If you’re searching for a stick-to-your-ribs kind of satisfying meal, look no further! We have some incredible suggestions that are guaranteed to warm you from the inside out. Each of these delicious Warm & Hearty Winter Stews is perfect not only for a chilly winter evening but also anytime you need a comforting and nourishing hug in a bowl. These recipes will become your go-to solutions for cozy dinners and potlucks.

Soups vs. Stews: Understanding the Difference

While the terms “soup” and “stew” are often used interchangeably, there is a distinct difference between the two. Understanding these differences will allow you to appreciate each dish for its unique qualities. Stews are generally heartier and thicker, featuring larger chunks of meat and vegetables. They are often cooked slowly over low heat, allowing the ingredients to tenderize and the flavors to meld together beautifully. This slow cooking process enhances the depth and richness of the stew.

Soups, on the other hand, are characterized by a higher liquid-to-solid ratio, where the ingredients are typically submerged in broth. Soups often have a quicker cooking time, making them a convenient option for busy weeknights. They are known for being lighter, offering a comforting and nourishing experience without the heaviness of a stew. However, this doesn’t mean they are lacking in flavor. Soups can still be packed with delicious ingredients and spices.

In terms of serving, stews are usually served as hearty, one-pot meals, making them ideal for a complete and satisfying dinner. Their substantial nature means you often don’t need a lot of sides. Soups, in contrast, are often served as lighter meals or starters, preparing the palate for the main course or providing a comforting standalone meal. The variety and versatility of both soups and stews make them a staple in many cuisines around the world.

Delicious Chicken Stew Recipes

Let’s begin our culinary journey with some irresistible chicken stew recipes. These chicken-based stews offer a variety of flavors and textures, perfect for satisfying your cravings and impressing your family and friends.

1. Creamy Chicken Stew

This made-from-scratch, one-pot recipe is designed to let your stove do most of the work. Simply simmer all the ingredients together with white wine and fresh herbs for a wonderfully bold flavor. The stew is then thickened with rice flour, providing a velvety smooth, naturally gluten-free finish. This Creamy Chicken Stew is incredibly flavorful and satisfying, perfect for a cozy night in. (Stovetop – 1 hour)

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2. Chicken, Sausage & Mushroom Stew

In true Jamie Oliver fashion, this stew offers a dynamic combination of flavors and textures that will elevate your dining experience. Unlike typical stews, this one is ready to enjoy in well under an hour, making it a great option for a quick yet delicious meal. The savory chicken, hearty sausage, and earthy mushrooms create a symphony of tastes that is hard to resist. (Stovetop – 30 minutes)

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3. Crockpot Italian Chicken & Broccoli Rabe Chili

For those who love chili, this upgraded, flavorful bowl is loaded with lean chicken, cannellini beans, tomatoes, and broccoli rabe. The best part? It all comes together effortlessly in your slow cooker. This Crockpot Italian Chicken & Broccoli Rabe Chili is a comforting and satisfying meal that requires minimal effort. (6 hours 40 minutes)

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4. Country Chicken Stew

This wholesome Country Chicken Stew features chicken, thick-cut bacon, navy beans, a variety of veggies, and fresh herbs, all simmering together in one big pot. The combination of ingredients creates a rich and hearty flavor that is sure to please. Allow extra time to presoak the beans for optimal texture and taste. (Stovetop – 1 hour 45 minutes)

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Stews for Meat Lovers

For the true meat enthusiasts, these next few stew recipes are guaranteed to satisfy your cravings. Featuring lamb, pork, and beef, these stews offer a rich and savory experience that will leave you feeling completely content.

5. Irish Lamb Stew

Flavorful and easy to make, this Irish Lamb Stew uses frozen, peeled cipollini onions, baby carrots, and baby potatoes, requiring very little chopping and dicing. This makes it a convenient option for those who want a delicious, hearty stew without spending hours in the kitchen. The tender lamb and perfectly cooked vegetables create a comforting and satisfying meal. (Stovetop + oven – 1 hour 50 minutes)

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6. White Bean Cassoulet with Pork & Lentils

Originating in the South of France, this rich, slow-cooked White Bean Cassoulet is a true culinary delight. It simmers along on its own for a good part of the day, with the lentils and beans added in the last hour of cooking. This allows the flavors to develop and meld together beautifully. The result is a hearty and satisfying casserole that is perfect for a cozy weekend dinner. (Slow cooker – 7 hours on high or 9 hours on low)

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7. Mulligan Stew

An easy-to-make, protein-packed Mulligan Stew crammed with meat and vegetables in a delicious beef broth. This hearty stew is perfect for a cold day and can be easily customized to your liking. The combination of meat and vegetables provides a well-rounded meal that is both satisfying and nutritious. (Stovetop – 1 hour 30 minutes)

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8. Slow Cooker Beef & Barley Stew

This hearty Slow Cooker Beef & Barley Stew features tender beef and just-right barley in a flavorful gravy. The slow cooking process allows the flavors to deepen and the beef to become incredibly tender. This stew is a perfect example of comfort food at its finest, ideal for a chilly evening or a family gathering. (Slow cooker + stovetop – 8 hours 25 minutes)

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9. Sausage, Kale & White Bean Soup

Herby Italian sausage, kale, smoky paprika, creamy beans, and potatoes come together in this delicious Sausage, Kale & White Bean Soup. The splash of cream makes it feel more like a stew, adding an extra layer of richness and flavor. This soup is packed with nutrients and is a great way to get your daily dose of greens. (Stovetop – 50 minutes)

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10. Slow Cooker Beef Stew

This classic Slow Cooker Beef Stew recipe is simmered in the slow cooker with tender meat, carrots, potatoes, and celery. The slow cooking process allows the flavors to meld together perfectly, creating a hearty and comforting meal. This stew is a perfect way to use up leftover vegetables and is sure to become a family favorite. (Stovetop + slow cooker – 8 hours 30 minutes)

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11. Authentic Homemade Zuppa Toscana

This classic hearty potato soup is more like a stew with the delicious addition of sausage and bacon. Comes together quickly in just one pot, making it a convenient and satisfying meal option. The combination of potatoes, sausage, and bacon creates a rich and savory flavor that is hard to resist. (Stovetop – 1 hour 20 minutes)

Get the recipe >

Vegetarian Stews to Feed a Crowd

Whether you are vegetarian, vegan, or simply looking to add more plant-based meals to your diet, these vegetarian stews are perfect for feeding a crowd. Packed with wholesome ingredients and bold flavors, these stews are sure to satisfy even the most discerning palates.

12. Creamy Tomato White Bean Stew

This plant-based stew is quick and easy to make, packed with wholesome ingredients like high-in-protein white beans, cherry tomatoes, and nutrient-dense greens. The creamy tomato broth adds a layer of richness and flavor that is sure to please. (Stovetop – 30 minutes)

Get the recipe >

13. Slow Cooker Minestrone Soup

This slow cooker minestrone soup is vegan and can be made gluten-free. All ingredients are literally dumped in the bowl of your slow cooker, making it an incredibly convenient meal option. Get ready for an awesome bowl of deliciousness that is both nutritious and satisfying. (Slow cooker – 6 hours 15 minutes)

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14. Gingery Coconut Sweet Potato and Rice Stew

For those who like things a bit spicy, try this delicious creamy stew of sweet potatoes, warming spices, and coconut milk served over a bowl of steamy rice. The combination of flavors is both comforting and exciting, making it a perfect meal for a cold day. (Stovetop – 45 minutes)

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15. Bold & Cozy Ribollita

Rustic bread simmers in an aromatic tomato broth infused with fresh herbs, loads of garlic, and a parmesan rind for bold flavor. The addition of white beans and kale adds lots of heartiness, making it a truly satisfying meal. This Ribollita is a classic Italian soup that is perfect for using up leftover bread. (Stovetop – 60 minutes)

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16. Greek-Inspired Cauliflower Stew

Olives, zingy lemon, fresh tomatoes, new potatoes, and peas are the crowning glory to a perfectly caramelized head of tender cauliflower. This Greek-Inspired Cauliflower Stew is a vibrant and flavorful dish that is perfect for a light yet satisfying meal. The combination of ingredients creates a unique and delicious flavor profile. (Oven – 1 hour 25 minutes)

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17. North African Chickpea Soup (Leblebi)

Made from pantry staples like canned chickpeas and tomatoes, this stew comes together quickly and is incredibly flavorful thanks to an abundance of spices, herbs, and aromatics. This North African Chickpea Soup, also known as Leblebi, is a comforting and flavorful dish that is perfect for a cold day. (Stovetop – 1 hour 25 minutes)

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18. One-Pot White Bean Mushroom Stew

This hearty dairy-free and plant-based stew is made with white beans, mushrooms, and nutrient-dense greens. The one-pot preparation makes it a convenient and easy meal option. (Stovetop – 25 minutes)

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19. Roasted Root Vegetable Stew

A collection of your favorite root veggies, seasoned and perfectly caramelized, are blended in with a delicious homemade tomato sauce. This Roasted Root Vegetable Stew is a hearty and flavorful dish that is perfect for a cold day. The roasting process brings out the natural sweetness of the vegetables, creating a rich and satisfying meal. (Oven + stovetop – 60 minutes)

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Winning Seafood Combinations

For seafood lovers, these stew recipes are a must-try. Featuring a variety of fresh fish and seafood, these stews offer a delightful blend of flavors and textures that is sure to impress.

20. Mediterranean-Inspired Seafood Stew

This delicious stew recipe highlights a light, flavorful tomato-fennel broth with fresh fish and seafood. The optional chorizo adds an extra layer of richness and flavor. This Mediterranean-Inspired Seafood Stew is a vibrant and flavorful dish that is perfect for a summer evening. (Stovetop – 35 minutes)

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21. Blushing Seafood Chowder

A delicious medley of shrimp, scallops, and haddock come together in this flavorful Blushing Seafood Chowder. The rosy tint and flavor hit from Spanish chorizo is totally appetizing, making it a truly satisfying and delicious meal. (Stovetop – 50 minutes)

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22. Spanish Seafood Stew with Saffron Rice

Hearty stew with chorizo, chickpeas, and saffron rice. The bold flavors and ease of preparation make this a sure crowd-pleaser. This Spanish Seafood Stew is a vibrant and flavorful dish that is perfect for a dinner party. (Stovetop + oven – 60 minutes)

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23. Brazilian Fish Stew

This unique fish stew, also known as Moqueca, is packed with flavor thanks to the coconut milk, lime, and jalapeño. This Brazilian Fish Stew is a flavorful and exotic dish that is sure to impress your taste buds. (Stovetop – 35 minutes)

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24. Seafood Stew with Fennel & Tomatoes

Delicious combination of shrimp, fennel, and tomatoes, all served up in a light, flavorful broth. This Seafood Stew with Fennel & Tomatoes is a simple yet elegant dish that is perfect for a light dinner. (Stovetop – 1 hour 15 minutes)

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25. Simple Bouillabaisse

Luxurious French seafood stew, brimming with a variety of fresh seafood simmered in a rustic tomato stew with aromatic saffron, savory fennel, and herbs. This Simple Bouillabaisse is a classic French dish that is perfect for a special occasion. (Stovetop – 45 minutes)

Get the recipe >

The post Warm and Comforting Winter Stews first appeared on Eylek.

Classic Horseradish Dip & Spread: Elevate Your Meals with This Zesty Condiment

Once you try this Classic Horseradish Dip & Spread, you’ll want to ensure you always have a jar of this creamy, flavorful condiment tucked away in your refrigerator. It’s the perfect accompaniment to a wide variety of dishes, from roasted meats to grilled burgers. A dollop or two on your baked potato will transform a simple meal into something extraordinary.

A special thanks to Chef Billy Parisi for this incredible recipe. It’s so perfect that no adjustments were needed!

Gather Your Ingredients for This Classic Horseradish Dip & Spread

• Crème fraîche: Crème fraîche is a French cultured cream that’s thick, rich, and tangy, boasting a high butterfat content. Sour cream is a suitable alternative, provided it’s the full-fat version. The tanginess and richness are key to achieving the perfect flavor balance in this dip.
• Mayonnaise: Using the highest quality mayonnaise is essential for the best results. To avoid seed oils and bioengineered ingredients, Chosen Foods Classic Mayo made with avocado oil is highly recommended. It’s typically available at most grocery stores or online at Amazon. This mayonnaise adds creaminess and body to the dip.
• Prepared horseradish: Ensure the horseradish is drained to remove any excess moisture. Prepared horseradish is a spicy condiment made from grated horseradish root, vinegar, and salt. It provides the signature zing and heat to the dip. Avoid substituting with creamy horseradish sauce, which is a milder version often containing sour cream or mayonnaise.
• Dijon mustard: Dijon mustard is preferred over regular mustard due to its more intense and complex flavor profile. It adds acidity and brightness to the dip, enhancing the overall taste. The sharpness of Dijon complements the creaminess of the other ingredients perfectly.
• Worcestershire sauce: Worcestershire sauce is a fermented liquid condiment known for its complex, savory, and tangy flavor. It’s made with a base of vinegar and flavored with ingredients like anchovies, molasses, tamarind, onion, garlic, and various spices. This sauce adds depth and umami to the dip.
• Distilled white vinegar: Distilled white vinegar adds tartness to balance the richness of the sauce. It cuts through the creaminess and brightens the flavors, ensuring the dip isn’t too heavy.
• Salt & freshly ground black pepper: Season to taste with salt and freshly ground black pepper. These seasonings enhance all the other flavors and bring the dip together.
• Fresh chives: Finely chopped fresh chives are used as a garnish just before serving, adding color, flavor, and texture. Fresh chives are always preferred over the dried version for their vibrant taste and aroma.

Now that you’ve gathered all your ingredients, let’s dive into the simple steps to create this flavorful dip.

Easy Steps to Make Classic Horseradish Dip & Spread

• Combine Ingredients: Add the crème fraîche, mayonnaise, prepared horseradish, Dijon mustard, Worcestershire sauce, and distilled white vinegar to a medium-sized bowl.

Although I usually recommend fresh produce, I always use prepared horseradish here. My go-to is Kelchner’s Horse-Radish, found in the refrigerated case usually in or near the seafood area. It’s finely grated then bottled with a dash of vinegar and salt. So convenient and packed with flavor.

Before adding it to the mix, drain off any excess moisture to ensure that your sauce doesn’t lose its creaminess. If you prefer, feel free to grab some fresh horseradish root and grate it by hand.

• Mix Well: Stir the ingredients together with a whisk or spatula until thoroughly combined. Ensure there are no lumps and that all ingredients are evenly distributed for a smooth, creamy texture.
• Refrigerate: Store the dip covered in the refrigerator until you’re ready to use it. This allows the flavors to meld together, enhancing the overall taste.
• Storage: This Classic Horseradish Dip & Spread can be stored in the refrigerator for up to two weeks, making it a convenient make-ahead option for parties and gatherings.

Garnish: Just before serving, garnish the dip with finely chopped fresh chives for a pop of color and added flavor.

Creative Ways to Enjoy Your Classic Horseradish Dip & Spread

• With Roasted Meats: The traditional way to serve this delicious dip is alongside roasted beef, pork, or chicken. The creamy, tangy flavor perfectly complements the richness of the meats.
• On Grilled Burgers: Spread a generous amount on your grilled sandwich buns just before adding your cheeseburger and trimmings. The horseradish adds a zesty kick that elevates your burger to the next level.
• On Baked Potatoes: We love enjoying this dip on a baked potato, especially when paired with homemade bacon jam. The combination of flavors is simply irresistible.

At a recent family gathering, I included some special fixin’s on my cheese tray. A huge hit!

• Freshly baked ciabatta bread, cut into thin slices.
• Fresh baby arugula.
• Mounds of thin-cut deli roast beef.
• Bowl of this awesome horseradish sauce.
• Homemade bacon jam & chef-cut roasted peppers.

This Classic Horseradish Dip & Spread Comes Together in Just Five Minutes!

You’ll want to have this delicious condiment on hand at all times for its versatility and incredible flavor.

Print

Classic Horseradish Dip & Spread Recipe

Based on a recipe by Chef Billy Parisi

Creamy horseradish sauce – perfect with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Prep Time 5 minutes

Total Time 5 minutes

Author Rosemary Stelmach

Ingredients

• 1
  cup
  crème fraîche or full-fat sour cream
• 1/4
  cup
  mayonnaise
• 1/4
  cup
  prepared horseradish
  (drained to remove excess moisture)
• 1
  tablespoon
  dijon mustard
• 1
  teaspoon
  Worcestershire sauce
• 2
  teaspoons
  distilled white vinegar
• salt & freshly ground black pepper, to taste
• finely chopped fresh chives, to serve

Instructions

1. Add the crème fraîche, mayonnaise, horseradish, mustard, Worcestershire & vinegar to a medium-size bowl.

2. Stir with a whisk or spatula until well combined. Store covered in the refrigerator until ready to use.

3. Garnish with chives just before serving.

Recipe Notes

To store: Transfer to a lidded glass jar and store in the refrigerator for up to two weeks.

This Classic Horseradish Dip & Spread is perfect paired with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Creamy Dips to Try

Looking for more delicious dips to elevate your meals and gatherings? Here are a few of our favorites:

The post Creamy Horseradish Delight first appeared on Eylek.

This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon. Everyone at the table will enjoy this Rich & Flavorful Mushroom Bourguignon, even the carnivores in the crowd.

Full credit for this deliciousness must go to the folks at Bon Appétit. Don’t be intimidated by the substantial list of ingredients and instructions. This mushroom bourguignon recipe is absolutely worth the effort. The depth of flavor achieved through the combination of various mushrooms, red wine, and aromatic herbs creates a truly unforgettable culinary experience.

What You’ll Need to Make Mushroom Bourguignon

Let’s take a look at the ingredients needed to create this masterpiece. Don’t let the lengthy list intimidate you; each ingredient plays a crucial role in building the complex and satisfying flavor profile of this vegetarian bourguignon.

• Dried Mushrooms: Use porcini or shiitake. The drying process concentrates the mushrooms’ natural flavors, resulting in a more potent umami taste. Soaking them in boiling water creates a flavor-packed broth to be added to the dish.
• Boiling Water: Essential for rehydrating the dried mushrooms and creating a flavorful broth. The hot water extracts the deep, earthy flavors from the dried mushrooms, which form the base of the sauce.
• Unsalted Butter: Using unsalted butter allows the natural butter flavor to shine through without the influence of added salt, offering greater control over the sodium level in the final dish.
• Mixed Fresh Mushrooms: Trimmed & cut into 1-inch pieces. Using a combination of crimini, button, portobello, oyster, and/or baby shiitake will lend flavor and texture to your bourguignon. Each type of mushroom brings its unique qualities to the table, contributing to the dish’s overall complexity.
• Flour: Unbleached all-purpose flour is ideal for thickening the sauce. Organic, non-GMO flour, free of glyphosate, is preferred for its purity and health benefits. Gluten-free flour can be used as an alternative for those with dietary restrictions.
• Fresh Carrots: Peeled & sliced ½-inch thick on a deep diagonal. Fresh carrots are preferred over frozen since they hold up well during the braising process, adding a touch of sweetness and texture to the dish.
• Fresh Garlic: Finely chopped, garlic infuses the bourguignon with its pungent and aromatic flavor, adding depth and complexity to the overall taste.
• Pearl Onions: Frozen pearl onions are convenient and readily available in most stores. Peeled fresh pearl onions would be an excellent alternative, offering a slightly sweeter and more delicate flavor.
• Tomato Paste: Tomato paste adds a burst of umami, with its concentrated sweetness and mild acidity. Double-concentrated tomato paste (found in a handy tube) is recommended, but regular paste is fine.
• Dry Red Wine: Dry red wine adds flavor, acidity, and complexity. The alcohol in wine helps release flavors in other ingredients and breaks down fats. Burgundy is the traditional choice when making bourguignon dishes, but you can also use Cabernet Sauvignon, Pinot Noir, Cabernet Franc, or Syrah. Choose a wine that you would enjoy on its own. Avoid anything labeled as “cooking wine.”
• Fresh Thyme Sprigs: Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. The sprigs are added as they are, then removed before serving.
• Dried Bay Leaf: Bay leaf adds a subtle, herbal, and slightly floral flavor, with notes of thyme and oregano. It will be removed & discarded before serving.
• Soy Sauce: Using the low-sodium variety is highly recommended so that you can control the salt content in the final dish. For gluten-free needs, use low-sodium gluten-free tamari.
• Kosher Salt: If needed, table salt can be used with caution. Table salt is finer and more dense than kosher salt, so a teaspoon of table salt will contain more actual salt than a teaspoon of kosher salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using kosher salt.
• Freshly Ground Black Pepper: Adds a pungent and aromatic kick, enhancing the savory flavors of the dish.
• Extra-Virgin Olive Oil: Single-source EVOO from Italy is preferred. Less processing equals healthier, more delicious olive oil.
• Fresh Maitake or Oyster Mushrooms: Or a combination of both. Torn into bite-size pieces, these mushrooms add a unique texture and flavor to the dish.
• Red Wine Vinegar: As an alternative, sherry vinegar can be used. The acidity of wine vinegar helps to balance and enhance the flavors.
• Fresh Flat-Leaf Parsley: Finely chopped. Totally optional but highly recommended. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness, adding brightness to the final dish. Save some to sprinkle over each bowl when serving.

• In a heatproof bowl, add the dried porcini or shiitake mushrooms to the boiling water.
• Give it a quick stir and let them soak until ready to use.
• You’ll be using the soaking liquid as an ingredient in the dish.

• Melt 2 tablespoons unsalted butter in a large high-sided skillet over high heat.
• Your skillet or braiser should have a capacity of at least 3½ quarts.
• Also, you’ll need a tight-fitting lid later on for the braising process.

• Add half of the mixed fresh mushrooms.
• Cook, stirring occasionally, until the mushrooms release their liquid.
• The mixture should come to a simmer in about 5 minutes.
• Continue to cook for 6 to 8 minutes more, stirring occasionally, until liquid evaporates.
• The mushrooms should now be a golden brown.
• Using a slotted spoon, transfer the caramelized mushrooms to a medium bowl.

• Repeat the process with another 2 tablespoons unsalted butter and remaining mixed fresh mushrooms.

Caramelizing the mushrooms is very important, so don’t rush the process. Similar to when you heavily sear your meat for a stew or pot roast, you’re building a rich flavor base.

• Return the first batch of mushrooms to the skillet.
• Sprinkle the flour evenly over the caramelized mushrooms.
• Cook, stirring often, until well incorporated for about 2 minutes.
• The flour may clump but will smooth out later in the braising process.
• Transfer the mushrooms back to the medium bowl.
• Scrape the pan to include as much flour as possible.
• Set aside until needed.

• In the same skillet, melt 2 tablespoons of the unsalted butter over medium heat.
• Add the sliced carrots & finely chopped garlic along with the frozen pearl onions.
• Cook, stirring often, until the vegetables are softened around the edges, for about 6 to 8 minutes.

• Add the tomato paste and cook, stirring constantly, until deepened in color, about 3 minutes.
• Pour in the dry red wine, scraping up any brown bits.
• Cook, stirring occasionally, for about 5 minutes until reduced by about one-third.

• Add the sprigs of fresh thyme, bay leaf, soy sauce and salt to the mixture.
• Hold a fine-mesh sieve over the skillet & pour the reserved dried mushroom soaking liquid through.
• Discard the mushrooms that are remaining in the sieve.
• Season generously with freshly ground pepper.

• Bring to a boil and cover the skillet.
• Reduce the heat so the mixture maintains a gentle simmer.
• Cook, stirring occasionally, until the carrots and onions are tender for about 45 to 50 minutes.

• Uncover and return the reserved caramelized mushrooms to the skillet.
• Cook, uncovered over low-medium heat, stirring occasionally.
• The mixture will thicken slightly & mushrooms will be tender in about 20 minutes.

• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat.
• Add 8 to 12-ounces of the maitake or oyster mushrooms in a single layer.
• Cook, undisturbed, until deeply browned and crisp underneath, about 5 minutes.
• Turn and cook until other side is golden, about 4 minutes.
• Set aside to be used just before serving.

• Stir the remaining 2 tablespoons unsalted butter into the mushroom bourguignon.
• Remove from heat and if needed, season with more salt and/or pepper.
• Remove the thyme and bay leaf; discard.
• If desired, add some finely chopped fresh parsley for color and texture.
• Spoon the crispy maitake or oyster mushrooms on top.
• Alternatively, the crispy mushrooms can be reserved to top off each individual serving.

• To serve, divide buttered cooked egg noodles, mashed potatoes or cooked polenta among plates for individual servings.
• Spoon mushroom bourguignon over top.
• Drizzle each serving with a little sherry wine vinegar or red wine vinegar.
• If desired, sprinkle some finely chopped parsley over the top.

Can You Make Mushroom Bourguignon Ahead of Time?

Absolutely! Make it a day ahead without the crispy mushrooms, transfer to an airtight container and chill. It actually may be better the next day with more time for the flavor to develop.

When ready to enjoy, bring to a simmer over medium heat, adding splashes of water or broth to loosen as needed. If trying to keep this meatless, vegetable broth or stock is recommended. Otherwise, beef broth or stock would be another option.

The Best Way to Enjoy Your Mushroom Bourguignon

• My family’s first choice is a generous mound of this goodness piled on top of buttered cooked egg noodles. A lightly dressed green salad and crusty bread complete the meal.
• Mashed potatoes or cooked polenta also provide a delicious base.
• Imagine some of this deliciousness served alongside your freshly roasted meat or chicken.
• Grill a few slices of ciabatta bread and top it off with a spoonful along with your favorite grated cheese.
• For a special finishing touch, a dollop of sour cream or crème fraîche adds a luxurious, creamy texture.

Print

Rich & Flavorful Mushroom Bourguignon

Adapted from Bon Appétit

This umami-rich dish provides a delicious vegetarian alternative to the traditional beef bourguignon.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Servings 4 to 6 generous servings

The post Rich and Flavorful Mushroom Burgundy
Rich & Flavorful Mushroom Bourguignon – A Hearty Vegan Delight first appeared on Eylek.

Imagine baking authentic, rustic ciabatta bread in your own kitchen! This Quick & Easy Ciabatta Bread recipe requires no extensive kneading and is ready to enjoy in under four hours. The secret? A simple series of stretch and folds!

What You’ll Need for This Easy Ciabatta Bread

Let’s gather the ingredients for this delightful homemade bread. Using quality ingredients will make a difference in the final product, so let’s take a closer look:

• Flour: Unbleached all-purpose flour is perfect for this recipe. I highly recommend using organic, non-GMO flour that’s free of glyphosate. For example, Sunrise Flour Mill in Minnesota offers a fantastic option.
• Instant Yeast: Instant yeast is ideal here because it can be directly whisked into the flour. Always check the expiration date to ensure your yeast is active.
• Granulated Sugar: A touch of sugar adds sweetness and helps activate the yeast, ensuring a good rise.
• Warm Water: The ideal water temperature for activating yeast is around 100°F (38°C). Water that’s too hot (above 130°F or 54°C) can kill the yeast. Using an electric tea kettle with precise temperature control or a digital thermometer can help you get it just right.
• Olive Oil: Extra-virgin olive oil adds a wonderful peppery, fruity flavor to the bread.
• Kosher Salt: Kosher salt is preferred. If you only have table salt, use it sparingly, as it’s finer and more dense. Reduce the amount to about two-thirds of what the recipe calls for with kosher salt.

A Note About Flour Measurement

In baking, accuracy is essential. The best way to measure flour is by weighing it in grams. If you don’t have a kitchen scale, gently spoon the flour into a measuring cup and sweep off any excess. Remember, not all flours are created equal, so weighing is more accurate than measuring by volume.

Variables in measuring and brand differences mean that cup measurements can be inconsistent. When you find a brand and measuring method you like, stick with it, and note the gram equivalent for future bakes!

For your favorite recipes, it’s wise to record the exact weight of the flour you use, along with the specific brand. This will help you achieve consistent and delicious results every time.

• First, combine the flour, instant yeast, and sugar in a large mixing bowl.
• Use a whisk to thoroughly combine these dry ingredients, ensuring the yeast and sugar are evenly distributed throughout the flour. This step is important for even activation of the yeast.

• Next, add the warm water, olive oil, and kosher salt to the bowl.
• Stir the mixture with a wooden spoon or a Danish dough whisk. These tools help to bring the dough together without overworking it.

• If necessary, use your lightly oiled hands to gently knead the dough until it just comes together.
• Keep in mind that the dough will be very sticky at this stage.
• Don’t worry if the dough isn’t perfectly smooth – that’s completely normal for ciabatta.
• Cover the bowl and let the dough rest for 30 minutes. This initial rest allows the flour to hydrate and the gluten to begin developing.

• After the initial 30-minute rest, perform a round of stretch and folds. This involves gently stretching a portion of the dough upwards and folding it over onto itself. Repeat this process around the perimeter of the dough.
• Cover the bowl again and let the dough rest for another 30 minutes.
• Repeat the stretch and fold process, followed by another 30-minute rest.
• Perform one last round of stretch and folds, then cover the dough for the final rise.
• In total, you’ll be doing three rounds of stretch and folds before the dough undergoes its final rise.

Why Stretch and Fold?

The stretch and fold technique is crucial for developing the gluten in the dough without the need for aggressive kneading. It strengthens the dough structure, improves the rise, and creates the characteristic airy texture of ciabatta bread.

Stretch and fold is a gentle, intermittent kneading technique used during bread fermentation to strengthen the dough, develop gluten, and create a better rise (oven spring) without aggressive kneading. It involves lifting the dough, stretching it, and folding it over itself, usually repeated on all four sides of the dough during the first few hours of bulk fermentation.

This technique is often used in sourdough bread making. It’s sometimes used in yeast dough to strengthen the gluten and gently incorporate air into the dough without traditional kneading. Emilie Raffa at The Clever Carrot provides an excellent detailed explanation of the stretch and fold process.

• After the third round of stretch and folds, cover the bowl and let the dough rise until it has more than doubled in volume.
• This final rise typically takes about one and a half hours.
• The exact time will vary depending on the ambient temperature of your kitchen. A warmer environment will encourage faster rising.

• As the dough approaches the end of its rising time, preheat your oven to 425°F (220°C).
• Position one oven rack at the very bottom and another in the middle of the oven.
• Place a rimmed metal tray or pan on the bottom rack and allow it to preheat for at least 30 minutes. This will create steam during baking, contributing to a crisp crust.
• Line a large baking sheet with parchment paper. This prevents the bread from sticking.

Here’s how to shape the bread:

• Carefully remove the dough from the bowl onto a lightly floured surface.
• Try your best to handle the dough gently to avoid deflating it too much. Shape it into a roughly 12-inch square.
• Avoid using a rolling pin, as this will expel the air from the dough.
• Instead, gently pull on the edges of the dough until you achieve the desired square shape.

Continue the process by dividing and transferring the dough:

• Use a bench scraper or a large knife to divide the square of dough right down the center, creating two long loaves.
• Carefully move the loaves onto the prepared baking sheet, trying to maintain their shape as much as possible.
• Using flat-edged spatulas can be helpful when transferring each loaf to avoid tearing or deflating them.

Time to bake!

• Lightly sprinkle the surface of the loaves with a touch of flour.
• Place the baking sheet with the loaves in the oven on the middle rack.
• Carefully add 2 cups of water to the preheated tray on the bottom rack. The water will create steam, which is essential for a good crust.
• Immediately close the oven door to trap the steam inside.
• Bake the ciabatta for 30 minutes, or until it is golden brown and sounds hollow when tapped.

• If you prefer an extra crispy crust, remove the water tray from the oven after the first 20 minutes of baking. This will allow the crust to dry out slightly and become even crispier.
• Once the bread is baked, allow it to cool on a wire rack for at least 15 minutes before slicing and serving. This allows the internal structure to set properly.

I adapted this recipe from Laura in the Kitchen, where she uses this awesome process to make homemade ciabatta rolls. To make them, divide the dough into six small rectangles and bake following the same directions.

How to Enjoy Your Quick & Easy Ciabatta Bread

Ciabatta bread is incredibly versatile and can be enjoyed in numerous ways:

• Slice and serve warm with your favorite dipping oil.
• Grill slices in a pan lightly coated with butter or olive oil for a delicious, crispy texture.
• Enjoy with a variety of spreads and dips, such as our Grilled Brie with Plums & Shallots.
• Thinly slice on the diagonal to create larger slices for sandwiches.
• Make bruschetta by topping toasted slices with fresh tomatoes, basil, and garlic.

• Slice the entire loaf in half lengthwise to create a giant sandwich, perfect for sharing. Try it with our Chicken & Brie Ciabatta Loaf.

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Quick & Easy Ciabatta Bread

Dough is mixed by hand. No extensive kneading required.Just a series of stretch & folds. Bakery quality bread is ready to enjoy in less than four hours.

Prep Time 15 minutes

Cook Time 30 minutes

Rest Time 3 hours

Total Time 3 hours 45 minutes

Servings 2 loaves

Author Rosemary Stelmach

Ingredients

• 4
  cups
  unbleached all-purpose flour
• 1
  teaspoon
  instant yeast
• 2
  teaspoons
  granulated sugar
• 1 3/4
  cups
  warm water
• 1
  tablespoon
  olive oil
• 2 1/2
  teaspoons
  coarse kosher salt

Instructions

1. Combine the flour, yeast and sugar in a large bowl. Use a whisk to be sure the ingredients are well disbursed.

   Add the water, oil and salt. Stir the mixture with a wooden spoon or danish dough whisk. When necessary, use your lightly oiled hands to knead the dough just until it comes together. Don’t be concerned if the dough isn’t smooth. That’s normal. Cover and let it rest for 30 minutes.

2. After the initial rest, do a round of stretch and folds, let it rest 30 minutes, repeat, let it rest 30 minutes then repeat one last time.

   After the third round of stretch and folds, cover and let the dough rise until a little more than doubled in volume. It should take about one-and-half hours. It all depends on how warm your environment is.

3. When your dough is almost ready, preheat your oven to 425℉. Position one rack at the very bottom of the oven and the other in the middle of the oven. Place a rimmed metal tray or pan on the bottom rack and allow it to preheat for at least 30 minutes.

   Line a large baking sheet with parchment paper.

4. Carefully remove the dough from the bowl onto a lightly floured surface. Do your best not to deflate the dough as you shape it into a 12-inch square. Do not use a rolling pin. Gently pull on the edges until you achieve the desired shape.

   Divide the square right down the center to create two loaves. While trying tomaintain the shape of the loaves, carefully move them onto your prepared pan. It can be helpful to use several flat-edged spatulas for the transfer of each loaf.

5. Sprinkle the surface of the loaves with a touch of flour. Place the baking sheet in the oven on the middle rack. Add 2 cups of water to the tray on the bottom rack. Immediately close the oven door to trap in the steam. Bake for 30 minutes until golden brown.

   If you like your crust to be extra crispy, remove the water tray after the first 20 minutes. Allow to cool a bit before slicing.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

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The post Fast & Simple Ciabatta: Homemade in a Hurry first appeared on Eylek.

As you may know, I’ve been deeply exploring the advantages of milling your own flour. I’ve been experimenting with online recipes and adapting those that use store-bought flour. These Fresh Milled Flour Ricotta Cannoli Cookies are a true culinary triumph. I’ve prepared them using both freshly milled and store-bought flour, and while both versions are delightful, the fresh milled flour version offers a more substantial and pronounced flavor profile. The best part? They’re bursting with nutritional value. Let’s explore why using freshly milled flour is a superior choice for baking.

Why Choose Fresh Milled Flour Over Store-Bought Flour?

• Nutritional Powerhouse: When you mill your own high-quality, clean grain, you’re preserving the remarkable nutritional benefits of the entire wheat berry, encompassing the bran, germ, and endosperm.
• Store-Bought Flour Deficiencies: Commercial flour undergoes a process where the bran and germ are removed to extend shelf life, leaving behind mostly starch and protein with minimal nutritional value.
• Enhanced Texture and Nutrition: By using fresh milled flour, you gain improved texture in your baked goods, enriched with fiber, vitamins, healthy fats, and essential minerals.
• Unbeatable Flavor: The flavor of fresh milled flour is simply extraordinary. It imparts a nutty, sweet, and complex taste to your baked creations.
• Grain Variety Matters: The specific flavor profile and texture will vary depending on the type of grain you choose to mill.

Although I’m still relatively new to milling my own flour, I’m already convinced of its significant advantages. If you desire a more thorough understanding, here are some excellent resources to explore:

• Fresh Milled Mama
• Grains in Small Places
• Souly Rested
• I strongly suggest obtaining a copy of Sue Becker’s book, Essential Home-Ground Flour. It’s brimming with vital information, helpful advice, and delectable recipes. I consult it almost daily. Additionally, Sue has an incredible YouTube channel that you might find beneficial.
• Lastly, this testimonial from a nurse regarding the health benefits of homemade bread made with fresh milled flour completely astounded me!

Key Ingredients for Fresh Milled Flour Ricotta Cannoli Cookies

• Unsalted Butter: Ensure it’s at room temperature. Using unsalted butter allows the natural butter flavor to shine through.
• Granulated Sugar: Whenever possible, opt for organic granulated sugar. It undergoes less processing compared to conventional refined sugar, retaining some molasses, which contains beneficial vitamins, minerals, and antioxidants. Organic sugar is also produced without synthetic pesticides or herbicides. As an alternative, coconut sugar, known for its lower glycemic index, could be used.
• Whole Milk Ricotta Cheese: Ricotta is an excellent choice, offering a subtly sweet taste and a luxuriously creamy texture. If needed, drain off any excess moisture.
• Egg: A large egg (chilled or at room temperature) is suitable for this recipe.
• Pure Vanilla Extract: It’s best to use pure vanilla extract. Made exclusively from natural vanilla beans, water, and alcohol, pure vanilla extract delivers a richer, more complex flavor profile.
• Fresh Milled Flour: Soft white wheat berries are ideal here due to their mild, slightly sweet flavor, perfectly suited for delicate baked goods.
• Baking Soda: Contributes a subtle tanginess and enhances the chewiness of the cookies. It also aids in browning.
• Salt: Finely ground table salt is perfectly acceptable.
• Ground Cinnamon: Introduces a warm, spicy-sweet flavor.
• Orange Zest: The finer the zest, the better. I recommend using a microplane grater for optimal results.
• Mini Chocolate Chips: Choose semi-sweet or bittersweet. I prefer Ghirardelli brand chips, as they are widely available and don’t contain bio-engineered ingredients.
• Powdered Sugar: Also known as confectioners’ sugar. Most products contain cornstarch as an anti-caking agent. To avoid this, consider selecting an organic product that typically uses a healthier starch.
• Melted Chocolate: Opt for semi-sweet or bittersweet chocolate for drizzling. Look for a non-GMO brand that doesn’t contain bio-engineered ingredients. Ghirardelli’s baking bars are a great choice. Avoid using chocolate chips for melting, as they contain stabilizers that can alter the consistency.

• Whisk Dry Ingredients: In a separate bowl, whisk together the fresh milled flour, baking soda, salt, and cinnamon.

• Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients.
• Mix Until Just Combined: Mix until the ingredients are just combined. Avoid overmixing.

• Fold in Zest and Chocolate Chips: Gently fold in the orange zest and mini chocolate chips.
• Rest the Dough: Cover the bowl and allow the dough to rest for 30 to 60 minutes.
• Hydrate the Flour: This resting period allows the fresh milled flour to fully hydrate and absorb the liquid, resulting in a better cookie texture.

• Prepare for Freezing: Line a small flat pan with parchment paper.
• Scoop and Arrange: Scoop the dough into tablespoon-sized mounds and place them in a single layer on the prepared pan, ensuring they don’t touch each other.
• Freeze: Cover with plastic wrap and place the pan in the freezer for several hours or overnight. Freezing the dough before baking helps the cookies maintain their shape.

• Arrange Frozen Dough: Place the frozen dough balls on the lined baking sheet, leaving about an inch (2.5 cm) of space between each cookie.
• Bake: Bake for 15 to 17 minutes, or until the edges are just turning golden brown.

• Cool: Transfer the baked cookies to a wire rack to cool completely.

• Dust and Drizzle: Lightly dust each cookie with powdered sugar. Drizzle with melted chocolate.

• Set and Store: Allow the chocolate to set for several hours before transferring the cookies to a storage container.

These Fresh Milled Flour Ricotta Cannoli Cookies are hearty and delicious!

If you’re not quite ready to venture into the world of milling your own flour at this time, you can still give these a try. Simply replace the fresh milled flour with one and three-quarters cup of your preferred unbleached all-purpose flour. Definitely worth a try.

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Fresh Milled Flour Ricotta Cannoli Cookies

Inspired by a recipe from Tasteful Bites

Author Rosemary Stelmach

Ingredients

• 1/2
  cup
  unsalted butter, at room temperature
• 1
  cup
  granulated sugar
  (250 grams)
• 1
  cup
  whole milk ricotta cheese, drained
  (256 grams)
• 1
  large egg
• 1
  teaspoon
  pure vanilla extract
• 279
  grams
  fresh milled flour – soft white wheat berries
  (about 2 1/4 cups)
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  salt
• 1/2
  teaspoon
  ground cinnamon
• 1
  tablespoon
  freshly grated orange zest
• 3/4
  cup
  mini chocolate chips
  (150 grams / 5.3 ounces)
• powdered sugar, for dusting
• melted chocolate, for drizzling
  (about 2 to 3 ounces)

Instructions

1. In a large bowl, cream the butter and sugar until light and fluffy. Add the ricotta cheese, egg and vanilla extract. Mix until smooth.

2. In a separate bowl, whisk together the fresh milled flour, baking soda, salt and cinnamon. Gradually add the flour mixture to the wet mixture. Mix until just combined.

3. Fold in the orange zest and mini chocolate chips. Cover the bowl and let the dough rest for 30 to 60 minutes. This will allow the fresh milled flour to fully hydrate and absorb all of the liquid.

4. Line a small flat pan with parchment paper. Scoop the dough into tablespoon-sized mounds and place them in a single layer on the pan. Try to make sure they are not touching each other. Cover with plastic wrap and place in the freezer for several hours or overnight.

5. When ready to bake, line large baking sheet(s) with parchment paper. Place the wire rack in the center position and preheat the oven to 350℉.

6. Place the frozen dough balls on the lined baking sheet, leaving about an inch in between. Bake for 15 to 17 minutes, until the edges are just turning golden.

7. Transfer the baked cookies to a wire rack to cool completely. Lightly dust with powdered sugar and drizzle with the melted chocolate. Allow the chocolate to set for several hours before transferring cookies to a storage container.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Hearty Cookies to Enjoy

The post Fresh Ricotta Cannoli Cookies With Stone-Ground Flour first appeared on Eylek.

The Best Fresh Milled Flour Pumpkin Banana Muffins Recipe

Like many others, I’ve started milling my own flour, and I’m constantly researching and experimenting with new recipes. I’ve discovered that many of my trusted recipes can easily be adapted, and these Fresh Milled Flour Pumpkin Banana Muffins are an excellent example. They offer a more robust flavor and are packed with nutrients.

These muffins are perfect for breakfast, brunch, or a quick snack. The combination of pumpkin and banana creates a moist and flavorful base, while the fresh milled flour adds a hearty texture and nutritional boost. You’ll love the subtle sweetness and warmth of these muffins, and the best part is that they are incredibly easy to make.

Why Choose Fresh Milled Flour?

You might be wondering, “What’s the big deal about fresh milled flour?” Let’s delve into the advantages and why it’s becoming increasingly popular among home bakers.

• Nutritional Powerhouse: Milling your own high-quality grains allows you to retain the full nutritional benefits of the entire wheat berry – the bran, germ, and endosperm. This means you’re getting a complete package of vitamins, minerals, and fiber that are essential for a healthy diet.
• Store-Bought Flour vs. Fresh Milled: Commercial flour often has the bran and germ removed to extend shelf life. Unfortunately, this also strips away much of the nutritional value, leaving you with mostly starch and protein. With fresh milled flour, you’re getting the complete nutritional profile.
• Enhanced Texture and Flavor: Fresh milling results in baked goods with improved texture, coupled with more fiber, vitamins, healthy fats, and minerals. The difference is noticeable in every bite.
• Unmatched Flavor: Fresh milled flour boasts an awesome flavor profile. It is nutty, sweet, and complex, adding depth to your baked creations. The richness it brings elevates the taste of simple recipes to something extraordinary.
• Grain Variety Matters: Keep in mind that the specific flavor profile and texture of your baked goods will depend on the particular grain being used. Experimenting with different grains is part of the fun!

I’m relatively new to milling my own flour, but I’m already convinced of its benefits. If you want more in-depth information, here are some great resources:

• Fresh Milled Mama – A comprehensive guide to understanding fresh milled flour.
• Grains in Small Places – Learn how to make bread using fresh milled flour.
• Souly Rested – Discover why you should grind your own flour.
• Highly recommend getting a copy of Sue Becker’s book, Essential Home-Ground Flour. It’s packed with loads of important information, helpful hints and recipes. I refer to it on an almost daily basis. Also, Sue has an awesome YouTube channel you may find useful.
• Finally, this testimonial from a nurse on the health benefits of making your own bread with fresh milled flour is truly inspiring!

Fresh Milled Flour Pumpkin Banana Muffins: The Ingredients You’ll Need

To make these delightful muffins, gather the following ingredients. Each one plays a crucial role in achieving the perfect texture and flavor.

• Unsalted Butter: It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. Use at room temperature for optimal mixing.
• Granulated Sugar: When possible, I prefer to use organic granulated sugar. It’s less processed than conventional refined sugar, retaining some of the molasses, which contains vitamins, minerals, and antioxidants. Additionally, organic sugar is produced without synthetic pesticides or herbicides. Coconut sugar, with its lower glycemic index, could be used as an alternative here.
• Eggs: Large eggs (chilled or at room temperature) are used in this recipe to provide structure and richness to the muffins.
• Bananas: Mashed. Be sure that your bananas are very ripe, as they add both sweetness and moisture to the batter. I find that my potato masher works well in smashing up the pieces of banana. Or you could just use a fork.
• Sour Cream: Full-fat or reduced-fat sour cream is fine. Adds a rich tangy flavor to the muffins, enhancing the overall taste profile. If need be, you can substitute with regular or Greek yogurt.
• Pure Pumpkin Puree: Do not substitute with pumpkin pie filling. Pumpkin puree is simply pureed pumpkin with no additional ingredients. In contrast, pumpkin pie filling is a pre-made mixture containing pumpkin puree, along with added sugar, spices, and thickeners.
• Pure Vanilla Extract: Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
• Fresh Milled Flour: Soft white wheat berries work well here with their mild, slightly sweet flavor, perfect for tender baked goods. The quality of your flour will significantly impact the final result.
• Baking Powder: Baking powder contributes to a lighter, fluffier texture in baked goods. It’s a key ingredient for achieving that perfect rise.
• Baking Soda: Contributes to a slightly tangy flavor as well as creating a chewier texture. Baking soda also helps baked goods to brown beautifully.
• Ground Cinnamon: Adds a warm spicy-sweet flavor that complements the pumpkin and banana perfectly.
• Mini Chocolate Chips: Semi-sweet or bittersweet. I use Ghirardelli brand chips, which are readily available in most stores and, so far, don’t contain bio-engineered ingredients.
• Sparkling Sugar: Optional but highly recommend. Sparkling sugar is a coarse, large-crystal sugar specifically designed to stay intact, providing a crunchy texture and decorative sparkle on baked goods.

Before we get started, it’s a good idea to get your bananas mashed up. Set them aside until they’re added to the batter.

• In a separate bowl, combine the flour, baking powder, baking soda & cinnamon.
• Mix with a whisk until well combined.

• Add the dry ingredients to the batter.
• Mix with a large spoon until just combined.
• Do not over-mix.
• There may be a few lumps, which will resolve during the baking process.
• Gently fold in the mini chocolate chips.

• Cover the bowl and allow the batter to rest for 30 to 60 minutes.
• This will help the fresh milled flour to fully hydrate and absorb all of the liquid before baking.
• Preheat your oven to 350°F.
• Prepare a 12-cup muffin tin by filling each cup with a paper liner.
• If not using liners, grease each cup.

• Divide the batter among the 12 muffin cups filling each to the top.
• My vintage ice cream scoop works well in transferring the batter.
• If using, scatter a sprinkling of sparkling sugar over the surface of each muffin.

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Fresh Milled Flour Pumpkin Banana Muffins

Try these Fresh Milled Flour Pumpkin Banana Muffins for a hearty treat that’s actually good for you. Enjoy the nutritional benefits of the fresh milled flour along with the robust flavor of pumpkin and banana. The mini chocolate chips take these guys to the next level.

Prep Time 30 minutes

Cook Time 30 minutes

Resting Time 1 hour

Total Time 2 hours

Servings 12 large muffins

The post Pumpkin Banana Muffins with Freshly Milled Flour

Pumpkin Banana Muffins with a Wholesome Flour Boost first appeared on Eylek.

When the weather turns cool and there’s a distinct chill in the air, our thoughts often drift to classic comfort foods. We crave dishes that are hearty, rich in flavor, and loaded with satisfying textures. This Chicken Potpie Noodle Bake perfectly encapsulates that cozy feeling, delivering all the familiar, beloved flavors of a traditional chicken potpie, but with an exciting and convenient twist.

Imagine the creamy, savory filling of chicken potpie, brimming with tender chicken and vibrant vegetables, but instead of a pastry crust, it’s nestled among comforting egg noodles and topped with a golden, crunchy breadcrumb crust. This innovative bake offers all the deliciousness without the fuss of making or shaping pie dough. No more debating whether to make individual pies or one large one; this casserole simplifies it all. Even better, its make-ahead friendly nature means you can assemble it earlier in the day and simply pop it into the oven when you’re ready to enjoy a crowd-pleasing, wholesome meal.

Essential Ingredients for Your Delectable Chicken Potpie Noodle Bake

• Egg Noodles: These are the backbone of our noodle bake, providing a tender and toothsome texture that beautifully absorbs the creamy sauce. Made from flour and eggs (sometimes with milk), egg noodles boast a richer flavor and a softer, more yielding consistency compared to traditional pasta, making them ideal for this hearty casserole.
• Butter: Salted butter is highly recommended for sautéing the vegetables. Its rich flavor forms the foundation of our sauce and contributes to the overall decadence of the dish.
• Carrots: Peeled and small diced, fresh carrots are preferred for their firm texture, which holds up wonderfully during the baking process, adding a subtle sweetness and vibrant color. While frozen carrots can be used in a pinch, fresh offers superior texture.
• Celery: Diced into pieces that aren’t too small ensures the celery retains some of its characteristic crunch and fresh flavor, offering a pleasant textural contrast to the soft noodles and chicken.
• Green Beans: Trimmed and cut into bite-sized pieces. Fresh green beans are recommended for their crisp-tender texture and bright flavor. Like carrots, frozen green beans are an acceptable substitute if fresh are unavailable.
• Onion: Diced similar to the celery, larger pieces of onion will soften while still providing structure and a deeper, sweeter flavor base as it caramelizes slightly during cooking.
• Garlic: Finely minced or grated garlic is crucial for adding aromatic depth. To avoid unwanted chunks and ensure even distribution of flavor, consider using a garlic press or a fine cheese grater. You’ll be using minced garlic both in the main noodle bake and in the bread topping.
• Kosher Salt: Its coarse texture makes it easier to pinch and sprinkle, allowing for better control over seasoning. Keep a small bowl of it by your stove for quick and easy adjustments throughout the cooking process. Proper seasoning enhances all the other flavors.
• Freshly Ground Black Pepper: Essential for a subtle warmth and aromatic finish. Always opt for freshly ground for the best flavor.
• Fresh Herbs: Finely chopped and entirely optional, but highly recommended for an extraordinary depth of flavor. Traditional choices that pair beautifully with chicken potpie include thyme, sage, parsley, and chives. For a different profile, consider rosemary, marjoram, or tarragon. These herbs elevate the dish from simply delicious to truly unforgettable.
• Flour: Unbleached all-purpose flour acts as the thickening agent for our rich, creamy sauce, creating a perfect consistency that coats the noodles and other ingredients beautifully. For those who prioritize quality, using organic, non-GMO, and glyphosate-free flour, such as that from Sunrise Flour Mill, is a fantastic choice.
• Chicken Broth or Stock: The liquid base for our creamy sauce. Use your favorite high-quality store-bought broth or stock. If you happen to have some rich, flavorful homemade chicken stock on hand, this is definitely the time to use it for an extra layer of savory goodness.
• Heavy Cream: This is key to achieving the luxurious, velvety texture of the potpie sauce. While whipping cream can be used, heavy cream is preferred for its slightly higher fat content, which contributes to a richer and more satisfying mouthfeel.
• Cooked Shredded Chicken: For ultimate convenience, a store-bought rotisserie chicken breast is an excellent choice, offering perfectly cooked, flavorful chicken with minimal effort. Alternatively, you can boil or bake chicken breasts and shred them yourself. About 13 ounces of cooked chicken is ideal.
• Frozen Peas: A classic potpie ingredient, frozen peas are added directly to the mixture without precooking. They will bake to the perfect tender-crisp texture within the casserole, adding bursts of sweetness and color.

The Crispy, Flavorful Bread Topping Ingredients

• Extra-Virgin Olive Oil: Used to toast the breadcrumbs, imparting a lovely golden color and rich flavor. Opt for a high-quality, single-source extra virgin olive oil from Italy for its superior taste and health benefits.
• Fresh Bread Crumbs: These provide the irresistible crispy topping for our bake. Fresh breadcrumbs can be made by tearing, chopping, or processing fresh or slightly dried bread into small pieces. Using your own homemade bread, such as a peasant bread, will yield the best flavor and texture.
• Grated Parmesan: Freshly grated from a block of aged Parmigiano Reggiano offers a sharp, nutty, and salty flavor that complements the creamy filling beautifully and creates a golden-brown crust.
• Fresh Flat-Leaf Parsley: Finely chopped, this is primarily used as a garnish. Its clean, peppery taste with earthy undertones adds a burst of freshness and brightness to the finished dish, making it visually appealing and enhancing the overall flavor profile. Fresh is always preferred over dried for this purpose.

Before you begin cooking, it’s always a good idea to practice mise en place. There’s a fair amount of chopping involved in this recipe, so getting all your ingredients prepped and ready before you start cooking will make the entire process much smoother and more enjoyable.

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Chicken Potpie Noodle Bake Recipe

All of the comforting flavors and heartiness of classic chicken potpie, transformed into one easy-to-make, crowd-pleasing casserole, without the traditional crust.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

For the Noodle Bake

• 8
  ounces
  egg noodles
• 3
  tablespoons
  butter
• 2 1/4
  cups
  peeled & small-diced carrots
  (about 13 ounces / 4 medium size carrots)
• 1 1/2
  cups
  diced celery
  (about 6 ounces / 3 celery stalks)
• 1
  cup
  trimmed green beans, cut into bite-size pieces
  (about 5 ounces)
• 1 3/4
  cups
  chopped onion
  (about 8 ounces / 1 large onion)
• 2
  garlic cloves, peeled & finely minced
• kosher salt
• freshly ground black pepper
• finely chopped fresh herbs, if desired
  (thyme, sage, parsley and/or chives)
• 3
  tablespoons
  unbleached all-purpose flour
• 2
  cups
  chicken broth or stock
• 2
  cups
  heavy cream
• 3
  cups
  cooked shredded chicken
  (about 13 ounces)
• 1
  cup
  frozen peas
  (about 5.5 ounces)

For the Bread Topping

• 2
  tablespoons
  extra virgin olive oil
• 1
  garlic clove, peeled & finely minced
• 2
  cups
  fresh bread crumbs
  (about 4 ounces)
• 2
  tablespoons
  freshly grated parmesan
• chopped fresh flat-leaf parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a 9 x 13-inch ovenproof baking dish.

   In a large pot of boiling salted water, cook the egg noodles until they are barely al dente. This means they should still have a slight firmness, as they will continue to cook in the oven. Do not overcook. Drain the noodles immediately and set them aside.

2. Meanwhile, in a large skillet over medium heat, melt the butter. Add the diced carrots, celery, green beans, onion, and minced garlic. Season the vegetables generously with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, which should take about 10 minutes.

   At this point, if you are using fresh herbs, stir them into the softened vegetables. Then, sprinkle the flour over the mixture and cook for about one minute, stirring constantly to create a roux and cook out the raw flour taste.

3. Gradually stir in the chicken broth and heavy cream, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to a simmer. Let it gently simmer, stirring occasionally, for about 3 to 5 minutes, or until the sauce has thickened to a rich and creamy consistency.

4. Remove the skillet from the heat. Fold in the cooked noodles, shredded chicken, and frozen peas until everything is well combined and coated in the savory sauce. Transfer this delicious mixture evenly into the prepared baking dish. Bake in the preheated oven for approximately 30 minutes, or until the casserole is heated throughout and bubbling invitingly around the edges.

5. Prepare the Breadcrumb Topping: In a medium-sized skillet over medium heat, add the extra virgin olive oil. Once hot, add the finely minced garlic and cook for about one minute until fragrant, being careful not to burn it. Stir in the fresh bread crumbs along with the freshly grated Parmesan cheese. Continue to stir for several minutes until the breadcrumbs are golden brown and well coated in the oil. Season with a pinch of salt and pepper if desired.

   Remove the skillet from the heat. For the final ten minutes of the casserole’s baking time, generously sprinkle this aromatic breadcrumb mixture evenly over the surface of the casserole.

6. Once the Chicken Potpie Noodle Bake is done, remove it from the oven. Allow it to rest at room temperature for 10 minutes before serving. This brief rest helps the sauce to set. If desired, finish with a scattering of freshly chopped flat-leaf parsley for a vibrant garnish and added freshness.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Hearty Chicken Dishes to Explore

The post Hearty Chicken Potpie Noodle Bake first appeared on Eylek.

Step aside, ordinary bread! This Olive Bread with Lemon & Thyme is a truly exceptional loaf, guaranteed to surprise and delight your taste buds with its unexpected yet harmonious flavor combinations. Each slice is generously studded with savory chopped olives, bright lemon zest, rich Parmesan cheese, and the earthy, aromatic notes of fresh thyme. It’s a bread that transcends the everyday, offering a gourmet experience right from your home kitchen.

What makes this artisan-style bread even more appealing is its simplicity. You won’t need a heavy-duty stand mixer or extensive kneading sessions. This recipe relies on a straightforward method of gentle stretches and folds, which effortlessly develops the gluten and promotes a magnificent rise, resulting in a beautifully structured crumb and a delightful crust.

This particular olive loaf has been a cherished family favorite for years, bringing warmth and incredible aroma to our home. Its original inspiration comes from the brilliant Emilie Raffa, celebrated author of the remarkable cookbook Artisan Sourdough Made Simple and the creative mind behind The Clever Carrot. I’ve always followed her sourdough method, nurturing my own starter with great care.

However, a forgotten sourdough starter, tucked away in the back of the refrigerator for far too many months, presented a challenge. Despite my best efforts, reviving it proved unsuccessful, yet the craving for this incredible bread was immediate and undeniable! Necessity, as they say, is the mother of invention.

Determined not to wait, I adapted Emilie’s superb recipe. By substituting active dry yeast for the sourdough starter, I discovered a fantastic way to significantly reduce the bulk rise time without compromising on flavor or texture. The result was an absolute triumph – a loaf just as delicious and satisfying, but achievable on a much faster timeline. This modification makes this extraordinary olive bread accessible to even more home bakers, proving that you don’t need a live starter to enjoy incredible artisan-quality bread.

Essential Ingredients for Your Homemade Olive Bread with Lemon & Thyme

Crafting the perfect loaf of Olive Bread with Lemon & Thyme begins with selecting high-quality ingredients. Each component plays a crucial role in developing the bread’s unique texture and its vibrant, savory flavor profile. Here’s a detailed look at what you’ll need:

• Unbleached Bread Flour: This is the foundation of our loaf. Bread flour has a higher protein content compared to all-purpose flour, which leads to superior gluten development. This results in a chewier crust and a more structured, airy crumb – qualities highly desirable in artisan bread. For the purest results, I always opt for organic, non-GMO, and glyphosate-free flour. My top recommendation comes from a trusted domestic company, the Sunrise Flour Mill in Minnesota, known for its exceptional quality.
• Unbleached All-Purpose Flour: A small addition of all-purpose flour balances the bread flour, contributing to a slightly more tender and softer crumb without sacrificing the robust structure that bread flour provides. It creates a beautiful interplay of textures within the loaf.
• Finely Ground Sea Salt: Salt is essential for flavor and also plays a vital role in controlling yeast activity and strengthening the gluten network. A finely ground sea salt distributes evenly throughout the dough, ensuring consistent seasoning. Fine table salt can also be used as a suitable alternative.
• Instant Yeast: For this quick and easy recipe, instant yeast is our choice. It can be directly whisked into the dry ingredients without needing to be proofed in water first, simplifying the process. Always double-check the expiration date on your yeast package to ensure it’s active and potent for a reliable rise.
• Lukewarm Water: The temperature of your water is critical for activating the yeast without killing it. Aim for around 100°F (38°C). Water hotter than 130°F (54°C) can destroy the yeast, preventing your bread from rising. I often use an electric tea kettle with precise temperature control for filtered water, or a reliable digital thermometer to confirm the ideal warmth.
• Pitted Mixed Olives: These savory gems provide bursts of briny flavor. Roughly chop them to ensure they distribute well throughout the dough. Feel free to use your favorite variety; a blend of Castelvetrano (for their buttery, mild taste) and Kalamata (for their robust, fruity notes) is my usual go-to combination.
• Fresh Thyme Leaves: Fresh thyme introduces an exquisite earthy, slightly peppery flavor with subtle sweetness and a delicate floral aroma. Its woody notes beautifully complement the olives and lemon. Dried thyme can be used in a pinch, but fresh is highly recommended for its vibrant impact.
• Lemon Zest: The bright, aromatic zest of lemon cuts through the richness of the other ingredients, adding a refreshing citrusy lift that truly elevates the bread’s flavor profile. For the finest zest and maximum aroma, I rely on my microplane grater.
• Parmesan Cheese: Finely grated Parmesan cheese melts into the bread, adding a wonderful umami depth and a hint of nutty saltiness. For the best flavor and texture, I always grate my own from a block of aged Parmigiano Reggiano whenever possible.

The Critical Role of Accurate Flour Measurement in Baking

In the delicate art and science of baking, precision is paramount, especially when it comes to flour. For consistently successful results, it is always highly recommended to weigh your flour using a digital kitchen scale. This method eliminates variability and ensures you’re adding the exact amount of flour required for the recipe.

If you absolutely must measure by volume, exercise caution to avoid compacting the flour. Gently spoon the flour into your measuring cup until it’s overflowing, then level it off with a straight edge (like the back of a knife) without packing it down. This “spoon and sweep” method helps to minimize over-measuring, which can lead to dry, dense bread.

For this Olive Bread recipe, all ingredient quantities are provided in grams, making it easy to achieve professional-level accuracy with a scale. If you don’t yet own a digital scale – which I wholeheartedly recommend as an essential baking tool – approximate volume measurements have been included for your convenience.

It’s crucial to understand that not all flour is created equal. There are many variables that can affect its density and, consequently, its weight per cup. These include the way the flour is transferred to the measuring cup (scooped vs. spooned), the specific type of flour (all-purpose, bread, whole wheat, etc.), and even differences between brands due to variations in milling and moisture content.

• For instance, King Arthur Baking typically states that one cup of their unbleached all-purpose white flour weighs approximately 120 grams.
• In contrast, Bob’s Red Mill advises that their flour may weigh around 136 grams per cup.
• Some imported Italian flours can be even denser, weighing up to 150 grams per cup.
• My preferred brand for most of my baking, Sunrise Flour Mill, indicates that their white flour comes in at about 140 grams per cup.

As you can see, these differences are significant enough to impact the hydration and overall success of your dough. If you find yourself baking regularly, investing in a kitchen scale and habitually weighing your ingredients will not only save you time and frustration but also consistently guarantee superb results.

To personalize your go-to recipes, whether they are in a treasured cookbook or a print-out, it’s an excellent practice to make personal notations. Pencil in the exact weight in grams you used for specific flours and ingredients, along with the brand, as you bake. This diligent tracking will help you replicate your best batches and ensure your homemade baked goods are consistently wonderful, every single time.

Baking this incredible Olive Bread with Lemon & Thyme with active dry yeast offers a delightful shortcut to artisan-quality results. However, for those who wish to explore the rich, tangy world of sourdough baking, or perhaps convert other beloved yeast recipes to sourdough, know that it’s entirely possible. I find great value in resources that empower bakers to adapt. If you have a family favorite bread recipe you’d like to convert between sourdough and yeast, keep this link from Breadtopia handy. They provide an excellent, easy-to-apply formula to guide your conversions.

While this yeast-based version is truly spectacular, I do plan to return to my sourdough baking endeavors soon. The unique depth of flavor and remarkable nutritional benefits of sourdough are truly unmatched. In the interim, I’m incredibly grateful for the flexibility and convenience that adapting recipes with commercial yeast provides, allowing me to enjoy delicious homemade bread without delay.

A Realistic Sample Baking Schedule for Your Day

Don’t let the idea of making artisan bread intimidate you. While it involves several steps, it’s more about managing your time and being prepared for the next stage rather than constant active work. To help you envision the process, here’s a potential schedule for baking your Olive Bread with Lemon & Thyme in a single day, from start to finish:

• 8:00 AM: Initiate the Dough. Mix the dry ingredients and water. Cover and let it rest for the first 30-minute period.
• 8:30 AM: Incorporate the Flavorful Fillings. Add your olives, lemon zest, thyme, and Parmesan. Perform the initial stretch and fold technique. Cover and let it rest for another 30 minutes.
• 9:00 AM: First Dough Strengthening. Perform the second set of stretch and folds. Cover and allow to rest for 30 minutes.
• 9:30 AM: Second Dough Strengthening & Bulk Fermentation Begins. Execute the third and final set of stretch and folds. Then, cover the dough for its primary bulk rise, which will take approximately 90 to 120 minutes.
• 11:00 AM – 11:30 AM (approx.): Shape and Proof. Once the bulk rise is complete, gently shape the dough and transfer it to your proofing basket for its final rise. This stage typically lasts between 30 to 60 minutes. During this time, preheat your oven to 450°F (230°C).
• 12:00 PM (NOON): Ready to Bake! With minor timing adjustments, your beautifully proofed loaf is ready to go into the oven.

By approximately 2:00 PM, after baking and allowing adequate cooling time, you’ll be savoring a delicious slice of your very own freshly baked Olive Bread with Lemon & Thyme. Imagine the aroma filling your kitchen!

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Irresistible No-Knead Olive Bread with Lemon & Thyme

A truly exceptional, next-level loaf featuring savory chopped olives, bright lemon zest, rich Parmesan cheese, and aromatic thyme. This easy, no-knead method delivers incredible flavor and a perfect crust with minimal effort.

Prep Time 15 minutes

Cook Time 50 minutes

Rest & Rise Time 3 hours 30 minutes

Total Time 4 hours 35 minutes

Servings 1 large loaf

Author Rosemary Stelmach

Ingredients

Bread Dough

• 470
  grams
  bread flour
  (about 4 cups)
• 55
  grams
  unbleached all-purpose flour
  (a scant 1/2 cup)
• 9
  grams
  finely ground sea salt
  (1½ teaspoons)
• 7
  grams
  instant yeast
  (2¼ teaspoons / one packet)
• 385
  grams
  lukewarm water
  (a scant 1⅔ cups)

Bread Fillings

• 120
  grams
  pitted mixed olives, roughly chopped
  (a generous cup)
• 2
  grams
  picked fresh thyme leaves
  (1 tablespoon)
• zest of one lemon
• 80
  grams
  finely grated Parmesan cheese
  (1/2 cup)

Instructions

1. Make the Dough: In a large bowl, whisk together the flour, salt and yeast. Add the lukewarm water and using a Danish dough whisk or spatula, stir to combine so that all of the water is absorbed. You will end up with a sticky dough ball. Cover with a damp towel and let rest for 30 minutes.

2. Add the Fillings: After the dough has rested, add the chopped olives, thyme leaves, lemon zest and parmesan cheese to the bowl. Gently knead the fillings into the dough, using the stretch and fold technique, by stretching the dough upward from the edge and fold it over toward the center of the bowl. Give the bowl a turn and repeat stretching, folding and turning until the fillings are totally tucked into the dough. Cover with a damp towel and let rest for 30 minutes.

3. For added structure: Before the bulk rise, perform two more sets of stretch and folds, spaced 30 minutes apart.   

4. Bulk Rise: Cover the bowl with lightly coated plastic wrap and let rise at room temperature until double in size. This will take about 90 minutes to 2 hours. The time will vary depending on the warmth of the environment.

5. Shape the dough: Remove the dough onto a lightly floured surface. Shape it into a round or oval and let it rest for 5 to 10 minutes. Meanwhile, line a proofing basket with a towel and generously dust with flour. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Then place the dough into your basket, seam side up.

6. Second Rise: Cover the dough and let rest until noticeably puffy but not fully risen, about 30 minutes to 1 hour, depending on temperature. Let rest at room temperature while the oven heats up before baking.

   Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot. No need to preheat your Dutch oven or baking pot.

7. Place the parchment over the dough and invert the basket to release. Sprinkle the dough very lightly with flour and gently rub the surface to coat. Make one long, off-center cut down the length of the loaf using a small knife or razor blade. Use the parchment to transfer the dough into the baking pot. Cover with well-fitting lid.

8. Bake: Bake the dough on the center rack for 20 minutes, covered. Carefully remove the lid and continue to bake uncovered for an additional 30 minutes.

   For Extra Crispy Crust: Lift the loaf out of the pot and finish baking directly on the oven rack for the last 10 minutes.

   Cool for 1 hour before cutting into slices.

Serving Suggestions & Storage Tips for Your Olive Bread

This Olive Bread with Lemon & Thyme is incredibly versatile and pairs beautifully with a variety of meals or simply enjoyed on its own. Serve thick slices alongside a hearty soup or a crisp salad for a complete and satisfying lunch. It makes an excellent accompaniment to Italian dishes, grilled meats, or fish, with its vibrant flavors cutting through richness. Consider toasting a slice and drizzling it with a high-quality extra virgin olive oil, or spread with softened butter for a truly indulgent treat. The complex medley of olives, lemon, thyme, and Parmesan makes it a showstopper appetizer or a delightful addition to any cheese board.

For optimal freshness, store your cooled olive bread in an airtight container or a bread bag at room temperature for up to 3-4 days. To enjoy it beyond that, slices or the whole loaf can be frozen for up to a month. Simply wrap it tightly in plastic wrap, then in foil, and thaw at room temperature. A quick re-toast or warm-up in the oven will revive its crust and bring back that freshly baked aroma.

I genuinely hope you find as much joy in baking and sharing this flavorful Olive Bread with Lemon & Thyme as my family and I do. It’s a testament to how simple ingredients, combined with a little love and mindful technique, can create something truly extraordinary. Happy baking!

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More hearty breads…

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Embark on a delightful baking journey and discover the rich, complex flavors of this incredible Hearty Russian Black Bread. Perfect for both novice and experienced bakers, this recipe yields a dense, flavorful loaf that is remarkably easy to slice and incredibly versatile. Its distinctive aroma and earthy taste make it an ideal foundation for a variety of fillings, promising to elevate your everyday sandwiches into truly show-stopping culinary creations. Prepare to impress your family and friends with this homemade marvel!

What is Hearty Russian Black Bread? A Journey into Russian Rye Culture

Russian Black Bread, often revered as a national treasure, holds a deeply significant place in Russian culinary history and culture. Unlike many Western breads predominantly made with wheat, Russian black bread features rye as its star ingredient. This is largely due to Russia’s cold climate, where rye grains historically thrived much better than wheat, making it a reliable source of sustenance for the population through harsh winters. This enduring legacy has cemented black bread’s reputation as a symbol of strength and hearty nourishment.

At its core, Russian black bread is a dense, exceptionally hearty rye bread characterized by its strikingly dark color and a profoundly complex flavor profile. It boasts an earthy, slightly tangy, and often subtly sweet taste, a testament to the rye flour and traditional baking methods. While truly traditional versions might involve lengthy sourdough starters and pure rye flour, offering a deeper, more fermented tang, modern adaptations have emerged to make this beloved bread more accessible to home bakers.

This particular recipe, thoughtfully adapted from the experts at King Arthur Baking, represents a modern approach. It cleverly incorporates a blend of flours and a unique array of ingredients to enhance both its signature dark hue and its intricate flavor. In this rendition, you’ll find the rich sweetness of molasses, the subtle bitterness of black cocoa powder, a hint of espresso powder for depth, and the aromatic warmth of ground fennel. These additions work in harmony to create the bread’s distinctive taste and captivating aroma, providing a simpler path to a homemade Russian black bread that rivals its traditional counterparts in complexity and satisfaction.

Essential Ingredients for Your Homemade Russian Black Bread

Crafting this distinctive bread requires a careful selection of ingredients, each contributing to its unique texture, color, and profound flavor. Here’s a detailed look at what you’ll need:

• Rye flour: This is the cornerstone of Russian black bread. For this recipe, I highly recommend using Sunrise Flour Mill Fine Rye Flour. Milled from organic rye berries, it’s a 100% whole grain, low-protein flour that imparts a distinctly nutty and earthy flavor, essential for an authentic black bread taste and its characteristic dense crumb.
• Unbleached bread flour: To balance the low gluten content of rye flour and provide necessary structure and chewiness, unbleached bread flour is included. I consistently opt for organic, non-GMO, and glyphosate-free flours. My personal favorite comes from Sunrise Flour Mill, a domestic company located in Minnesota, known for its high-quality products.
• Salt: A fundamental ingredient in any bread recipe, salt not only enhances all the other flavors but also plays a crucial role in regulating yeast activity. Finely ground table salt works perfectly.
• Instant yeast: This recipe calls for instant yeast due to its convenience; it can be directly whisked into the flour blend without prior activation. Always double-check that your yeast is fresh and well within its expiration date to ensure a successful rise.
• Black cocoa powder: This ingredient is vital for achieving the bread’s signature dark, almost black color, mimicking traditional methods. Black cocoa is an ultra-Dutch-processed cocoa powder, meaning it’s highly alkalized, resulting in a very dark color and a smooth, less acidic, almost Oreo-like flavor. While not always readily available in standard grocery stores, it can be easily ordered online.
• Espresso powder: Used here not to impart a strong coffee flavor, but rather to deepen the bread’s overall color and enhance its complex flavor profile. It acts as a subtle background note, complementing the rye, cocoa, and molasses beautifully. Instant coffee powder can be used as a substitute.
• Brown sugar: In contrast to white sugar, brown sugar brings a richer, caramel-like sweetness and a subtle nutty nuance to the bread, thanks to its molasses content. Either light or dark brown sugar can be used, with dark brown sugar offering a more pronounced molasses flavor.
• Ground fennel seed: This spice is key to the distinctive aroma and taste of Russian black bread, offering a unique anise-like flavor that is both sweet and warming, with a subtle hint of licorice. For most recipes, my family prefers ground fennel. However, if you desire a bit more texture and a burst of flavor, you can lightly crush whole fennel seeds before adding them to release their essential oils.
• Apple cider vinegar: A splash of apple cider vinegar contributes a tart, tangy, and slightly sour note, with a hint of fruity sweetness. This acidity adds complexity to the bread’s flavor and can also help tenderize the rye-heavy dough.
• Dark molasses: Also known as “full” or “robust” molasses, this ingredient is crucial for both the deep color and rich, intense flavor of the bread. Dark molasses is the result of boiling down regular molasses a second time, giving it a thicker texture and a less sweet, more profound flavor compared to lighter molasses varieties.
• Unsalted butter: Using unsalted butter, softened to room temperature, ensures that the natural, creamy butter flavor shines through. It also gives you complete control over the sodium content of your bread.
• Lukewarm water: The temperature of your water is critical for activating the yeast properly. An ideal temperature is around 100°F (38°C). Water that is too hot (above 130°F/54°C) will kill the yeast, while water that is too cold will inhibit its activation. For precise temperature control, I find an electric tea kettle with temperature settings or a reliable digital thermometer to be incredibly helpful.

• Next, add the apple cider vinegar, dark molasses, softened unsalted butter, and lukewarm water to the flour blend in the large bowl.
• Using a sturdy wooden spoon or a spatula, mix these wet ingredients into the dry ingredients thoroughly until a thick, batter-like dough forms.

• At this initial stage, the dough will appear quite wet and sticky, resembling a thick batter.
• Do not be alarmed; it will firm up considerably once you incorporate the reserved cup of bread flour.

Is Hearty Black Russian Bread Similar to Pumpernickel Bread?

While both Russian Black Bread (often referred to as Borodinsky bread) and German Pumpernickel are celebrated sour rye breads, they possess distinct characteristics that set them apart. The primary commonality lies in their shared reliance on rye flour and a generally dense, dark crumb. However, their flavor profiles diverge significantly.

Russian black bread, particularly this modernized version, distinguishes itself with additional layers of flavor derived from molasses and a specific blend of spices, such as fennel. These ingredients contribute to a deeper, richer color and a complex, often slightly sweeter, and more aromatic taste that goes beyond mere rye tang. The spice component adds a unique warmth and an almost savory-sweet finish that is instantly recognizable.

German Pumpernickel, on the other hand, typically boasts a flavor that is more intensely focused on the fermented notes of pure rye and the natural sweetness that develops from a very long, slow baking process, often at lower temperatures. This extended bake caramelizes the sugars within the rye, creating a distinct, earthy sweetness without the need for additional molasses or spices. Its texture can also be finer and more compact, often with a slightly drier crumb, compared to the moist density of many Russian black bread variations.

Thus, while both are beloved dark rye breads, the presence of specific spices and sweeteners gives Russian Black Bread a unique aromatic and flavor signature that differentiates it from the traditional, purist approach of German Pumpernickel.

Best Ways to Enjoy Your Hearty Black Russian Bread

The robust and multifaceted flavor of homemade Hearty Russian Black Bread makes it an exceptionally versatile base for countless culinary delights. Its dense texture holds up beautifully to a variety of toppings and fillings, offering endless possibilities for satisfying meals and snacks:

• The Quintessential Reuben Sandwich: This bread is arguably the ideal choice for a classic Reuben. Pile it high with generous layers of savory corned beef, a generous dollop of creamy Russian dressing, luscious melted Swiss cheese, and a heap of tangy sauerkraut. The bread’s assertive flavor perfectly cuts through the richness of the fillings, creating a harmonious and utterly delicious experience.
• Robust Open-Faced Sandwiches: Its sturdy nature makes it perfect for open-faced sandwiches. Experiment with a variety of robust meats like smoked salmon, pastrami, or thinly sliced roast beef. Pair these with sharp cheeses such as aged cheddar or Havarti. Don’t forget a smear of good quality whole-grain mustard or a horseradish cream spread to enhance the flavors. And, of course, a side of crisp homemade pickles is non-negotiable!
• Balancing with Creamy Fillings: To offset the bread’s inherent tanginess and deep flavor, consider lightly toasting it and building a sandwich with your favorite creamy fillings. Egg salad, chicken salad, or tuna salad, perhaps with a touch of fresh dill or celery, provide a wonderful contrast that is both comforting and delicious. The bread’s heartiness ensures the sandwich won’t fall apart.
• Gourmet Toasts and Appetizers: Cut slices in half or into smaller pieces and grill them until they are wonderfully crispy. Top these golden-brown bread bites with warm, sautéed mushrooms seasoned with garlic and herbs, a slice of melted Swiss or Gruyere cheese, and a sprinkle of fresh parsley or chives. This makes for an elegant appetizer or a sophisticated light lunch.
• Pair with Soups and Stews: Its dense texture makes Russian Black Bread an excellent companion for hearty soups and stews. Dip a thick slice into a bowl of borscht, goulash, or a robust beef stew for a truly comforting and satisfying meal.
• Cheese and Charcuterie Boards: Elevate your next cheese and charcuterie board by including slices of this unique bread. Its deep flavor pairs beautifully with aged cheeses, sharp cheddars, and a variety of cured meats, offering a delightful textural and flavor contrast.
• Simple Pleasures: Sometimes, the simplest way is the best. Enjoy a slice toasted with a generous spread of butter, a drizzle of honey, or a dollop of cream cheese for a satisfying breakfast or snack.

As you can see, this Hearty Russian Black Bread is not just a bread; it’s an experience. Its robust and delicious nature means the culinary possibilities are truly endless, inviting you to explore and create your own favorite pairings.

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Hearty Russian Black Bread

Adapted from King Arthur Baking

A dense, hearty rye bread with a deep, complex, and earthy flavor, perfect for elevating any sandwich or meal.

Prep Time 25 minutes

Cook Time 35 minutes

Rising Time 2 hours 30 minutes

Total Time 3 hours 30 minutes

Servings 1 standard loaf

Author Rosemary Stelmach

Ingredients

• 1
  cup
  medium rye flour, plus more for dusting
  (106 grams)
• 2 1/2
  cups
  unbleached bread flour, divided
  (300 grams)
• 1 1/4
  teaspoons
  salt
  (8 grams)
• 1 3/4
  teaspoons
  instant yeast
  (6 grams)
• 3
  tablespoons
  black cocoa powder
  (25 grams)
• 1
  teaspoon
  espresso powder
  (or instant coffee powder)
• 1
  tablespoon
  light or dark brown sugar
  (14 grams)
• 1/2
  teaspoon
  ground fennel seed
  (or 1 teaspoon whole fennel seeds)
• 2
  tablespoons
  apple cider vinegar
  (28 grams)
• 2
  tablespoons
  dark molasses
  (43 grams)
• 2
  tablespoons
  unsalted butter, at room temperature
  (28 grams)
• 1 1/8
  cups
  lukewarm water
  (255 grams)

Instructions

1. Reserve one cup of the unbleached bread flour for later use. In a large bowl, combine the rye flour, 1 1/2 cups of the unbleached bread flour, salt, instant yeast, black cocoa powder, espresso powder, brown sugar, and ground fennel seed. Whisk thoroughly to blend all the dry ingredients evenly. Add the apple cider vinegar, dark molasses, softened unsalted butter, and lukewarm water to the dry ingredients. Using a wooden spoon or spatula, mix well until a thick, batter-like dough forms. The dough will appear quite wet at this stage, but it will firm up with the addition of the remaining flour.

2. Gradually incorporate the reserved 1 cup of bread flour into the dough. As the dough becomes thicker, you will likely need to switch from a spoon to your hands to fully integrate the flour. Once incorporated, knead the dough for about 7 minutes. This can be done by hand on a lightly floured surface or by using the dough hook attachment on a stand mixer. Continue kneading until the dough becomes soft, pliable, and elastic.

3. The dough may still feel somewhat sticky to the touch, which is normal for this type of bread, but it should be easy to form into a round ball. Place the dough ball back into the mixing bowl, cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place until it has doubled in size. This first proofing typically takes between 45 minutes to an hour.

4. While the dough is rising for the first time, generously grease a 9″ x 5″ or 10″ x 5″ bread pan. After the first rise, gently punch down the dough to release the air. Shape the dough into an oblong loaf that is similar in size and shape to your prepared bread pan. Carefully place the shaped dough into the greased pan. Cover the pan loosely with a piece of greased plastic wrap and allow the dough to rise again until it has almost doubled in size, which will take approximately 60 to 90 minutes for this second proof.

5. During the second rise, preheat your oven to 375°F (190°C). Once the dough in the pan has nearly doubled, prepare it for baking. Lightly brush or spray the top surface of the loaf with water, then dust it generously with a sprinkling of rye flour. Using a sharp knife or a baker’s lame, carefully score the top of the dough with a few shallow cuts.

6. Bake the bread in the preheated oven for 35 to 40 minutes. To confirm it’s fully baked, the internal temperature of the bread should reach 205°F (96°C) when checked with a digital thermometer. Additionally, when you thump the bottom of the baked bread, it should sound hollow. Once done, remove the loaf from the oven and let it rest in the pan for a few minutes. Then, carefully transfer the bread from the pan to a wire rack to cool completely before slicing. Cooling thoroughly is essential for the best texture.

7. To store your homemade Russian Black Bread, wrap it well in plastic wrap or place it in an airtight container at room temperature for several days. For longer storage, this bread freezes beautifully. Wrap individual slices or the entire loaf securely in plastic wrap, then an additional layer of aluminum foil, and freeze for up to three months. Thaw at room temperature or toast directly from frozen for convenience.

Recipe Notes

An important note on the flour measurements:

In baking, it’s always best to weigh your flour for consistent results. If you must measure by volume, gently spoon the flour into a cup, then sweep off any excess to avoid compacting it.

Not all flour is equal. Flour density can vary significantly due to factors like how it’s measured or packed, and especially between different brands. Understanding these differences can greatly impact your baking success.

• For unbleached all-purpose white flour, King Arthur Baking typically states that a cup weighs 120 grams.
• Bob’s Red Mill, another popular brand, advises 136 grams per cup for their equivalent flour.
• Imported Italian flours, often finer in texture, can weigh around 150 grams per cup.
• For my baking, I rely on Sunrise Flour Mill’s products; their white flour measures in at approximately 140 grams per cup.

If you find yourself baking frequently, investing in a kitchen scale and weighing your ingredients, particularly flour, is a huge time-saver and the most reliable way to guarantee excellent and consistent results every single time. It’s a small change that makes a big difference in baking precision.

Disclosure: Please note that some of the links above may be affiliate links. At no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality and truly beneficial for baking. Your support is greatly appreciated.

More Hearty Bread Recipes to Explore…

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Deliciously Soft & Fluffy Peach Cake Drop Cookies: A Must-Try Recipe

Prepare to fall in love with these incredible Peach Cake Drop Cookies, a true delight for anyone who savors a soft, cake-like texture over a hearty crunch. If you typically reach for a crisp, firm cookie, these may surprise you with their light, airy, and wonderfully tender crumb. But trust us, their irresistible flavor and melt-in-your-mouth quality make them an absolute must-try. Each bite offers a delightful burst of sweet peach, perfectly complemented by a subtle hint of spice. These aren’t just cookies; they’re a mini dessert experience, perfect for any time of day.

What Exactly Are Peach Cake Drop Cookies?

To truly appreciate these unique treats, let’s explore the two key elements that define them: “drop cookies” and “cake cookies.” Understanding these distinctions reveals why this recipe yields such a uniquely delightful result that bridges the gap between a classic cookie and a fluffy cake.

• Drop Cookies Explained: This category of cookies is celebrated for its simplicity and ease of preparation. Unlike recipes that demand rolling pins, cookie cutters, or intricate shaping, drop cookies are made by simply “dropping” spoonfuls or scoops of soft dough directly onto a prepared baking sheet. This method saves significant time and effort, making them an ideal choice for busy bakers or anyone new to cookie making. The dough for drop cookies is typically moist and pliable, allowing it to spread slightly during baking to form charming, rustic shapes. It’s a fuss-free approach that delivers delicious results every time.
• Cake Cookies Demystified: Cake cookies, as the name suggests, boast a texture that leans more towards a moist cake than a traditional chewy or crispy cookie. They are crafted from a homemade batter that is richer and slightly thicker than a typical cake batter, yet softer and more hydrated than standard cookie dough. This unique consistency allows the cookies to bake up incredibly soft, pillowy, and tender. The outcome is a cookie that offers a remarkably fluffy interior, often reminiscent of a mini cupcake top, coupled with a delightful chewiness that traditional cookies often lack. This recipe masterfully combines these traits, resulting in a thick, scoopable dough that transforms into an exceptionally soft and flavorful peach-infused treat.

Your Essential Ingredient List for Perfect Peach Cake Drop Cookies

Crafting these delectable peach cake drop cookies requires a few key ingredients. Paying attention to their quality and state will significantly impact the final texture and flavor of your cookies. Here’s a detailed look at what you’ll need and why each component is important:

• All-Purpose Flour: We recommend using unbleached all-purpose flour for this recipe. Unbleached flour tends to have a slightly higher protein content and often produces a more tender baked good. For an even better result and peace of mind, consider using organic, non-GMO, and glyphosate-free flour. My personal favorite comes from Sunrise Flour Mill, a domestic company located in Minnesota, known for its high-quality products. Using good quality flour forms the structural foundation of your cookies.
• Salt: Simple finely ground table salt works perfectly. Salt is more than just a seasoning; it balances the sweetness, enhances the peach and vanilla flavors, and helps to bring out the complexity of the other ingredients in your cookies.
• Baking Soda: A crucial leavening agent, baking soda reacts with acidic ingredients in the dough (though not explicit here, general pH of dough components can activate it) to create carbon dioxide gas. This gas is what gives the baked cookies their wonderfully soft, light, and fluffy texture. Additionally, baking soda contributes to the beautiful golden-brown color of your baked goods, making them look as delicious as they taste.
• Unsalted Butter: It’s vital to use unsalted butter at room temperature. Butter that is softened but not melted creams beautifully with sugar, incorporating air that leads to a lighter cookie. Using unsalted butter allows you to precisely control the sodium level in your cookie dough, ensuring the natural, rich flavor of the butter shines through without being masked by added salt.
• Granulated Sugar: This provides the primary sweetness and contributes to the cookie’s tender texture. Whenever possible, I opt for organic granulated sugar. Organic sugar is generally less processed than conventional refined sugar, often retaining trace amounts of molasses. This molasses contains beneficial vitamins, minerals, and antioxidants, adding a subtle depth of flavor. Furthermore, choosing organic sugar supports sustainable agricultural practices, as it’s produced without synthetic pesticides or herbicides.
• Egg: This recipe calls for one large egg. Whether chilled or at room temperature, the egg acts as a binder, bringing the ingredients together, adding moisture, and contributing to the rich flavor and structure of the cookies. Eggs also help with leavening and browning.
• Pure Vanilla Extract: For the best flavor, always reach for pure vanilla extract. Avoid imitation vanilla extract, as it lacks the complex aromatic compounds found in real vanilla and can impart an artificial taste to your cookies. Vanilla complements the peach flavor beautifully.
• Fresh Peaches: The star of these cookies! You’ll need fresh peaches, peeled, pitted, and cut into approximately 1/4-inch cubes. Fresh peaches offer the best flavor and texture, infusing the cookies with natural sweetness and juiciness. If fresh peaches are out of season or unavailable, frozen peaches can be used as an alternative. Just be sure to completely defrost them and gently press out any excess moisture before adding them to the mix to prevent a watery dough.
• Peach Jam or Preserves: This ingredient intensifies the peach flavor and adds an extra layer of moisture and sweetness to the dough. If peach jam isn’t readily available, apricot jam or preserves make an excellent and equally delicious substitute, offering a similar fruity, sweet profile.
• Fine Sanding Sugar: This is used for a beautiful finishing touch. Fine sanding sugar consists of small, sparkling crystals, even finer than traditional sanding sugar, specifically designed for delicate decoration on baked goods like cakes and cookies. It has a higher resistance to heat and melting during baking, ensuring a pretty sparkle. It provides a light, elegant shimmer and a very subtle crunch. If you don’t have fine sanding sugar, regular granulated sugar can be used as a simple alternative, though it won’t offer the same delicate sparkle.
• Ground Cinnamon: A touch of ground cinnamon adds a warm, inviting spicy-sweet flavor that beautifully complements the peaches. It elevates the overall taste profile, making these cookies even more comforting and delicious.

Equipment You’ll Need

Having the right tools ready will make your baking process smooth and enjoyable. Here’s a list of essential equipment for making these peach cake drop cookies:

• Several large baking sheets
• Parchment paper (for easy cleanup and non-stick baking)
• Large mixing bowl
• Small mixing bowl
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• 1-tablespoon cookie scoop (for uniform cookie size)
• Wire cooling rack

Let’s Get Started: Baking Your Peach Cake Drop Cookies

Now that you have all your ingredients and equipment ready, it’s time to assemble these delightful cookies. Follow these detailed steps to achieve perfectly soft, flavorful peach cake drop cookies every time.

Preparation Steps

• Prepare Your Baking Sheets: Begin by lining several large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
• Preheat Oven: Preheat your oven to 375℉ (190°C). Ensuring your oven is at the correct temperature before baking is crucial for proper cookie spread and texture.

Creaming and Mixing the Dough

Chilling and Scooping the Dough

Baking and Cooling

Serving and Storage Tips

Print

Peach Cake Drop Cookies

Adapted from a recipe in Martha Stewart’s Cookies

Experience the delightful blend of slightly sweet, soft, and fluffy textures with these easy-to-make Peach Cake Drop Cookies. They’re the perfect handheld treat for any time of day, a truly satisfying bite that’s sure to become a family favorite.

Servings 4 dozen

Author Rosemary Stelmach

Ingredients

• 2
  cups plus 2 tablespoons
  unbleached all-purpose flour
• 3/4
  teaspoon
  salt
• 1/2
  teaspoon
  baking soda
• 8
  tablespoons
  unsalted butter, at room temperature
• 1
  cup
  granulated sugar
• 1
  large egg
• 1/2
  teaspoon
  pure vanilla extract
• 2
  large peaches, peeled & cut into 1/4″ cubes (approximately 1 3/4 cups / 10 ounces)
• 1/3
  cup
  peach or apricot jam or preserves (about 4 ounces)
• 2
  tablespoons
  fine sanding sugar (or granulated sugar)
• 1/8
  teaspoon
  ground cinnamon

Instructions

1. Line several large baking sheets with parchment paper. Preheat the oven to 375℉ (190°C). In a small bowl, whisk together the flour, salt, and baking soda. Set aside.

2. In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium-high speed until the mixture is pale and fluffy, which should take about 4 minutes. Reduce the mixer speed to low. Add the egg and pure vanilla extract, mixing until fully incorporated. Gradually add the flour mixture, a little at a time, mixing only until just combined. Next, add about half of the diced peaches along with the peach or apricot preserves, beating until just combined. Finally, add the remaining peaches and gently fold them into the dough using a spatula or wooden spoon to ensure some peach pieces remain intact.

3. If desired, refrigerate the dough for 1-2 hours to firm it up, which makes scooping easier. Using a 1-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing cookies approximately 2 inches apart. In a small bowl, combine the fine sanding sugar and ground cinnamon. Sprinkle about 1/8 teaspoon of this cinnamon-sugar mixture over each cookie.

4. If you’re not baking all the cookies at once, keep the unused dough refrigerated between batches. The prepared dough can be stored in an airtight container in the refrigerator for up to 3 days.

5. Bake the cookies for about 13 minutes, rotating the baking sheets halfway through, until the edges are golden brown and the centers are just set. For crispier edges, bake for a total of 15 minutes. The cookies will be very soft and tender straight from the oven, so allow them to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

6. These cake cookies are best enjoyed immediately for optimal freshness and texture. If storing, keep them loosely covered at room temperature to prevent them from becoming soggy. Optionally, dust with powdered sugar before serving for a beautiful finish.

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More Fruity Delights to Enjoy

If you’re a fan of these delightful peach cake drop cookies, you’ll love exploring other fruity treats from our collection. Expand your baking repertoire with these equally delicious recipes:

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