This Mexican Street Corn Pizza is inspired by esquites, which is a street corn salad where the vendor strips the corn and adds all of the ingredients into to-go bowl that you can enjoy without eating corn on the cob.
This pizza begins with a Neapolitan style crust, which is thin and crispy and is topped with the corn mixture along with roasted Hatch chiles. I've been on a Hatch chile kick this August, roasting them whenever I can get my hands on them.
These cinnamon crunch bagels are a sweet way to enjoy bagels for breakfast. Your cravings for both a chewy bagel and a sweet way to start the day will be satisfied.
I have a lot of bagel recipes here on this site, including sourdough bagels, New York water bagels, jalapeño bagels, asiago cheese bagels, marbled rye bagels, pretzel bagels, egg bagels, sourdough blueberry bagels, onion bagels, and overnight bagels.
This easy sourdough breakfast bread is great for slicing and toasting, making French toast, and topping with fresh avocado and tomatoes.
If you have an active sourdough starter, you can make this bread, from start to finish, in just about half a day. It's hard to predict the actual timing because there are variables such as room temperature, humidity, and the flour you are using. However, if you start mixing the dough in the morning, you should have a wonderful loaf of bread by the afternoon.
Tabatière, or Snuff Box Bread, is a flavorful loaf of bread that gets its name because if looks like a snuff box with a lid. In France, tabatière actually means "snuff box."
I am making this bread with the Bread Baking Babes and our host kitchen is Cathy of Bread Experience. She adapted this bread recipe from the book, The Larousse Book of Bread by Eric Kayser.
These hot dog flower buns are a Chinese bakery favorite, both in Hong Kong and in Chinatowns across the U.S.
They are typically made with soft milkbread dough created using a tangzhong, which is a mixture of flour and milk or water that is cooked to gelatinize some of the flour to hold extra moisture. It has origins in Japan and then was popularized in Taiwan and Hong Kong in the early 2000s.
Airy Focaccia with Pecorino Romano and Herbs - perfect as a side with dinner, for dipping in oil and balsamic vinegar with cocktails, or for slicing through the middle for sandwiches.
This focaccia is made with a high hydration dough. It takes two days to make, but most of that time is hands off. The dough is easy to work with and is just the right amount for filling a half sheet pan.
Pretzel bagels - The flavor of pretzels in bagel form. These bagels have the flavor of soft pretzels on the outside and they are slightly softer than standard bagels on the inside.
These bagels are tender and soft fresh from the oven with a thin crispy crust. Unlike standard bagels, they are made with all purpose flour rather than bread flour and the dough includes some butter.
Taiwanese Castella Cake is a super soft sponge cake that is wonderfully plush and bouncy. It's lightly sweet and delicious on its own or garnished with whipped cream, fruit, confectioners' sugar, honey, or all of the above.
I garnished slices of these cakes with whipped cream and sliced fruit, and it was a huge hit.
These spoon rolls are an easy-to-make dinner roll. They are soft and fluffy on the inside with a thin crispy crust. They are absolutely delicious served hot from the oven with butter.
The flavor is yeasty and reminds me, when buttered, of a fresh and airy crumpet or English muffin, yet even softer in texture.
