This recipe is my ode to Butter Braid, featuring much more filling and a more satisfying, breadier dough than the original. The bread’s dough is adapted from my Cinnamon Sugar Tea Ring recipe. It's a simple, soft and versatile dough that lets the cinnamon-apple filling shine. This apple bread tastes great straight out of the oven, eaten cold out of the fridge, or reheated the next day.
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Zucchini bread was a staple food during my childhood summers and is still one of my favorite summer treats. This recipe is sweet, moist and has a hint of cinnamon. Have a slice on a Sunday morning with a pat of butter and a cup of coffee for a real treat.
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In this post, I wanted to revisit the tomato toast concept, but make it a little heartier than the classic Pan con Tomate. To do this, I replaced the ciabatta with seedy, crusty wheat bread and added a bit of cheese to the mix. These changes make the dish more filling and add a little more depth to the flavor.
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I've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
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For the past few Thanksgivings, I've been the roll maker. And my family probably won't ask me to stop anytime soon thanks to this recipe from America's Test Kitchen's Bread Illustrated cookbook.
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