A Stromboli is made of bread or pizza dough, stuffed with various cheeses and Italian cured meats that is then rolled or braided to encase the filling before baking.
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Entries tagged with 'breads'
Light and tender buttery gluten-free biscuits.
Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini.
Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do.
This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread.
A soft, moist sandwich bread made with pearsauce or applesauce.
These biscuits are a cross between biscuits and cornbread, and it's a good combination.
Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise.
[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,...
Light and fluffy rye sandwich bread with a nice dark crust from the bread machine.
This Gluten-Free Roasted Tomato Pizza forgoes tomato sauce in favor of slowly roasted grape tomatoes. They top the par-baked crust alongside caramelized onions, artichoke hearts, and fresh mozzarella for a pie that tastes fresh and very light, almost more flatbread than pizza.
A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot.
A slightly sweetened, orange-scented pull-apart loaf that stays soft and serveable for two days. While this bread has a little more sugar than normal, and a little more butter than normal, it's got enough flavor that you don't need to add any butter to it when you eat it. You can slather it with butter if you want to, of course. But it doesn't need it.
Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions.
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Every bread baker should have at least one recipe for an artisan-style...
This is as fuss-free a babka as you can get. But you wouldn't know from the results— the dough bakes up into a buttery, cardamon and cinnamon scented loaf rolled around a chocolate filling.
Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt.
[Photograph: Leela Punyaratabandhu] Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also...
[Photograph: Max Falkowitz] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz....