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Preheat oven to 350 degrees F. In a loaf pan, combine all dry ingredients. Whisk maple syrup, oil and water together in a separate bowl. Add mixture to the dry ingredients and combine until ...
One version of the recipe combined banana bread with cookie dough bread, then topped the finished treat with raw, edible cookie dough for a truly dense version of the original snack. Related ...
Get the recipe: Easy Apple Fritter Pull-Apart Bread. ... so easy and make ahead! Get the recipe: ... Taking an American classic a step farther with cheese baked into the crust. Get the recipe: ...
Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add the ball of dough, turning to coat.
Using the same dough, she creates cranberry chocolate focaccia twists. For an artisanal version of the bread, Olson bakes a potato parmesan focaccia. Finally, Olson shares some options for leftover focaccia with a lesson she calls "Croutons 101".
Over the years the recipe has been refined. Today, the bread is made with a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers. [2] It also contains chives and parsley. [3] The bread is often eaten as a snack bread, pulled apart and eaten while walking around the farmers market ...
The bread is baked in the covered pot for 30 minutes and, with the lid removed, for another 15 to 30 minutes until the crust is a deep brown, then removed from the pot and allowed to cool for an hour.
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