Breads

New York Bagels

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1  1/2 teaspoons instant or rapid-rise active dry yeast, preferably SAF brand 337 grams (scant 12 ounces; scant 1  1/2 cups) warm water (80 degrees) 623 grams (22 ounces; approximately 4 cups) bread flour (may substitute high-gluten flour; see headnote)... Continue reading →

Egg Bagels

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6 cups bread flour 1 cup plus 2 tablespoons lukewarm water 2 envelopes dry yeast (½ ounce or 5 teaspoons) 2½ tablespoons sugar 1/3 cup vegetable oil 4 large eggs 2½ teaspoons salt 2 or 3 teaspoons sesame, poppy, or... Continue reading →

CornBread

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Perfect for any dinner, and a classic Thanksgiving staple at our house! One of my favorite things about southern cooking is the corn bread. This recipe is nice and moist, which is how corn bread should be! Here’s what you’ll need:... Continue reading →

Pepperoni Roll Ups

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No need to buy pizza bites ever again! These Pepperoni Roll Ups are baked golden brown and ooze with cheese. What’s not to love? Here’s what you’ll need: 2 pkgs. croissant dough 1 pkg. pepperonis 8 Mozzarella string cheese 1 tbsp.... Continue reading →