From classic buttermilk biscuits to an inventive skillet corn bread with figs, here are superb Thanksgiving bread recipes.
Food & Wine
October 01, 2012
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Caraway Parker House Rolls
The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their unique shape, Grace Parisi forms the dough into rounds, folds them in half, arranges in a dish and bakes. Using a metal pan gives the edges of the rolls a nice crust while the inside stays puffy and moist. Bread flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Dill seeds add a pleasant and unusual flavor to these flaky biscuits, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them with small wedges of La Tur cheese (a dense, buttery Piedmont cheese made from a blend of cow, sheep and goat milk), drizzled with aged balsamic vinegar and sprinkled with flaky sea salt.
This versatile breadstick is made with a simple baking-powder dough that can be rolled out immediately, without resting. The twists can be formed in any length, and flavored with all kinds of spices and seasonings, from curry to fennel.
Pat Berrigan, chef John Besh’s father-in-law, spent years perfecting this popover recipe. The secret is beef fat, which gets mixed into the batter and is also used to grease the muffin tin; vegetable oil works well too. Be sure to cook the popovers until they’re well-browned and crusty, or else they may collapse.
Instead of using an excessive amount of cheese or meat, Paul Kahan tops the focaccia with tangy marinated kale, soft and sweet slices of winter squash and a few shavings of nutty, salty pecorino cheese.