Popovers always add a “wow” factor to any meal, and we all could use a little more “wow” in our lives. Be sure not to skip preheating the pan: a hot pan ensures that steam is formed and the batter rises and pops overs the muffin cups.
Using all whole wheat flour makes a heavy dense crust. Here the whole wheat is combined with all purpose flour so you get the goodness of whole grain in a delicious crust with just the right texture.
In some classic Irish soda bread recipes the buttermilk is replaced with yogurt or stout. Knead just enough to form a ball so that your bread stays tender–more like a biscuit than bread.
This is Irish soda bread gone whole grain. Feel free to add a handful of currants and a couple teaspoons of caraway seeds. Don’t over-knead: you want this to be tender like a biscuit and not chewy. Serve with any fall soup or chili or classic Irish dishes.
The keys to a good corn muffin are (1) don’t overmix the batter and (2) don’t overbake. Adding apple and corn to the mix helps retain moisture. Tip: Frozen, canned, or fresh corn will all work equally well.
This dough is your secret weapon because this bread is packed with protein, which is especially helpful if you’re trying to feed a picky eater. While we’ve given you only two baking suggestions below, this dough is a great base for anything that calls for a basic bread dough, including cinnamon rolls, breadsticks, and even […]
Pumpkin is one of fall’s favorite flavors, and this huge batch of bread will fix your craving whether you’re baking for a bake sale, a party, or stocking your freezer up with easy snacks. This sturdy batter can be turned readily into bread, muffins or cookies to make serving fit the need of the occasion. […]