I have made many focaccia over the years. This is one I have now made twice and it is a winner. I had the idea that the dough from Cast Iron Pan Pizza would make an excellent focaccia dough, and it does. Focaccia can be topped a number of ways but the key thing to Read More …
This is a traditional English bun for Easter. This version is an adaptation from Bernard Clayton’s Complete Book of Small Breads. On Good Friday, I made the dough, gave it a first rise, and then split it in half. Half I formed into 6 rolls for Holy Saturday, and half I left in bulk, to Read More …
This recipe is an adaptation of a recipe in thekitchn.com and is an example of a style of baking pioneered by Jim Lahey of the Sullivan Street Bakery. The technique using long rising times and folding to develop gluten, and baking in a hot enclosed pot to simulate the conditions used to get crusty breads. Read More …
Carol asked me to make some sourdough sandwich bread to use with some leftover smoked chicken. I based it on the master recipe for American sandwich bread in Cook’s Illustrated The Best Recipe. It turned out well and was very tasty, although it was a bit more crumbly than optimal. It made very good smoked Read More …
For many years, I have made Sticky Buns on Christmas morning. This year, I decided to make a different kind of cinnamon roll for variety. The website www.thekitchn.com ran a serious of articles evaluating popular cinnamon roll recipes on the internet, and I decided to make their favorite, which was from The Vanilla Bean Blog. Read More …
These rolls were popular at this morning’s dress rehearsal for a choir Christmas concert tomorrow. The recipe is adapted from Overnight Cinnamon Rolls in tasteofhome.com, although I flipped their process to better fit serving them for breakfast. In my version, the dough is made the night before, and after its first rising is rolled out, Read More …
Some years ago I made a bread from The Fannie Farmer Baking Book in which yogurt was used as a simple way to add some sourness to the bread. I remade this bread earlier this week following the instructions, and was disappointed by it. It was OK, but nothing special. I decided to remake the Read More …
Pao de queijo (Brazilian Cheese Bread) is made from sour yucca flour, and is one of the most popular snacks in Brazil. Yoki is the standard brand of packaged mix. This posting is a proof of concept about using the Yoki mix camping. I thought of having it on this year’s canoe trip before deciding Read More …
This is a variation of the very successful Roasted Garlic Focaccia, replacing most of the garlic with olives. Make the focaccia per the Roasted Garlic Focaccia recipe. Instead of roasting garlic and inserting the garlic cloves, press into the top of the dough prior to baking about ½ cup of pitted Kalamata olives. Replace the Read More …
Some time ago, I bought a bag of First Clear Flour from King Arthur Flour, which then sat in my pantry since I was not sure what to do with it. Since it was described by KAF as a high protein flour, I first used some as a substitute for bread flour when I had Read More …