Chelsea Buns are a traditional English bun dating back to the eighteenth century. This version is adapted from a British cookbook Baking School: The Bread Ahead Cookbook. The recipe uses bread flour, which was surprising to me in a sweet bun, but it turned out very well. The biggest change I made to the original Read More …
Breakfast sausage is very simple – pork, salt, and spices. Here is a link to a version with just 3 ingredients: Simple American Breakfast Sausage . This posting is an adaptation of a recipe in livingthegourmet.com, which involves more ingredients, but is still very simple. It makes just over a pound of sausage. I made Read More …
This is an alternate use for the dough for New York Bagels . Form each piece of bagel dough into a rope about 12 inches long. Coil the rope around a good quality hot dog or another good quality cooked smoked sausage. On a clean work surface, roll the wrapped dough and dog back and Read More …
This basic New York style plain bagel is adapted from a recipe in Cathy Barrow’s Bagels, Schmears, and a Nice Piece of Fish. It is very similar to Bagels which I learned to make at King Arthur Flour’s baking school, although this version does not have any malt or sugar in the water bath. Bagels Read More …
Angel biscuits are a cross between a conventional buttermilk biscuit and a yeast roll. Like a buttermilk biscuit they include baking soda and baking powder and are handled with a light touch to keep them tender. Like a yeast roll they include yeast and some resting time for the yeast to multiply and leaven the 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 …
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 …
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 Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .