How to North American Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
|||
| (25 intermediate revisions by 2 users not shown) | |||
| Line 9: | Line 9: | ||
[https://youtu.be/zc3WTWHtRbU North American Breads video 10 minutes] | |||
| Line 69: | Line 69: | ||
[https://www.kingarthurbaking.com/recipes/classic-american-salt-rising-bread-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | [https://www.kingarthurbaking.com/recipes/classic-american-salt-rising-bread-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | ||
A rare fermentation method using natural bacterial culture, with detailed steps and temperature control guidance. | A rare fermentation method using natural bacterial culture, with detailed steps and temperature control guidance. | ||
=====Johnnycakes Recipe===== | =====Johnnycakes Recipe===== | ||
[https://www.allrecipes.com/recipe/7123/johnnycakes/ | | [https://www.allrecipes.com/recipe/7123/johnnycakes/ | Kevin Ryan | All recipes | 7/14/22] | ||
A simple pan-cooked cornmeal bread with step-by-step mixing and cooking. | A simple pan-cooked cornmeal bread with step-by-step mixing and cooking. | ||
=====Pepperoni Rolls===== | =====Pepperoni Rolls===== | ||
[https://www.allrecipes.com/recipe/187812/pepperoni-rolls/ | | [https://www.allrecipes.com/recipe/187812/pepperoni-rolls/ | kaoscarson | All recipes | 3/4/26] | ||
A straightforward pepperoni roll method including shaping and baking until lightly browned. | A straightforward pepperoni roll method including shaping and baking until lightly browned. | ||
| Line 101: | Line 81: | ||
[https://www.kingarthurbaking.com/recipes/english-muffins-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | [https://www.kingarthurbaking.com/recipes/english-muffins-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | ||
A stovetop-and-oven hybrid technique explaining ring molds, griddle cooking, and fork-splitting. | A stovetop-and-oven hybrid technique explaining ring molds, griddle cooking, and fork-splitting. | ||
=====Banana Bread===== | =====Banana Bread===== | ||
[https://www.kingarthurbaking.com/recipes/banana-bread-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | [https://www.kingarthurbaking.com/recipes/banana-bread-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | ||
A classic American quick-bread method explaining creaming technique and proper baking for moist crumb. | A classic American quick-bread method explaining creaming technique and proper baking for moist crumb. | ||
=====Focaccia-Style Detroit Pizza Dough===== | =====Focaccia-Style Detroit Pizza Dough===== | ||
[https://www.seriouseats.com/detroit-style-pizza-recipe | J. Kenji López-Alt | Serious Eats | | [https://www.seriouseats.com/detroit-style-pizza-recipe | J. Kenji López-Alt | Serious Eats | 9/2/25] | ||
A thick, airy dough method reflecting North American adaptation of focaccia-like bread into regional pizza form. | A thick, airy dough method reflecting North American adaptation of focaccia-like bread into regional pizza form. | ||
| Line 125: | Line 93: | ||
[https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | [https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | ||
A soft enriched-dough roll recipe covering kneading, proofing, shaping, and golden baking. | A soft enriched-dough roll recipe covering kneading, proofing, shaping, and golden baking. | ||
=====Hamburger Buns===== | =====Hamburger Buns===== | ||
[https://www.kingarthurbaking.com/recipes/beautiful-burger-buns-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | [https://www.kingarthurbaking.com/recipes/beautiful-burger-buns-recipe | King Arthur Baking Company | King Arthur Baking | (Date varies)] | ||
A soft sandwich bun recipe explaining egg wash, sesame topping, and even baking. | A soft sandwich bun recipe explaining egg wash, sesame topping, and even baking. | ||
=====Rhode Island Johnnycakes===== | =====Rhode Island Johnnycakes===== | ||
[https://www.food.com/recipe/rhode-island-johnnycakes-309893 | | [https://www.food.com/recipe/rhode-island-johnnycakes-309893 | southern1 | Food.com | (Date varies)] | ||
A simple cornmeal batter griddle bread recipe with historical preparation cues. | A simple cornmeal batter griddle bread recipe with historical preparation cues. | ||
=====Corn Dodgers (Pan-Fried Corn Bread)===== | =====Corn Dodgers (Pan-Fried Corn Bread)===== | ||
[https://www.food.com/recipe/corn-dodgers-378439 | Food.com Members | Food.com | (Date varies)] | [https://www.food.com/recipe/corn-dodgers-378439 | Food.com Members | Food.com | (Date varies)] | ||
A Civil War–style cornmeal bread shaped and fried instead of baked. | A Civil War–style cornmeal bread shaped and fried instead of baked. | ||
=====Focaccia (American Home Oven Version)===== | =====Focaccia (American Home Oven Version)===== | ||
| Line 191: | Line 119: | ||
=====Pullman Loaf (Pain de Mie Style)===== | =====Pullman Loaf (Pain de Mie Style)===== | ||
[https://www.kingarthurbaking.com/recipes/pain-de-mie-recipe | | [https://www.kingarthurbaking.com/recipes/pain-de-mie-recipe | PJ Hamel| King Arthur Baking | (Date varies)] | ||
A lidded-pan sandwich bread method for square, fine-crumb slices. | A lidded-pan sandwich bread method for square, fine-crumb slices. | ||
| Line 199: | Line 127: | ||
=====Skillet Flatbread (Quick North American Style)===== | =====Skillet Flatbread (Quick North American Style)===== | ||
[https://www.thekitchn.com/how-to-make-easy-skillet-flatbreads-23056445 | Kelli Foster | The | [https://www.thekitchn.com/how-to-make-easy-skillet-flatbreads-23056445 | Kelli Foster | The Kitchen | (Date varies)] | ||
A no-oven flatbread method explaining dough hydration and stovetop cooking. | A no-oven flatbread method explaining dough hydration and stovetop cooking. | ||