Carol recently bought a pan for baking 6 donuts, so I kept my eyes open for baked donut recipes. I spotted the Easy Baked Donut Cookbook on line at a good price, bought it, and made its coffee cake donuts. I don’t think they looked very donut-like, but they were tasty and cooked quickly. I Read More …
It is an example of how international and multidirectional food influences are that a Japanese variant of a quintessential western dish (i.e. bread) is now popular in the west. This is one of the many examples of yoshoku (Japanese-style Western food) on my blog. For Americans, the new feature of this bread is that it Read More …
The staff of Food52.com raved about a monkey bread recipe in the cookbook Hot Bread Kitchen. That was the starting point for this dish. Instead of basing it on their challah dough recipe, I based it on Pain Brioche Commune because it was a recipe that I could start on Saturday afternoon, have rest overnight Read More …
A recent article in Food52.com about the best bread books had very favorable comments about this bread, which appears in Ken Forkish’s recent book, Flour Water Salt Yeast. I liked the idea of a bread with a mixture of whole wheat and white flour, so I made it, and it turned out very well. We Read More …
Biscuit bombs are North Carolina’s answer to the Texan sausage and cheese kolache ( Kolaches ). I heard about them when Nick and Anna got a kit to make them from “Farmer and the Dail”, a restaurant in Snow Hill, NC (an unlikely name for a town in eastern NC where it very seldom snows!) Read More …
A muffaletta is a famous sandwich from New Orleans which was invented by the Central Market, an Italian grocery store near Jackson Square, in 1906. I have enjoyed a muffaletta at Central Market, and from other places, such as Jason’s Deli, which although a chain, started near Louisiana in Beaumont, TX. The bread for muffaletta Read More …
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 …