Category Archives: Breads

Cheesy Jalapeño Cornbread

Cheesy Jalapeño Cornbread {Gluten-Free}When I officially wore myself out baking a few weeks ago and took an extended break, I’d like to say I missed the kitchen immediately, but I didn’t. For five days, I didn’t think about baking (or cooking) at all, except when slapping together a grilled cheese or scrambling eggs so that I didn’t have to live on restaurant food for a week.Cheesy Jalapeño Cornbread {Gluten-Free}But then, on the sixth day (Friday), I woke up thinking about Cheesy Jalapeño Cornbread. I had all the ingredients (hi, I keep a weird bag of jalapeños in my crisper) and I wanted to make it so bad—the way only someone who obsessively bakes gets about a recipe, as though my body might just go into autopilot and start whisking together ingredients without permission from my brain.

Instead, my body and my brain went to see Uncut Gems, and baking stayed on the back burner for another three days.Cheesy Jalapeño Cornbread {Gluten-Free}Then Monday came and lo,* there was Cheesy Jalapeño Cornbread, and it was good. Still is good. Like really good. It’s got crisp edges and a brown lid, but the center is tender and almost custard-like from the additions of sour cream and eggs. As it’s made with only yellow cornmeal, there’s no way to overmix and make it tough—difficult to overdevelop the gluten when there is none!

*I guess I say “lo” now.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}As far as spice levels go, I like to live on the edge….but I used three jalapeños with seeds in the first round and sort of regretted it. This one (the second) is still almost too spicy for me, even after discarding half the seeds, but a bevy of shredded sharp cheddar and a few tablespoons of sugar offset all that intensity. If you’re sensitive to heat, maybe forgo seeds altogether, reduce the amount of jalapeño or try my Chorizo Cornbread instead. Or maybe just make 2020 the year you accidentally burned off all your tastebuds with cornbread and lived to tell the tale.

…ten days into this year and I’m already maximum weird, y’all. Oh lord.Cheesy Jalapeño Cornbread {Gluten-Free}

Cheesy Jalapeño Cornbread
makes one 9-inch pan

1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
3 tablespoons granulated sugar (optional)
1 tablespoon baking powder
3/4 teaspoon Kosher or sea salt
1/2-3/4 cup minced fresh jalapeños* (2-3 medium), with or without seeds
8 ounces grated sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 tablespoon neutral-flavored oil (I like canola)

Preheat oven to 400F. Place a 9-inch cast iron or other heavyish baking dish it in the oven to heat through. (See note* if you do not have that sort of dish.)

Combine milk, sour cream, and eggs in a measuring cup or small/medium bowl. Whisk together with a fork. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add minced jalapeños and grated cheddar, and toss to coat. Pour in milk mixture and fold together. Fold in butter.

Remove hot pan from oven and add oil. Carefully swirl to coat. Transfer batter to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 10 minutes before slicing and serving Warm.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

1. Some people prefer minced pickled jalapeño here, which adds a nice acidic flavor and will have less heat.
2. If using a regular 9-inch baking pan (round or square), grease it, line with parchment, and grease again. Do not preheat the empty pan. Skip the oiling step before adding batter to the pan.Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}Cheesy Jalapeño Cornbread {Gluten-Free}

Fluffy Dinner Rolls

Fluffy Dinner RollsUntil recently, I’ve eaten (baked) frozen dinner rolls at every holiday dinner of my life and had exactly zero idea that I was missing anything. Warm bread is warm bread, right?

WRONG. So wrong. Wrong, wrong, wrongwrongwrong.Fluffy Dinner RollsI mean, I’m sure I will eat a (baked) frozen dinner roll in the future because warm bread, but now I know the magic and ease of buttery, homemade Fluffy Dinner Rolls and I can never fully go back. In the story of my life, time will be defined as “Before Fluffy Dinner Rolls” and “After Fluffy Dinner Rolls.” Fluffy Dinner RollsOkay, maybe not. But I am changed, and I have a sneaking suspicion that some of you are in the same boat I once was—out there living your lives, blissfully unconcerned that your holiday table is missing something or that you have been denied anything—and I am here to mess all that up by giving you an easy six-ingredient dinner roll recipe that will blow your freaking minds with its buttery, golden wonderfulness and ruin freezer aisle rolls for you forever. #sorrynotsorryFluffy Dinner RollsThese Fluffy Dinner Rolls, y’all. They are fluffy. So fluffy. And they are slightly sweet and buttery as all get-out (whatever that means). There’s butter in the dough, and more is brushed on both before and after baking!Fluffy Dinner RollsFluffy Dinner RollsDid I mention their softness? When I was testing this recipe, I spent a lot of time poking the golden tops of these rolls and watching them bounce back, just because I could. So soft! So dang fluffy!Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsAs I said, these beautiful dinner rolls require just six ingredients: flour, yeast, sugar, salt, butter and buttermilk. These rolls are egg-free, but lack nothing in the flavor or texture departments.Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsThey are super simple to make, too. Don’t let the length of the recipe fool you—I just wanted to ensure that you have all the information you need for Fluffy Dinner Roll success. I’ve included instructions for a stand mixer and mixing by hand, and for using both active dry and instant yeasts. I tried my best to describe how to shape them, but it’s surprisingly difficult to explain with words alone, so here are some pictures of what I did:Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsFluffy Dinner RollsDon’t worry, they don’t have to be shaped perfectly to be delicious. It took me three batches to get a consistent shaping method. Those other four batches? They were for quality control. Or maybe just making up for lost time.Fluffy Dinner Rolls

Fluffy Dinner Rolls
makes 16 rolls

1 cup buttermilk
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast*
2 3/4 cups all-purpose flour, divided
3/4 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes

For brushing:
1/4 cup (1/2 stick) unsalted butter, divided

Read the recipe all the way through before beginning. Instructions for using instant yeast and mixing by-hand are in the notes at the end of the recipe.

Heat buttermilk until it’s between 90-110F (warm to the touch, but not so hot that you can’t comfortably hold a finger in it).

Stir together buttermilk and granulated sugar in a liquid measuring cup or small bowl. Sprinkle yeast over the top and allow to sit for 5 minutes or until it is a bit bubbly or foamy (sometimes a light stir can help this be more visible). If it doesn’t bubble, your yeast is dead. Discard the mixture, get new yeast, and try again.

In the bowl of a stand mixer* fitted with a dough hook, combine 2 cups of flour and salt. Add butter and buttermilk mixture and mix to combine. Mix in remaining 3/4 cup flour. Knead dough in mixer* for 5 minutes or until smooth and slightly sticky. Cover bowl with plastic wrap and place in a warm, draft-free environment for 1 hour, or until dough has doubled in bulk.

Meanwhile, butter (or otherwise grease) an 8- or 9-inch square pan. Line the bottom with parchment and grease again. Set aside.

Flour a surface. Uncover risen dough and gently punch it down. Place dough on floured surface and pat out into a 1-inch thick disk. Flour a large, sharp chef’s knife and slice the disk into 16 thin wedges.

Shape the rolls. Working with one wedge at a time, roll the point (from the center of the disk, where the long sides meet) toward the short end. Then use your fingers to pull edges or creases underneath, creating a smooth ball-like appearance. Place in pan. Repeat until all rolls have been shaped.

Loosely cover the pan of rolls and place in a warm, draft-free environment for 60 minutes or until they have doubled in size and/or fill the pan.

Meanwhile, place an oven rack in the central or lower position (either will work). Preheat your oven to 400F. Melt the butter for brushing.

Uncover risen rolls. Use a pastry brush to gently brush the tops with 2 tablespoons of melted butter. Bake rolls for 20 minutes, or until deep golden on top. Brush with remaining 2 tablespoons of melted butter when you remove them from the oven.

Let rolls cool 10-15 minutes before serving.

Rolls are best the day they are baked, but will keep in an airtight container at room temperature for a day or so.

Notes:

1. You may use an equal volume of instant yeast. Add it (and the sugar) directly to the dry ingredients, skipping the blooming step. Add warmed buttermilk and butter directly to the dry ingredients and mix as written above in the paragraph beginning “In the bowl of a stand mixer.” The rises may take about 15 minutes longer than with active dry yeast.
2. You may mix this dough in a large mixing bowl with a silicone spatula or wooden spoon.
3. You may knead this dough by hand on a floured surface.

Fluffy Dinner RollsFluffy Dinner RollsFluffy Dinner Rolls

Orange Cardamom Morning Buns

Orange Cardamom Morning BunsThere’s little rhyme or reason as to what I choose to blog—it’s usually just whatever I’ve felt like making lately. In case you hadn’t noticed, I’ve been on a bit of a breakfast kick. I’m not exactly sure how many fall breakfast options I think you need, but it’s at least three: waffles, a pumpkin-spiced oven pancake, and these Orange Cardamom Morning Buns.Orange Cardamom Morning BunsI mean, look at these sticky, swirly things! You need them. I need them. Preferably on Saturday morning alongside my daily French press.Orange Cardamom Morning BunsThey’re flaky and fluffy, filled with a fragrant orange-cardamom sugar, and twisted to perfection. The crowning glory is a brush of orange-cardamom glaze as soon as the buns come out of the oven, which gives them an extra layer of flavor and their gleaming appearance.Orange Cardamom Morning BunsOh, and they take two hours start-to-finish—a rarity in the from-scratch breakfast bun realm. And their twists? Much easier than they look. My motor skills are seriously lacking (I am comically bad with scissors), so if I can shape them, anyone can.Orange Cardamom Morning BunsOrange Cardamom Morning BunsOrange Cardamom Morning BunsOrange Cardamom Morning BunsOrange Cardamom Morning BunsJust twist a strip of dough and tie it in a knot. Boom, done.Orange Cardamom Morning BunsEven if you do it “wrong” (which is near-impossible), I promise they will still turn out beautifully. And even if they don’t (which is also near-impossible—can you see that I did this with one hand?), call ‘em rustic. That’s what I do. If anyone complains, eat theirs. That’s also what I do.Orange Cardamom Morning BunsWhat?! You don’t need that negativity at breakfast.Orange Cardamom Morning Buns

Orange Cardamom Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
3 tablespoons granulated sugar
1 tablespoon fresh orange zest
4 teaspoons ground cardamom
pinch of fine sea salt
3 tablespoons unsalted butter, melted

Glaze:
1/3 cup fresh orange juice
1/3 cup granulated sugar
1/2 teaspoon ground cardamom
1 tablespoon unsalted butter

Make the dough. In a medium-large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together. A shaggy dough should form and be pulling away from the bowl. Gradually add flour in 2 tablespoon increments until the it pulls away a bit.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Make the filling. Combine sugar and orange zest in a small bowl. Rub together with your fingers to release the oils in the zest. Use a fork to stir in cardamom and salt.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Brush dough with butter, leaving a 1/2-inch border on all sides.

Mentally divide the dough into thirds, like an unfolded letter. Place half the sugar mixture in the middle third of the dough—it’ll be a 12×6-inch section surrounded by two buttered sections of the same size.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Brush the top of the folded section with more butter and scatter on the remaining sugar mixture. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place oven racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

While buns are baking, make the glaze. Combine orange juice and sugar in a small saucepan over medium-low heat, stirring frequently until sugar dissolves (about 3-5 minutes). Remove from heat and stir in cardamom and butter.

Use a pastry brush to brush warm buns with glaze. Buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so.

Orange Cardamom Morning BunsOrange Cardamom Morning BunsOrange Cardamom Morning Buns

Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion SconesI don’t know how exactly this began, but somewhere along the line, I got it in my mind that there is no combination that says “casual-but-classy spring lunch” quite like a savory scone with a big green salad.

(Yes, these are the sorts of very specific things I spend ample time thinking about.)Bacon, Cheddar & Scallion Scones

I sincerely don’t know where I got this idea or why I believe it, but…like…I’m not wrong. I can absolutely see Ina Garten serving this exact combination (plus a bundt cake) in a room stuffed to the gills with hydrangeas, and receiving zero complaints.* It’s pretty hard not to like a cheesy scone studded with bacon and scallions alongside a crunchy, fresh salad.

*I haven’t watched Ina in years, but there is a very real chance she did this exact thing and I tucked the idea so deep in my mind that I am just now addressing it. That’s probably it. Mystery solved. I know you’re all relieved.Bacon, Cheddar & Scallion Scones

My Bacon, Cheddar & Scallion Scones are perfect for this application. They’re golden-topped, fluffy-centered and nubbly-edged—perfect for pulling apart while they’re still warm. Their flavor is mostly salty and savory, but they get a little sweetness and heat from honey and cayenne, too. Yum.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

Like all of my scone recipes, these are really easy to make. Once the bacon is crisped, cooled, and crumbled, the scones come together in about 25 minutes. As with pie dough, biscuits, and rough puff, the key to excellent scones is to keep everything cold and to work the dough *just* until it comes together. Overdo it or let ‘em get sticky and you’ll have bacon, cheddar & scallion hockey pucks—probably not the worst things in the world, but not what we’re going for here.Bacon, Cheddar & Scallion Scones

No, we’re going for airy, buttery, light-centered scones with bits of smoky bacon and sharp scallion, and a little funk from the cheese. Yesssss. I like these by their lonesome when they’re still warm, but a swipe of butter never hurt anything.Bacon, Cheddar & Scallion Scones

They’re also very good split and toasted in the days that follow, if you’re the sort of person who likes to have leftover scones around. (I am.)Bacon, Cheddar & Scallion Scones

Bacon, Cheddar & Scallion Scones
makes 8 scones

2/3 cup whole milk + more for brushing, very cold
2 tablespoons honey
1/2 teaspoon prepared dijon mustard
2 cups all-purpose flour
1/8 teaspoon ground cayenne pepper (optional)
2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
1 cup crumbled crispy bacon (about 8 slices)
1 cup freshly-grated sharp cheddar cheese (about 4 ounces)
1/4 cup thinly sliced green scallion tops
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Place an oven rack in the center position. Preheat oven to 425F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Make the scones. Pour 2/3 cup whole milk into a measuring cup. Whisk in honey and mustard. Chill while you prepare the other ingredients.

In a large mixing bowl, whisk together flour, optional cayenne, baking powder, and salt. Stir in bacon, cheddar, and scallions. Use a pastry blender to cut in cold butter until the largest pieces are the size of small peas. Stir in milk mixture with a silicone spatula or wooden spoon until a shaggy dough forms.

Turn dough out onto a floured surface. Use your fingertips to shape dough into a 1-inch thick circle. Slice into eight wedges with a large chef’s knife. Remove cut scones to prepared baking sheet. Brush with additional whole milk. Bake scones for 14-15 minutes, rotating the pan back-to -front at the 7 minute mark. Let scones cool on the pan for ten minutes before serving.

Scones are best the day they are made, but will keep in an airtight container in the refrigerator for up to three days.Bacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion SconesBacon, Cheddar & Scallion Scones

Chocolate Banana Bread

Chocolate Banana BreadNobody really needs more than one recipe for banana bread, but here I am anyway, posting a fourth.Chocolate Banana BreadYes, now you can go into my archives and make banana bread four ways: whole wheat with walnuts, topped with oat crumble, vegan and made with just one banana, and today’s chocolate version! Because who needs cinnamon and nuts when you can have dutch process cocoa powder and chocolate chips?!Chocolate Banana BreadThis loaf is everything you want in a banana bread—easy, no-mixer, moist, rich, intensely flavored—with a fudgy stickiness usually reserved for chocolate cake. But since it’s a quick bread, this is socially acceptable for consumption before noon. You’re welcome.Chocolate Banana BreadChocolate Banana BreadThe rules for Chocolate Banana Bread are the same as with all my banana breads: use only the saddest of bananas and don’t stir the batter together more than 25 strokes. I’m serious—count your stirs aloud and stop at 25. The reason is simple: the more flour is stirred into liquid ingredients, the more its gluten forms. More gluten means tougher results. Rubbery banana bread? No, thank you! So, keep the stirring to 25 strokes and don’t be alarmed if there are a few floury streaks leftover; they’ll be long gone by the time your Chocolate Banana Bread comes out of the oven.Chocolate Banana BreadAnother quality this loaf shares with its cinnamon-spiked sisters? It’s good on day one, but unreal on day two. The chocolate and banana flavors combine and deepen overnight to create a near-brownie-like taste and texture that will have you going back for more! And since Chocolate Banana Bread has less sugar, oil, and flour than my other recipes, you can do that without thinking too hard.Chocolate Banana BreadChocolate Banana BreadLove that ❤ Chocolate Banana Bread

Chocolate Banana Bread
makes one 9×5” loaf

1 1/3 cups all-purpose flour
1/3 cup cocoa powder (I like dutch process)
1 1/2 teaspoons espresso granules (optional)
1 1/2 teaspoons baking powder
1/4 teaspoon Kosher or sea salt
2/3 cup light brown sugar, packed
2 large eggs, room temperature
1/3 cup canola oil
3 large very ripe bananas, mashed
2/3 cup semisweet chocolate chips + more for topping

Preheat the oven to 350F. Grease a 9×5″ loaf pan. Line with parchment, leaving overhang on the long sides. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, espresso granules, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together brown sugar, eggs and oil until combined. Whisk in mashed bananas. Pour the dry ingredients into the wet ingredients. Use a silicone spatula or wooden spoon to stir the batter 10 strokes, making sure to scrape the side of the bowl. At ten strokes, pause and add the chocolate chips. Stir an additional 10-15 strokes.

Transfer batter to prepared pan and top with additional chocolate chips, if desired. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out with only a few moist crumbs.

Let cool in the pan for 15 minutes before running a knife around the edge and using the parchment overhang to remove the bread to a rack. Cool completely before slicing and serving.

Leftovers will keep tightly-wrapped at room temperature for 2 days, or in the refrigerator for up to a week.Chocolate Banana BreadChocolate Banana BreadChocolate Banana Bread