Butter Fan Rolls Fancy enough for dinner parties, these rolls are also great pulled apart and slathered with sweet jam for breakfast. Their success lies in their layers. We kept the construction process easy with a roll, cut, butter, and stack technique. Once we’d built the stacks, we placed them cut side up in a muffin tin. Voilà—your new anytime, go-to rolls.
|
No-Knead Brioche Achieving a tender crumb and a buttery flavor that’s richer than that of any other sandwich bread can cause a butter-induced headache, what with the multiple additions of butter interspersed with laborious kneading. We simply melted the butter, combined all the ingredients, and let the dough rest in the fridge—and the loaf stitched itself together in 16 hands-off hours.
|
Sourdough Bread Our sourdough culture is dead simple to make, and we ensure a prolonged steamy oven environment that encourages crisp, charred crusts on this and other rustic breads in the book by pouring boiling water over disposable pans full of preheated lava rocks (yes, the ones used for gas grills), which absorb and retain heat.
|
Panettone Our remarkably light, fluffy version sticks with traditional flavorings (golden raisins, candied orange peel, and vanilla and almond extracts) and relies on long fermentation and proofing times to maximize the gas development from the yeast in the dough.
|