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PARMESAN-HERB BUTTERMILK powder, baking soda, and peppers. Whisk in ⅛ teaspoon smoked paprika
BREAD 1 cup (80 grams) cheese, parsley, and dill. ⅛ teaspoon ground black pepper
Makes 1 (81⁄2x4½-inch) loaf 3. In a large bowl, whisk together 1½ cups (188 grams) all-purpose flour
buttermilk, melted butter, and egg. Add
The classic flavors of ranch dressing— flour mixture to buttermilk mixture, 1. Line a baking sheet with parchment
buttermilk, herbs, onion, and garlic—come stirring until just combined. Pour batter paper.
together in this delicious Parmesan quick into prepared pan; sprinkle 2 tablespoons 2. In the work bowl of a food processor,
bread. Serve slices warm with butter, or top (10 grams) cheese on top. place cold butter, cheeses, thyme, salt,
with your favorite fillings for an open-faced 4. Bake until a wooden pick inserted in dry mustard, paprika, and pepper; pulse
sandwich. center comes out clean and an instant-read until small clumps form. Add fl our, and
thermometer inserted in center registers pulse until combined and large clumps
2½ cups (313 grams) all-purpose flour 200°F (93°C), 50 to 55 minutes. Sprinkle form. (Alternatively, in a large bowl, using
1 tablespoon (12 grams) granulated remaining 2 tablespoons (10 grams) cheese a pastry cutter, cut cold butter until butter
sugar on top. Let cool in pan for 5 minutes. Using is pea-size. Add cheeses, thyme, salt,
1½ teaspoons (7.5 grams) baking powder excess parchment as handles, remove dry mustard, paprika, and pepper. Using
1 teaspoon (3 grams) kosher salt from pan, and let cool on a wire rack for at a pastry cutter, cut butter mixture until
1 teaspoon (3 grams) garlic powder least 15 minutes. Serve warm or at room small clumps form. Cut in flour until large
1 teaspoon (3 grams) onion powder temperature. Garnish with parsley and dill, clumps form. Knead mixture by hand in
¼ teaspoon (1.25 grams) baking soda if desired. bowl or on counter until dough comes
⅛ teaspoon ground red pepper together.)
⅛ teaspoon ground black pepper CHEESE-THYME COOKIES 3. Turn out dough onto a clean surface, and
1¼ cups (100 grams) shredded Parmesan Makes about 28 cookies knead until dough comes together. On a
cheese, divided lightly floured surface, roll dough to ¼-inch
¼ cup (5 grams) lightly packed chopped Classic Cheddar cheese coins get an upscale thickness. Using a 1¾-inch round cutter
fresh parsley makeover with extra-sharp Cheddar and dipped in flour, cut dough, rerolling scraps
2 tablespoons (5 grams) lightly packed sweet, buttery Gouda. Each bite is seasoned as necessary, and place on prepared pan.
chopped fresh dill with the earthy, peppery notes from the Cover and refrigerate until firm, about
1⅓ cups (320 grams) whole buttermilk, addition of thyme, taking your cheese cracker 1 hour. (Alternatively, freeze for 15 to
room temperature cravings to the next level. 20 minutes.)
⅓ cup (76 grams) unsalted butter, 4. Preheat oven to 325°F (170°C). Line
melted ½ cup (113 grams) cold unsalted butter, 2 baking sheets with parchment paper.
1 large egg (50 grams), room cubed 5. Place chilled dough at least 1 inch apart
temperature ½ cup (57 grams) shredded Gouda on prepared pans.
Garnish: chopped fresh parsley, chopped cheese 6. Bake until bottoms are light golden
fresh dill ½ cup (57 grams) shredded extra-sharp brown, 14 to 16 minutes. Let cool on pans
white Cheddar cheese for 5 minutes. Remove from pans, and let
1. Preheat oven to 350°F (180°C). Spray 1 tablespoon (2 grams) fresh thyme cool completely on wire racks. •
an 8½x4½-inch loaf pan with baking spray leaves
with flour. Line pan with parchment paper, ½ teaspoon (1.5 grams) kosher salt
letting excess extend over sides of pan. ¼ teaspoon dry mustard
2. In a large bowl, stir together flour, sugar,
baking powder, salt, garlic powder, onion
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