yeasted dough – FoodWatcher

Deep Dish Pizza Bread

I have been highly enamored with Kristina Cho’s new cookbook, Mooncakes and Milk Bread; I can’t stop baking from it. The first recipe in her book, the Mother of All Milk Bread dough, is incredible and can be used in many applications, both sweet and savory. And I know I rarely share savory baking items here, but this Deep Dish Pizza Bread was the best dinner I had had in a log time, so I couldn’t resist. What is the tangzhong method? Kristina writes that “what sets … Asian enriched breads apart from other enriched breads is the use of tangzhong, a roux made of milk and flour. Tangzhong makes a huge difference in the quality of the bread… [w]hen you add tangzhong to the dough, the dough is able to retain a higher moisture content, and the result is a fluffy bread with delicate crumb and ethereal softness that lasts for days.” I have used this dough over and over again the last few weeks, and have fallen in love with it. Cinnamon rolls, classic three-segment loaves, pull-apart milk bread buns have all been in rotation. This pizza is the newest addition to the list, and it is incredible. […]

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Cinnamon Rolls

**I’m re-posting my Cinnamon Roll recipe to the front page, after it was featured on The Kitchn today. I’ve included the sweet dough recipe and an option to print the recipe below. ** I’m posting the cinnamon roll recipe from my book here today, as many of you have been looking for it after the Pancake Princess declared it winner of her Cinnamon Roll Bake Off (yay!). I had the rolls in a different form here, but since the recipe was on several other sites and I had so many questions about where to find it and how to make them, I now have it here for you. A few other things I have been highly enjoying Kid the Whiz on Instagram, and especially this video here. This drum off between Buddy Rich and Gene Krupa and Sammy Davis Jr. is pretty awesome. I love this song from Monica Martin. And this album by Kenny Burrell. I just finished Right Ho, Jeeves by Wodehouse and now have started on Joy by Abigail Santamaria. Joni Mitchell. Cinnamon Rolls From my book, The Vanilla Bean Baking Book Notes: The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. […]

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Coffee Caramel Monkey Bread

I have no recollection of the first time I tried monkey bread, but somewhere in my youth, or childhood, I must have done something good because it was included in my growing-up experience. Whenever my mom made it she used store-bought bread dough, which made assembling much easier (I never once saw a jar or packet of yeast in her kitchen). She’d roll small pieces of dough into balls and cover them in butter and sugar, throw them in a Bundt pan, and pop them in the oven. The house would fill up with that cinnamon-and-sugar scent that instantly evokes pleasure and stomach growls, and my siblings and I would pace in front of the oven door, constantly peeking inside to check on the progress. Finally the Bundt pan would emerge; the caramel would be bubbling and the dough balls busting out of the pan, and we would wait for the big flip. My mom would gear up with both oven mitts and close her eyes in a silent prayer as she turned the pan over onto a plate. Would it fall in one piece? We didn’t care. She would yell at us, You still have to wait for it […]

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Apple Cider Cinnamon Rolls

I decided to see what would happen if I played around with my Sweet dough recipe – adding apple cider instead of milk, for an Autumn-ish type of breakfast bun. The rolls came out beautifully, with the faintest apple flavor. I’m not one for apple chunks in my buns and rolls (I find them distracting), so instead, to draw out the apple flavor, I opted for an apple cider icing; I cooked down the apple cider, added a little cream cheese, butter, and confectioners’ sugar, and low and behold! Amazing. At least, that’s what my 11-year old daughter exclaimed when she tried them. Other recipes you may enjoy: Cinnamon Rolls, Giant Cinnamon Bun with Brown Butter Icing, St. Lucia Buns, Cardamom Sugar Buns, and Panettone Swirl Buns. ************************************ Each October, I am compelled to challenge myself to read slightly eerie or spooky literature. I’m not one for scary movies or books, so something with even the slightest trace of fearfulness is enough for me on the regular. I’m not sure what it is about crisp Autumn days, with their crunchy leaves and early nightfalls, but I’m ready to dive in to something unnerving. (It may have to do with my […]

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