This is what I made for brunch on Christmas Day this year, as a change of pace from my usual Sticky Buns. This coffee cake is adapted from Mary Meade’s Country Cookbook, which was published in the 1960s by Ruth Ellen Church, the long-time food editor of the Chicago Tribune. This is a Read More …
Pain a l’Ancienne is essentially a baguette made using cold water and a slow fermentation in a refrigerator to develop additional flavors vs. a shorter fermentation using warm water. This is an adaptation from Peter Reinhart’s The Bread Baker’s Apprentice, which is an excellent book. I baked it in a Fourneau oven, which is Read More …
This is a popular example of yoshoku, Japanese adaptations of Western food. It is an enriched bread with a soft texture, which is in part from the use of a Chinese technique, tangzhong, in which a cooked paste of flour, milk, and water is added to the dough. I have made this twice for Aunt Read More …
These rolls can be made as a big batch at once, or the dough can be stored in the refrigerator for up to a week so that fresh rolls can be served with dinner multiple times. To make rolls for 2 people, I put 4 balls of the dough in a greased muffin tin. Read More …
This was made with 1/4 of my standard pizza dough, and baked at 500 degrees C for 90 seconds in a Roccbox. The crust was exceptionally good with a little bit of char and a good chew. I thoroughly floured the peel. After putting the pizza in the oven, I left it alone for 30 Read More …
My latest cooking toy is the Roccbox portable pizza oven, which can get to 500 degrees C. At that temperature, a pizza takes about 90 seconds to cook.
A focaccia is an Italian flatbread with a light topping to flavor the bread. It can be made from a variety of doughs and in a variety of thicknesses. I usually make them about pizza thickness and out of pizza dough. ( Pizza for One or for Many ) A few nights ago I was Read More …
On Friday night, I mixed the pre-ferment for a batch of Pane Francese without fully reading my recipe. When I did read it, I realized that the original recipe took at least 48 hours, and I did not have that long since the bread was intended to accompany Chicken Vesuvio for a family dinner on Read More …
This loaf looks very white because it is made of a mixture of 1/3 white whole wheat flour and 2/3 all purpose flour. It has made good sandwiches and toast. The trick with sandwich bread is to get a very even crumb, through multiple kneading and rising steps. This recipe is an adaptation of Read More …
This was a hit with the Boy Scouts on our latest campout. It was inspired by a recipe in Bon Appetit and will serve 6-8 as a side dish. (In yesterday’s case, it was a side dish to chili con carne.) I did not have an opportunity to take a picture, so I will have to Read More …