Em uma panela média, derreta 1 colher (sopa) da margarina em fogo médio e frite o frango por cerca de 10 minutos, virando na metade do tempo, ou até dourar. Retire do fogo, desfie com o auxílio de um garfo e reserve aquecido.
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Na mesma panela, derreta a margarina restante, em fogo alto, junte a batata, o leite, o sal e o AJI-NO-MOTO®, e mexa até que fique homogêneo.
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Acrescente o frango, misture e retire do fogo. Sirva em seguida.
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dica
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Se quiser, para deixar o purê ainda mais atraente, acrescente salsa, cebolinha-verde ou legumes de sua preferência picados, ao final do preparo.
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- Receita testada e aprovada por Michela Saito,
- especialista em alimentos da equipe Sabores Ajinomoto.
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Em uma panela média, derreta 1 colher (sopa) da margarina em fogo médio e frite o frango por cerca de 10 minutos, virando na metade do tempo, ou até dourar. Retire do fogo, desfie com o auxílio de um garfo e reserve aquecido.
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Na mesma panela, derreta a margarina restante, em fogo alto, junte a batata, o leite, o sal e o AJI-NO-MOTO®, e mexa até que fique homogêneo.
+
Acrescente o frango, misture e retire do fogo. Sirva em seguida.
+
+
+
+
+
+
+
dica
+
+
Se quiser, para deixar o purê ainda mais atraente, acrescente salsa, cebolinha-verde ou legumes de sua preferência picados, ao final do preparo.
+
+
+
+
+
+ Receita testada e aprovada por Michela Saito,
+ especialista em alimentos da equipe Sabores Ajinomoto.
+
Infelizmente, no momento não encontramos nenhum mercado disponível para fazer entregas em sua região, via delivery. Por favor, tente de novo mais tarde.
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Faça o recheio: em uma frigideira média, aqueça meia colher (sopa) do Azeite TERRANO® e frite os filés de frango por 4 minutos de cada lado, ou até dourarem. Retire da frigideira e desfie o frango.
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Volte o frango para a frigideira e leve ao fogo médio. Junte o tomate e metade do Caldo SAZÓN®, e refogue por 2 minutos, ou até o tomate desmanchar parcialmente. Adicione o requeijão e misture. Retire da frigideira e reserve aquecido.
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Prepare a massa: em uma tigela média, coloque os ovos, a goma para tapioca, o leite e o Caldo SAZÓN® restante, e misture até ficar homogêneo. Junte os brócolis e misture.
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Em uma frigideira média (26 cm de diâmetro), untada com um fio do AzeiteTERRANO®, coloque 1 concha da massa e cozinhe por 1 minuto. Vire, disponha parte do recheio e dobre a crepioca ao meio. Tampe e deixe por 2 minutos de cada lado. Repita o processo com a massa e recheio restantes, repondo o Azeite TERRANO® quando necessário. Sirva em seguida.
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- Receita testada e aprovada por Lisiane Miura,
- especialista em alimentos da equipe Sabores Ajinomoto.
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Infelizmente, no momento não encontramos nenhum mercado disponível para fazer entregas em sua região, via delivery. Por favor, tente de novo mais tarde.
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TERRANO® Veggie Burger sabor Carne
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Mercados indisponíveis
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Infelizmente, no momento não encontramos nenhum mercado disponível para fazer entregas em sua região, via delivery. Por favor, tente de novo mais tarde.
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Agora você poderá:
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- - Criar suas listas de receitas como preferir
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Faça o recheio: em uma frigideira média, aqueça meia colher (sopa) do Azeite TERRANO® e frite os filés de frango por 4 minutos de cada lado, ou até dourarem. Retire da frigideira e desfie o frango.
+
Volte o frango para a frigideira e leve ao fogo médio. Junte o tomate e metade do Caldo SAZÓN®, e refogue por 2 minutos, ou até o tomate desmanchar parcialmente. Adicione o requeijão e misture. Retire da frigideira e reserve aquecido.
+
Prepare a massa: em uma tigela média, coloque os ovos, a goma para tapioca, o leite e o Caldo SAZÓN® restante, e misture até ficar homogêneo. Junte os brócolis e misture.
+
Em uma frigideira média (26 cm de diâmetro), untada com um fio do AzeiteTERRANO®, coloque 1 concha da massa e cozinhe por 1 minuto. Vire, disponha parte do recheio e dobre a crepioca ao meio. Tampe e deixe por 2 minutos de cada lado. Repita o processo com a massa e recheio restantes, repondo o Azeite TERRANO® quando necessário. Sirva em seguida.
+
+
+
+
+
+
+
+
+ Receita testada e aprovada por Lisiane Miura,
+ especialista em alimentos da equipe Sabores Ajinomoto.
+
Infelizmente, no momento não encontramos nenhum mercado disponível para fazer entregas em sua região, via delivery. Por favor, tente de novo mais tarde.
+
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+
+
TERRANO® Veggie Burger sabor Carne
+
+
+
+
+
+
+
+
Mercados indisponíveis
+
Infelizmente, no momento não encontramos nenhum mercado disponível para fazer entregas em sua região, via delivery. Por favor, tente de novo mais tarde.
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Faça seu Login
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Carregando...
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Pronto!
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+ Você concluiu seu cadastro no portal Sabores Ajinomoto.
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Agora você poderá:
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+ - Salvar suas receitas favoritas para acessa-las de forma mais fácil
+ - Criar suas listas de receitas como preferir
+ - Receber o cardápio semanal no seu e-mail
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Starting from a simple rosemary-infused homemade dough, this rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, this flaky and flavorful bread is completely irresistible. Just wait until you smell it baking! Truly a favorite.
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This recipe is brought to you in partnership with Red Star Yeast.
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Have you ever tried my everything bagel pull apart bread? It is, without a doubt, one of the best bread recipes to come out of my kitchen. I wanted something equally as snack-y and satisfying for this holiday season, so I swapped in some everyday foolproof ingredients like rosemary, butter, and parmesan cheese.
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I don’t think a finished recipe has ever disappeared faster in my house. (And I make chocolate chip cookies on the regular.)
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Tell Me About This Rosemary Garlic Pull Apart Bread
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Flavor: Cheesy & garlic, rosemary & herb, salty & buttery– all packed inside the homestyle goodness of from-scratch bread. This recipe has a range of some of the BEST flavors around.
Texture: In addition to the irresistible flavor, this pull apart bread’s texture is definitely something to write home about. The exterior is golden crisp right out of the oven, sealing in a soft and flaky center. The assembly and shape allows for many little peaks and valleys, so you have a lot more texture than, say, dinner rolls or sandwich bread. I’m happy to report that we’re almost nearing croissants in terms of flakiness. (!!)
Ease: Many pull apart bread recipes use a loaf of bakery bread from the store and while that’s certainly easy and delicious, this recipe utilizes a 9 ingredient homemade dough. If you’ve ever been nervous to bake bread, this recipe is a great starting point. Shaping is pretty simple– the loaf can look messy going into the oven. If you’re new to baking with yeast, review my Baking with Yeast Guide. Lots of helpful information there!
Time: There’s no arguing that homemade bread takes time, but the results are always so worth the commitment. Luckily this recipe yields 1 simple loaf and once you get the assembly process down, it moves pretty quickly. Set aside at least 4 hours from start to finish, but keep in mind most of that time is hands off as the dough rises.
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Looking for rosemary & herb dinner rolls? You will love these herb skillet rolls.
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Video Tutorial: How to Make Rosemary Garlic Pull Apart Bread
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Let’s Review the Pull Apart Bread Dough
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I don’t want to stand in the way of you and this carb-y perfection, so I’ll try to keep this short. This pull apart bread starts with homemade dough. You need 9 simple ingredients including: yeast, sugar, milk, butter, salt, egg, flour, rosemary and garlic powder. Sugar feeds the yeast, while milk hydrates it and gives the bread a softer texture (as opposed to water). Butter, salt, rosemary, and garlic powder add flavor. Egg contributes to the rising and provides more texture and structure.
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We’re using a superior yeast:Platinum Yeast from Red Star. This is an instant yeast that strengthens the dough and provides extra volume to the final product. It’s my preferred yeast for any and all bread baking– I use it exclusively in my kitchen because it’s always a guarantee. We only need 2 teaspoons of dry yeast which is a little less than 1 standard packet.
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How to Assemble Pull Apart Bread
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There are a billion ways to make and assemble pull apart bread. I use a rolling pin and biscuit cutter for my everything bagel pull apart bread and while you can definitely use that same method here, I opted for something even easier today. You won’t have leftover dough scraps this way.
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Divide dough into 12 equal pieces.
Flatten into 4-inch circles. They don’t need to be perfect.
Spread garlic herb butter on top. Sprinkle with cheese.
Fold the circles in half and arrange upright in the loaf pan.
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*You don’t need a rolling pin, but you could certainly use one if you want.
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Pull Apart Bread Step by Step Photos
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When you get started, use these helpful photos as your guide.
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After the dough rises, punch it down and divide into 12 pieces.
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Flatten the dough rounds and spread each with garlic herb butter.
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Sprinkle with cheese and fold in half to resemble a taco.
Note: I love cheesy bread, but I appreciate that it doesn’t overpower the rosemary in this recipe. If you’re looking for a heavier cheesy flavor, you will love my homemade cheese bread.
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Why fold the circles in half? Folding the dough circles in half gives the bread a solid base where no butter/cheese can seep through. I had so much trouble with a similar recipe when I tried to arrange buttered squares of dough in a loaf pan. The butter leaked everywhere and the bread was a greasy mess. While some butter melts around the sides here, the bread’s base is pretty solid.
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Line folded circles in a greased loaf pan.
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Allow to rise until puffy, then bake until golden brown.
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This bread fits the bill for a snack, appetizer, or alongside dinner. You can slice the loaf or tear off pieces. Whenever or however you serve it, I’m confident every lucky taste tester will beg for seconds. If you love the garlic and herb butter flavors in this recipe, try these pizza pull apart rolls next. And if you’re craving sugar, this homemade monkey bread is equally mouthwatering and perfectly acceptable for breakfast. 😉
In this special FREE series, I reveal my most powerful SECRETS to great baking
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Description
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Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.
2garlic cloves, minced or 1/2 teaspoongarlic powder
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1/4 teaspoonsalt
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3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
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Optional Topping
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1 Tablespoonunsalted butter, melted
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flaky/coarse sea salt for sprinkling
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Instructions
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Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
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If you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
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Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.
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Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
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Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
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Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
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Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
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Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
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Cool for 10 minutes in the pan, then remove from the pan and serve warm.
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Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.
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Notes
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Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)
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Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
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Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour– just 1 cup.
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Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.
This recipe was so good- we did a mix of mozzarella and shredded parmesan cheeses. I will absolutely be making these again. My only change would be to do an egg wash over the top of the bread. Keep up the great recipes Sally!
I made this last night, and thought the rosemary was too strong, and that I couldn’t taste the garlic. Today it was ABSOLUTELY FABULOUS. The rosemary had quieted down, and the garlic smelled and tasted yummy. I baked it until the sections started to separate, and it was perfect! My baking girlfriend said it was WONDERFUL! Thank you so much, Sally and your team, for coming up with this recipe! And, thank you, Lexi, for your quick responses to my questions. I’ll be making it for my next Book Club meeting.
I made this tonight, and it was very good. However, I felt like there was too much rosemary, and not enough garlic. When measuring the rosemary, how packed should the tablespoons be? And, what size garlic cloves should be used? I used one large and one small.
Hi Carol, the tablespoons don’t need to be heavily packed, and we used regular sized garlic cloves (about 1/2 teaspoon each once minced). You can certainly adjust the spices and garlic as you wish for your next batch!
I made this tonight. It smells heavenly. But, I didn’t know when it was done. It started turning golden brown after about 25 minutes, and I tented it. But, I didn’t know when to take it out. I took the tent off after about 35 minutes, then let it bake until 42 minutes, and took it out of the oven. The bread was starting to separate at the folds and sections. Was this correct, or should I have let it bake shorter or longer.
Hi Carol, one way to test that the bread is done is giving it a gentle tap on the top. If it sounds hollow, it is likely done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F / 91°C. We do find it takes closer to 50 minutes in our ovens, but each one is a bit different. Did the inside of yours seem done? We’re glad you enjoyed it!
Yes. I think it was done perfectly! It was crunchy but not burned on the outside, and tender on the inside. It’s good to know that there’s a test for when it is done, though. This is the first time in over 30 years that I’ve made bread or used yeast, and only the third time I’ve ever made bread. I used the Red Star Platinum yeast, and it did exactly what it was supposed to do. Thank you!
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Pam Smithsays:
September 8, 2023
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I’ve made this two times and adore it. I used young manchego cheese and increased the dried herbs using an Italian blend. I plan on making again tomorrow for company but don’t have whole milk. I do have half&half and low fat milk though. If I were to use mostly low fat milk with a little half&half added to it, would that replicate whole milk well enough for this recipe or any recipe for that matter. (Also plan to try your pineapple -carrot cake tomorrow!) Thank you.
I made this for a small get together with neighborhood friends and all asked for the recipe! For the event, I left out the cheese since I was serving with blistered tomatoes and whipped goat cheese. However, my second loaf was even more amazing when I sprinkled with romano cheese — delightful and both were addictive! Thanks much for another keeper!
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on Good Morning America, HuffPost, Taste of Home, People and more.
Starting from a simple rosemary-infused homemade dough, this rosemary garlic pull apart bread is shaped and assembled with butter, garlic, cheese, and herbs. Baked until golden brown and served pull-apart style, this flaky and flavorful bread is completely irresistible. Just wait until you smell it baking! Truly a favorite.
-
This recipe is brought to you in partnership with Red Star Yeast.
-
-
-
-
-
-
Have you ever tried my everything bagel pull apart bread? It is, without a doubt, one of the best bread recipes to come out of my kitchen. I wanted something equally as snack-y and satisfying for this holiday season, so I swapped in some everyday foolproof ingredients like rosemary, butter, and parmesan cheese.
-
I don’t think a finished recipe has ever disappeared faster in my house. (And I make chocolate chip cookies on the regular.)
-
-
Tell Me About This Rosemary Garlic Pull Apart Bread
-
-
Flavor: Cheesy & garlic, rosemary & herb, salty & buttery– all packed inside the homestyle goodness of from-scratch bread. This recipe has a range of some of the BEST flavors around.
-
Texture: In addition to the irresistible flavor, this pull apart bread’s texture is definitely something to write home about. The exterior is golden crisp right out of the oven, sealing in a soft and flaky center. The assembly and shape allows for many little peaks and valleys, so you have a lot more texture than, say, dinner rolls or sandwich bread. I’m happy to report that we’re almost nearing croissants in terms of flakiness. (!!)
-
Ease: Many pull apart bread recipes use a loaf of bakery bread from the store and while that’s certainly easy and delicious, this recipe utilizes a 9 ingredient homemade dough. If you’ve ever been nervous to bake bread, this recipe is a great starting point. Shaping is pretty simple– the loaf can look messy going into the oven. If you’re new to baking with yeast, review my Baking with Yeast Guide. Lots of helpful information there!
-
Time: There’s no arguing that homemade bread takes time, but the results are always so worth the commitment. Luckily this recipe yields 1 simple loaf and once you get the assembly process down, it moves pretty quickly. Set aside at least 4 hours from start to finish, but keep in mind most of that time is hands off as the dough rises.
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-
-
-
-
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-
-
-
-
-
-
Video Tutorial: How to Make Rosemary Garlic Pull Apart Bread
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-
-
Let’s Review the Pull Apart Bread Dough
-
I don’t want to stand in the way of you and this carb-y perfection, so I’ll try to keep this short. This pull apart bread starts with homemade dough. You need 9 simple ingredients including: yeast, sugar, milk, butter, salt, egg, flour, rosemary and garlic powder. Sugar feeds the yeast, while milk hydrates it and gives the bread a softer texture (as opposed to water). Butter, salt, rosemary, and garlic powder add flavor. Egg contributes to the rising and provides more texture and structure.
-
-
We’re using a superior yeast:Platinum Yeast from Red Star. This is an instant yeast that strengthens the dough and provides extra volume to the final product. It’s my preferred yeast for any and all bread baking– I use it exclusively in my kitchen because it’s always a guarantee. We only need 2 teaspoons of dry yeast which is a little less than 1 standard packet.
-
-
-
How to Assemble Pull Apart Bread
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There are a billion ways to make and assemble pull apart bread. I use a rolling pin and biscuit cutter for my everything bagel pull apart bread and while you can definitely use that same method here, I opted for something even easier today. You won’t have leftover dough scraps this way.
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Divide dough into 12 equal pieces.
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Flatten into 4-inch circles. They don’t need to be perfect.
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Spread garlic herb butter on top. Sprinkle with cheese.
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Fold the circles in half and arrange upright in the loaf pan.
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*You don’t need a rolling pin, but you could certainly use one if you want.
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Pull Apart Bread Step by Step Photos
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When you get started, use these helpful photos as your guide.
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After the dough rises, punch it down and divide into 12 pieces.
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Flatten the dough rounds and spread each with garlic herb butter.
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Sprinkle with cheese and fold in half to resemble a taco.
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Note: I love cheesy bread, but I appreciate that it doesn’t overpower the rosemary in this recipe. If you’re looking for a heavier cheesy flavor, you will love my homemade cheese bread.
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Why fold the circles in half? Folding the dough circles in half gives the bread a solid base where no butter/cheese can seep through. I had so much trouble with a similar recipe when I tried to arrange buttered squares of dough in a loaf pan. The butter leaked everywhere and the bread was a greasy mess. While some butter melts around the sides here, the bread’s base is pretty solid.
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Line folded circles in a greased loaf pan.
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Allow to rise until puffy, then bake until golden brown.
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This bread fits the bill for a snack, appetizer, or alongside dinner. You can slice the loaf or tear off pieces. Whenever or however you serve it, I’m confident every lucky taste tester will beg for seconds. And if you’re craving sugar, this homemade monkey bread is equally mouthwatering and perfectly acceptable for breakfast. 😉
Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.
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Ingredients
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Dough
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2 teaspoonsPlatinum Yeast by Red Star*
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1 Tablespoongranulated sugar
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3/4 cup (180ml) whole milk
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3 Tablespoons (45g) unsalted butter, softened to room temperature
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1 large egg
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2 and 1/3 cups (291g) all-purpose flour (spoon & leveled), plus more as needed*
2garlic cloves, minced or 1/2 teaspoongarlic powder
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1/4 teaspoonsalt
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3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)
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Optional Topping
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1 Tablespoonunsalted butter, melted
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flaky/coarse sea salt for sprinkling
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Instructions
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Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
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If you do not have a mixer, you can mix the dough together with a wooden spoon or rubber spatula in this step. Add the butter, egg, flour, salt, garlic powder, and rosemary. Beat on low speed for 3 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
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Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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As the dough rises, prepare the filling in the next step and grease a 9×5 inch loaf pan.
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Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
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Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
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Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
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Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
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Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.) Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
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Cool for 10 minutes in the pan, then remove from the pan and serve warm.
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Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.
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Notes
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Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 4. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 4. (You may need to punch it down again if it has some air bubbles.)
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Yeast: I always use Platinum Yeast by Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
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Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour– just 1 cup.
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Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.
Hi Ruth, Fresh minced garlic yields a slightly wetter dough so you may want another Tablespoon or so of flour. 2-3 minced cloves would be plenty. Enjoy!
I used dried rosemary, reduced by 1/2 in both the dough and butter – way too much for our tastes. Next time will reduce it to 1/2 tsp each. But … we tried it with a marinara sauce and OMG it was delish.
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Made this recipe, by hand, with young grandkids and had a wonderful time mixing, kneading, assembling. Thank you so much for this recipe.
Made the bread yesterday and wow, what a sensation of flavours! I followed the recipe using my kitchenaid and it turned out beautifully. As a dutch living in South Korea I struggle to measure with cups. Pitiful since Americans bake such delicious goodies! So I am very glad to see that you write down grams as well, easy to follow. Thank you!
I’d like to make this using non-dairy (violife) shredded cheese instead of the dairy cheese…I do use it on pizza and other baked dishes. Any thoughts whether that would be ok with this recipe?
Hi UK, We haven’t tested this with dairy free cheese, but if you enjoy it on your pizzas you should enjoy it here also. Let us know if you give it a try!
Hi Emma, our recipes are written for conventional ovens, but for convectional ovens we usually recommend that readers lower their temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Best bread I have ever made! So full
-of flavour and turns out great every time. My toddler loves it too. Perfect for this novice bread maker.
-Keep the amazing recipes coming please!
I am in Denver Colorado visiting and would like to make this for my daughter and her family. What do I need to adjust for the altitude of 5280
-Love how it turns out in IL!!
Hi Audrey, I wish we could help, but we have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Hi!
-I made it and the recipe is so delicious, easy, and fun. I showed pics to my friend and he’d like some. Problem is that he’s 500 miles away. Do you think it’d be ok to overnight it?
Hi Lou, The bread should be ok at room temperature for up to 2 days. Since the bread is extra crispy on the exterior, it will become a little hard after day 1, so when you mail it just send along the directions from the recipe notes for softening it back up.
The flavor was great and this was fun to make! I enjoy making the breads on this website. I’m new to bread making. The loaf didn’t rise completely during the baking step and the bread was a bit dense. What could have caused this? The only ‘problem’ I appeared to encounter was when I pulled the dough out of the bowl to knead it—it was pretty sticky and wet and I added some flour to make it less tacky. I also did all the mixing by hand. I want to try this bread again.
I have made two loaves of bread in my life. The first was your Artisan Bread recipe, which came out great. This was the second. I skipped the headliner – the rosemary – because it felt safer to try a straight up garlic bread. Otherwise, I followed the recipe exactly, including your instructions for using a convection oven (lower temp, shorter time). It came out beautifully and my picky teenagers inhaled half a loaf in one sitting. Thank you for your incredibly clear instructions, beautiful photos and helpful notes.
Hi! I have tried quite a few of your recipes and the end results were amazing! I tried this recipe but the bread flavour was a bit sour as well as there was a strong smell of the yeast. but overall the texture of the bread was good and the taste was good if you ignore the sour flavour.
LOVED it!!! the texture of the dough is so yummy crusty outside as soft buttery inside. thank you
-want to try a sweet version with cinnamon and sugar.
Turned out horrible. The recipe, reviews and photos looked good, I spent four hours of my life near the kitchen in anticipation of something good, but alas- it turned out horrible. It was swimming in butter on the second rise, which should have been a dead giveaway, excess butter filling does not reabsorb. It turned out too crunchy to eat. We ended up throwing it away, I want my four hours back.
Join the community on the 1st of every month as we tackle a new challenge recipe.
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-Review Sally's Baking Challenge FAQ page if you have any questions.
I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally
20 Minuten Pasta / Brokkoli-Schinken-Nudeln / Sally und Murat kochen
Schnelle Rezepte zum Mittagessen oder Abendessen liebe ich. Dieses Pastagericht kannst du in etwa 20 Minuten zubereiten und auch hier Zutaten deiner Wahl verwenden. Als Gemüse verwende ich hier Brokkoli und Erbsen, aber auch Möhren, Zucchini oder andere Zutaten, die gerade im Kühlschrank liegen, dürfen gerne verwendet werden. Falls du das Gericht vegan zubereiten willst, tauschst du einfach die Butter gegen Olivenöl aus. Verwende statt Milch und Käse gerne eine pflanzliche Alternative und lasse den Schinken weg. Das Gericht kann auch als One-Pot-Gericht zubereitet werden, wenn du die Nudeln mit etwas mehr Wasser in der Soße garst. Allerdings finde ich es bei diesem Rezept besser zwei Töpfe zu verwenden, damit die Garzeiten besser kontrolliert werden können. Guten Appetit.
Käsesahnesoße
Schäle die Zwiebel und Knoblauchzehe und schneide sie fein. Erhitze die Butter in einer großen Pfanne und gib das Mehl hinzu. Brate es etwa 1 Minute an. Füge die Knoblauch- und Zwiebelwürfel hinzu und brate sie auch etwa 2-3 Minuten an. Lasse in der Zwischenzeit Wasser für die Nudeln aufkochen und salze es gut.
Lösche die Mehlschwitze mit der Gemüsebrühe und Milch ab und lasse die Soße aufkochen. Teile die Röschen des Brokkolis auf, schäle und schneide den Strunk fein. Gib die Strunkwürfel und die beiden Käsesorten grob zerkleinert in die Soße, würze sie mit Salz und Pfeffer und lasse sie mit Deckel etwa 2 Minuten köcheln.
Nudeln kochen
Koche in der Zwischenzeit auch die Nudeln im Salzwasser nach Packungsanleitung bissfest.
Brokkoli-Schinken-Nudeln fertigstellen
Schneide den Schinken in Würfel und gib ihn mit den Brokkoliröschen und den Erbsen in die Soße und lasse den Brokkoli etwa 3-4 Minuten in der Soße köcheln. Gib etwa 1 Schöpfkelle Nudelwasser in die Soße, gieße die Nudeln ab und vermische sie mit der Soße. Fertig ist das schnelle Nudelgericht. Viel Spaß beim Nachkochen, eure Sally!
Video Anleitung
Einkaufsliste erstellen?
Du möchtest die Zutaten dieses Rezepts als Einkaufsliste abspeichern? Diese und weitere nützlichen Funktionen findest du in meiner App fur Android-und iOS-Geräte:
Du möchtest die Zutaten dieses Rezepts als Einkaufsliste abspeichern? Diese und weitere nützlichen Funktionen findest du in meiner App fur Android-und iOS-Geräte:
20 Minuten Pasta / Brokkoli-Schinken-Nudeln / Sally und Murat kochen
Schnelle Rezepte zum Mittagessen oder Abendessen liebe ich. Dieses Pastagericht kannst du in etwa 20 Minuten zubereiten und auch hier Zutaten deiner Wahl verwenden. Als Gemüse verwende ich hier Brokkoli und Erbsen, aber auch Möhren, Zucchini oder andere Zutaten, die gerade im Kühlschrank liegen, dürfen gerne verwendet werden. Falls du das Gericht vegan zubereiten willst, tauschst du einfach die Butter gegen Olivenöl aus. Verwende statt Milch und Käse gerne eine pflanzliche Alternative und lasse den Schinken weg. Das Gericht kann auch als One-Pot-Gericht zubereitet werden, wenn du die Nudeln mit etwas mehr Wasser in der Soße garst. Allerdings finde ich es bei diesem Rezept besser zwei Töpfe zu verwenden, damit die Garzeiten besser kontrolliert werden können. Guten Appetit.
Käsesahnesoße
Schäle die Zwiebel und Knoblauchzehe und schneide sie fein. Erhitze die Butter in einer großen Pfanne und gib das Mehl hinzu. Brate es etwa 1 Minute an. Füge die Knoblauch- und Zwiebelwürfel hinzu und brate sie auch etwa 2-3 Minuten an. Lasse in der Zwischenzeit Wasser für die Nudeln aufkochen und salze es gut.
Lösche die Mehlschwitze mit der Gemüsebrühe und Milch ab und lasse die Soße aufkochen. Teile die Röschen des Brokkolis auf, schäle und schneide den Strunk fein. Gib die Strunkwürfel und die beiden Käsesorten grob zerkleinert in die Soße, würze sie mit Salz und Pfeffer und lasse sie mit Deckel etwa 2 Minuten köcheln.
Nudeln kochen
Koche in der Zwischenzeit auch die Nudeln im Salzwasser nach Packungsanleitung bissfest.
Brokkoli-Schinken-Nudeln fertigstellen
Schneide den Schinken in Würfel und gib ihn mit den Brokkoliröschen und den Erbsen in die Soße und lasse den Brokkoli etwa 3-4 Minuten in der Soße köcheln. Gib etwa 1 Schöpfkelle Nudelwasser in die Soße, gieße die Nudeln ab und vermische sie mit der Soße. Fertig ist das schnelle Nudelgericht. Viel Spaß beim Nachkochen, eure Sally!
Einkaufsliste erstellen?
Du möchtest die Zutaten dieses Rezepts als Einkaufsliste abspeichern? Diese und weitere nützlichen Funktionen findest du in meiner App fur Android-und iOS-Geräte:
Du möchtest die Zutaten dieses Rezepts als Einkaufsliste abspeichern? Diese und weitere nützlichen Funktionen findest du in meiner App fur Android-und iOS-Geräte:
Applewood smoked with a little kick and sweetness. Making a whole chicken in the smoker is the perfect way to feed a crowd or feast for days on a succulent yardbird.
A whole chicken in the smoker is a magical thing. Combining amazing smoky flavors, super juicy & tender texture, a beautiful presentation and is just so easy to make. It brings something usually so basic to the next level. Once you make it the first time, you will be hooked.
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The uses for a smoked whole chicken are virtually endless. From flavorful tacos to smoky pulled chicken sandwiches, or simply enjoy tearing into it with your hands. Plus, you can easily smoke multiple chickens at once, providing a different menu for the entire week. Let's fire up the smoker and get ready to experience juicy chicken perfection.
Brining the chicken is an extra (yet super easy) step that gives it so much flavor and keeps it juicy. The flavorful dry rub makes for a golden crust that is a stunning presentation. Whole chickens are not only economical (much cheaper per pound than individual cuts), but they give a variety of light and dark meat, so you get to pick your favorite part. You get the breasts, thighs, and wings in one tidy and easy-to-manage package.
Wood chunks or pellets - Apple or cherry wood are my top choices for smoking chicken. They are subtle and have slightly sweet flavors that pair wonderfully with chicken and don't overpower it. You can use one or even a combination of the two. Hickory, maple, pecan or oak will also work great.
Spatchcock (aka butterfly) - Use kitchen poultry sheers to cut out the backbone and flatten the chicken. It will cook more quickly and very evenly. Spatchcock Smoked Turkey is also a great way to cook a large bird.
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Dry Brine - In this recipe, we used a wet brine, but you can totally use a dry brine.
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High Heat, Faster Cook - Similar to roasting a whole chicken (but in your smoker). If you are on a time crunch, you can cook it between 325° F and 400° F for about 1 to 1 ½ hours, or until the internal temperature of the breasts reaches 155° F (to account for carry-over cooking). It won't get as much smoke flavor, but it will still be really good.
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Finish with Sauce - To get the bbq chicken effect, you can brush on BBQ sauce the last 20 minutes or so of the cook.
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Use Smaller Cuts - If you don't have a whole chicken, you can also make smoked chicken thighs.
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The Spice Rub
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A flavorful dry rub on the skin will result in a beautiful and flavorful chicken. You can use your favorite spice rub, or even go super simple with just salt & pepper. I prefer to use this dry rub for chicken that has a combination of brown sugar for some sweetness, plus some cayenne pepper and black pepper for a little heat. Paprika will add beautiful deep colors to the chicken to enhance the presentation along with adding some subtle flavors.
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A note about salt in a rub when brining: If you plan on brining the chicken (which I recommend), omit the salt from the rub, as it can make the chicken too salty.
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How to Smoke a Whole Chicken
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Follow these simple steps for a seriously delicious smoked chicken.
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Brine the Chicken (optional but highly recommended) Dissolve a solution of 1 cup Diamond Kosher Salt, ¾ cup sugar and 4 quarts water. Add the chicken and refrigerate for 3 to 6 hours. Thoroughly rinse and pat dry with paper towels.
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Apply a Dry Rub Evenly dust your spice rub on all surfaces and let it sit out to come to room temperature while you get your smoker ready.
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Setup the smoker Set it up for indirect-heat cooking with a smoker temp of 225° F to 275° F with a drip pan filled with hot water under where the grates (according to the manufacturer's instructions). *Note: Use a lower temperature for a pellet smoker for more smoke flavor. A higher smoker temperature will result in faster cook with crispier skin, but potentially less smoke flavor.
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Smoke the chicken Place the chicken in the smoker breast side up and cook with the lid closed until the internal temperature of the breasts reaches 160° F and the thighs are around 180° F (about 45 to 60 minutes per pound). Note that the temperature will continue to rise when you remove it from the heat.
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Rest the chicken for 15 minutes uncovered on a cutting board. Carve by separating the breasts, legs and wings. Enjoy!
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How Long to Smoke a Whole Chicken
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It will take approximately 3 to 4 hours to smoke a whole chicken. It is done cooking when the internal temperature of the breasts reaches 160° F and the thighs reach 180° F (which makes them more tender). Figure about 45 to 60 minutes per pound at 250° F.
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It's always best to cook to temperature rather than to time. Use an instant-read probe thermometer to verify temperatures. There are a lot of variables, such as size and the starting temperature of the chicken, consistency in the smoker's temperature, and even the weather that day.
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Top Tips
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Get Crispy Skin - Smoked chicken doesn't usually get crispy skin like it does when roasted, but if crispy is the goal you can crank up the heat of your smoker toward the end of the cook to around 400° F to crisp it up for 10 to 15 minutes. Just be careful not to overcook the chicken when doing this.
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Cook Two - If you have room in your smoker, definitely smoke two or more chickens at the same time for more leftovers with no extra effort. This will give you leftovers for days, and cooked chicken freezes great in little freezer bags. You can then just crisp it up in a skillet when you are ready to eat.
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Use a Thermometer - The best way to tell when the chicken is done is to use a probe thermometer.
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A Brine is a Gamechanger - Whether you wet brine (like in this recipe) or dry brine (pretty much just heavily salting the outside of the chicken and refrigerating uncovered, it is going to make a big difference in the flavor and texture. Give it a try and see the results yourself.
It is best to refrigerate the chicken immediately after it is cooled down in an airtight container. It can be stored in the refrigerator for up to four days. If you want to store it for longer, place it in a ziplock freezer bag, remove the air and freeze for up to 3 months.
Do you have to brine the chicken before smoking it?
It's not a requirement to brine the chicken before you smoke it. However, it can make a pretty big difference in the final result of a super juicy and flavorful bird. If you are in a time crunch, you can skip the brine step and add more salt to your dry spice rub.
How do you keep smoked chicken from drying out?
Brining the chicken before smoking is the best way to keep the breast moist. You also want to make sure the temperature of your smoker doesn't get too high during the cook. Keeping a drip pan filled with water in your smoker will also create a more humid environment that is optimal for keeping the meat moist as well as attracting smoke.
What to make with the leftovers?
A smoked whole chicken is absolutely perfect for leftovers, and it will taste even better the next day. Pulled chicken, tacos, quesadillas, smoky breakfast hash, smoked chicken sandwiches, smoked chicken salad, smoked chicken alfredo pasta, the most amazing smoky chicken enchiladas, or just shred it and serve over grilled caesar salad, a kale salad with a creamy dressing or a tangy vinaigrette. The possibilities are nearly endless. Definitely make chicken stock with the bones for even more meals.
Can I add flavors to the brine?
A brine is a great way to infuse flavors into the chicken. You can add fresh herbs such as thyme and rosemary, lemon, garlic, peppercorns or whatever you can think of that you love with chicken. This is something I will generally do when roasting a chicken in the oven, but not when smoking, as I prefer the rub and the smoke to do the work of flavoring the meat. If you do wish to add flavors to the brine, you can boil ¼ of the water and add all of the brine flavoring ingredients to steep in the warm water for about 20 minutes. This will pull out those flavors into the water, whereas the cold water won't. Then add the remaining cold water/ice and make sure it isn't warm before adding the chicken to brine as you would.
Brined, dry rubbed and applewood smoked with a little kick and sweetness. Making a whole chicken in the smoker is the perfect way to feed a crowd or feast for days on succulent yardbird.
1cupDiamond Kosher Salt(Use ¾ cup if using Morton Kosher Salt)
¾cupSugar
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Instructions
To Brine the Chicken (optional but recommended)
In a large bowl or container large enough to easily fit the chicken, whisk the salt and sugar with the water until it is dissolved. Submerge the chicken in the brine, then cover and refrigerate for 3 to 6 hours.
Thoroughly rinse and pat the chicken dry with paper towels and discard the brine. Let the chicken sit out on the counter to come up to temperature while you set up your smoker.
To Smoke the Chicken
Prep the smoker for indirect heat cooking and bring the temperature between 225° and 275* F 250° F *see note. Add wood chunks or pellets according to the manufacturer's instructions and place a drip pan filled with water below where the chicken will smoke.
Apply a light slather (canola oil, mustard or hot sauce) all over the skin of the chicken to help the spice rub stick. Sprinkle about 2 to 3 tablespoons of dry rub with a shaker for even distribution all over the skin. Do the presentation side (breasts) last.
Place the chicken in the smoker and cook until the internal temperature of the breasts reaches 160° F and thighs the are around 180° F. This will take between 3 and 4 hours. Use a probe thermometer to verify. The temperature will continue to rise about 5 degrees once removed from the heat.
Rest the chicken on a cutting board for 15 minutes before carving and serving.
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Notes
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You can optionally tie the legs of the chicken together with kitchen twine to help it cook more evenly and for a better presentation.
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If the chicken won't stay submerged while brining, place a heavy bowl on top to help keep it below the surface.
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If brining the chicken for more than 6 hours; reduce the amount of salt by half.
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Be careful not to use too much salt in the spice rub when seasoning a brined chicken.
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Smoker temp: For pellet smokers, use 225° F as it will give more smoke flavor. For charcoal smokers, you can go up to 275° F, but 250° F is the sweet spot.
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Crispy Skin: While chicken skin is an amazingly tasty thing, it's really not the best when you smoke a chicken at a lower temp like 250 degrees. To get crispy skin, you will need to finish the chicken at a higher temp for the last 10 to 15 minutes. Be careful not to overcook it.
This was some of the most tender and juicy chicken I have had. I used the simple brine mentioned on this site and submerged the chicken inside a small ice chest overnight. I used the rub recipe recommended here with yellow mustard. Very delicious.
Going to be using this recipe today for the Super Bowl! I’ve got a standup Masterbuilt electric smoker and since I’ll be using the water pan for the first time, do you have a recommendation on which rack to use (top or bottom)?
Kyle - for the water pan or the chicken? The water pan should go on the bottom? For the chicken; it shouldn't matter but somewhere in the middle will be good. Happy smoking!
Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
Serves
serves 8
Cook
4 hours 45 minutes
ZACHARY ZAVISLAK
This dish can be prepared partially in advance: Parboil the rice, assemble the ingredients, and refrigerate, covered, for up to a few hours. Bring to room temperature before baking. It is best prepared in a clear glass baking dish and served with yogurt and the fresh herb platter known as sabzi khordan.
Bake
- this tahcheen, a saffron rice with chicken, in a clear glass baking
-dish so you can check on the crisping of the rice’s bottom layer. Get
-the recipe for Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
- ». Zachary Zavislak
Share
This
- dish can be prepared partially in advance: Parboil the rice, assemble
-the ingredients, and refrigerate, covered, for up to a few hours. Bring
-to room temperature before baking. It is best prepared in a clear glass
-baking dish and served with yogurt and the fresh herb platter known as sabzi khordan.
1⁄2
- cup dried barberries, picked, soaked in cold water for 15 minutes, then
- drained (or substitute finely chopped dried cranberries)
1 tsp. sugar (omit if using cranberries)
1⁄3 cup raw pistachios, coarsely chopped
Instructions
Parboil
- the rice by following steps 1 and 2 of the Steamed Saffron Rice with
-Tahdig recipe (p. 36). Set the rice aside to drain as you prepare the
-dish’s other components.
In a small bowl, add the saffron and 2 tablespoons hot water. (Be sure to pre-soak your barberries now, too. See toppings list.)
In
- a large, deep skillet, add the olive oil and set over medium heat. Once
- hot, add the onion and ¼ teaspoon salt, and cook, stirring
-occasionally, until soft and golden, about 20 minutes. Add the garlic
-and cook until fragrant, 2 minutes. Add the chicken thighs, 2¾ teaspoons
- salt, and the pepper. Cook, turning the chicken as needed, until the
-pieces begin to brown slightly, about 6 minutes total. Add the lemon
-juice and saffron water, and turn the chicken to coat well. Lower the
-heat to medium-low, partially cover the pot, and let simmer, stirring
-occasionally, until the chicken is tender and just cooked through, 20–25
- minutes. Remove from the heat and let cool slightly. Cut the chicken
-into ½-inch-long strips, return them to the pan, and toss to coat in the
- onions and pan juices. Remove the pan from the heat and set aside while
- you finish the rice.
Preheat the oven to 400°F and set a rack in the lowest position.
In
- a large bowl, combine the yogurt, egg, and a tiny pinch of ground
-saffron. Add half of the rice and stir well to combine. Set the mixture
-aside.
In
- a 9-by-13-inch glass baking dish (preferably clear), add 3 tablespoons
-of butter; set the dish in the oven to melt the butter, about 3 minutes.
- Remove the dish, swirling the melted butter all over the bottom and
-sides. Spread the yogurt-rice mixture evenly along the bottom of the
-dish, packing it down firmly. Add the chicken pieces evenly over the
-rice, then sprinkle the remaining plain rice over the chicken in an even
- layer. Drizzle with 2 tablespoons of chicken juices and dot with the
-remaining 2 tablespoons of butter. Cover tightly with aluminum foil,
-transfer to the oven, and bake until the bottom of the rice is crispy
-and golden, 80–90 minutes. (If using a clear glass dish, carefully lift
-it to check the bottom.) Remove the baking dish and let the rice rest at
- room temperature for 5 minutes.
While
- the tahcheen rests, prepare the topping: In a small pot, melt the
-butter over medium heat. Stir in the drained barberries, pistachios, and
- sugar (if using), and cook until the berries are just plumped, about 2
-minutes. Remove from the heat.
Run
- a knife along the sides of the baking dish to help release the rice.
-Place a large rectangular serving platter, baking tray, or cutting board
- over the tahcheen, take a deep breath, and quickly and confidently flip
- the baking dish over to unmold. You should hear a swish when the tahdig
- releases. Remove the baking dish and sprinkle the crispy surface of the
- rice with the barberry topping. Cut into pieces and serve.
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\ No newline at end of file
+}
Ingredients
For the tahcheen:
3 cups extra-long white basmati rice (1 lb. 4 oz.)
1⁄4 cup plus 2 Tbsp. kosher salt, divided, plus more as needed
1⁄4 tsp. saffron, lightly ground between your fingers, plus more for sprinkling
3 tbsp. extra-virgin olive oil
1 large yellow onion, halved and sliced ¼-inch-thick
1⁄2 cup dried barberries, picked, soaked in cold water for 15 minutes, then drained (or substitute finely chopped dried cranberries)
1 tsp. sugar (omit if using cranberries)
1⁄3 cup raw pistachios, coarsely chopped
ADVERTISEMENTADAD
Instructions
Step 1
Parboil the rice by following steps 1 and 2 of the Steamed Saffron Rice with Tahdig recipe (p. 36). Set the rice aside to drain as you prepare the dish’s other components.
Step 2
In a small bowl, add the saffron and 2 tablespoons hot water. (Be sure to pre-soak your barberries now, too. See toppings list.)
Step 3
In a large, deep skillet, add the olive oil and set over medium heat. Once hot, add the onion and ¼ teaspoon salt, and cook, stirring occasionally, until soft and golden, about 20 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the chicken thighs, 2¾ teaspoons salt, and the pepper. Cook, turning the chicken as needed, until the pieces begin to brown slightly, about 6 minutes total. Add the lemon juice and saffron water, and turn the chicken to coat well. Lower the heat to medium-low, partially cover the pot, and let simmer, stirring occasionally, until the chicken is tender and just cooked through, 20–25 minutes. Remove from the heat and let cool slightly. Cut the chicken into ½-inch-long strips, return them to the pan, and toss to coat in the onions and pan juices. Remove the pan from the heat and set aside while you finish the rice.
Step 4
Preheat the oven to 400°F and set a rack in the lowest position.
Step 5
In a large bowl, combine the yogurt, egg, and a tiny pinch of ground saffron. Add half of the rice and stir well to combine. Set the mixture aside.
Step 6
In a 9-by-13-inch glass baking dish (preferably clear), add 3 tablespoons of butter; set the dish in the oven to melt the butter, about 3 minutes. Remove the dish, swirling the melted butter all over the bottom and sides. Spread the yogurt-rice mixture evenly along the bottom of the dish, packing it down firmly. Add the chicken pieces evenly over the rice, then sprinkle the remaining plain rice over the chicken in an even layer. Drizzle with 2 tablespoons of chicken juices and dot with the remaining 2 tablespoons of butter. Cover tightly with aluminum foil, transfer to the oven, and bake until the bottom of the rice is crispy and golden, 80–90 minutes. (If using a clear glass dish, carefully lift it to check the bottom.) Remove the baking dish and let the rice rest at room temperature for 5 minutes.
Step 7
While the tahcheen rests, prepare the topping: In a small pot, melt the butter over medium heat. Stir in the drained barberries, pistachios, and sugar (if using), and cook until the berries are just plumped, about 2 minutes. Remove from the heat.
Step 8
Run a knife along the sides of the baking dish to help release the rice. Place a large rectangular serving platter, baking tray, or cutting board over the tahcheen, take a deep breath, and quickly and confidently flip the baking dish over to unmold. You should hear a swish when the tahdig releases. Remove the baking dish and sprinkle the crispy surface of the rice with the barberry topping. Cut into pieces and serve.
\ No newline at end of file
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,"text": "For a Blind-Baked Pie : Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line pie shell that has been chilled for at least 2 hours (as outlined in Step 3) with large sheet of aluminum foil, pressing so it conforms to curves of plate. (A second sheet of foil may be needed for full coverage.) Fill to brim with sugar, transfer to a half sheet pan, and bake until fully set and golden around the edges, 60 to 75 minutes. Fold long sides of foil toward middle, gather short sides, and use both hands to carefully transfer sugar to heat-safe bowl. Let sugar cool to room temperature. If needed, continue baking crust a few minutes more to brown along the bottom."
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-"reviewBody": "Have used Gold Medal AP flour for years and have always baked by weight.\n\nGold Medal flour lists 1/4 C = 30g; therefore, for ~225g, cup volume is a scant 2 C flour or 1-3/4 C + 2 TBSP flour, not 1-2/3 C (160g).\n\nThis pie dough is along the lines of a 100% butter-to-flour blitz puff pastry.\n\nIf anyone is using volume measurement, the butter ratio becomes 140% -- not 100% -- which may also explain why dough for some turns out greasy with butter pooling."
+"reviewBody": "I made this crust for the first time on Thanksgiving and had a butter flood! My crust shrank down and it was so tough, I had a hard time cutting it to serve. It sounds like others have had similar problems. But the recipe sounded so promising that I tried it again a few days later. (More pie- great!) First, I read all the comments, and then found a related article and read all those comments too. (https://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust) That's where I figured out my problem.\n\nAs a last step, Stella says to \"Use as directed in your favorite recipe.\" My recipe said to start the pie at 425F for 20 min and then lower the temp. I also used a pizza stone since that normally gives me a great bottom crust. Apparently this is a double no for this recipe! One of Stella's comments says an oven temp over 400 or a pizza stone will make the butter leak. It would be nice if this were mentioned in the recipe. My second try worked so much better and the crust mostly held its shape, and was very flaky and delicious. I hope this helps someone else succeed with this yummy recipe!"
}
,
{
"@type": "Review",
+"reviewRating": {
+"@type": "Rating",
+"ratingValue": "5"
+},
"author": {
"@type": "Person",
-"name": "ktabtiang"
+"name": "SC"
},
-"reviewBody": "I made this crust for the first time on Thanksgiving and had a butter flood! My crust shrank down and it was so tough, I had a hard time cutting it to serve. It sounds like others have had similar problems. But the recipe sounded so promising that I tried it again a few days later. (More pie- great!) First, I read all the comments, and then found a related article and read all those comments too. (https://www.seriouseats.com/2016/06/how-to-make-a-beautifully-flaky-pie-crust) That's where I figured out my problem.\n\nAs a last step, Stella says to \"Use as directed in your favorite recipe.\" My recipe said to start the pie at 425F for 20 min and then lower the temp. I also used a pizza stone since that normally gives me a great bottom crust. Apparently this is a double no for this recipe! One of Stella's comments says an oven temp over 400 or a pizza stone will make the butter leak. It would be nice if this were mentioned in the recipe. My second try worked so much better and the crust mostly held its shape, and was very flaky and delicious. I hope this helps someone else succeed with this yummy recipe!"
+"reviewBody": "I’ve had mixed success with this recipe, but after multiple trys and, often, moderate failure, I’ve come to agree with other success-story comments here. You’re probably missing something. For me, I wasn’t really kneading the dough (as instructed), but rather was trying to let the lamination bring the dough together as in other recipes. Often, I ended up with a brittle crust and moderate to significant butter pooling, even though I was using all the right ingredients and thought I was doing everything “to a T.” Now, I realize this light kneading 1) promotes gluten development (as discussed) helping the dough expand and hold on to the butter—think croissants or puff pastry, which undergo significant gluten development—and 2) mixes some of the butter further into the flour, helping with tenderness.\n\nKneading the dough into a shaggy mass and keeping everything else the same removed both of my issues and gave me the crust promised. So, as many have said before, (actually) following Stella’s direction will lead to success."
}
,
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"@type": "Person",
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+"name": "Juju"
},
-"reviewBody": "I have made this crust probably a hundred times since I first discovered this recipe…Stella you are a genius to use rough puff this way. Consistent perfection and super easy. Except I have one problem that I haven’t been able to surmount: bottom crust gets soggy with fruit fillings. Any fruit…apricot, peach, blueberry…even your amazing cherry, lemon meringue and key lime recipes in Bravetart. Blind baked crust starts out shatteringly crisp, and I have no trouble with cream pies. I weigh, use Gold medal, and think* I’m following the recipe exactly. What am I missing? Help!"
+"reviewBody": "Have used Gold Medal AP flour for years and have always baked by weight.\n\nGold Medal flour lists 1/4 C = 30g; therefore, for ~225g, cup volume is a scant 2 C flour or 1-3/4 C + 2 TBSP flour, not 1-2/3 C (160g).\n\nThis pie dough is along the lines of a 100% butter-to-flour blitz puff pastry.\n\nIf anyone is using volume measurement, the butter ratio becomes 140% -- not 100% -- which may also explain why dough for some turns out greasy with butter pooling."
}
,
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This recipe was so good- we did a mix of mozzarella and shredded parmesan cheeses. I will absolutely be making these again. My only change would be to do an egg wash over the top of the bread. Keep up the great recipes Sally!
+I made this last night, and thought the rosemary was too strong, and that I couldn’t taste the garlic. Today it was ABSOLUTELY FABULOUS. The rosemary had quieted down, and the garlic smelled and tasted yummy. I baked it until the sections started to separate, and it was perfect! My baking girlfriend said it was WONDERFUL! Thank you so much, Sally and your team, for coming up with this recipe! And, thank you, Lexi, for your quick responses to my questions. I’ll be making it for my next Book Club meeting.
+★★★★★
+I made this tonight, and it was very good. However, I felt like there was too much rosemary, and not enough garlic. When measuring the rosemary, how packed should the tablespoons be? And, what size garlic cloves should be used? I used one large and one small.
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+ Lexi @ Sally's Baking Recipes says: September 11, 2023
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+Hi Carol, the tablespoons don’t need to be heavily packed, and we used regular sized garlic cloves (about 1/2 teaspoon each once minced). You can certainly adjust the spices and garlic as you wish for your next batch!
+I made this tonight. It smells heavenly. But, I didn’t know when it was done. It started turning golden brown after about 25 minutes, and I tented it. But, I didn’t know when to take it out. I took the tent off after about 35 minutes, then let it bake until 42 minutes, and took it out of the oven. The bread was starting to separate at the folds and sections. Was this correct, or should I have let it bake shorter or longer.
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+ Lexi @ Sally's Baking Recipes says: September 11, 2023
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+Hi Carol, one way to test that the bread is done is giving it a gentle tap on the top. If it sounds hollow, it is likely done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F / 91°C. We do find it takes closer to 50 minutes in our ovens, but each one is a bit different. Did the inside of yours seem done? We’re glad you enjoyed it!
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+ Carol says: September 11, 2023
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+Yes. I think it was done perfectly! It was crunchy but not burned on the outside, and tender on the inside. It’s good to know that there’s a test for when it is done, though. This is the first time in over 30 years that I’ve made bread or used yeast, and only the third time I’ve ever made bread. I used the Red Star Platinum yeast, and it did exactly what it was supposed to do. Thank you!
+I’ve made this two times and adore it. I used young manchego cheese and increased the dried herbs using an Italian blend. I plan on making again tomorrow for company but don’t have whole milk. I do have half&half and low fat milk though. If I were to use mostly low fat milk with a little half&half added to it, would that replicate whole milk well enough for this recipe or any recipe for that matter. (Also plan to try your pineapple -carrot cake tomorrow!) Thank you.
+★★★★★
+I made this for a small get together with neighborhood friends and all asked for the recipe! For the event, I left out the cheese since I was serving with blistered tomatoes and whipped goat cheese. However, my second loaf was even more amazing when I sprinkled with romano cheese — delightful and both were addictive! Thanks much for another keeper!
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