American Breads: Difference between revisions

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[https://www.kingarthurbaking.com/recipes/pretzel-focaccia-recipe by Molly Marzalek-Kelly KING ARTHUR]
[https://www.kingarthurbaking.com/recipes/pretzel-focaccia-recipe by Molly Marzalek-Kelly KING ARTHUR]
  Both pretzel and focaccia fans will rejoice at this recipe mashup! Thick and chewy (while also light and crispy), this flatbread — part pretzel, part focaccia — features the rich flavor of olive oil. After being brushed with a baking soda/water mixture for deep-dark color, the bread is baked and finished with coarse salt and brushed with melted butter. Serve it with your favorite dipping sauce. (I see you, honey mustard! Or maybe a cheesy beer sauce is more your speed.) Slice the bread for sandwiches, or snack on it plain — the choice is yours.
  Both pretzel and focaccia fans will rejoice at this recipe mashup! Thick and chewy (while also light and crispy), this flatbread — part pretzel, part focaccia — features the rich flavor of olive oil. After being brushed with a baking soda/water mixture for deep-dark color, the bread is baked and finished with coarse salt and brushed with melted butter. Serve it with your favorite dipping sauce. (I see you, honey mustard! Or maybe a cheesy beer sauce is more your speed.) Slice the bread for sandwiches, or snack on it plain — the choice is yours.
=====Almond Croissant Milk Bread=====
[https://www.kingarthurbaking.com/recipes/almond-croissant-milk-bread-recipe by Sarah Jampel KING ARTHUR]
Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers.