cayenne and black pepper add just a hint of spice and plenty of flavor. The bread is so aromatic that it’s hard to resist cutting into it as soon as it comes out of the oven. It’s worth the wait, though, and will stay good for a few days (if you can keep it around that long).

Quick Cheese Bread
Makes 1 9-inch loaf

3 ounces Parmesan cheese, shredded on the large holes of a box grater (about 1 cup)
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces extra-sharp cheddar, cut into 1/2-inch cubes (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, lightly beaten
3/4 cup sour cream

Directions:
Place oven rack in center of oven and preheat to 350º. Coat a 9×5-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.

In a large bowl, whisk together the flour, baking powder, cayenne, salt and pepper. Mix in the cheddar using a rubber spatula, breaking up any clumps, until all the cheese is well coated with the flour mixture. In a medium bowl, whisk together the milk, butter, egg and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry until just combined, taking care not to overmix. THe batter will be heavy and thick. Pour the batter into the prepared loaf pan, smoothing the top with the rubber spatula. Sprinkle the remaining Parmesan evenly over the top of the batter.

Bake until deep golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remember when testing for doneness that a pocket of cheese may look like uncooked batter. Cool in the pan on a wire rack for 5 minutes, then turn out and continue cooling for an additional 45 minutes before cutting.

Source: The New Best Recipe

Sausage gravy, with its whopping three ingredient list, is simple, down home food. There’s nothing fancy about it, but that doesn’t make it any less delicious. The biscuits we made, which don’t require cutting in butter or rolling dough, are also super simple. In terms of our Sunday breakfasts, this one wasn’t involved at all. I have a biscuit recipe that I adore, but these cream biscuits are wonderful when I’m feeling lazy or am in a hurry. They’re light, fluffy and can be shaped by hand. Of course, they’re wonderful on their own, but it’s hard to beat a biscuit that’s been smothered in smooth, peppery sausage gravy.

Cream Biscuits
Makes 8 biscuits

Ingredients:
2 cups all-purpose flour, plus extra for the counter
2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon table salt
1 1/2 cups heavy cream

Directions:
Place oven rack in the upper-middle position and preheat oven to 425º. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in 1 1/4 cups of cream with a wooden spoon until a dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter, leaving behind any flour left in the bottom of the bowl. Use the remaining 1/4 cup of cream to moisten any flour left in the bowl and add to the dough. Gather into a ball and knead for about 30 seconds or until smooth.

Using your hands, shape the dough into a 3/4-inch thick circle. Using a 2 1/2-inch floured cutter, cut the biscuits into rounds and place on prepared baking sheet. Reshape the dough once to cut additional biscuits. If desired, the baking sheet can be wrapped in plastic and refrigerated for up to 2 hours before baking. Bake biscuits until golden brown, about 15 minutes, making sure to rotate halfway through baking.

Sausage Gravy
Serves 4-6

Ingredients:
12 ounces bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper, to taste

Directions:
Heat a medium skillet, preferably cast iron, over medium-high heat. Add the sausage and break up with a wooden spoon. Cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate and set aside.

Sprinkle the flour into the skillet and whisk for about 1 minute. Continue whisking while slowly adding the milk. Bring to a boil, then reduce heat and simmer for about 2 minutes. Add a generous pinch of salt and pepper to taste. Stir in sausage and serve immediately over split biscuits.

Biscuits from The New Best Recipe, gravy from Food Network

Eric and I love cooking, but there are times neither of us has the energy to make something involved. Instead of turning to takeout or frozen pizza on those nights, we often turn to breakfast. I’ve never had a problem eating breakfast foods for dinner. We only do it once every few months, which is just frequently enough for me to get excited about it and not often enough for me to get sick of it. Though we won’t be making breakfast for dinner any more than we currently do, I imagine we’ll be making these biscuits for breakfast again soon.

There’s something special about buttery, rich homemade biscuits. It’s hard to be upset when you’re enjoying a homemade biscuit, especially when that biscuit is filled with bacon, cheddar and chives. These biscuits were my kitchen therapy for the day, and as their scent filled my kitchen, I could feel the stress of my day melting away. These fluffy biscuits aren’t just for breakfast; they’re perfect for any meal. I think they would make a wonderful side to a classic Sunday dinner, as well as a fantastic addition to a breakfast or brunch spread. I will admit to being a little wary of the garlic butter on top because I was afraid it would overpower the other flavors in the biscuits, but it added the perfect amount of garlicky goodness to these biscuits without the punch of fresh garlic. The only major change I made in this recipe was in method. I read recently (I think in a Cook’s Illustrated recipe) that one of the best ways to incorporate butter into dough is by freezing and then grating it on a box grater. This trick takes all the work out of cutting the butter and makes it easier to mix in without overworking the dough.

Bacon, Cheddar and Chive Biscuits
Makes 10 biscuits

2 cups, plus 2 tablespoons all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 stick (1/2 cup) butter, chilled in the freezer for 30 minutes
2/3 cup buttermilk
4 to 6 Pieces of applewood smoked bacon, cooked and crumbled
1 cup grated cheddar cheese
2 tablespoons finely chopped fresh chives
2 tablespoons melted butter
1/2 teaspoon garlic powder

Directions:
Preheat oven to 400º. In a large bowl, whisk together the flour, baking powder, sugar, cream of tartar, salt and pepper. Grate the butter and add to the bowl with the dry ingredients. Using your fingers, gently and quickly rub the butter into the flour mixture until pea-sized pieces of flour form, being careful not to overwork the dough. Mix in the bacon, cheddar and chives.

Add the buttermilk and mix with a fork just until the dough comes together. Gently knead the dough in the bowl until it is no longer shaggy. Transfer to a lightly floured work surface and continue kneading until a cohesive mass forms. Using your hands, flatten the dough into a 1-inch thick rectangle. Cut evenly into 10 biscuits.

Transfer each biscuit to a parchment or Silpat lined baking sheet. Mix together the melted butter and garlic powder and lightly brush each biscuit with the mixture. Bake for 12-15 minutes, or until the biscuits are lightly golden around the edges. Serve immediately.

Adapted from Authentic Suburban Gourmet

Eric and I are both really into bread baking these days. It all started with this Light Wheat Sandwich Bread a couple months ago, and we’ve been hooked ever since. We’ve had bread starter on our counter for quite some time, and Eric has been taking such good care of it that we decided it needed a name (we chose Arthur, by the way). While I was away at BlogHer Food in Atlanta, Eric made rolls to take to a party. (Seriously, here’s his picture.) I couldn’t help but smile when I saw his tweet and the attached picture while I was sitting in one of the sessions. One of my friends jokingly told me that her boyfriend would be eating frozen meals if she wasn’t there to cook, but I can safely say Eric loves cooking so much that he does it even when I’m gone. On that note, I know I’m the only one that writes this blog, but Eric is as much a part of it as I am. He does quite a bit of cooking and works on behind the scenes stuff for the blog all the time. And hey, I wouldn’t have this cool last name/blog name if it weren’t for him. ;)

Okay, back to the bread. This is just a basic recipe for hamburger buns, but you’ll be amazed at what a difference you’ll notice in taste when compared to store-bought ones. This recipe comes from The Bread Baker’s Apprentice, and it does not disappoint. This is one of the easiest breads we’ve made, and it doesn’t require a preferment like so many of Reinhart’s other recipes. The flavor comes from the enrichments added to the bread, namely butter, and for that reason a preferment is unnecessary. We made hamburger buns this time, but this recipe can also be used to make loaves, hotdog buns or dinner rolls with a couple slight changes in method. The buns are incredibly soft and airy and have a rich, buttery flavor. Reinhart mentions that it’s okay to substitute regular milk or even buttermilk for the powdered milk, but I have yet to try it. This substitution will cause the texture and flavor to vary slightly, and he recommends trying several variations to find your favorite. I already love this one so much that it may be a while before I try another version. If you’re thinking about cooking out this weekend, give these buns a try! They’ll make your hamburgers so much more special, and I have no doubt you’ll love this recipe as much as we do.

Soft White Hamburger Buns
Makes 12

Ingredients:
4 3/4 cups (21.5 ounces) unbleached bread flour
1 1/2 teaspoons (.38 ounce) salt
1/4 cup (1.33 ounces) powdered milk
3 1/4 tablespoons (1.66 ounces) sugar
2 teaspoons (.22 ounce) instant yeast
1 large (1.65 ounces) egg
3 1/4 tablespoons (1.66 ounces) butter, melted or at room temperature
1 1/2 cups plus 1 tablespoon to 1 3/4 cups (13 to 14 ounces) water, at room temperature
1 egg, whisked with 1 tablespoon water until frothy, for egg wash
Sesame or poppy seeds, for garnish (optional)

Directions:
In the bowl of an electric mixer fitted with the paddle attachment or in a 4-quart mixing bowl, stir together flour, salt, powdered milk, sugar and yeast. Add the egg, butter and 1 1/2 cups plus 1 tablespoon water. Stir or mix on low speed until the ingredients form a ball. If the dough is too stiff, very slowly add more water until the dough feels soft and supple.

Switch to the dough hook and knead at medium speed for about 6 minutes. Alternately, sprinkle a work surface with flour and knead for about 8 minutes, adding more flour if needed. The dough should be tacky but not sticky and register 80ºF. Lightly oil a large bowl and transfer the dough to it, turning to coat the dough with oil. Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, until the dough has doubled in size.

Remove the dough and divide it into twelve 3-ounce pieces. Form each piece into a ball by stretching the outside of the dough and pinching underneath to seal it. This will help increase the surface tension on the top of the buns and hide any seams on the bottom. Allow to rest at room temperature for about 20 minutes. After the rest, gently press down on each ball to form the buns. Transfer the buns to a parchment lined sheet pan and lightly spray them with oil. Loosely cover with plastic wrap or a towel, and proof at room temperature for 60 to 90 minutes, or until the dough has nearly doubled in size.

Preheat oven to 400ºF. Brush the buns with egg wash and sprinkle with sesame or poppy seeds as desired. Bake for about 15 minutes, until the buns are golden brown and reach 180ºF in the center. Cool buns for at least 15 minutes on a wire rack before serving.

We’ve stored these buns in an airtight container at room temperature up to 1 day and found no decrease in quality. Additionally, they can be frozen in an airtight container and thawed at room temperature.

Adapted from The Bread Baker’s Apprentice by Peter Reinhart

I’m not a big snacker, but I can always count on cheese and crackers for those times when I do want a snack. It never fails that I have several types of cheese in my refrigerator, but I’m not very adventurous when it comes to crackers. I tend to like ones with some type of topping or added texture (sesame or sunflower seeds, etc.), so I knew I’d love these crackers the moment I found the recipe.

Lavash is a type of flatbread, and its use will depend greatly on how thick you roll it before baking. Lavash crackers are made by rolling the dough paper thin. When kept thicker, this dough can also be used to make pita bread and flatbread roll-ups. I found that I had to roll the dough larger than the recipe specified in order to achieve the correct thinness. The parts that were a little thicker still tasted delicious and were crispy, but they reminded me more of crostini crackers. For especially crispy, easily-snapped-in-two crackers, make sure your dough is thin. You can cut the dough into individual crackers before baking or break it into shards once it cools. I topped mine with coarse salt, poppy seeds, sesame seeds, paprika and black pepper. I loved the different textures and flavors provided by each, and I want to add cumin seeds to the mix next time. This is one of the few recipes in Bread Baker’s Apprentice that doesn’t require a pre-ferment, so you can have these crackers ready in just a few hours.

Lavash Crackers
Ingredients:
1 1/2 cups (6.75 ounces) unbleached bread flour
1/2 teaspoon (.13 ounce) salt
1/2 teaspoon (.055 ounce) instant yeast
1 tablespoon (.75 ounce) honey
1 tablespoon (.5 ounce) vegetable oil
1/3 to 1/2 cup (3 to 4 ounces) room temperature water
Poppy seeds, sesame seeds, paprika, cumin seeds, kosher salt, or freshly ground pepper for topping

Directions:
In a mixing bowl, stir together the flour, salt, yeast, honey, oil and enough water to bring the dough together. Sprinkle the counter with flour and transfer the dough to it. Knead the dough for about 10 minutes, or until the dough passes the windowpane test and register between 77° and 81°F. The dough should be smooth and supple. Place the dough in a lightly oiled bowl, rolling to coat with the oil. Cover with plastic wrap and allow to ferment at room temperature for 90 minutes, or until the dough has doubed in size.

Lightly mist the counter with spray oil and transfer the dough to it. Using your hands, press the dough into a square. Lightly dust the top of the dough with flour and roll the dough into a paper thin sheet. (The recipe says 15 by 12 inches, but I rolled mine larger.) if the dough needs to rest, simply cover it with plastic wrap and allow to sit for 5 mintues before continuing to roll. Once the dough reaches the desired thinness, allow it to rest for 5 minutes before transferring it to a parchment lined baking sheet.

Preheat the oven to 350° with a rack on the middle shelf. Mist the dough with water and sprinkle on your desired toppings. For precut crackers, use a pizza cutter to cut the dough into diamonds. They will seprate as the dough cooks or easily snap apart after baking. For shards, leave the dough uncut. Bake for 15 to 20 minutes or until the dough begins to brown evenly across the top. This time will depend on how thinly and evenly your dough is rolled. Allow the crackers to cool on the pan for 10 minutes, then snap apart or into shards and serve.

Note: I kept these crackers for three days without any loss in freshness.

Adapted from The Bread Baker’s Apprentice by Peter Reinhart

Bread baking isn’t something that I do regularly, or at least I didn’t until last week. It only took one taste of this bread to convert me, and I won’t ever go back to store bought bread again. Why would I when this loaf is so simple and inexpensive to make? Bread baking is also quite rewarding. From the wonderful aroma of the bread baking to cutting the first slice, I love everything about it. The most difficult part of this recipe is allowing the bread to cool before slicing it. I can’t think of many times Eric and I have watched the clock so closely. Judging by our excitement and impatience, you’d think we were counting down the time until dessert was ready. We were eager to try it the first time, but we were close to ecstatic the second time because we already knew how good it would taste.

This bread has a wonderfully chewy crumb and is fairly soft due to the blend of bread and whole wheat flours. It’s delicious on its own, with a touch of butter or topped with peanut butter and honey. Really, it’s good with just about anything. ;) Eric and I have been searching for excuses to eat a slice. It holds up very nicely to being sliced, and I’ve had no problems cutting thin or thick slices from the loaf. As far as making the bread goes, it’s a really simple process. After the dry ingredients are mixed, the wet ones are added, and then the dough is kneaded. After the first rise, the dough is shaped and then allowed to rise again before being baked. The actual hands-on time is minimal, and the result is well worth the wait. Just as a note, I made this using weight measurements. I find that to be the most accurate way, but I’ve included both sets of measurements below.

Light Wheat Bread
Makes one 2-pound loaf

Ingredients:
2 1/2 cups (11.25 ounces) unbleached bread or high-gluten flour
1 1/2 cups (6.75 ounces) whole-wheat flour
1 1/2 tablespoons (.75 ounce) granulated sugar or honey
1 1/2 teaspoons (.38 ounce) salt
3 tablespoons (1 ounce) powdered milk
1 1/2 teaspoons (.17 ounce) instant yeast
2 tablespoons (1 ounce) unsalted butter or shortening, at room temperature
1 1/4 cups (10 ounces) water, at room temperature

Directions:
In the bowl of an electric mixer fitted with the paddle attachment or in a 4-quart mixing bowl, stir together both flours, sugar (if using), salt, powdered milk and yeast. Add the butter, honey (if using) and water. Stir or mix on low speed until the ingredients form a ball. If some flour remains in the bottom of the bowl, very slowly add in more water. The dough should feel soft and supple.

Switch to the dough hook and knead at medium speed for about 6 minutes. Alternately, sprinkle a work surface with flour and knead for about 10 minutes, adding more flour if needed. The dough should be tacky but not sticky and register between 77º and 81ºF. Lightly oil a large bowl and transfer the dough to it, turning to coat the dough with oil. Cover with plastic wrap and allow to rise at room temperature for 1 1/2 to 2 hours, until the dough has doubled in size.

Remove the dough and press it with your hands to form a rectangle about 5 inches wide and 6 to 8 inches long. Working from the short side, roll up the length of the dough one section at a time, pinching the crease after each turn.

 

The loaf will spread as you roll it, and the final length should be 8 or 9 inches, depending on the size loaf pan you have. Pinch the final seam closed, then roll the loaf back and forth to even it out, taking care not to taper the edges.

 

Place the loaf in a lightly oiled pan making sure that the ends of the loaf touch the ends of the pan. Mist the top of the loaf with spray oil and loosely cover with plastic wrap. Allow to rise for 90 minutes, or until the dough crests above the lip of the pan. Preheat the oven to 350º and place a rack in the center of the oven. Place the bread pan on a baking sheet and bake for 25 minutes. Rotate the pan 180º and continue baking an additional 15 to 30 minutes, until golden brown on the top and sides. The finished loaf should be 190ºF in the center, and the bottom should sound hollow when thumped.

Remove the bread immediately from the pan and allow to cool on a wire rack for at least 1 hour, preferably 2, before slicing or serving. To store, wrap the cooled loaf in plastic wrap or store in a plastic bag in a cool, dark place. Do not refrigerate it because doing so will cause the bread to dry out. If it cannot be eaten within 3 days, I recommend slicing then freezing it, which allows you to remove only as much as you need.

Adapted from The Bread Baker’s Apprentice by Peter Reinhart

Biscuits, when done right, might be one of my favorite breakfast foods. I’m not talking about greasy, fast-food biscuits. I’m talking about biscuits that taste like the ones your grandma makes. For me, that always involved a lot of butter. Until just a few days ago, I never considered making biscuits without butter (and buttermilk, for that matter). That’s one of the reasons I love Baking Illustrated so much. I was reading through it on Friday and found the most wonderful recipe for cheddar biscuits. Much to my surprise, the biscuits were made only with heavy cream. Of course, there’s a recipe for buttermilk biscuits in there, too, but I was intrigued by this recipe. I’ve made cream scones before, so I’m not really sure why the idea of cream biscuits never crossed my mind, though I’m guessing part of the reason has to do with the aforementioned buttery buttermilk biscuits my grandma makes. Friday night, I went to bed thinking about these biscuits. I made them first thing Saturday morning and could have eaten them the rest of the day.

These biscuits were some of the best biscuits I’ve ever had and certainly the best ones I’ve ever made. There was something about the cheese that just transformed them. Instead of being shredded, the cheese is actually cubed. It melts beautifully, giving you plenty of cheesy goodness in every bite. The biscuits were so fluffy and rich that I couldn’t believe they didn’t have butter. In fact, they were so delicious that we didn’t even need to spread butter on the cooked biscuits. The best part about these is how quickly they can be put together. I don’t have any problems cutting butter into flour (which is the method for making buttermilk biscuits). However, adding cream to a few dry ingredients is about as easy as it gets, and that’s perfect when you’re in a hurry or just really hungry. So while I won’t be giving up buttermilk biscuits, it’s nice to have this recipe for when I need a quick biscuit fix without much work.

Cream Biscuits with Cheddar Cheese
Ingredients:
2 cups unbleached all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cheddar cheese, cut into 1/4-inch cubes
1 1/2 cups heavy cream

Directions:
Preheat oven to 425º and place oven rack in the upper-middle position. Prepare a baking sheet with parchment paper or a Silpat and set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the cheese. Pour in 1 1/4 cups of the cream and stir with a wooden spoon for about 30 seconds, or until a dough forms. Transfer the dough to a lightly floured work surface, leaving behind any dry pieces of flour in the bowl. In tablespoon increments, add up to the remaining 1/4 cup of cream to the dry bits left in the bowl, stirring with a wooden spoon after each addition. Once the bits are moistened, add them to the rest of the dough. Knead by hand for about 30 seconds, just until the dough is smooth.

To make biscuit rounds, pat the dough into a 1-inch thick circle. Using a biscuit cutter, cut the biscuits and place on the baking sheet. Push together the remaining dough and cut more biscuits. You should have 8, but that will depend on the size of your biscuit cutter. Alternately, press the dough evenly into an 8-inch cake pan. Turn out onto a lightly floured work surface and cut into 8 wedges using a sharp knife or bench scraper. Bake the biscuits, immediately after cutting, for 18 minutes. Serve immediately.

Adapted from Baking Illustrated

If you saw my 24×24 post, Thanksgiving for Two, you know that Eric and I spent Thanksgiving without our families this year. I knew it would be tough, which is why I really wanted to do something special on Thanksgiving Day. I usually make yeast rolls for Thanksgiving, but I decided to go a different route this year. Since the stuffing recipe called for a loaf of brioche, I figured why not make the brioche from scratch and use half for the stuffing and half for rolls. Since getting Dorie Greenspan’s newest book (the day it came out, thanks to Eric), Around my French Table, I’ve been wanting to make these brioches.  I can tell you without a doubt that I will not be waiting for another special occasion to make them again.

Brioche is a rich egg bread. It’s intensely buttery, so much so that you won’t even need any to spread over it. The inside is incredibly soft, while the outside has a lovely golden crust. Eric and I both agreed that these are the best rolls I’ve ever made. The way they smelled was simply magical, and we both loved how springy they were when pulled apart. Had anyone else been in the kitchen with us, I’m quite certain they would have laughed at the ‘oohing’ sounds we made upon taking our first bites. We had to move these away from us while we finished cooking for fear we would finish them off before they made it to the table. We had just enough left over to make french toast the next morning, and it was by far the best french toast I’ve ever eaten (another recipe from Dorie’s book).  I’ll be making the brioches and the french toast again soon.

This dough does have to sit overnight, so make sure to leave time for that when you make it.

Bubble-Top Brioches
Ingredients:
1/4 cup warm (110º) whole milk
1/4 cup warm (110º) water
3 tablespoons sugar
4 teaspoons active dry yeast
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
3 large eggs, at room temperature, lightly beaten
12 tablespoons (1 1/2 sticks) butter, at room temperature
1 large egg lightly beaten with 1 teaspoon cold water, for glaze

Directions:
Combine the milk and water in the bowl of a stand mixer fitted with the dough hook. Add a pinch of sugar, then sprinkle over the yeast. Allow to sit until yeast is dissolved. In a small bowl, whisk flour and salt together and set aside. Using a rubber spatula, stir the yeast until the mixture looks creamy. Add the flour mixture all at once, and turn the mixer on low to dampen the flour. Increase speed to medium-low and mix for 1 to 2 minutes, scraping the sides and bottom of the bowl as needed. The dough will be dry and messy at this point.

Turn mixer to low and add the beaten eggs one at a time, beating until each egg is incorporated before adding another. Beat in the remaining sugar, increase speed to medium and continue beating for about 3 minutes, or until the dough starts to come together. Reduce speed to low and add butter in 2-tablespoon pieces, beating for about 30 seconds before adding more. Once all the butter is incorporated, the dough will be very soft. Increase speed to medium-high and beat for 8-10 minutes, until the dough pulls away from the sides of the bowl and climbs the dough hook.

Transfer the dough to a large, lightly buttered bowl. Cover with plastic wrap and let dough rise until nearly doubled in size, at least an hour. The length of time this takes will depend on the warmth of your room. To deflate the dough, gently lift the edges and allow it to fall back in. Cover the dough with plastic wrap and refrigerate, deflating the dough every 30 minutes for 2 hours. Press plastic against the surface of the dough and refrigerate overnight.

When ready to make rolls, butter 12 muffin cups. Divide the dough into 12 equal pieces (a scale works wonders here). Cut each piece into thirds. Roll each piece on a lightly floured work surface until a smooth ball forms. Place 3 balls into each muffin tin. Cover with wax paper and allow to rise in a warm place for 1 to 2 hours, until almost doubled. The dough will rise above the muffin cups. Preheat the oven to 400º. Gently brush the tops of the rolls with the egg wash, taking care not to let it drip between the dough and the sides of the muffin cups. Place on a baking sheet and bake for 20 to 23 minutes, covering brioches with a foil tent if they start browning too quickly. Transfer pan to cooling rack and allow to cool for 10 minutes before removing brioches. Serve warm or at room temperature.

Makes 12 brioches

Adapted from Around my French Table by Dorie Greenspan

Pita Bread
Ingredients:
1 teaspoon active dry yeast
1 teaspoon sugar
2 1/2 cups warm water (80-90°F)
3 cups whole wheat flour
1 tablespoon salt
1 tablespoon olive oil
2-3 cups all-purpose flour

Directions:
Combine sugar and water in a large bowl. Stir in the yeast and allow the mixture to proof for 10 minutes. Add in 3 cups flour, one cup at a time, until the mixture is smooth. Set aside for at least 30 minutes and up to 8 hours. The sponge will get a stronger flavor the longer it sits. (I left mine out about 4 hours.) After the sponge has had time to sit, stir in the salt and olive oil. Stir in an additional 2 cups flour. Knead dough by hand for 8-10 minutes or in the bowl of a stand mixer fitted with a dough hook for 5 minutes. If the mixture is too moist, add flour in 1/4 cup increments until the dough clears the sides of the bowl and forms a ball. Place back in the large bowl and cover with plastic wrap. Allow to rise 2-3 hours, or until dough has doubled.

To make the Sorting Hat, preheat oven to 350º. Form a large cone, about 8 inches tall and 6 inches wide, out of aluminum foil. Punch down the dough and remove 2/3 of it, keeping the remaining third covered. Lightly flour a work surface and spread the dough out into a large circle so that it’s large enough to cover the foil cone. Spray the cone with cooking spray and cover it with the dough. Pinch the dough to create the eyes and mouth, and in various places to create wrinkles. Place face side up on a baking sheet.

Form the remaining 1/3 of dough into a 10 inch circle. Place on a baking sheet and use balls of foil to make the hat brim ruffle. Bake both pans for 20 minutes. Remove from oven and increase heat to 425º. Spray the face with nonstick cooking spray and stand upright. Place both pans back in the oven and continue to bake for an additional 15-20 minutes. Allow to cool slightly on a cooling rack, then place the face on top of the hat bottom when ready to serve.

Adapted from Diamonds for Dessert, recipe originally from Baking with Julia by Dorie Greenspan

I love goat cheese, but I’m not really a fan of drop biscuits.  When I saw that these were baked in a cast iron skillet, though, I was sold.  After making Three Cheese Mac and Cheese in my cast iron skillet, I was certain I could never love it more than I did at that moment.  I figured biscuits made with one of my favorite ingredients in my favorite piece of cookware had a great chance of being delicious.  After making these biscuits, I love my cast iron skillet even more.  There’s just something beautiful and rustic about being served a dish from a cast iron skillet.

I was expecting these to taste good, but I was blown away by how amazing they tasted.  The goat cheese adds creaminess and just a little bit of tanginess.  The Parmesan melts on top, adding saltiness and another layer of flavor.  I sprinkled the biscuits with garlic and herb seasoning after baking, which made them simply divine.  They come together incredibly quickly and only require a few ingredients (all of which we already had on hand).  Besides adding the seasoning, I also adapted the recipe to use all-purpose instead of self-rising flour (because I never buy it).  If you have self-rising flour, you can omit the baking powder.  I did find a few different conversions for all-purpose to self-rising, but the one I chose worked out just fine.

I read that these biscuits are served to diners at Art Smith’s restaurant, Table 52, in Chicago.  I’ve never dined there, but I’m certain I’d have to restrain myself so as not to fill up on these biscuits before my entree arrived.  They really are that good.

Goat Cheese Drop Biscuits
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons (2 ounces) goat cheese
1 cup buttermilk
6 tablespoons unsalted butter, divided
1/4 cup grated Parmesan cheese
garlic and herb seasoning, optional

Directions:
-Preheat oven to 425º.  Place a 10 inch cast iron skillet in oven during preheating.
-In a medium bowl, whisk together flour, baking powder and salt.
-Using a pastry blender or your fingertips, cut in goat cheese and 4 tablespoons butter.
-Make a well in center and add buttermilk.  Using a wooden spoon, stir ingredients until just moistened, adding up to a tablespoon more buttermilk if needed.
-Remove the hot skillet from the oven and add 1 tablespoon butter.  Once butter has melted, use a 1/4 cup measure to drop batter into skillet.
-Melt 1 tablespoon butter and brush over biscuit tops.
-Bake for 14-16 minutes, until biscuits are golden on top.  Remove from oven and sprinkle with Parmesan cheese and garlic and herb seasoning.

Yield: 10 biscuits

Adapted from Savory Spicy Sweet, originally from Art Smith

We easily halved this recipe to make six muffins, but I’ve included the original recipe below.

Cheese Muffins
Ingredients:
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter

Directions:
-Whisk together dry ingredients, then stir in cheese.
-In a separate bowl, whisk egg, milk, and butter together.
-Pour milk mixture into dry ingredients and stir with a spoon to combine.
-Bake in greased muffin tins at 375 degrees for 20-25 minutes.

Makes 12.

Source: Pioneer Woman

While I was putting the batter together, I made the mistake of pouring the melted butter in (it’s supposed to go on top). I had all my ingredients out and wasn’t even paying attention. I thought the recipe was ruined. Not wanting to waste the ingredients, I added a little flour to the batter to get it back to the right consistency. Much to my surprise, these turned out wonderfully! I definitely plan on making them again (the right way, ha)!

Garlic Cheddar Biscuits or Cheesy Garlic Biscuits
Ingredients:
2 cups of buttermilk biscuit mix (like Bisquick or Jiffy mix)
1/2 teaspoon garlic powder
1 to 1 1/2 cups shredded cheddar cheese
2/3 cup milk
2 tablespoons butter
2 teaspoons oregano
1 teaspoon garlic salt

Directions:
-Preheat the oven to 400°.
-Combine the biscuit mix, cheese, and garlic powder. Stir well.
-Add the milk and stir. The mix should be thick, not sticky. You may need to use your hands to get the ingredients well combined.
-Bake for 10 minutes of until lightly golden.
-While baking, melt the butter in a small bowl and add the oregano and garlic salt.
-Using a pastry brush, brush on the butter.
-Return to the oven for about 5 minutes.
-Serve warm from the oven and enjoy!

Source: As seen on Stephanie Cooks, originally from Joyful Abode

Honey Yeast Rolls
Ingredients:
2 1/4 teaspoons instant yeast
1 cup warm water (105°-115° F)
1/4 cup honey
3 tablespoons canola oil
1 1/4 teaspoons salt
1 egg, lightly beaten
4 cups bread flour
vegetable cooking spray
1 tablespoon butter, melted
1 tablespoon honey

Directions:
-In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast and warm water.
-Add the honey, oil, salt and egg and mix well.
-Add 3 cups of the flour and mix until the dough comes together in a sticky mass.
-With the mixer on low speed, add the remaining 1 cup flour and mix until it is incorporated into the dough.
-Switch to the dough hook and continue kneading on low speed until the dough is smooth and elastic, about 8 minutes.
-Form the dough into a ball and transfer to a lightly oiled bowl, turning once to coat.
-Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.
-Turn the dough onto a lightly floured surface and knead for 30 seconds.
-Cover and let rest for 10 minutes.
-Punch the dough down and divide into 12 equal portions.
-Shape each portion into a ball and place into a round, lightly greased baking dish, spacing evenly.
-Cover and let rise in a warm, draft-free place for 20 minutes.
-Mix together the melted butter and honey and brush lightly over the tops of the rolls.
-Bake at 400° for 13-15 minutes or until lightly browned.
-Serve warm or at room temperature.

Source: As seen on Annie’s Eats, originally adapted from A cookie a day

Roasted Garlic
-Preheat oven to 400°.
-Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact.
-Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
-Place the garlic heads in a baking pan; muffin pans work well for this purpose.
-Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated.
-Cover with aluminum foil.
-Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
-Allow the garlic to cool enough so you can touch it without burning yourself.
-Use a small small knife cut the skin slightly around each clove.
-Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Source: Simply Recipes

Garlic Herb Swirl Bread
Ingredients:
3 ¼ cups bread flour, divided
1 tbsp. sugar
1 pkg. active dry or quick-rising yeast
½ tsp. salt
1 cup very warm water (115-125°)
2 tbsp. butter or margarine, softened or melted

For the filling:
4 tbsp. butter, softened
5-6 cloves roasted garlic
1 tsp. dried parsley
½ tsp. dried oregano
½ tsp. dried basil
¼ cup Parmesan cheese

Directions:
-In a large bowl or in the bowl of a heavy duty mixer combine 2 cups bread flour, sugar, yeast and salt.
-Add in water and butter/margarine and mix by hand or on low speed for 1 minute.
-Add in remaining flour ¼ cup at a time until the dough is moist but not sticky.
-Knead the dough for about 10 minutes by hand or with the dough hook on low to medium speed, until the dough is smooth and elastic.
-Transfer the dough to an oiled bowl and turn it over to coat with oil.
-Cover the bowl loosely with plastic wrap and let rise in a warm place until doubled in bulk, 40-45 minutes.
-Grease a 9×5” loaf pan.
-Punch down the dough on a lightly floured surface.
-Roll the dough into a large rectangle no more than 9” wide.
-Combine butter, garlic, parsely, oregano, basil and Parmesan cheese in a small bowl and mix until well combined.
-Spread the butter mixture over the surface of the dough rectangle.
-Tightly roll up the dough into a cylinder shape, pinching and tucking ends to form a tight seal.
-Place seam side down in prepared loaf pan.
-Oil the surface of the loaf and cover loosely with a clean cloth.
-Let rise in a warm place until doubled in bulk, 20-45 minutes.
-Sprinkle the top of the loaf with Parmesan cheese if desired.
-Preheat the oven to 450°.
-Bake for 10 minutes, then reduce heat to 350° and bake for about 30 minutes more.
-To prevent over-browning, cover with foil toward the end of baking if necessary.
-Bake until crust is golden brown and loaf sounds hollow when tapped.
-Transfer from pan to a cooling rack and let cool completely before slicing.

Source: Annie’s Eats (originally adapted from Amber’s Delectable Delights)