Roman Style Pizza Recipe
RECIPE PDF:
Bake James Beard Award winner Greg Wade’s Roman Style Pizza using this easy-to-follow recipe.
▶︎The Challenger Bread Pan:
▶︎ TIMESTAMPS
INTRO 0:00
WHAT YOU'LL NEED | 00:40
STEP 1: MAKE LEVAIN | 00:48
STEP 2: AUTOLYSE | 01:38
STEP 3: MIX | 03:56
STEP 4: BULK FERMENTATION & FOLD | 07:06
STEP 5: SHAPE & PROOF | 09:10
STEP 6: ADD TOPPINGS AND BAKE | 12:14
STEP 7: REMOVE AND COOL | 16:23
STEP 8: ENJOY | 17:12
▶︎ More Challenger Made Baking Tools:
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Denim Baker's Apron:
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A Baker's Odyssey: Saffron Bread Recipe
Saffranbrod is traditionally shaped into a large loaf, individual S-shaped scrolls, or more intricate patterns. Learn to make & shape the dough.
By baking with immigrants in their home kitchens, James Beard award-winning cookbook author Greg Patent recreates their recipes for future generations in A Baker's Odyssey. This video is the Saffron Bread Recipe included on the DVD that comes with Greg's book.
Bake Like a Pro with Joanne Chang | Sessions by MasterClass
James Beard Award–winning baker Joanne Chang shares all she’s learned from her years of experience as a pastry chef and owner of 10 award-winning bakeries. In this 30-day, hands-on Session by MasterClass, she’ll teach you some of her sweetest secrets for turning simple ingredients into delectable treats and ways you can customize and make them your own.
Learn more about Joanne Chang on MasterClass at
Having grown up in a traditional Taiwanese family where food was how you expressed love, Joanne Chang was exposed to cooking with rich and flavorful ingredients from an early age. But it wasn’t until she was studying at Harvard that she learned how to bake—which she did on the side as a hobby. After graduating with a degree in applied mathematics & economics, Joanne became a management consultant, but after two years, decided to pursue her true passion.
Today, Joanne infuses her love for the science of baking into her signature blend of precise technique and nostalgia-inducing flavors as the James Beard Award–winning chef and owner of Flour Bakery in Boston where she gets to spread love and joy through food daily.
In this 30-day, instructor-guided session, you will follow along with Joanne to make 5 of her favorite recipes and create 3 original recipes of your own.
Sections in this session include:
• Cookies
• Pies
• Brioche Treats
• Cakes
More from MasterClass:
• Alice Waters Teaches the Art of Home Cooking: masterclass.com/aw
• Dominique Ansel Teaches French Pastry Fundamentals: masterclass.com/da
• Apollonia Poilâne Teaches Bread Baking: masterclass.com/ap
About MasterClass:
MasterClass is the streaming platform where anyone can learn from the world’s best. With an annual membership, subscribers get unlimited access to instructors and classes across a wide range of subjects. Stream thousands of lessons anywhere, anytime, on mobile, desktop, and TV.
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#MasterClass #JoanneChang #Baking
Madhur Jaffrey Teaches Indian Cooking | Official Trailer | MasterClass
With more than 30 award-winning cookbooks and a James Beard Foundation Cookbook Hall of Fame Award, Madhur Jaffrey may be the greatest living authority on Indian cuisine. Now she shares those vast and storied traditions with you. Learn 30 authentic recipes: vegetables, breads, South Asian meats, street foods, and more. Blend and layer spices and bring it all together—from the perfect bite to full menus of vibrant flavor.
Learn more about Madhur Jaffrey on MasterClass at
Madhur Jaffrey grew up absorbing the sights, sounds, and flavors of India’s deep culinary traditions with her family and as she ventured to the country’s unique and diverse villages and regions. She’s spent the past five decades sharing those stories and recipes with a global audience, crafting more than 30 cookbooks, seven of which are James Beard Award winners. Her debut, “An Invitation to Indian Cooking,” published in 1973, was inducted into the James Beard Foundation’s Cookbook Hall of Fame in 2006.
Now she’s sharing her experience and India’s vast culinary traditions with you on MasterClass. Explore a world of flavor and spices, learn 35 authentic recipes—step by step—and experience the cultures and culinary traditions of one of the world’s largest countries.
Lessons in this online class include:
• Staple Spices: Roasted Cumin and Garam Masala
• Exploring Spices: Potato a Thousand Ways
• Demystifying Curry: Goan Shrimp
• South Asian Meats: Aloo Gosht
• Essential Indian Vegetables: Cauliflower With Asafetida and Cumin
• The Magic of Rice: Basmati and Biryani
• Indian Breads: Chapati
• Comforting Legumes: Dal
• Embellishing Every Morsel: Tamarind Chutney
• Lip-Smacking Savory Street Food: Dahi Aloo Puri Chaat
• An Indian Feast: Sample Menus
More from MasterClass:
• Yotam Ottolenghi Teaches Modern Middle Eastern Cooking: masterclass.com/yo
• Thomas Keller Teaches Cooking Techniques: masterclass.com/tk
• Apollonia Poilâne Teaches Bread Baking: masterclass.com/apo
About MasterClass:
MasterClass is the streaming platform where anyone can learn from the world’s best. With an annual membership, subscribers get unlimited access to instructors and classes across a wide range of subjects. Stream thousands of lessons anywhere, anytime, on mobile, desktop, and TV.
• Subscribe:
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#MasterClass #Madhur Jaffrey #IndianCooking
How to make Moist & Delicious Cornbread using Jiffy Mix ~ DO NOT Follow the #Jiffy Instructions! ~
Tired of failed cornbread recipes, I got you sis! Disregard the instructions on the Jiffy box and follow these measurements and cooking instructions in the video! You will LOVE IT!
Checkout the YT channel “Cerebral” who made the original version of this tweaked recipe.
Ingredients I Used :
Butter 7 Tbsp melted butter
Sugar 4 Tbsp (OPTIONAL- Jiffy is already sweet)
1 and 1/4 cups buttermilk
3 eggs
2 boxes jiffy
Honey butter glaze: honey & butter
Link to my 10” cast iron skillet that came with the rubber handle (not the skillet in the video) (PS: This is an affiliate link)
Link to my 14” cast iron skillet
Bake @ 350 degrees for 40-45 minutes depending on your oven. Insert a toothpick in the middle at the 40 minute mark and it’s done if it comes out clean!
Part Four: James Beard's Cream Biscuits
Fourth of seven parts. Here Marion Cunningham creates a variation of James Beard's famous recipe SEE BELOW. Beard was Marion's mentor and she took his spirit and spread it widely. Note what Marion says about whipping cream at 1:34.
JAMES BEARD'S CREAM BISCUITS
2 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon baking powder
1 teaspoon sugar
1 to 1 1/2 cups heavy cream
Melted butter
Heat the oven to 425°F. Combine the flour, salt, baking powder and sugar in a mixing bowl, stirring with a fork to blend.
Slowly add the cream to the dry ingredients, stirring constantly, until the dough holds together. Knead gently on a lightly floured surface for about 1 minute. Pat it into 1/2-inch thick round and use a sharp knife to it cut into 8 wedges.
Arrange the wedges 2 inches apart on an ungreased baking sheet and brush the tops of the biscuits with melted butter. Bake for 10-15 minutes, until lightly browned. Serve warm with plenty of butter and/or honey.