The Pioneer Woman Cooks: The New Frontier features 120 brand new step-by-step recipes that inject fresh, exciting elements into Ree's beloved comfort foods. While she still cherishes her trademark family-friendly style of food, Ree's been cooking up some incredible new dishes that reflect the flavors, colors, and texture she's craving these days. Welcome to Ree's new frontier Much has happened on Drummond Ranch over the last couple of years: The kids are growing up, another left for college, Ree's business has expanded, and her cooking has evolved. If after 30 minutes, the top is too brown, cover with aluminum foil before baking for the remaining 20 minutes.Īllow to cool on a wire rack for about 15-20 minutes before removing from loaf pan.The #1 New York Times bestselling author and Food Network favorite The Pioneer Woman cooks up exciting new favorites from her life on the ranch in this glorious full-color cookbook that showcases home cooking at its most delicious (and most fun ). Remove kitchen towel and sprinkle the top of the bread with an additional 1/4 cup grated cheddar. Bake for 50 minutes, checking after 30 to make sure the top of the bread is not browning too much. Although tempting, do not try to fill the sides of the pan with extra pieces – there should be a little bit of room on either side of the bread.Ĭover the bread with a damp kitchen towel and allow to rise for about 20 minutes. Place each “slice” sideways into the bread pan. Stack these strips on top of each other to make one pile.
Next, cut the dough into about 5 long strips. Sprinkle 1 cup of the grated cheese evenly over top. With a spoon or pastry brush, spread butter mixture evenly over the top of the dough – making sure to spread all the way to the edges. On a floured surface, roll out dough to about a 1/4-inch thickness into a rough rectangle shape. Preheat the oven to 350 degrees and butter a loaf pan. Transfer to a small bowl and set aside to cool slightly. Once butter is light brown, add sage and salt and sauté for about 1 minute – or until aromatic. Continue to cook over medium to medium-low heat for 4-5 minutes, until butter is light brown. Meanwhile, add butter to a small sauté pan and melt over medium heat. Cover bowl first with plastic wrap and then a kitchen towel and allow to sit in a warm place for an hour, or until dough doubles in size.Īfter an hour, add additional 1/2 cup flour, baking powder, baking soda, and salt.
In a stand mixture with a dough hook, combine 4 cups of flour with liquid mixture and mix until dough comes together. Once it cools to this point, stir in the yeast and allow to sit for approximately 10 minutes, or until mixture foams. Allow to cool until mixture is very warm to the touch. Warm over medium heat until butter is melted and milk is starting to steam. This version is inspired by fall flavors, but the filling can easily be substituted depending on the occasion .ġ cup grated cheddar cheese + 1/4 cup for garnishĪdd milk and butter to a small sauce pan. It’s delicious, fun to eat, and it hides all imperfections. If you’ve never tried pull-apart bread before, you need to. We’re home now, and while these cherished moments are behind us, my heart is full with memories made. Until next time …īrown butter, sage + cheddar pull-apart bread Back at home, we spent evenings playing cribbage by the fire and enjoying Gram’s delicious pumpkin pie. Miles enjoyed his first snow at Henry’s aunt and uncle’s in New Hampshire, galloping under bowed pine branches and uncovering buried sticks, while we spent time with family over delicious meals and by roaring fires.Īfter Thanksgiving, we joined my family on the Cape for our annual lobster feast, where Miles discovered a profound love of sand, seaweed, and driftwood on the beach at low tide. This year, we split our Thanksgiving holiday between Henry’s family and mine.
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