I spotted a whole-wheat cinnamon roll recipe in Bittman Bread: No-Knead Whole Grain Baking for Every Day, and this is my adaptation of his recipe. He used some unusual techniques, such as using only water to prevent the dough sticking to things, and starting the bake in a cold oven, but they did work. I Read More …
Hot cross buns are an Easter classic, which I remember from my childhood. This version is adapted from Marie Rayner’s book The Best of British Baking: Classic Sweet Treats and Savory Bakes. The photo shows a half recipe. The only hard part of halving the recipe was including half of a beaten egg (i.e. 2 Read More …
This is a higher fiber variation of Khubz , the Arab equivalent of pita. This recipe makes 6 flatbreads (vs. 12 for the original Khubz recipe). They turned out well, but were not very extensible. I may next time increase the water a little. (High fiber flour is thirsty.) 142 g. high gluten flour 142 Read More …
Milk bread is popular in Japan and is a moist and rich loaf which is very good for sandwiches, etc. Milk bread is different from standard western breads because it starts with a cooked starch paste, which allows the loaf to have a higher hydration while still being manageable. I recently saw an article in Read More …
Khubz is the Arabic cousin to pita. This version is adapted from Imad’s Syrian kitchen. It can take as little as 2 hours to make a batch, or it can take longer if the fermenting dough is put in the refrigerator for some time (which has the advantage of improving the flavor). This will make Read More …
I have been experimenting with modifying a basic pizza dough to make focaccia-like breads to eat with saucy foods. This one worked very well. It makes about 3 servings. 2 oz. 50/50 sourdough starter 5.5 oz. KFA keto flour 1/8 tsp. yeast 4.5 oz. water ¾ tsp. salt Cooking spray 4 tsp. olive oil, divided Read More …
These are large drop biscuits which could be eaten with butter and jam or with sausage gravy for a classic Southern breakfast. This is an adaptation of a recipe in the Richmond Times-Dispatch sized for 2 servings. The original used a 50/50 blend of all-purpose flour and cake flour to get a very low protein Read More …
This is my first experiment using King Arthur Flour’s “Keto Wheat Baking Flour”, which is an ultra high fiber substitute for all-purpose flour. (Of the 14g of carbohydrates in a ¼ cup, 10 g. are dietary fiber.) I made a small focaccia to accompany an entrée salad, substituting about a third of the bread flour Read More …
This is an adaptation of a recipe in Peter Reinhart’s Bread Revolution. It uses a heritage wheat, Red Fife, which I got from Anson Mills in South Carolina. It turned out very light, which is an achievement for a 100% whole wheat bread. I also liked that there was no need to discard any dough Read More …
This was another variation on the basic recipe in Honey Oat Porridge Loaf . These were: All these variations worked well. The loaf was baked for 30 minutes at 450 degrees.