I don’t think I have ever been in a Red Lobster restaurant, but I understand that their Cheddar Bay Biscuits are very popular. I spotted a copycat recipe developed by TheKitchn.com in the Richmond Times-Dispatch and decided to make a 2/3rds batch for Saturday and Sunday breakfasts. I made the dough on Friday, portioned them Read More …
This cousin to pizza originated with Italian-American bakeries in Philadelphia. Unlike pizza this is generally served at room temperature (like other bakery items) and has little or no topping other than a thick layer of tomato sauce, and it is baked at a lower temperature. This version was topped with a light layer of Pecorino Read More …
This dough is adapted from Baking with Steel by Andris Ladsdin. It is very similar to my standard pizza recipe Pizza for Many or For One with a little higher hydration and a longer fermentation period. I used half of it to make an excellent pizza, and the other half to make a small boule Read More …
This onion, olive, and anchovy topped focaccia is essentially an Italian version of the Provencal dish Pissaladiere. This version is adapted from Nick Malgieri’s book, The Modern Baker. I made half of his recipe, which I baked in a quarter sheet pan (13 x 9). It made 3 servings for us for dinner with a Read More …
We ate this cornbread adapted from Nick Malgieri’s The Modern Baker with bean soup. It was a nice cornbread, which was flavorful without being very spicy despite the chilies. We made a half recipe in an 8-inch cake pan (6 servings as a side dish) rather than the full recipe (amounts below – in a Read More …
I made a mistake when I recently tried to make Refrigerator Rolls. I misread the recipe and instead of including ¼ cup of water I included a full cup. When I looked at the dough it was clearly way too wet, and after considering just throwing it out and starting over, I instead I increased Read More …
This is a variation of Sourdough Baguettes replacing part of the all-purpose flour with KTA Keto Flour to increase the amount of fiber in the bread while preserving its flavor as a white bread. I refreshed my 50-50 sourdough starter on the morning of 12/29 and in the afternoon built it up to the quantity Read More …
I usually make Sticky Buns for Christmas morning, but this year I decided to vary things up slightly by making a different kind of cinnamon roll, one developed by King Arthur Flour and which was their recipe of the year for 2021. The rolls turned out well even though just after mixing the dough I Read More …
Amanda made these for breakfast the day before Thanksgiving and enjoyed them with some cream cheese. The muffins are adapted from The Quick Recipe by Cook’s Illustrated. It makes 12 muffins in about 45 minutes. 10 oz. (2 cups) all-purpose flour 7 oz. (1 cup) sugar 1 tsp. baking powder ½ tsp. baking soda ½ Read More …
True puff pasty starts with a block of butter encased in dough which is repeatedly rolled out and folded to create many thin layers of butter encased in many thin layers of dough. The result is a flaky pastry. A less time-consuming method of creating a flaky pasty is the “Rough Puff” in which small Read More …