bundt

Bready or Not: Braided Cocoa and Cookie Butter Brioche

Posted by on May 4, 2022 in biscoff spread, Blog, Bready or Not, breakfast, bundt, cake, chocolate, yeast bread | 0 comments

This Braided Cocoa and Cookie Butter Brioche is stunning in appearance and taste, so be warned: there are more pictures than usual for this post, including some process photos.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

When I set out to rewrite the original recipe, featured in the January/February 2019 issue of Bake from Scratch, I knew this bread would be time-consuming. Intimidating, even.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

The braiding process, shown here, had me worried to start, but that turned out to not be so bad after all.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

What ended up being the most tedious aspect was all the necessary dishwashing between the various stages! This recipe would be a great time to have some helpful assistants around.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

The original recipe used special black cocoa paired with peanut butter. I went with normal baking cocoa (Penzey’s), which is less dramatic in color but great with flavor, and my stalwart baking favorite, cookie butter.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

Despite my evangelizing, some people are always meeting cookie butter for the first time. It’s found in jars near the nut butters in stores. Trader Joe’s carries it under the name Speculoos. The other major brand is Biscoff. It tastes like spice cookies pureed in oil, because that’s exactly what it is.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

It’s also incredible to bake with because it can even make cookies taste inherently more cookie-like. Here, when it’s used with chocolate, cocoa, and fresh bread, it’s truly amazing.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

During baking, I found the exposed swirls of cookie butter actually caramelized, creating a wonderful crunch in the same bite as tender enriched bread. That, along with chocolate?

Bready or Not: Braided Cocoa and Cookie Butter Brioche

Oh wow. Oh wow.

Bready or Not: Braided Cocoa and Cookie Butter Brioche

This braided loaf, baked in a large tube pan, is an absolute show stopper with its swirled layers of cocoa and creamy cookie butter! It’s as delicious as it looks, too. This recipe is fairly straightforward, but be warned, it requires a lot of dishwashing!
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: bundt cake, chocolate, cookie butter, yeast bread
Author: Beth Cato

Equipment

  • stand mixer
  • food scale
  • Rolling Pin
  • uneven spatula
  • bench knife
  • pastry brush

Ingredients

  • 1 cup warm milk (105-110-degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter (1 stick) melted
  • 4 teaspoons vanilla extract or vanilla bean paste, divided
  • 4 1/2 cup all-purpose flour plus more if needed
  • 1/4 cup white sugar
  • 1 Tablespoon kosher salt
  • 3/4 cup plus 2/3 cup confectioners' sugar divided
  • 2/3 cup creamy cookie butter
  • 3 Tablespoons unsalted butter melted
  • 1/2 cup unsalted butter softened
  • 1/2 cup semisweet chocolate melted
  • 1/3 cup cocoa powder sifted
  • 1 large egg white
  • 1 Tablespoon water

Instructions

  • In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
  • Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
  • Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
  • Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
  • Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
  • Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
  • Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
  • Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
  • Preheat oven 350-degrees.
  • In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
  • Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
  • Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
  • The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

OM NOM NOM!

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    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Posted by on Jan 26, 2022 in Blog, Bready or Not, british, bundt, yeast bread | Comments Off on Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    When I had the opportunity to visit the city of Bath in England in 2019, I knew the absolutely necessary stop for lunch was Sally Lunn Eating House, known for centuries for the Sally Lunn bun. I first learned of it from a history spot on the Great British Bake Off.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    The bun has some mystery and history to it, but what is certain is that it is rather brioche-like and delicious. Upon coming home, I set about trying several recipes for a homemade version. The results were meh–until this one, which is odd because this bread is also very different.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    The true Sally Lunn bun is a bun, made in a specialized bun mold. This recipe makes an enriched bread, mixed in a food processor, and risen and baked in a bundt pan. The result is a lush, sweet bread. The flavor and feel is right, even if the shape is radically different.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Though it has a browned crust, the bread itself is still somewhat delicate. It requires thick slices, which isn’t a bad thing at all, because it’s so soft and delicious.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    I don’t often share process photos on Bready or Not, but I think for this recipe, they will help. First of all, here’s what the bread looked like with the batter just placed in the bundt pan.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Here it is after the second rise!

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    We found that the bread needed to be eaten hot, with toasted being the best. Since the pan made a big loaf–18 thick slices–I had plenty of bread to experiment with. I hit on the idea of using it for grilled cheese sandwiches using the waffle iron. This is THE BEST way to make grilled cheese, by the way.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    This shot shows how thick the bread was. I was still able to compress it in the waffle iron just fine, where in a matter of minutes, I created a no-fuss crispy, buttery masterpiece.

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    Bready or Not: Sally Lunn Bread in a Bundt Cake Pan

    This is an enriched yeast bread, inspired by the famous bread made in Bath, England. This version is mixed in a food processor, then rises and bakes in a bundt cake. The result is great to eat in combinations that are savory or sweet–it tastes best toasted in some way, whether with butter and jam or even as a lush grilled cheese sandwich, pressed flat in a waffle maker! The bread results in about 18 thick, angled slices.
    Course: Appetizer, Bread, Dessert, Main Course
    Cuisine: British
    Keyword: yeast bread
    Author: Beth Cato

    Equipment

    • large food processor
    • large bundt pan

    Ingredients

    • 1/2 cup milk
    • 1/2 cup water
    • 3 1/2 to 4 cups all-purpose flour
    • 1/3 cup white sugar
    • 1 teaspoon salt
    • 2 1/4 teaspoon instant yeast
    • 1/2 cup unsalted butter 1 stick, room temperature
    • 3 large eggs room temperature

    Instructions

    • Warm the milk and water together, by microwave or stovetop, to about 100-degrees.
    • Fit a plastic dough blade inside the food processor. Add 2 cups flour, the sugar, salt, and yeast. Pulse a few times. Add the milk-water, butter, and eggs, and pulse more. Add 1/2 cup more flour. Pulse again. Add the rest of the flour, pulsing until the dough becomes stiff.
    • Cover mixer bowl with lid or plastic wrap and let dough rise at room temperature for about an hour. It should double.
    • Remove plastic wrap, if using, and affix lid. Pulse a few times to beat down again–but be warned, the dough is so thick, the processor might jump around. Stay right there. The dough only needs a few seconds of pulses.
    • Thoroughly grease the bundt pan. Pour in the batter and smooth it out to an even level. Cover pan with plastic wrap or a towel and let the dough rise until it has doubled again, about 50 minutes.
    • Preheat oven at 325-degrees.
    • Bake for 50 minutes. The loaf should look golden brown on top, and a digital thermometer plunged into the middle of the bread should read at least 190-degrees.
    • Let loaf cool in pan about 20 minutes, then invert onto a rack to cool more. The bread is fragile to cut and requires thick slices. This Sally Lunn loaf is best eaten warm, especially toasted. It can also be cut into individual slices and frozen for later enjoyment.

    OM NOM NOM!

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      Bready or Not Original: Rum Bundt Cake

      Posted by on Dec 29, 2021 in alcohol, Blog, Bready or Not, bundt, cake | 4 comments

      This Rum Bundt Cake is luscious–soft and moist, with rum baked-in and soaked-in. It’s perfect for an indulgent New Year’s Eve treat, or make it any time of year!

      Bready or Not Original: Rum Bundt Cake

      The most basic form of this recipe came to me on a postcard sent by my mother-in-law’s husband. He travels a lot, and sent me a card from the Virgin Islands that included a rum bundt cake recipe on the front.

      Bready or Not Original: Rum Bundt Cake

      The thing was, the recipe was squeezed into limited space and quite basic. The baking temperature was low and strange, too–no way was an enriched bundt cake baking at 300-degrees in 45 minutes.

      Bready or Not Original: Rum Bundt Cake

      So, I rewrote the recipe. I also added more rum. I used the return-to-pan soaking method I learned from Bake Off years ago to make sure this baby was really rummy. That liquid gold shouldn’t drip off. No, it needs to be used to bathe a cake.

      Bready or Not Original: Rum Bundt Cake

      The end result is fragrant with rum. The outside is crisp while the crumb is tender and moist without being soggy. It’s not a super-sweet cake, either, but it is definitely lush.

      Modified greatly from a souvenir postcard.

      Bready or Not Original: Rum Bundt Cake

      This incredibly moist bundt cake has rum baked in and is bathed in it as well, creating a cake that is indulgent and delicious.
      Course: Dessert
      Keyword: alcohol, bundt cake, cake
      Author: Beth Cato

      Equipment

      • large bundt pan
      • pastry brush
      • chopstick

      Ingredients

      Cake

      • 1 cup unsalted butter 2 sticks, room temperature
      • 2 cups white sugar
      • 6 large eggs room temperature
      • 2 cups all-purpose flour
      • 1 teaspoon cinnamon
      • 2 teaspoons vanilla extract
      • pinch salt
      • 1/4 cup rum

      Rum soak:

      • 1/4 cup rum divided
      • confectioners’ sugar

      Instructions

      • Preheat oven at 350-degrees. Heavily grease or use nonstick spray in a large bundt pan.
      • In a mixer, blend together butter and sugar. Add eggs one at a time. Follow up with the flour, cinnamon, vanilla, salt, and rum.
      • Pour batter into pan. Bake for about 45 minutes, until the middle passes the toothpick test. Let cool for about 20 minutes, then invert cake onto a cooling rack. Don’t wash the pan!
      • After the cake is completely cool, tip it back into the pan. Stab the top (the future base) all over with a chopstick or similar tool. Drizzle 2 Tablespoons of rum over the surface. Let it sit a few minutes. Invert the cake onto a plate. Again, stab the surface all over with something like a chopstick. Brush the remaining 2 Tablespoons rum over the top and sides, mopping up any droplets to brush on again. Let set a few minutes.
      • Before serving, sprinkle on confectioners’ sugar. Slice and enjoy! Keep covered in fridge or at room temperature. Cake can be frozen in individual slices for later enjoyment, too.

      OM NOM NOM!

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        Bready or Not: White Chocolate Peppermint Bundt Cake

        Posted by on Nov 24, 2021 in Blog, Bready or Not, bundt, cake, chocolate, mint | Comments Off on Bready or Not: White Chocolate Peppermint Bundt Cake

        This White Chocolate Peppermint Bundt Cake features a light, refreshing peppermint flavor and a lot of white chocolate. Seriously, it’s a snow-capped mountain of a cake.

        Bready or Not: White Chocolate Peppermint Bundt Cake

        Don’t look for health food here. This thing is sweet. Lush. The middle is moist and dense, with a base (the former top) wonderfully crunchy in contrast.

        Bready or Not: White Chocolate Peppermint Bundt Cake

        White chocolate is melted into the batter, with chips also mixed in. See the golden dapples throughout the crumb? Those are the chips. They are like sweet explosions in the mouth.

        Bready or Not: White Chocolate Peppermint Bundt Cake

        And yes, there’s that snow cap: a thick blanket of melted-down chocolate wafers. It ends up firm, but ready to melt again once it meets the warmth of a mouth. It’s perfect along with that tender cake.

        Bready or Not: White Chocolate Peppermint Bundt Cake

        This will be great for any December gathering, but it’s so delicious, you’ll want to make it year-long!

        Bready or Not: White Chocolate Peppermint Bundt Cake

        This bundt cake is sweet and lush, laden with white chocolate inside and out! Make it look holiday-perfect by adding crushed peppermint on top, but really, enjoy it year-round. Good foods shouldn’t be confined to any one season!
        Course: Dessert, Snack
        Keyword: bundt cake, cake, chocolate, mint, sour cream
        Author: Beth Cato

        Equipment

        • 10-cup bundt cake
        • nonstick spray with flour
        • microwave-safe bowls

        Ingredients

        Cake:

        • 3/4 cup unsalted butter 1 and a half sticks, softened
        • 1 1/2 cups white sugar
        • 3 large eggs room temperature
        • 2 teaspoons vanilla extract
        • 1/2 teaspoon peppermint extract
        • 3 cups all-purpose flour
        • 1 1/2 teaspoons baking powder
        • 1/2 teaspoon kosher salt
        • 1/2 cup half & half or milk
        • 8 ounces white chocolate chips divided
        • 1/2 cup sour cream

        Topping:

        • 8- ounces white chocolate melting wafers melted
        • 5 peppermint candies crushed, optional

        Instructions

        • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat the interior of the bundt pan.
        • In a big bowl, beat the butter and sugar until fluffy. Add eggs one at a time, followed by the extracts.
        • In a separate bowl, stir together flour, baking powder, and salt. Gradually mix the dry ingredients into the big bowl alternatively with the half & half, beating until they are just combined.
        • In a microwave-safe bowl, heat 2 ounces of white chocolate chips in 30 second bursts, stirring well between each zap, until it’s melted and smooth; keep an eye on the white chocolate, as it can burn fast! Add the melted chocolate into the cake batter. Follow that with the sour cream and the remaining white chocolate chips. Pour batter into the prepared pan.
        • Bake for about 1 hour 15 minutes; the middle should pass the toothpick test. If it’s getting overly brown near the end, cover the top with foil.
        • Let cake cool in pan for 20 minutes, then upend onto a cooling rack. Cool completely, speeding process in fridge if desired.
        • Melt chocolate wafers in microwave or on stovetop. Drizzle atop cake to form a thick snowcap. If desired, top with peppermints.

        OM NOM NOM!

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          Bready or Not Original: Browned Butter Coffee Bundt Cake

          Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | Comments Off on Bready or Not Original: Browned Butter Coffee Bundt Cake

          This Browed Butter Coffee Bundt Cake is moist, delicious, and packed with a flavors that will get your day off to a good start.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          And by a good start, of course, that includes CAFFEINE. Espresso powder is included in the icing!

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          What I love about this cake is that it has all the luscious flavors of a coffee cake without the crumbly mess of the topping. In this cake, that crunchy, extra-sugary layer is in the center!

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          This is a great cake for a breakfast or brunch, and it’s a fantastic one to cut into individual slices, wrap up, and freeze for later.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          If 2021 is anything like 2020, it’s a very good idea to have a stash of quick-thaw cake in the freezer.

          Bready or Not Original: Brown Butter Coffee Bundt Cake

          Modified from Fall Baking Magazine 2013.

          Bready or Not Original: Browned Butter Coffee Bundt Cake

          This cake has all the delicious flavors and textures of a coffee cake, but without the crumbling, messy topping!
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: bundt cake, cake, coffee, pecans
          Author: Beth Cato

          Equipment

          • large bundt cake pan

          Ingredients

          Bundt cake

          • 3/4 cup unsalted butter 1 1/2 sticks
          • nonstick spray with flour
          • 2 cups pecan pieces finely chopped, divided
          • 2 cups brown sugar packed, divided
          • 2 teaspoons all-purpose flour
          • 3 cups all-purpose flour
          • 1 1/2 teaspoons baking powder
          • 1 1/2 teaspoons baking soda
          • 3/4 teaspoon salt
          • 3 large eggs room temperature
          • 1 teaspoon vanilla extract
          • 1 1/2 cups vanilla yogurt or plain yogurt, crème fraiche, or sour cream

          Coffee icing

          • 4 teaspoons milk or half & half, or more as needed
          • 1/2 teaspoon espresso powder
          • 2 cups confectioners’ sugar or more as needed

          Instructions

          • First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.
          • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.
          • Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.
          • In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
          • In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.
          • Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.
          • Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.
          • Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.
          • Store at room temperature. Can be sliced and frozen for later enjoyment.

          OM NOM NOM!

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            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            Posted by on Jul 29, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | Comments Off on Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            This Greek Yogurt Lemon Bundt Cake bakes up fluffy and light, with a fresh tang of lemon.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            I’m not going to lie: this cake is going to dirty a lot of dishes, including two large bowls. The extra work makes for delicious results, though.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            The texture of this cake is what makes it special. The Greek yogurt adds moisture, while the six eggs–with whites separated and beat to stiff peaks–adds a lot of loft.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            My batter bowl ended up being full to the top and tricky to mix. I was worried that my bundt pan would overflow during baking and kept an eye on it, but it ended up being fine. Even so–be wary of your own pan.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            The baked cake is fancy and simple all at once. This needs no glaze. A sprinkling of confectioners’ sugar makes the cake prettier without adding any heavy sweetness.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            This cake is great for travel, either sliced or whole, because there’s nothing about it that can melt or ooze. I imagine it freezes well in slices, too, but I didn’t try that with this particular cake.

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            Bready or Not Original: Greek Yogurt Lemon Bundt Cake

            This big cake bakes up with a light, fluffy crumb thanks to stiff egg whites folded in with the rest of the batter. Sure, making this dirties a lot of dishes, but the end result is delicious! This is a great cake for travel, either whole or in slices, as it can neither melt or ooze.
            Course: Breakfast, Dessert, Snack
            Keyword: bundt cake, lemon
            Author: Beth Cato

            Equipment

            • 10-cup minimum bundt pan or tube pan

            Ingredients

            • 3 cups cake flour or substitute 3 cups all-purpose flour with 6 Tablespoons removed
            • 1 teaspoon baking soda
            • 1/4 teaspoon salt
            • 6 large eggs room temperature, separated
            • 2 cups white sugar
            • 1 cup unsalted butter (2 sticks) room temperature
            • 2 medium lemons finely grated and juiced
            • 1 cup Greek yogurt plain or vanilla
            • confectioners' sugar optional, to dust over finished cake

            Instructions

            • Preheat oven at 350-degrees. Grease and flour the bundt or tube pan.
            • In a bowl, stir together the flour, baking soda, and salt. Set aside.
            • In a large bowl, beat egg whites until soft peaks form. Slowly add in 1/2 cup of the white sugar and continue beating until stiff, glossy peaks form. Their mass will increase immensely.
            • In another large bowl, beat together the butter, remaining 1 1/2 cups white sugar, egg yolks, 1 Tablespoon lemon zest, and 3 Tablespoons lemon juice. If using electric mixer, beat on medium until everything is creamy and pale yellow, which takes about 3 to 5 minutes.
            • Add the dry mixture to the yolk bowl, alternating with the addition of the Greek yogurt, until both are incorporated. Gently fold in the egg whites; this will create an enormous amount of airy batter.
            • Pour and scoop into prepared pan. Bake for 50 to 60 minutes; if the pan is full to the top, keep an eye on it in case it overflows. Cook until the middle passes the toothpick test. Let cool for 10 minutes, then invert cake onto a wire rack to completely cool.
            • Store beneath a cake dome or otherwise covered, at room temperature. Before serving, dust with confectioners' sugar, if desired.

            OM NOM NOM!

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