Friday, March 23

Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

A buoyant loaf of Cinnamon Swirl Raisin Bread seems like a festive bread for the Easter season. It has the flavors of hot cross buns – raisins and cinnamon – with 30% stone-ground whole wheat for flavor and fiber. The dough comes together quickly then minds its own business rising for a few hours. I’ve been eating it toasted for breakfast every day. But it would be fun as the base for a ham or

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Thursday, March 15

Tips for Using and Emile Henry Bread Loaf Baker

Emile Henry Bread Loaf Baker

There’s a very quick learning curve when baking with the Emile Henry Bread Loaf Baker. Recently I received an email asking me for some instructions on getting the best results. Here are some of my tips for using and Emile Henry Bread Loaf Baker. The loaf mold holds about 1 ½ to 2 pounds of dough. But this depends on how high a particular type of dough rises.  A classic white sandwich bread that has sugar

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Friday, October 14

Tips for Using an Emile Henry Baking Cloche

Bread from Emile Henry Bread Cloche

There’s a very quick learning curve when baking with the Emile Henry Baking cloche. I’ve found a few tricks to getting the best results. Here are some of my tips: • Use the right amount of dough to fill up the cloche without crowding. I bake 2 to 2 ¼-pounds of bread dough in my Emile Henry Bread Cloche. That is a batch of bread dough made from approximately 4 to 5 cups of flour. This

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Bread Makes the Meal Recipe Contest

Bread Makes the Meal

The recipe contest has ended but I will continue to post new bread recipes from time to time.  And more exciting thing to come. This fall baking season, I’m launching a month long celebration of baking bread at home­—Bread Makes the Meal.  Each week, for the next five weeks, I will share some of my favorite recipes, tips and tricks to entice you to make bread at home.  (Here’s the recipe for Week One, Irish

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Think Like a Baker – Steam in the Oven

Think like a baker -Loaf burnished and golden from steam in the oven

Steam in the oven during the first few minutes of baking bread has many benefits. The moist steam reinvigorates the yeast in the dough. Steam gives bread dough time to expand: the added moisture keeps the dough from drying out before it has time to rise. Steam also produces bread with a thin, chewy crust and seductive shine, what you see in the loaf of country wheat bread pictured here. Breads baked without steam may

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Friday, May 29

Rye Crown Loaf with Olives and Rosemary

Rye Crown Loaf with Olives and Rosemary

Recently I’ve been testing some bread baking products from Emile Henry.  I developed this fragrant Rye Crown Loaf with Olives and Rosemary to bake in their Bread Baking Cloche. It’s the kind of bread that appealing to me right now because the dough has a good percentage of fiber-rich, whole grain rye for flavor. And it is perfumed with fresh rosemary and salty olives.  There is little skill required to shape the dough into a

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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