Marcia Hassel's recipes

  Soft, chewy and oven baked as opposed to boil-and-bake, these bagels are just the thing with cream cheese or as a sandwich base. There’s something uniquely comforting about these rolls.  You can sprinkle them with Everything Topping or sugar and sesame seeds. You can also dip these into za’taar spice and serve with cold salads, such as eggplant, hummus or whipped feta.   Dough 1 ½ cups warm water 1 tablespoon instant yeast 3 tablespoons milk ¼ cup sugar 1 14 teaspoon salt ¼ cup vegetable oil 1 egg 2 cups bread flour 2 ½ cups all-purpose flour Finishing Touches Egg wash Everything topping Sesame seeds Sugar In a large mixer bowl, briskly mix together water, yeast, milk, sugar, oil egg, bread flour and most of all-purpose flour. Mix and then knead, adding in more flour as required to make a soft dough. Shape into a ball, cover and let dough rise 30-45 minutes. On a floured board, gently deflate dough and divide into 6 (for small bagel breads) or 10 (for smaller bagels), R...

  Popcorn “flour” comes from ground popped corn. This loaf smells like a movie theatre lobby (in a good way), toasts like brioche and is the bread I would choose for a tomato cheese or BLT. The final butter basting on the baked bread makes this irresistible while the little flecks of popcorn hulls add a slight nuttiness and bit of fiber.   5 cups popcorn, popped, and then ground in a food processor 1 1/4 cups warm water 3 ¾ teaspoons dry yeast 2 tablespoons sugar 1/4 cup oil 1 tablespoon real or artificial butter extract, optional 2 1/4 teaspoons salt 5 -6 cups bread flour, approximately Finishing Touches Egg wash Cornmeal 2-4 tablespoons salted butter, melted Line a large baking sheet with parchment paper. Set aside. Spray two medium loaf pans or one large one with nonstick cooking spray. Alternatively, you can bake this bread in one big round loaf, free form on the baking sheet. For the popcorn, pop the corn. Pulverize it in batches in the food processor until you have about...

Nothing beats this easy brioche dough but when you add fresh strawberries and a cream cheese frosting it rises to a 5-star recipe. 5 teaspoons instant yeast 1 1/4 teaspoons salt 3/4 cup sugar 3 eggs 1 cup warm milk 4-5 cups all-purpose flour 1 cup, unsalted butter, softened Strawberry Roll-In 3 cups strawberries, sliced ½ cup sugar Cream Cheese Frosting 1 8 ounce package of cream cheese, softened ¼ cup unsalted butter 1 teaspoon pure vanilla extract Pinch salt 2-3 cups confectioner’s sugar Milk, as required Line a baking sheet with parchment paper. Spray a 9 by 12 inch pan with non-stick cooking spray. In a mixer bowl, whisk together water and yeast and let stand 1 minute. Stir in salt, sugar, eggs, milk, and most of flour, holding back about 2 cups. Mix, then knead, adding in more flour as required to make a soft, elastic dough, 5-8 minutes. Once a soft ball forms and dough seems resilient, continue kneading but add in chunks of the softened butter, until it ...

4.7  from  33  votes 1-Hour Homemade Hamburger Buns Recipe Prep Time 10   mins Cook Time 20   mins Proofing time 40   mins Total Time 30   mins   Course:   Dinner Cuisine:   American Servings :  9   Buns Author :  Gemma Stafford Ingredients 4   cups (20oz/566g)   all-purpose flour 2   tablespoons   sugar 1   tablespoon   instant yeast*   (if using active yeast see notes) 1   teaspoon   salt 2   tablespoons (1oz/28g)   butter, softened 1 1/2   cups (12floz/340ml)   milk,   warmed  Egg wash: 1   egg yolk 2   tablespoons   milk Topping: 3   tablespoons   sesame seeds Instructions In the bowl of a stand mixer fitted with a dough hook, add in the flour and sugar. To one side of the bowl, mix in the dry yeast. On the other side, mix in the salt...

We absolutely love bagels, with their dense but soft interiors surrounded by chewy exteriors. But we don't love that they don't fit in some toasters and don't lend themselves well to sandwich making. Given those drawbacks, we were after a sliceable (and toastable) bread loaf with the signature chewy exterior and dense but soft interior of a fresh bagel. After poking around online, we landed on bagel bread. To develop our version, we started with a basic bagel dough made with high-protein bread flour. We kneaded this dough for a full 10 minutes in a stand mixer to develop gluten and ensure a chewy texture. Then came the odd part: Boiling the risen, not-yet-baked loaf in a solution of water, baking soda, and corn syrup helped the bread achieve a lovely brown crust and gently set its exterior so that when the dough continued to rise in the oven, it had a tight, chewy crumb. Making slashes across the top of the dough allowed steam to escape as it baked and expanded, and coating...

To make challah dough that was moist but malleable, we combined a short rest during kneading with a long fermentation; this built a sturdy but stretchy gluten network that made the dough easy to handle. We also employed an Asian dough-mixing technique called tangzhong, incorporating a cooked flour-water paste that bound up water in the dough so that it was moist but not sticky. Ample amounts of oil and eggs made the baked bread plush. Pointing the four dough strands in different directions, rather than lining them up parallel to one another, made them easier to keep track of during braiding. Brushing an egg wash—lightly salted to make the eggs more fluid—over the braided dough encouraged rich browning as the loaf baked Flour Paste ½  cup water  3  tablespoons bread flour  Dough 1  large egg plus 2 large yolks ¼  cup water  2  tablespoons  vegetable oil 2 ¾  cups (15⅛ ounces) bread flour...