Simple white bread:

INGREDIENTS:
1000 grams all-purpose flour, plus more for dusting
700 grams room-temperature water, divided if using active dry
yeast
22 grams salt
4 grams instant yeast, 5 grams active dry yeast, or 10 grams
fresh yeast (see note above)
Vegetable, canola, or other neutral oil, for greasing

DIRECTIONS
1.
If using instant or fresh yeast, combine flour and all of the water in a stand mixer fitted with the
dough hook. If using active dry yeast, combine flour with 650 grams water and combine yeast with
50 grams warm water; let yeast stand until foamy. Mix flour and water at low speed until they are
fully incorporated and form a uniform dough. Alternatively, combine flour and water in a mixing
bowl and mix using a dough spatula until dough forms. Cover the bowl with a kitchen towel or
plastic wrap and let the dough rest for at least 15 minutes and up to 1 hour.

2.
Add salt, along with either the instant yeast, fresh yeast, or the active-dry yeast solution, and mix at
low speed or by hand until salt and yeast are fully incorporated and dough is smooth.

3.
Turn stand mixer up to medium-high speed and mix until the dough feels elastic and bounces
partway back when indented with your thumb, about 3-5 minutes. If mixing by hand, skip this step.

4.
Working with oiled hands, gently transfer dough, being careful not to tear its surface, to a lightly
oiled mixing bowl and cover with plastic wrap. Let dough stand at room temperature for 30
minutes. Uncover dough and fold it in half, being careful not to compress it too much. Re-cover
with plastic wrap and let stand until dough has increased in volume by half, about 1 hour 30
minutes longer.

5.
Transfer dough in one piece to a lightly floured work surface. Using a bench knife, divide dough in
half and shape each portion into a ball. Dust the tops of the dough balls with flour, cover with a
towel, and let rest for 15 minutes.

6.
Shape the dough into rounds once again, folding the dough under itself to create a smooth surface
with a seam on the bottom. Let dough rest on the work surface, seam-side down, for 5 minutes.
Transfer each dough ball, seam-side up, to a bowl or basket lined with a lightly floured linen cloth
or plain, not-fuzzy kitchen towel. Refrigerate dough balls or store in a cool place until dough has
nearly doubled in size, about 1 hour to 1 hour 30 minutes.

7.
Meanwhile, set a Dutch oven on the oven's bottom rack and preheat oven to 500°F (if your oven
has a convection setting, do not use it).

8.
Remove 1 loaf from the refrigerator and gently turn it out, seam-side down, into the preheated
Dutch oven. With a razor or paring knife, score the full surface of the dough with 2 parallel lines
roughly 3 inches apart. With a spray bottle filled with water, lightly spritz the surface of the dough.
Cover and bake for 15 minutes. Lower oven temperature to 450°F and bake for 15 minutes longer.
Uncover and bake until crust is dark brown, about 15 to 20 minutes.

9.
Transfer loaf to a wire rack. Allow to cool for at least 1 hour before slicing. Return Dutch oven to
oven, and reheat at 500°F for 10 minutes. Then repeat with the remaining ball of dough.

Pull-Apart Stuffing Rolls Recipe

It's no question that stuffing is the best thing on the Thanksgiving table. It's also no question that
these Easy Pull-Apart Pepperoni Garlic Knots are the most stupidly delicious easy recipe I've come
up with so far this year. So what happens when you take the idea of a pull-apart garlic knot and mix
it up with the flavors of stuffing? A bit of Thanksgiving magic, that's what.

WHY IT WORKS
Building a concentrated flavor base adds plenty of flavor to the exterior of the bread, while knotting
the dough allows that flavor to seep deeper into nooks and crannies.
Letting the rolls rise until they're pressed together in a baking dish makes for extra-moist bread
that's fun to pull apart when eating.

YIELD:
Serves 8 to 10
INGREDIENTS
4 tablespoons (57g) butter, divided
8 ounces (225g) sage sausage or breakfast sausage,
removed from casings (see note above)
1 small onion, finely chopped (about 3/4 cup)
1 rib celery, finely chopped (about 1/2 cup)
4 medium cloves garlic, finely chopped
1/4 cup (7g) minced fresh sage leaves
1/4 cup (7g) minced fresh parsley leaves
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
1 pound (450g) homemade or store-bought pizza dough (see note above)
2 tablespoons (30ml) extra-virgin olive oil

DIRECTIONS
1.
Melt 2 tablespoons (28g) butter in a large skillet over medium-high heat. Add sausage and mash
with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger
than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add
onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10
minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl
and set aside until completely cool.

2.
While filling cools, make knots. On a lightly floured surface, divide dough into 2 even pieces.
Working with 1 piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches
wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
3.
Tie each strip into a knot and transfer to bowl with sausage mixture. Toss and fold with your hands
until every knot is thoroughly coated in sausage mixture. Grease a 9- by 13-inch baking dish with 1
tablespoon (14g) butter. Transfer knots to baking dish in a single layer. Drizzle with olive oil, cover
tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until
doubled in size, 12 to 16 hours.

4.
When ready to bake, adjust oven rack to center position and preheat oven to 425°F (218°C).
Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

5.
When rolls are almost ready, melt remaining tablespoon butter in the microwave or on the
stovetop. Remove rolls from oven and immediately brush on butter. Serve with gravy and cranberry
sauce on the side.

Parker House Rolls Recipe

Parker house rolls are typically soft, sweet, buttery, and folded
over. Some folks like them nestled together in the pan so the
touch each other, while others prefer them kept separated. You
can decide that when you bake them.

Note: The milk shouldn't be hot for this bread—just at that point
of warm when you realize it's not chilled any more. 30 seconds
or so in the microwave is just about enough. If it still seems
chilly, microwave in short increments, until it feels just warm—
not hot.

YIELD:
Makes 12 rolls
INGREDIENTS
1 1/4 cups (about 10 ounces) warm milk
2 1/4 teaspoons instant yeast
11 1/4 ounces (about 2 1/4 cups) bread flour
2 tablespoons sugar
1/2 cup instant mashed potato flakes
4 tablespoons (1/2 stick) unsalted butter at room temperature
1 teaspoon salt

DIRECTIONS
1.
Put the milk, yeast, bread flour, sugar, and potato flakes in the bowl of your stand mixer. Knead
until the dough is smooth and elastic. The dough will be quite stiff at this point.

2.
Add the butter and salt and continue kneading until the butter is completely incorporated. Cover the
bowl with plastic wrap and set aside until the dough has doubled in size, about an hour.
3.
Line a baking sheet with parchment paper and preheat the oven to 350°F. Lightly dust your work
surface with flour. Turn out the dough, pat it down to flatten it. Fold the left side towards the middle,
then the top, then the right side, and the bottom to form a rough square.

4.
With a rolling pin, roll the dough to about 9 by 12 inches. Using a pizza cutter or sharp knife, cut
the dough into three 12-inch strips, then cut each strip into 4 equal pieces, so you have 12
squares.

5.
Using a chopstick, the handle of a wooden spoon, or a similar object, press a line onto each
square going straight across (not diagonally) so it's not quite across the center of the square. This
will help keep the dough from unfolding when it bakes. Fold the dough over at the crease, with the
larger portion folded over the smaller one, like a clam with an overbite.

6.
Arrange the folded dough on the baking sheet, leaving space between them if you don't want them
to touch, or placing them nearly touching if you prefer pull-apart buns. Cover the buns with plastic
wrap and set aside until doubled in size, half the time it took for the first rise (about 30 minutes).

7.
When the buns have doubled in size, bake at 350°F until the buns are nicely browned, about 25
minutes. Remove the buns from the pan and let them cool on a rack. Serve the same day.

Sweet and Moist Northern-Style Cornbread Recipe

You don't have to give up that crisp, brown, Southern-

Why this recipe works:

Preheating the pan and coating it with butter creates a

YIELD:
Serves 6-8
INGREDIENTS
1 cup yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon Kosher salt
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup buttermilk
2 large eggs
3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 tablespoons canola oil
DIRECTIONS
1.
Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F. In a medium bowl, whisk
together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl,
whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet
ingredients into bowl with dry ingredients and whisk until completely combined.
2.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and
swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake
until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool
in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes.
Serve immediately. Reheat any leftover cornbread before serving again.