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 …
This chewy and flavorful loaf is what all those mediocre supermarket and restaurant focaccias are aspiring to be. It takes about 24 hours of elapsed time, but little work time. This recipe is adapted from SeriousEats.com. Because I have some 1:1 sourdough starter in the refrigerator, I used 6 oz. of it in the recipe Read More …
Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …
The Irish Brown Bread reminded me of a very lightly sweetened and low fat bran muffin, so I have thought for some time that I should make it as individual muffins rather than as a loaf. This was a success and had the key advantage of cooking faster (18 minutes vs. 50 minutes for the Read More …