Warm Bread Basket Recipe

Make dough

Warm the milk until just warm (about 105–110°F / 40–43°C). In a large bowl or stand mixer fitted with a dough hook, combine 3 cups flour, 2 tsp instant yeast, 2 tbsp sugar, and 1 tsp salt. Add warmed milk, 1 large egg, and 4 tbsp softened butter. Mix on low until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tbsp additional flour.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape Parker House loaf

Turn the dough out onto a lightly floured surface and roll into a rectangle about 12x8 inches. Spread the remaining 2 tbsp softened butter evenly over the surface. Fold the rectangle in half lengthwise to create a 12x4-inch loaf, pressing the seam to seal. Cut into 6 equal pieces and tuck each piece under slightly to form soft rolls; place seam-side down in a greased 9x5-inch loaf pan (or two small pans) spaced evenly.

Second rise and bake

Cover the pan and let rise until puffy and almost doubled, about 30–40 minutes. Preheat oven to 350°F (175°C). Brush the tops with 2 tbsp melted butter. Bake 28–34 minutes until golden and the internal temperature reaches about 190°F (88°C). Remove from oven and brush again with any remaining melted butter. Cool 10 minutes before removing from pan.

Prepare dough

Preheat oven to 375°F (190°C). In a medium bowl whisk 1.5 cups flour, 1 tsp salt, and 0.5 tsp baking powder. Cut in 6 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in optional 1 tsp chopped dried herbs. Add 4 tbsp cold water a tablespoon at a time until a cohesive dough forms (you may not need all water).

Roll and cut

Place dough between two sheets of parchment and roll very thin, about 1/16 inch thick. Transfer sheet to a baking tray, peel top parchment, and score crackers into squares or desired shapes with a knife or pizza cutter. Brush lightly with a bit of water and sprinkle with 0.5 tsp coarse sea salt.

Bake

Bake for 12–16 minutes, rotating halfway, until edges are golden and crackers are crisp. Allow to cool completely on the sheet — they will firm up as they cool. Break along scored lines.

Make dough

In a bowl or stand mixer combine 3 cups bread flour, 1 tsp instant yeast, and 1.25 tsp salt. Add 1 cup warm water and 1 tbsp softened butter. Mix until a rough dough forms, then knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 45–60 minutes.

Shape rolls

Punch down the dough and divide into 8 equal portions. Shape each into a tight round roll and place on a parchment-lined tray. Cover and let rest 15 minutes while you prepare the baking soda bath and preheat oven to 425°F (220°C).

Baking soda bath

In a shallow wide pan, bring 8 cups warm water to a gentle simmer and carefully stir in 3 tbsp baking soda (caution: it may fizz). Using a slotted spatula, gently lower 2–3 rolls at a time into the bath for 20–30 seconds, flipping once. Remove to the parchment-lined tray.

Egg wash and bake

Whisk 1 egg and brush each roll lightly, then sprinkle with coarse kosher salt (about 1 tsp divided). Bake at 425°F (220°C) for 12–16 minutes until deep golden brown. Remove and cool on a rack for 10 minutes.

Whip butter

Place 8 tbsp softened unsalted butter in a medium bowl and beat with a hand mixer on medium-high speed until light and airy, about 2–3 minutes. Add 1 tbsp heavy cream and 0.25 tsp fine salt and continue to whip until fully incorporated and spreadable, another 1–2 minutes. If making a sweet or savory variation, gently fold in 1 tsp honey for sweet butter or 0.25 tsp freshly ground black pepper for a peppered savory butter. Chill briefly if too soft.

Warm a shallow basket or bread bowl by brushing lightly with 1 tbs melted butter. Arrange a warm sliced portion of the Parker House loaf, several pretzel rolls, and a small stack of crackers attractively in the basket.

Place the whipped butter in a small ramekin or softened butter scoops in the center. Garnish with a sprinkle of chopped fresh herbs if desired. Serve immediately while breads are warm.