Ep 2. Breakfast Breads

In Cook's Country season 5 episode 2, entitled "Breakfast Breads," the hosts focus on perfecting several classic bakery items that are perfect for breakfast. The episode features four main recipes: cinnamon bread, almond coffee cake, blueberry muffins, and English muffins.

The first recipe, cinnamon bread, is a nostalgic classic that many people grew up eating. However, the Cook's Country team believes that most recipes for cinnamon bread fall short in one way or another. They experiment with different types of cinnamon, various ratios of dough to filling, and other factors to come up with the perfect recipe. After numerous test batches, they land on a loaf that is moist and tender, yet not too sweet. Its cinnamon filling is deliciously swirled throughout the bread, giving every bite a warm, comforting flavor.

Next up is almond coffee cake, a crumbly and decadent treat that is perfect for serving with coffee or tea. However, as with cinnamon bread, many recipes for almond coffee cake can be too dry or too sweet. The Cook's Country team sets out to perfect the recipe by incorporating an almond paste into the batter, which gives the cake a rich, nutty flavor. They also experiment with different types of flour and baking pans to ensure that the final result is moist and tender, but not mushy.

The third recipe, blueberry muffins, is a classic that the Cook's Country team believes can often turn out too dense or dry. They try a few different techniques and ingredients to combat these issues, including using cake flour, incorporating sour cream into the batter, and folding the blueberries carefully into the mixture. The resulting muffins are light and fluffy, yet still bursting with blueberry flavor.

The final recipe of the episode is English muffins, a breakfast staple that is surprisingly easy to make from scratch. The Cook's Country team experiments with a few different recipes, including one that calls for sourdough starter and another that uses milk instead of water. They also test out a variety of methods for cooking the muffins, including griddling them on an electric griddle and baking them in an oven. The final recipe involves using a cast iron skillet to cook the muffins over medium-high heat, giving them a crispy exterior and soft, pillowy interior.

Throughout the episode, the Cook's Country team incorporates useful tips and tricks for baking breakfast breads. For example, they suggest using a stand mixer for making doughs, as it can save time and effort. They also recommend using a digital kitchen scale to measure ingredients more accurately. Additionally, they discuss how to properly mix and fold ingredients, how to store baked goods for optimal freshness, and other helpful tips.

Overall, "Breakfast Breads" is a must-watch episode for anyone who loves baked goods and wants to perfect their breakfast game. The Cook's Country team's recipes are approachable and easy to follow, and their test kitchen experiments offer insight into the science behind cooking and baking. Whether you're a seasoned baker or just starting out, this episode offers valuable information and delicious recipes that are sure to become family favorites.