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Food News May 01, 2013

Snag a Loaf of Pepperidge Farm's New Swirl Bread Before It's Too Late

Pepperidge Farm's swirled loaves have a special place in my heart: growing up, I was never allowed white bread, save for an occasional slice of Pepperidge Farm Cinnamon Swirl, because even my mother couldn't resist the loaf.

by Anna Monette Roberts

Pepperidge Farm's swirled loaves have a special place in my heart: growing up, I was never allowed white bread, save for an occasional slice of Pepperidge Farm Cinnamon Swirl, because even my mother couldn't resist the loaf. So when we received a special delivery of the breadmaker's newest, limited-edition flavor, Blueberry Swirl ($4), I audibly squealed with delight (to the alarm of my co-workers) and sprinted to the toaster.

The spongy, melt-in-your mouth bread has all the awesome qualities found in the original cinnamon loaf; only this time, it's dotted with dried blueberries and a blueberry-flavored swirl. Is it made with real blueberries? Don't know and don't care! Actually, a quick scan of the ingredients does show dehydrated blueberries and blueberry juice concentrate (at the very bottom of the list). But that's no bother! The blueberry flavor bursts forth, making this one berry fruity, addictive bread. Try to stop at one slice; I dare you. Keep reading to see how long it's on shelves.

baking Apr 17, 2013

Secrets to French Baguettes

We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen.

by America's Test Kitchen

We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Here, the simple baguette is adapted for the home oven.

When we set out to create a simple baguette recipe that could be prepared in a home kitchen, the test kitchen was divided. Everyone agreed that it should have a deep golden crust and an open, airy texture. Where we parted ways was on the question of whether you could actually create an outstanding baguette at home in a regular oven. Some were skeptical, but we were determined.

During the development process, we did find that there were just some things that couldn’t be simplified. First, to get the right flavor we needed to use a sponge. This mixture of flour, water, and yeast develops a full range of unique flavors that improves the longer it sits. We also had to put in some work to find the best oven temperature. Unlike many other rustic breads, baguettes cannot be baked in a super-hot oven, or else they form a crust before fully expanding. Putting baguettes in a 500-degree oven and then immediately lowering the oven to 425 degrees gave us a perfectly crisp crust and moist crumb—and won over the skeptics.

See the baguette recipe, as well as step-by-step instructions when you read on.

View 16 Photos

Cooking Basics Mar 21, 2013

The Art of Perfect Toast

Before we proceed, the instructions I'm about to expound upon are not for the most convenient way to make toast.

by Nicole Perry

Before we proceed, the instructions I'm about to expound upon are not for the most convenient way to make toast. Rather, this is how to make the platonic ideal of toast. While that is not to say that other methods are bad, unsatisfying, or wrong, you should follow these steps when nothing but the best will suffice.

Here's what you'll need:

A toaster oven
Your favorite bread
The best unsalted butter you can get your hands on, at room temperature
Flaky sea salt, such as Maldon or fleur de sel
Jam, marmalade, or preserves (optional) if you're jonesing for a sweet and salty breakfast treat
Black pepper (optional), for savory toast

The six steps to perfect toast:

Turn your toaster oven to the toast setting, place the slice of bread on the rack in the toaster oven, and toast until the bread has just begun to hint at browning.
Spread a generous pat of butter over every square inch of one side of the bread, nestling it in every nook and cranny.
Sprinkle with flaky sea salt.
Return the bread to the oven and cook until the butter is bubbly, the bread (and more importantly the butter) is a deep golden brown, and the bread is crisp on the outside, but tender inside.
Spread with jam or fruit (if using) for a sweet, salty, and buttery treat. Alternatively, dust with a few cracks of black pepper.
Enjoy, repeat, and tinker until you find your perfect toast formula.

POPSUGAR Food Mar 08, 2013

Sopaipillas: A Sweet and Savory Snack With a Southwestern Kick

You don't know it yet, but you're about to get acquainted with your new favorite guilty pleasure: sopaipillas.

by Audrey Kim

You don't know it yet, but you're about to get acquainted with your new favorite guilty pleasure: sopaipillas. If you're not familiar with this Southwestern and South American snack, it begins with a simple dough that's fried until crisp on the outside and full of soft layers on the inside. The best part about these snacks? Their pockets and crevices are perfect for storing toppings both sweet and savory. Watch as host Brandi Milloy shows you how to make sopaipillas, print out our recipe, and get snacking.

healthy eating tips Mar 07, 2013

Not All Bread Is Created Equal: How to Make a Healthier Sandwich

Brown-bagging your lunch is good for your waist and your wallet, but even if you think your sandwich is the healthiest it can be, sneaky calories can add up.

by Leta Shy

Brown-bagging your lunch is good for your waist and your wallet, but even if you think your sandwich is the healthiest it can be, sneaky calories can add up. Take a look at your favorite bread, and see if it passes muster by keeping these four tips in mind.

Look for whole grain: Whole grains are diet-friendly because they keep you satisfied for longer and won't cause blood sugar levels to spike. Make sure to always choose bread that is whole grain whenever you make your sandwich.
Know the nutrition count: Calories aren't the only thing you should think about when choosing a food: the amount of fiber, protein, and other nutrients should be a part of your bread-choosing. Choose based on your needs — check out our list of calories and nutrition in different types of bread here.
Check the ingredient list: Even seemingly healthy bread brands can contain high levels of artificial sweeteners or other added sugars or sodium, not too mention a long list of preservatives. Make sure you read the ingredient list after you check the nutrition label to make sure your bread is as healthy as it claims to be on the front.
Go for low-carb: When you're watching your carbs during the day, two slices of bread can add up. Keep carb counts lower by opting for an open-faced sandwich or using a low-carb wrap instead of traditional bread.

Food Video Feb 19, 2013

Serve Your Soup in a Bread Bowl, and Avoid the Cleanup!

For a clever way to get your comfort-food fix, serve your next hearty soup (cheddar beer, anyone?) in individually sized bread bowls.

by Susannah Chen

For a clever way to get your comfort-food fix, serve your next hearty soup (cheddar beer, anyone?) in individually sized bread bowls. Not only is this a delicious way to enjoy a well-rounded meal, but it's also a creative method of presenting dips, sauces, and dishes like chili when hosting a cold-weather gathering. Learn the tricks to getting it right — including how to prevent the bowl from breaking — when you watch our video.

beer Feb 19, 2013

Have an Hour to Spare? Make Black Pepper Beer Bread

While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache.

by Nicole Perry

While few kitchen endeavors instill a greater sense of accomplishment than baking up a loaf of yeasted bread from scratch, quick breads (like beer bread) are often more practical and fill the doughy void with panache. Take for example this tender, craggy, and all-around delectable loaf. Unlike its twice-risen brethren, it can be yours in just under an hour from start to finish — a boon for the instant gratification set. Even better, its yeasty aroma will perfume your home in an intoxicating manner as it bakes; it's a true twofer if there ever was one.

I prefer mine toasted and slathered in butter, but it's also an excellent accompaniment to soups of all stripes — especially this cheddar-beer showstopper.

Don't think you'll be able to finish up the whole loaf within a day or two? Slice up the remainder of the loaf and freeze it tightly sealed; the next time you're yearning for a slice just toast it up per usual (it may need an extra minute cook time); the freezer staves off staling exceptionally well. (This tip also translates well to near-all manner of bread, muffins, and unfrosted cake, though with cake, simply allow it to thaw at room temperature before frosting or devouring plain.)

Keep reading for the fast and easy recipe.

Cooking Basics Feb 04, 2013

Put Aside Tortillas For Sopaipillas

We're all familiar with tortillas as a Latin American staple, but it's time to befriend another quick bread from the same region: sopaipilla.

by Anna Monette Roberts

We're all familiar with tortillas as a Latin American staple, but it's time to befriend another quick bread from the same region: sopaipilla.

Originating from the Mozarabic word xopaipa, meaning bread soaked in oil, sopaipilla is a fried, leaven bread that puffs up upon cooking in the oil.

The result is a moist, rich bread with plenty of air pockets and crevices to store toppings. South Americans have savory and sweet applications for sopaipillas, often topping them with ingredients like cheese, meat, avocado, and even honey and powdered sugar.

If you've never attempted to make bread or pan-fry something, this recipe is deceivingly easy. Just be sure to freeze the leftovers so they don't go stale. This fresh bread, like all others, will toughen up and dry out within a day.

Adapted from Cat Barela

Sopaipillas

Ingredients

3 cups all-purpose flour, plus more for kneading
1/2 teaspoon baking powder
1/2 tablespoon salt
2 tablespoons sugar
2 teaspoons shortening
1/2 package (1/8 ounce) active dry yeast
1 cup water, warmed
1/4 cup milk, warmed
Vegetable oil, for frying

Directions

In a small bowl, add yeast to warm water and let sit for 5 minutes. Meanwhile, in a large bowl, whisk together flour, baking powder, salt, and sugar. Rub shortening into flour mixture using your fingertips.
Stir warm milk into yeasted water. Then pour over flour mixture. Stir until a smooth, wet dough forms.
On a floured surface, knead out dough (adding water or flour as needed for consistency that is slightly wetter than pizza dough). Roll into a ball, and use a dough cutter to divide dough into 8 equal pieces. Roll each piece into a ball, then stretch and pat out, until each piece of dough is 1/4-inch thick.
Place a large, thick skillet with a flat bottom atop a stove. Fill pan 1/3 full with a high-heat vegetable oil and heat on medium-high until it shimmers (about 325°F to 350°F). Add sopaipilla dough to pan (1 to 3 pieces, depending on how large the skillet is), and fry 1-2 minutes on each side, until golden brown. Drain on paper towels, then serve immediately.

Makes 8 sopaipillas.

Cooking Basics Jan 23, 2013

What to Do With Day-Old Bread

The next time you don't know what to do with leftover bread, instead of throwing the loaf in the freezer, remember that there are plenty of recipes that make the most of it.

by Katie Sweeney

The next time you don't know what to do with leftover bread, instead of throwing the loaf in the freezer, remember that there are plenty of recipes that make the most of it. Bookmark the list for reference, and you'll never be out of ideas.

Put croutons in a Caesar or panzanella salad or on top of soup, or just snack on them out of hand.
Cut the bread into 1/2-inch slices and toast. Place in the food processor and blend until fine crumbs form; breadcrumbs will keep in a seal-tight bag for three days.
Make French toast for breakfast or dessert.
If desserts aren't your thing, make a savory bread pudding. Sometimes known as strata, savory bread puddings usually combine vegetables, cheese, milk, and eggs with cubed bread. The whole thing is poured into a casserole dish and baked until it's puffy and delicious. It's great for brunch but could be enjoyed at dinnertime, too.
Slice the loaf in half lengthwise and pull out some of the bread filling. Then cover with tomato sauce or pesto and your favorite pizza fixings. Bake until it's crispy and the cheese is melted. Voilà: homemade French bread pizza.
If the bread is a couple days old, slice on the bias into very thin pieces. Toast and top with creamy cheese, chopped tomatoes, sautéed mushrooms, mashed avocado — the possibilities for crostini toppings are endless!
Cut into cubes and toss with lots of Gruyère cheese and fresh herbs. Bake and you'll end up with a rustic gratin that's perfect for serving alongside grilled fish or pork chops.
If you think stuffing is only good around Thanksgiving, think again! You can stuff and grill chicken breasts, red peppers, or heirloom tomatoes.

What do you do with day-old bread? Add to our list below in the comments!

edible gifts Dec 09, 2012

12 Days of Edible Gifts: Banana Nut Bread

Quick breads are one of the easiest things to bake and one of the most enthusiastically received gifts.

by Anna Monette Roberts

Quick breads are one of the easiest things to bake and one of the most enthusiastically received gifts. My grandmother must receive at least 20 loaves from friends during the holiday season! She stacks them high in her freezer and pulls them out throughout the year.

I have fond memories as a child, waking up to the smell of banana nut bread reheating in the oven on Christmas morning. Call me strange, but growing up, I soaked bits of toasted banana nut bread in corn grits along with bacon crumbles. I still think it's the most incredible sweet-salty combination.

This recipe is on the cakey side, and it's not overwhelmingly sweet. When I make breakfast breads, I prefer things that are slightly crunchy and complex, which is why I added some wheat flour and a hefty dose of walnuts to the mix. Remarkably, this banana nut bread tastes even better reheated; I recommend toasting thick slices in the oven until the edges become crunchy. Gift this banana nut bread the day of or day after you make it and include a card that recommends the recipient eat it within three days or freeze it for later use.

Learn how to make banana nut bread.