RECIPES

Gubana

Gubana

Thought to originally hail from the northeastern corner of Italy bordering Slovenia, the Gubana is...
Onion-Poppy Seed Bialys

Onion-Poppy Seed Bialys

Brought to the US by Polish Jewish immigrants in the 1800s, the bialy is now...
bierocks

Bierocks

Shiny and gorgeously golden, these rolls are more than meets the eye. With a savory...
Cuban Bread

Cuban Bread

Both Tampa and Miami have long fought to be named the birthplace of pan Cubano,...
Honey Buns

Honey Buns

These Honey Buns, inspired by the common grab-and-go snack found in most grocery and convenience stores, are...
garlic breadsticks

Garlic Breadsticks

Doused with melted butter, garlic salt, and Italian seasoning, these tender Garlic Breadsticks pay homage to a...
Cheesy Garlic-Herb Bread

Cheesy Garlic-Herb Bread

This is garlic bread taken to a whole new level. Inspired by the cheesy garlic...
Vanilla Chai Liège Waffles

Vanilla Chai Liège Waffles

Named after the Belgian city they hail from, these Vanilla Chai Liège Waffles have all the...
Cheddar-and-Garlic drop angel biscuits

Cheddar-and-Garlic Drop Angel Biscuits

Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit...
fresh corn muffins

Fresh Corn Muffins

Our yeasted Fresh Corn Muffins get a delicious dose of prime summer produce, packed with fresh corn kernels,...

VIDEOS

RED STAR® STOCKED IN OUR TEST KITCHEN

ACTIVE DRY YEAST

Why We Bake with It:
A classic for a reason, this active dry yeast is the gold standard. 

PLATINUM® YEAST BY RED STAR®

Why We Bake with It:
It’s just like instant yeast, only better, faster, and more effective. It’s premium instant yeast plus dough strengtheners for better baking made easy.

PLATINUM® INSTANT SOURDOUGH YEAST BY RED STAR®

Why We Bake with It:
Blending the power of Platinum yeast with the flavor of sourdough starter, this yeast brings the best of all worlds.

RED STAR® ORGANIC INSTANT YEAST

Why We Bake with It:
This is a tried-and-true instant yeast with an organic perk.

#redstaryeast

My first 7-strand challah!  Thanks to challahprince for the very easy-to-follow video on his feed.  You can find the recipe I used and my method of forming the strands in the “challoha” tutorial I saved in my Highlights.
Mummy Mia Stromboli 🤌🏾🤌🏾

I used my leftover thin crust pizza dough recipe and then also used up my leftover calzone filling of Ricotta, Italian sausage, ham, pepperoni, Mozzarella, cheese curds, parm and Italian herbs. This was so delicious! I couldn’t stop eating it. 
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#homemade #fromscratch #pizza #homemadepizza #stromboli #spookyseason #halloween #halloweenfood #codeorange #halloweenideas #halloweendecor #halloweendecorations #spookyfood #foodphotography #foodporn #pizzalover #ilovepizza #baking #quarantinebaking #redstaryeast #kingarthurflour #kingarthurbaking #bakersofinstagram #nokneadbread #dinner #halloween2021 #pepperonipizza #italianfood #pizzalover #partywithghouls #mummy
Finally got a chance to try challahprince’s “Royal 6” braid!

I didn’t make a video for this one because Idan has a really good one on his feed already!  You’ll be surprised at how easy it actually is to weave this deceptively complicated-looking pattern.
So here’s how that Royal 6 pattern turned out.  I think next time I’ll try to keep the strands more uniform in thickness throughout the entire length instead of tapering them so much at the ends.

Thanks challahprince for sharing this pattern!  You can find the video for how to braid it on his feed.  The recipe I used to make this sourdough challah is on my blog (link in profile).

Have a great weekend, everyone!
So here’s how that 7-strand round challah from yesterday baked up!  For those who said they couldn’t tell where I messed up on my previous try, I hope you can see the difference now!

You can find the challah recipe I used on my blog (link in profile), and watch me braid it in yesterday’s IGTV post.
I still had some of the fluffy steamed bun dough leftover after making the sheng jian bao so I made these 3 hua juan with them.

You guys, I never thought I’d say this, but I think I like eatchofood’s bao dough recipe more than the one I learned from my mom! 🤫
I haven’t had a chance to make a real time video for how I shaped this 8-strand challah yet, but you can find the one I made for the 7-strand on IGTV, and it’s essentially the same method.  First arrange all the strands so that they intersect 2 other strands at 2 separate points (so each point has 3 strands intersecting). Then once you have that initial ring formed, continue to cross over neighboring strands.  That’s it, but executing it is a lot more complicated, haha.

You can find the timelapse video for how I made this one 6 posts ago and what it looks like before baking 2 posts ago.  As always, my sourdough challah recipe can be found on my blog (link in profile).
Please enjoy this picture of swirly bread while I pray and hope that I didn’t overproof my panettone!

(You can find a recipe of the scallion version of this on my blog by searching for “swirly bread”)
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