http://altonbrown.com/southern-biscuits-recipe/

I will be adding more measurements after we make it this year (2009.)

My best corn bread recipe. All you need is an iron skillet. If you don’t have one, well, you might could make it in a 9×9×2 dish. :)

What’s in a name? A lot, actually.

MAKES 24

With their unique folds, buttery gloss, and tender crumb, Parker House rolls are classic American dinner rolls at their very best. When rounding the dough and shaping the rolls, it is important to keep the remaining dough covered, otherwise it will quickly dry out and develop a skin. Rolling the dough into symmetrical rounds takes a little practice, but you will quickly get the hang of it. A dry, unfloured work surface helps because the dough will stick a little. Although we like using a French-style rolling pin for flattening the rolls, a more traditional option is a thin dowel or the handle of a wooden spoon. Whatever your choice, lightly flour it or the dough will stick to it.

http://www.americastestkitchenfeed.com/bake-it-better/2012/11/secrets-to-parker-house-rolls/

MAKES 4 PIECES

This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking. This variation, which can be prepared in about two hours, forgoes the overnight rest, but the dough may be a little harder to roll out.

WHY THIS RECIPE WORKS:
We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist.

Makes two 9-inch round loaves

If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

WHY THIS RECIPE WORKS:
Most of the focaccia we see in the States is heavy, thick, and strewn with pizza-like toppings. We wanted a lighter loaf, crisp-crusted and airy on the inside and topped with just a smattering of herbs.

To start, we focused on flavor. To get the benefits of a long fermentation with minimal effort, many bakers use a “preferment” (also known as a “sponge,” “starter,” or biga in Italian): a mixture of flour, water, and a small amount of yeast that rests (often overnight) before being incorporated into the dough. We followed suit, but the interiors of the loaves weren’t as tender and airy as we wanted. We wondered if our standing mixer was developing too much gluten (the strong, elastic network of cross-linked proteins that give bread its crumb structure). Instead we turned to a more gentle approach, one we learned while developing our Almost No-Knead Bread. In this method, a high hydration level (the weight of the water in relation to the weight of the flour) and a long autolysis (the dough resting process) take advantage of the enzymes naturally present in the wheat to produce the same effect as kneading.

This method worked to a point—our loaves were light and airy, but squat. To improve the structure, we turned the dough (folding in the edges of the dough toward the middle) at regular intervals while it proofed. But to cut back on the long proofing time (three hours) and hasten gluten development, we followed the advice of research, which suggested holding back the salt when mixing our dough, adding it in later. (Salt inhibits flour from absorbing water and slows down the activity of the enzymes responsible for developing gluten.) The results were dramatic—we were able to shave an hour off our proofing time.

To give our loaves a flavorful, crisp crust, we oiled the baking pans and added coarse salt for flavor and an extra crunchy texture. This focaccia was a revelation: crackly crisp on the bottom, deeply browned on top, with an interior that was open and airy.

Makes two 12-inch pizzas

We like to use a baking stone (also called a pizza stone), which heats evenly and helps crisp crusts, but if you don’t have one, bake the pizzas on an inverted, preheated rimmed baking sheet.

WHY THIS RECIPE WORKS:
With its wafer-thin crust; thick, sweet tomato sauce; gooey Provel cheese; and signature square slices, St. Louis-style Pizza is unmistakable. Adding cornstarch to the dough absorbed moisture and allowed the crust to crisp in a conventional oven. Because cornstarch has no gluten, it also helped to keep the crust tender.

We doctored a simple pizza sauce by adding sugar, tomato sauce, dried oregano, and fresh basil. The fresh herb wasn’t typical, but it gave the St. Louis-Style Pizza a flavorful lift. Smoky, melty Provel cheese was difficult to find outside the St. Louis area. We crafted a respectable substitute with American cheese, Monterey Jack, and liquid smoke.