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 …
This was another kid-pleasing baking project adapted from America’ Test kitchen’s The Complete Cookbook for Young Chefs. It made 12 large cookies and took about 1-1/2 hours, including time for chilling the dough. Note that the original recipe called for 3/4 cup of chocolate chips, but I misread it and used 1/4 cup instead of 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 …
I saw a recipe on 177milkstreet.com for a classic Turkish mezze, which I thought could be the basis for a good one-pot Lenten dinner with the addition of cod (or some other seafood) and some good bread. It was in fact very tasty. This recipe is for 4 servings. (In fact, we made 4 servings Read More …
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. 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 …
I made these Italian-influenced wings for the Super Bowl. They are shallow fried and then baked and coated in a garlicky and spicy sweet and sour sauce. This is an adaptation from a recipe in www.sipandfeast.com. It will serve about 6 as a main course and will take about an hour to prepare. For the 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 …