Instructions to follow Pain au Chocolat is another way to use the dough for Croissants, and I used half of the dough for this purpose. All that is needed is the dough, some chocolate chips, and a beaten egg for an egg wash. Roll out the croissant dough until a single recipe is a 17 Read More …
Instructions to follow
Carol recently bought a pan for baking 6 donuts, so I kept my eyes open for baked donut recipes. I spotted the Easy Baked Donut Cookbook on line at a good price, bought it, and made its coffee cake donuts. I don’t think they looked very donut-like, but they were tasty and cooked quickly. I Read More …
The staff of Food52.com raved about a monkey bread recipe in the cookbook Hot Bread Kitchen. That was the starting point for this dish. Instead of basing it on their challah dough recipe, I based it on Pain Brioche Commune because it was a recipe that I could start on Saturday afternoon, have rest overnight Read More …
Biscuit bombs are North Carolina’s answer to the Texan sausage and cheese kolache ( Kolaches ). I heard about them when Nick and Anna got a kit to make them from “Farmer and the Dail”, a restaurant in Snow Hill, NC (an unlikely name for a town in eastern NC where it very seldom snows!) Read More …
This is a traditional English bun for Easter. This version is an adaptation from Bernard Clayton’s Complete Book of Small Breads. On Good Friday, I made the dough, gave it a first rise, and then split it in half. Half I formed into 6 rolls for Holy Saturday, and half I left in bulk, to Read More …
For many years, I have made Sticky Buns on Christmas morning. This year, I decided to make a different kind of cinnamon roll for variety. The website www.thekitchn.com ran a serious of articles evaluating popular cinnamon roll recipes on the internet, and I decided to make their favorite, which was from The Vanilla Bean Blog. Read More …
These rolls were popular at this morning’s dress rehearsal for a choir Christmas concert tomorrow. The recipe is adapted from Overnight Cinnamon Rolls in tasteofhome.com, although I flipped their process to better fit serving them for breakfast. In my version, the dough is made the night before, and after its first rising is rolled out, Read More …
This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.
Carol and I learned how to make bagels at King Arthur Flour’s baking school in Norwich, VT about 5 years ago, and this post is adapted from their recipe. Authentic bagels are not hard to make, but they do use some specialized techniques and specialized ingredients. The dough is very stiff, and if I had Read More …