Tag
Bread
Yes, I know, they look like crackers, but these things are quite pliable and the texture is soft, so they are referred as bread in the raw foodists world. I dried the bread in a dehydrator, but you can achieve… Continue reading →
With the grilling season upon us, I thought I’d share this recipe, adapted from the Gourmet magazine. You might ask why trouble yourself with making such commonly-available thing as a hotdog bun, but you’ll understand it once you try this… Continue reading →
It makes really nice, earthy bread. This focaccia was inspired by Carol Field’s whole wheat focaccia.
I baked it mostly out of curiosity. It is quite unusual, liquid batter which is prepared the way the classic Irish bread is made – from the cold butter cut into the flour and cold buttermilk mixed in. Besides the… Continue reading →
This is another uncomplicated, but delicious bread. And how can this not be good with almost two pounds of onions slowly sautéed in butter as a topping?! I usually put the dough after its first rise in the fridge overnight…. Continue reading →
Recently, a publisher sent me a copy of Andrew Whitley “Bread Matters” book and asked for a review if I find the book interesting enough. Now, let me jump right to the conclusion (I know, it would be more logical… Continue reading →
Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference is called forth by a generous amount (and I… Continue reading →
There are pumpkins everywhere, in all possible shapes and sizes. Aroma of autumn spices invades the kitchens. And even if this is not my favorite season (please, don’t throw anything in my head :), I do love this comfy smell,… Continue reading →
In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect for savory fillings, not just sweet… Continue reading →
We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.