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These aren’t quite a match for Drummond’s rolls — my measurements are a little different, there’s no baking powder or baking soda, they’re a little less sweet, and I’ve tested this with different yeasts and nondairy products. (I just wanted to warn in case you’re loyal to the world-famous recipe.) Make dough: In a large […]
Why It Works Nigella seed and ground mahlab give this bread its unique, intoxicating aroma and flavor. The inclusion of a tangzhong (cooked flour paste) lends the choereg a tender, fluffy crumb, and dramatically slows down staling. A 30-minute autolyse before the addition of salt or butter to the dough helps build gluten in this […]
Directions Warm the milk (not super hot, just above body temp.). Stir in the yeast and let it sit for a few minutes to dissolve. Into a stand mixer with knead attachment, add the milk mixture, eggs, incorporate them in well. Stir in the butter, potato flesh, salt and sugar to combine. Add 4 1/4 […]