How do we come up with new recipes in the King Arthur test kitchen?
I can tell you one thing: it’s a group effort.
And a total labor of love.
‘yeast bread & rolls’ category
Gluten-Free Cinnamon Rolls: gluten-free dough is finally taking shape!
May 6th, 2013 by
What would you do for a warm, gooey cinnamon roll with sweet icing melting down the sides?
Before you were gluten-free, this may have been an easy fix: head to your local bakery, run to grandma’s house, or pop open the can, right? C’mon, nothing to be ashamed of, many of us have done it. No judgement here.
Waking up to a house filled with a cinnamon-sugar sweet dough aroma is rewarding in itself and is almost enough to satisfy the craving. ALMOST enough, but who are we kidding? Wafting aroma alone is just NOT going to cut it!
No-Knead Chewy Sandwich Rolls: one good turn deserves another
April 30th, 2013 by
Recipe: No-Knead Chewy Sandwich Rolls
No-knead bread is all the rage – but saying it’s all the rage “lately” is somewhat of an overstatement.
Contrary to what many of us might think, no-knead bread wasn’t invented by Mark Bittman, Jim Lahey, and the New York Times back in 2006.
Absolutely, it was popularized by that landmark Times recipe. And no knead gained a ton of fans thanks to the Jeff Hertzberg and Zoë François “Five Minutes a Day” books.
But “invented”? You have to go back a lot farther than 2006 to find the first mention of no-knead.
White Chocolate Cinnamon Rolls: like a flash, like a vision burnt across the clouds
April 26th, 2013 by
Recipe: White Chocolate Cinnamon Rolls
Cinnamon rolls, cinnamon buns, cinnamon swirl bread, I love it all. Sinking your teeth into a fresh, warm cinnamon roll is one of the best experiences on earth. That’s why I was feeling so guilty…
Apple-Cinnamon Pull-Apart Rolls: from store-bought to homemade
April 17th, 2013 by
Recipe: Apple-Cinnamon Pull-Apart Rolls
“I could do that.”
Who among us, upon walking into a bakery, up and down the aisles at the supermarket, or past the stands at a farmers’ market hasn’t looked at [bread, pie, cake, muffins, cookies...] and said, “Hey, I could do that.”
There’s one particular place this happens to me a lot. And, I surmise, lots of other people, too.
And where’s that?
Ham & cheese: turn up the heat!
April 15th, 2013 by
Recipe: None
Yes, that’s confectioners’ sugar dusted atop a grilled ham and cheese sandwich.
With jelly on the side.
What’s gives?
High-Fiber Pretzel Rolls: health with stealth
April 6th, 2013 by
Recipe: High-Fiber Pretzel Rolls
Does this look like a high-fiber sandwich roll?
Not from the outside, it doesn’t. But how about inside? Is it dark and dense and grainy, like so many whole-grain breads?
Nope.
And that’s because it’s not whole-grain – but it IS high-fiber.
Excuse me?
Seeded braids: Baby, baby I’m stuck on you
March 20th, 2013 by
Recipe: None
Your reading glasses, that pair of earrings, and of course your cell phone. Some things just never seem to stay where you put them. Take sesame seeds, for example.
Easter Bread: Orange you glad that spring is here?
March 8th, 2013 by
Recipe: Easter Bread Wreath
Someone posted this joke the other day. “Why is everyone so tired on April 1?” “Because they just finished a 31-day March!”
Of course I giggled; it’s a cute joke, after all. Then my brain had to kick in and think. Wow, it really has been a long march to spring this year. How about you?
Caraway Rye Bread: deli-cious.
March 1st, 2013 by
Recipe: Caraway Rye Bread
Vermont is a lovely place to live.
After all, it’s home to Ben & Jerry’s ice cream; nothing like being right next to the source of Cherry Garcia, Phish Food, and all those other crazily delicious flavors.
Cabot Creamery, the cooperative that supplies so many of us around the country with cheese, butter, sour cream, and yogurt, is just one of the many dairies in the state serving up everything the local cows (and goats, and sheep) can offer.
And there are only about half a million people in the entire state – so the mountains, wide open green spaces, and winding country roads certainly aren’t crowded.
There’s one major problem with Vermont, though – at least the little corner of it where we live.