This recipe requires patience – and not much more. It’s easy to make, requires no kneading and the reward for waiting lies between the tender layers in the lightest of dinner rolls. The method involves a long, slow, cold ferment of the dough. In bread making, this wait allows the gluten forming to calm down, relax and helps develop flavor.
It couldn’t be any simpler to deliver a bigger blast of garlic goodness. One clean cut releases a lot of flavor with minimal effort. Adapt this technique for rubbing steaks before they hit the grill.
Stuffing is stuffing when it’s cooked on the inside of the turkey. When it’s prepared and baked on the side, it’s dressing. Either way, there’s never enough to go around. This recipe lends itself to your own adaptations so go ahead and add whatever your taste buds desire—sautéed mushrooms, chopped apples or nuts, sage or rosemary.
Yogurt is the key to this smooth and silky dough that yields bread with a delightfully tender crumb. Even those new to bread making will enjoy delicious results with this easy recipe.
This recipe uses frozen bread dough and herbes de Provence.