bread

New York Bialys

5.4K views · 7K reactions | “Table-tasters” look at this tastiness we found at #bakingintelligence 🤤. Try this delicious Brioches recipe 🍞. 📸 : @bakingintelligence | Follow Table Taste (FB) & @tabletastecollection (IG) For More. BRIOCHE WITHOUT A STAND MIXER OR KNEADING. INGREDIENTS: For Brioche: 200mls /7 oz./ ⅔ cup+⅛ cup Warm Milk 10g (1Tbsp + ¼tsp) Instant Yeast 100g (1/2 cup) Sugar 1tsp Vanilla 2 Whole Eggs 100g (½ cup less 1 tsp) Softened Butter 500g (4 cups) Bread Flour 1 Pinch Salt Vegetable Oil For Egg Wash: 1 Whole Egg 1 Tablespoon Milk METHOD: 1. Pour warm milk in a clean bowl, add instant yeast and mix to incorporate. 2. Add 2 eggs and mix in. 3. Add sugar and vanilla extract, mix in. 4. Add softened butter and mix a little. 5. Add most of the flour (about 350g), add the salt and mix thoroughly to incorporate the butter and flour, and get a smooth consistency. 6. Add in the rest of the flour and mix well. The dough should be smooth. 7. Sprinkle a little vegetable oil on a clean work surface and spread the oil evenly (this is to prevent the dough from sticking). Turn over the dough onto the greased surface. Gently form into a ball. Place back into the bowl, cover with cling film/ plastic wrap, leave in a warm place and allow to rise for 1 hours 30 minutes. If you don’t have a warm place in your home or bakery you can preheat your oven to 40⁰C, switch off and place your bowl of dough in it for 1hr 30 minutes. 8. Now uncover the risen dough, gently deflate it with your fingers, turn it over unto your greased surface again, then form the dough into a log. 9. Meanwhile, line the base of a round baking pan with parchment paper. Grease the sides of the pan with oil and sprinkle the sides of the inside of the pan evenly with flour, then remove the excess flour. (See method in video). 📌 Recipe Continues Pinned In Comments. Don’t forget to Save this for later and Share with your baking besties. Follow @bakingintelligence For More! 📷@lescasserolesde.bineta Music: Minlee Music Song: Shape of Minlee #simplerecipe #beginnerscooking #easyrecipe #brioche #pastry #bread #breadmaking #bakingintelligence #bi #tabletastecollection #tabletasters #ttc | TABLE TASTE COLLECTION

637K views · 42K reactions | SCALLION CHEDDAR ENGLISH MUFFINS🥓 where have these been all my life?? comment ‘RECIPE’ to have the recipe link sent to you directly!💛 1 cup warm water 2¼ tsp dry active yeast 1 tbsp honey 3½ cups flour all purpose 1½ tsp salt 1 bundle of scallion onions finely chopped 1½ cups shredded cheddar cheese cornmeal for pan frying - In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy - While your yeast is proofing, shred the cheddar cheese and chop the scallion onions - Add 3½ cups flour, 1½ tsp salt, scallions and cheddar cheese to the large bowl with your proofed yeast, stirring until a shaggy dough forms. - Transfer dough onto a floured surface and work with your hands to form a dough ball, adding more flour as needed if too sticky. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size. - Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats. - Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly. - Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving. Enjoy! xo Hailey 💛 | Hailey Pipher

1.5M views · 54K reactions | Korean Cream Cheese Garlic Bread | These unique breads feature a soft and fluffy dough filled with a rich cream cheese filling, topped with a savory and flavorful garlic butter. They may... | By Turkuaz Kitchen | Facebook

975K views · 19K reactions | I’m going to re make this tonight if the power doesn’t go out and maybe do a pizza one ? Or turn it into garlic bread ? What Yall think ? Recipe be... | By Brooke Ervin | Facebook

The BEST Prosciutto Bread Recipe You'll Ever Try | A Brooklyn New Yorkers Favorite

Prosciutto Bread with Provolone

1.9M views · 14K reactions | Prosciutto Bread | Guy Fieri crowned this pork-stuffed bread "the official football of Flavortown." | By Food Network | So the next time you find yourself in Robbinsville, New Jersey, you got to check out Dolce & Clemente. [CHEERS] Stuffed prosciutto bread. Mhm. First, we're going to put in the prosciutto. [WHIRRING] It's so quiet. Next, we'll put the ham in, mortadella. Ground up mortadella. Next, we're going to put the sopresatta in, pepperoni. During the holidays, we'll sell between 15,000 and 20,000 of these Christmas week. I'm sorry, 15-- what? 20,000. I put the provolone last, so it can grab all the meat that's left inside there. I dig it. Going to put the crushed black pepper in. I would like a snow cone of that, please. We're going to make the dough, now. So we're going to dump the water in the mixing bowl, yeast. Salt and sugar together. Next is the oil. Like a pizza dough flour. Like a pizza dough flour, yup. All in the mixer, how long? About 10-12 minutes. Then we portion it. Then we let it rest overnight. OK. This is how we've been doing it for years in my family. You flip it over, and you make sure you got enough on the other side. Then you pick it up, fold over. Fold it over from the outside. Start kneading it forward. You just roll it. That's the official football flavor town. Then we bake it off. What temp? 350, 38 minutes. [WHISTLE] You got to cut one and try it. All right. It's stromboli gone wild. Take some olive oil, extra virgin, some locatelli, just a little parsley to dress it up. So there you go. (WHISPERING) Look at that. The depth of flavor in this is massive. [MUSIC PLAYING]

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