This flatbread is an adaptation of a recipe which appeared in Fine Cooking in June/July 2010. It goes very well with Middle Eastern dips and is less glycemic than most breads because of the chickpea content. This recipe makes 6 flatbreads and takes 3-4 hours. 1 Tbs. honey 1.5 cups lukewarm water 2 tsp. yeast Read More …
This is a variation of the Basic No-Knead Bread, in which 25% of the bread flour is replaced by whole wheat flour, and the yeast is adjusted up since whole grain breads have a tendency to rise less than white breads. (Jim Lahey found that he liked 25% whole wheat bread better than bread with Read More …
Fifteen years ago, the New York Times printed a recipe from Jim Lahey of the Sullivan Street Bakery which was very innovative and popular. In this recipe a long rising time created gluten instead of kneading, and baking in a heavy pot created a nice crust by trapping moisture. I have made this a few Read More …
I was asked to bring dinner rolls to Christmas dinner last night, and I adapted a recipe from “Bernard Clayton’s Complete Book of Small Breads. They turned out well, with one of my granddaughters particularly expressing how much she liked them. This recipe makes 12 rolls and takes about 3.5 hours. 2.25 tsp. (1 packet) Read More …
This is a traditional Newfoundland recipe which I found on BonitasKitchen.com. The original recipe was for 3 loaf pans (making 9 mini-loafs), which is generally too much for Carol and me so I made 1 loaf. I made the dough the night before and let it slowly rise overnight in the refrigerator before baking it Read More …
The daily bread of Morocco is a flattish loaf about 9 inches around. It is everywhere. This is my first attempt to make it based on a recipe in tasteofmaroc.com. It turned out very well although it was higher and less wide than the standard loaf in Morocco since I baked it in a ceramic Read More …
Last night I made Icelandic Fish and Potato Mash (Plokkfishur) and I was looking in The Scandinavian Kitchen for a rye bread to accompany it. Most of the recipes called for the bread to be started one or two days earlier, but there was one which I thought could be made successfully within one day Read More …
Lately I have several times made a variation of Sourdough Baguettes in which I have incorporated some whole grain flour and have formed the dough into a single boule to simplify the process. Here is the basic recipe and process. The last time I did this, I used KFA 9-grain blend as the whole grain Read More …
This small focaccia was a bit of an experiment which turned out very well. The dough was half a batch of Sourdough Baguette dough. The topping was a classic one: 1 Tbs. olive oil 2 cloves garlic, finely chopped Leaves from a sprig of rosemary, chopped Sprinkle of Maldon salt (or other coarse salt I Read More …
This posting is for a variant on Overnight 40 Percent Whole Wheat Bread, with two key changes. First, I wanted to start and complete the bread in one day. Second, I wanted to use some of my 50/50 sourdough starter. This took about 7 hours end to end and turned out a fine loaf of Read More …