She was working through the Brown Butter Peach Cobbler Cinnamon Rolls, and one of the steps had her confused. It told her to reduce the peach juice into the brown butter, but the wording tangled itself up and made it sound like it happened at the wrong time. So I read it back with her. And you know what? She was right. It was confusing. That wasn't on Candi. That was on the recipe. So I went in and fixed it. Right then. Cleaned up the step, put it in the right order, made it clear. Now here's why I'm telling you all this. Most recipes you find online are static. Somebody posted it once, and that's it. You get what you get, confusing step and all, and if it trips you up, that's your problem to sort out alone. The Recipe Pantry doesn't work like that. It's alive. It's connected to this room, hundreds of bakers baking through these recipes together, every single week, telling me what worked and what didn't. When something's unclear, I can go in and make it better, so the next baker who comes across that recipe has an easier time than the last one. That's the beauty of this whole system. Candi's one question made that recipe better for every single person who bakes it after her. That's not a complaint. That's a gift to the next baker. So here's my ask. If you haven't bookmarked or saved the Recipe Pantry yet, do it today. pantry.bakinggreatbread.com Then take some time and actually explore it. Push the buttons. Scale a recipe up and down. Tap the glossary links. Poke around and see what it's capable of. It's built for you, and it gets better every week because of bakers like Candi. Thank you, Sis. Perfection is not required. Progress is. Henry ⭐🔥

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. 🇺🇸🍑

Sliced into my cinnamon swirl again today for French toast. My goodness!

If the saved Recipe Pantry icon On your phone Or a tablet is not showing croissant, please open this link directly in Safari or Chrome: Search for Croissant. This link should take you directly the yeasted version but There is a toggle to switch to sourdough as well https://recipepantry.app/recipes/croissant-bread-yeasted The saved app icon may update after opening, but a direct browser link is the fastest way today.

Air Fryer Challah French Toast Grab a shallow bowl and crack three eggs into it. Pour in about a quarter cup of milk, add a teaspoon of vanilla, and a pinch of cinnamon. Whisk it all together until it’s smooth. That’s your custard. Spray your air fryer basket lightly so nothing sticks. You don’t need much. Now take your challah slices and dip each one into that egg mixture. Don’t drown it, just three to five seconds per side. You want it soaked but not falling apart. Lay them in the basket in a single layer. They’re gonna need room to get crispy all around. Set your air fryer to 375 degrees on the roast setting and let it go for three to four minutes. You’re looking for golden and crispy on the outside. Don’t flip it. The air’s doing the work from all sides, so you get color top and bottom. Plate it up and eat it warm. A couple things: Every air fryer’s a little different, so if yours runs hot, start at three minutes and adjust from there. And because challah’s rich, it cooks faster than regular bread, so keep an eye on that first batch. Makes enough for two, maybe three people if you’re generous.