The liquid in an English muffin has a greater effect on the dough and end result than you may realize. Milk is a popular choice, but does it actually help achieve those nooks and crannies?
MILK VERSUS WATER IN ENGLISH MUFFINS Read More »
The viral cottage cheese bread, but make it sourdough! Packed with protein and without additional enrichments, this bread will make you feel confident about eating bread.
HIGH PROTEIN COTTAGE CHEESE SANDWICH BREAD Read More »
This is not your normal Red Lobster copycat recipe. Featuring heritage flour and topped with fresh ingredients, this recipe is full of flavor and contains a little extra health value.
CHEDDAR BAY DROP BISCUITS Read More »
This multigrain sandwich bread uses hot cereal to bring a variety of grains to the blend and create an incredibly soft texture.
MULTIGRAIN SANDWICH BREAD Read More »
Quick, easy, crispy tempura fry batter that can be used for any vegetable or meat.
TEMPURA FRY BATTER Read More »
What is autolyse? How does it affect the dough and final bake? And, is it the open-crumb secret?
The idea of a cinnamon roll with a completely different flavor profile and shape.
LEMON POPPYSEED PULL-APART MINI LOAVES Read More »
Flakey, buttery, layered biscuits that will fall over in the oven without the right baking techniques.
Mix pigs in a blanket and dinner rolls and what do you get? This scrumptious treat. Inspired by Sister Schubert, these rolls make the perfect breakfast or holiday side dish.
SAUSAGE WRAP ROLLS Read More »
Southern cornbread meets beginner sourdough. Perfect for serving with chili or beans on a cool day, or fried chicken in the summer.
SOUTHERN-STYLE CORN MUFFINS Read More »