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๐ Transform your Thanksgiving with these!
Thanksgiving Bread (and More!) |
As the year whirls toward its close, we find ourselves at the cusp of Thanksgiving. โ And I am as excited as ever to get baking for the big meal. โ Sure, turkey is great and expected. Green beans in casserole form are tasty and rote. Mashed potatoes are, well, mushy. But the real joy in the Thanksgiving meal is the golden bread, am I right? โ And the following lineup is sure to please. If you plan to make one of the recipes, you'll be doing excellent. If you plan for two, let me know when I should arrive. โ Let's dive into this week's newsletter:
๐ Super Soft Sourdough RollsSince creating this recipe, I have made these rolls every Thanksgiving. Not only for the big meal itself but also for my kids' school mealsโthey love tearing them right from the pan. โ These are, without a doubt, my favorite rolls.
โ ๐ Pumpkin RollsThese feel like an October recipe, but the truth is, they're just a Fall, Winter, and New Year recipe ๐ The pumpkin puree brings incredible color and softness to these rolls, plus they make a statement on the Thanksgiving dinner table. โ Chances you have a can of puree in the pantry. Let's put it to good use!
โ ๐ Walnut & Cranberry BreadThis unusual combination is always a winner. This might be the recipe I receive the most praise from my cookbook, and for good reason: the combination of earthy walnuts and tart/sweet cranberries is incredible.
โ ๐ Chocolate KnotsI love this recipe. The rich chocolate (I like Valrhona) pairs so well with the enriched dough. Plus, the dough is so fun to twist and roll up. โ My plan for these is to make them the day before Thanksgiving, then keep them shaped and in the fridge. On The Big Day, take them out early, let them finish proofing, and bake them for everyone's breakfast.
โ ๐ 2023 Baker's Gift GuideI spend all year trying and testing tools for every part of the baking process, then add my favorites to that year's gift guide. โ Time to get a jump on the holidays. If you're looking for something for a baker friend or yourself, look no further!
๐๐ผ Join Us & Talk BreadIf you enjoyed this week's newsletter, you'll love our community of sourdough bakers. The annual membership gets you access to our private chat and forum, recipe archives, recorded and live sessions, and all my baking spreadsheets & tools. โ If you're into panettone, you won't want to miss our (incredibly long) channel in the chat!
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P.S. Have you tried my high-hydration, open-crumb "My Best Sourdough Bread" recipe? It's a challenging one. I just posted my video walkthrough (scroll down to the video), showing every step of the process. It's a good visual for how the dough should look and feel at every step.
The Perfect Loaf ๐
Want to make bakery-quality sourdough bread from home? Subscribe for the best sourdough guides and recipes to take your bread from ordinary to incredible.
How to taste bread, summer ciabatta, and more Hello, bread baker! Oh, how I have a packed newsletter for you this week. First, we'll explore an important topicโironically, a topic often overlooked in today's visual-heavy environmentโhow to taste bread. Sometimes, I'll get an email from a new baker that goes like this: I just baked my first sourdough loaf, and it looks amazing! But I'm not sure if how it tastes is how it's supposed to taste. Often, we see amazing bread, but while it may look...
Holiday bakes and vacation breaks For Labor Day, we're typically doing one of two things: Traveling on one last vacation before school Cooking, grilling, and eating outside This year it's #2. And while I love traveling, I'm okay with skipping the hustle and bustle and to have any excuse to bake burger buns, hot dog buns, or something sweet. This week's newsletter has you covered whether you're a #1 or a #2. Let's get to it! In this week's newsletter: Guides: How to store your sourdough...
New baguette recipe... but twisted! With a thin, slightly soft crust and a salty, briny kick, these sourdough filoncini are hard to resist. What are filoncini, you ask? They may look like twisted baguettes, but instead, I like to think of them as low-pressure baguettesโfun to twist, roll, and shape without worrying about perfection. The dough is mixed and prepped very much like baguette dough, save for the added olive oil and green olivesโwhich are deliciousโexcept instead of a super...