This chewy, cheesy snack bread is legendary in Wisconsin, and replicating it in our kitchen was no small task. To get a cheese-loaded loaf of bread without bogging it down with grease, we rolled cubes of provolone and Monterey Jack cheese into our eggy dough after its first rise. Paying special attention to the temperature of the ingredients ensures an efficient and effective fermentation time. Incorporating red pepper flakes into both the dough and the topping gives this bread its signature kick.
Since the whole-wheat flour absorbs more water than white, the dough benefits from a longer resting period after the initial mix. The rest for the basic country dough is 25 to 40 minutes; 40 minutes to an hour is good for whole wheat. Some bakers favor an overnight rest for whole grain—a technique worth exploring as long as you wait to add the leaven until you begin to give the dough turns.
A highlight at the Adjarian Wine House is this open-faced cheese bread, with its bright yellow egg yolk at the centre, the most iconic dish from the Autonomous Republic of Adjara. Adjarian (or Adjaran) khachapuri is a favourite throughout Georgia, and involves participation from the diners who stir the egg into the hot cheese to finish its cooking. The edges of this khachapuri are quite thick. The diner breaks off a chunk by hand and dips it into the eggy cheese. I like the version where the dough edges are enriched with grated cheese before baking.
Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist.
Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. If you like chai tea, be sure to try the cinnamon-spiced variation.
These homemade grahams are buttery and crisp, with an incredible depth of flavor thanks to earthy whole wheat flour and the mellow maltiness of golden syrup—a type of light molasses.
Brushed with butter and sprinkled with sea salt, this slightly sweet old-fashioned pull-apart bread resembles Parker House rolls in texture. They are festive on a holiday table but easy enough to make any night of the week. The pans filled with unbaked rolls can be stored overnight in the fridge, too.
To produce perfect baked potatoes with an evenly fluffy interior, America's Test Kitchen figured out the ideal process and doneness temperature.
Ingredients