Well, we survived Croissant Week. 🥐👏 All that lamination, all those butter layers, all that patience. You all showed up and did the hard thing, and I couldn’t be prouder of the folds that came through this kitchen. Now it’s time to let summer all the way in. ☀️🍑 This week we’re baking Brown Butter Peach Cobbler Cinnamon Rolls, and this one’s personal. I’m a South Carolina boy. Down here in the Deep South, peach cobbler isn’t just dessert. It’s a staple and a delicacy both at once. It’s the thing that shows up at the church supper, the Sunday table, and the family reunion, and everybody’s grandmother swears hers is the best. That cobbler is in my bones. 🧡 So I did what I always end up doing. I took something I grew up loving and turned it into something we all already know by heart, the cinnamon roll. Peach cobbler on the inside. Pillowy roll on the outside. Brown butter running through the whole thing. And a streusel top that’ll have your house smelling like a Carolina summer. 🔥🍑 And I’ll be honest, this one came out of my daughter Payton. She’s always challenging me, always poking at me to take it one step further. Don’t play it safe, Dad. So here we are. Cobbler in a cinnamon roll. That’s a Payton bake if I ever made one. ⭐ No fresh peaches where you are yet? Don’t worry. Frozen and canned work great, and I’ll walk you through every swap this week so nobody gets left out. Here’s the recipe so you can look it over before Saturday: https://pantry.bakinggreatbread.com/recipes/brown-butter-peach-cobbler-cinnamon-rolls The sourdough version: https://pantry.bakinggreatbread.com/recipes/sourdough-brown-butter-peach-cobbler-cinnamon-rolls?utm_source=skool&utm_medium=community&utm_campaign=recipe-share We bake together Saturday morning. 🇺🇸🍑

I made up a recipe using what I liked from a sandwich loaf, adding brown sugar and butter in place of honey and olive oil, and using what I learned about adding flour to the swirl to keep it from separating and bring the dough to windowpane before adding the butter. Pleased with the outcome. I kept notes for future reference, too. This will make delicious French toast!

Pizza Saturday is almost here and I need to hear from you. If I know anything about this room, it’s that y’all are creative. So before Saturday rolls around, drop your toppings below. What’s going on your pie? Classic pepperoni? Pineapple (no judgment)? Something weird your grandmother used to make? I want to see it. Might steal an idea or two for my own. Henry ⭐🔥

Exquisite!!! That’s it. Thats the post. Recipe: https://www.tiktok.com/t/ZP8pqCNov/

🌾 Small but important update on the poppy seed loaf in the Recipe Pantry. The original version called for T55 French wheat flour, and I'll be straight with you, that was a miss on my part. Most of us don't have T55 sitting on the shelf, and we shouldn't have to chase down specialty flour just to bake a poppy seed loaf at home. So I pulled it back and rewrote it. ✅ What Changed Both versions, yeasted and sourdough, now call for bread flour as the primary flour. If you've got AP on hand, that works too. If you happen to have T55, use it. The recipe works with any of the three. But the default is now whatever's already in your pantry. 🍞 Yeasted Version https://skoo.ly/yeasted-poppy-seed 🥖 Sourdough Version https://skoo.ly/sourdough-poppy-seed 📝 Quick Note on Flour Swaps 🔹 Bread flour gives you slightly more structure and a bit more chew. That's what I'd reach for first. 🔹 All-purpose flour gives you a softer, more tender crumb, which honestly suits a poppy seed loaf just as well. If you use AP, drop your water by about 5 to 10 grams because AP absorbs a touch less. 🔹 T55, if you have it, sits right in the middle around 11% protein. Use it the same way you'd use AP. That's it. No other changes to the recipe. Same hydration, same timing, same method. 👋 Your Turn If you've baked the old version, tell me how it went. If you're baking it this week, post your loaf in the thread. I want to see them. Perfection is not required. Progress is. Henry ⭐🔥