Flatbreads made from chickpea flour are popular in several countries in Europe and South America. I once bought a case of packets for the Genoese version, farinata. They are popular in Argentina and Uruguay as faina. In Provence, they are known as Socca. Carol asked me to make one of these flatbreads, and I looked Read More …
I spotted a recipe for sourdough English muffins on www.anoffgridlife.com and decided to try it with some modifications. It turned out pretty well, but I would like to try again to see if I can get a more open crumb. I started with my 50/50 sourdough starter, which seems pretty inactive since I had not Read More …
During this year’s BWCA canoe trip, we made biscuits in an Omnia stove-top oven to go with salmon in a cream sauce. This got me thinking about the possibility of baking bread in the Omnia on layover days. One question is how much dough can the Omnia contain. Fortunately, the Omnia website www.omniasweden.com contained a Read More …
Dutch Crunch Rolls are a enriched sandwich roll with a crisp and crackly crust from a rice flour paste which coats the rolls. Also called Tiger Rolls, Dutch Crunch Rolls are popular in San Francisco. This version is based on a recipe from thekitchn.com and takes only about 3 hours to make 6 rolls. They Read More …
This recipe is adapted from The Savory Baker by America’s Test Kitchen. A full recipe will make 16 breadsticks and will take about 3 hours, although an overnight rise in the refrigerator would probably make them even better. I have been enjoying them with some sliced salami and Boursin for breakfast. 20 oz. (4 cups) Read More …
When I made biscuits for breakfast sandwiches, I made a 8 x 8 pan of 6 biscuits, following directions in Cook’s Illustrated. They were easy and turned out well. I think have them all together helped them rise more. 8.33 oz. (1-2/3 cups) all-purpose flour 1-1/2 tsp. sugar 1-1/4 tsp baking powder ¼ tsp. baking Read More …
For a tea party with 2 of our granddaughters, Carol made a batch of scones based on a recipe in The Cook’s Encyclopedia of Baking. The recipe made 30 mini scones, which were a hit with cherry jam and whipped cream. 2 cups (8.66 oz.) all-purpose flour 1-1/2 tsp. baking powder 1/3 cup sugar ½ Read More …
I have made 2 savory tarts using the dough from Marie-Pierre Moine’s Cuisine Grand-Mere. The dough was handed more than I expected, but it turned out well – nice and flaky and not tough. 8 Tbs. (1 stick) cold salted butter, cut into small pieces 6.5 oz. (1-1/4 cups all-purpose flour) Small pinch of salt Read More …
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 …