• Choose a category
• All
• Classic-Fiction

Makes 1 (13-inch) loaf

1 envelope active dry yeast

2 tablespoons sugar

1¼ cups whole milk, warmed

8 cups all-purpose flour, plus more for shaping

2 tablespoons kosher salt

2 large eggs

7 large egg yolks

¼ cup pureed canned chipotle chiles in adobo

¾ pound (3 sticks) unsalted butter, cut into pieces, slightly softened, plus more for the bowl, pan, and loaf

1. Combine the yeast, sugar, and warm milk in a small bowl and let sit until foamy, about 5 minutes.

2. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combined. In a separate bowl, whisk together the eggs, egg yolks, and chipotle puree and then slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece, until combined. Continue mixing until the dough is silky and springy, about 10 minutes.

3. Transfer the dough to a lightly floured surface and knead lightly for 30 seconds. Place in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Lightly punch down, cover, and allow to rise for 30 minutes longer.

4. Shape the dough into a 13-inch loaf, being careful to press out any air. Grease a 13 × 4 × 4-inch Pullman or pain de mie bread pan (without the lid) and fit the loaf into the pan. Rub the top with butter, cover with plastic wrap, and let rise in a warm place for 2 hours.

5. Preheat the oven to 375°F.

6. Bake the loaf until golden brown and firm on top, about 30 minutes. Cool in the pan for 5 minutes; then unmold and let cool on a wire rack.

DEEP-DISH CHOCOLATE CREAM PIE

Chocolate cream pie has a place of honor in roadside diner pie cases across the country. This deconstructed version inverts the classic format because the gorgeous, silky, deeply chocolaty pudding is worth digging for. Break though a crunchy, buttery graham cracker crust and a smooth layer of whipped cream before making your way to the rich chocolate depths of this decadent “pie.” Chocolate lovers, rejoice.

Serves 8

Chocolate Pudding

⅔ cup sugar

¼ cup unsweetened Dutch-processed cocoa powder

2 tablespoons cornstarch

½ teaspoon fine salt

3½ cups whole milk

3½ cups heavy cream

1 vanilla bean, split and seeds scraped, or 1½ teaspoons vanilla extract

1¼ pounds bittersweet chocolate (60% cacao), coarsely chopped

2 tablespoons unsalted butter

Graham Cracker Disks

½ pound (2 sticks) unsalted butter

½ vanilla bean, split and seeds scraped

2½ cups graham cracker crumbs (about 20 crackers)

1 cup sugar

Rum Whipped Cream

2 cups heavy cream, very cold

2 tablespoons confectioners’ sugar

1 tablespoon dark rum (optional)

Seeds scraped from ½ vanilla bean or ½ teaspoon vanilla extract

1. To make the pudding, whisk together the sugar, cocoa, cornstarch, and salt in a medium heavy pan. Slowly whisk in the milk and cream and add the vanilla bean and seeds (if using).

2. Slowly bring the mixture to a boil over medium heat, whisking constantly. Once the mixture comes to a boil, let it boil for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter, along with the vanilla extract, if using, until smooth. Strain the pudding through a fine-mesh sieve into a bowl and press a piece of plastic wrap directly onto the surface. Let cool at room temperature for 30 minutes; then transfer to the refrigerator and let chill completely, at least 4 hours and up to 24 hours.

3. To make the graham cracker disks, preheat the oven to 350°F.

4. Combine the butter and vanilla bean and seeds in a small saucepan and melt over low heat. Remove from the heat and keep warm. Discard the vanilla bean before using.

5. Combine the graham cracker crumbs and sugar in a medium bowl, add the melted butter, and stir until combined. Pat the mixture evenly and firmly into an 18 × 12-inch rimmed baking sheet. Bake until light golden brown and set, about 10 minutes. Let cool completely on a wire rack.

6. Using a 3-inch