Tuesday, August 08

Potato Bread for Rustic Sandwiches

Potato Bread baked in Emile Henry Potato Baker

This Potato Bread for Rustic Sandwiches is designed for slices of home cooked roast beef. It is both chewy and light with a subtle flavor from rye flour. The slices of potatoes on the outside give the bread, and any sandwich made on it, a built-in side dish. I’ve been trying to recapture the flavors of a mythic roast beef sandwich for many years* and finally found the bread on which to make it. When my

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Wednesday, November 16

Country Baguettes

Country Baguettes

Tomorrow November 17 is  Homemade Bread Day! And it is the big day, the drawing for the Bread Makes the Meal giveaway from Emile Henry. Don’t forget to visit their Facebook to enter.  Just message them a favorite bread recipe. But before you go, no month-long frenzy of home baking would be complete without a recipe for Country Baguettes.  In fact, the bread we make at home most often is this one, a long fermented dough

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Sunday, November 13

Golden Raisin Walnut Crown Loaf

Golden Raisin Walnut Crown Loaf

Time equals taste.  Fermentation equals flavor.  That’s what bakers know and that’s one of many reason why naturally-leaved bread made with sourdough starter is so appealing. But most people don’t have the time or inclination to keep a yeast dough starter alive.  In this recipe for Golden Raisin Walnut Crown Loaf, a sponge dough made with a touch of rye flour is the magic trick that boosts the flavor of one of our favorite loaves. (Don’t forget

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Monday, November 07

Country Wheat and Rye Boule

Country Wheat and Rye Boule

The miracle of bread making is how a wet mess of a dough bakes into a billowy loaf of bread. If you’ve been baking along with me, you are ready to tackle Country Wheat and Rye Boule. This is the monster loaf we all crave, one with a dark, caramelized crust, big holes and a chewy crumb. (Don’t forget that it is Bread Makes the Meal Project and Recipe Contest Week Four.  I hope these recipes encourage you

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Saturday, October 29

Pumpkin Rosemary Dinner Rolls

Pumpkin Rosemary Dinner Rolls

Boo!  Imagine the bright color and taste of pumpkin in a tender dinner roll. Just in time for Halloween and Thanksgiving, this recipe for Pumpkin Rosemary Dinner Rolls would also make an excellent loaf of bread for slicing. This is Bread Makes the Meal Project and Emile Henry Recipe Contest Week Three. This project is about encouraging you to bake bread at home so that you can share it at any meal. Although there is a

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Sunday, October 23

Butter Topped Toasting White Sandwich Bread

Butter Topped Toasting White Sandwich Bread

Our recipe for Butter Topped Toasting White Sandwich Bread bakes into a billowy loaf with a hint of sweetness and flecks of wheat germ. We use it to make BLT’s, tea sandwiches, toast, grilled cheese and Melba toast. This is Bread Makes the Meal Project Week Two. This project is about encouraging you to bake bread at home so that you can share it at any meal. Many of us grew up eating sliced white bread

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Bread Making Kneading By Hand

Once the dough rests, the gluten relaxes making it easier to knead. See how nuch smoother it is?

There is no better place to start bread making than by kneading your dough by hand.  It gives you a real feel for the transformation that takes place when wheat flour and water are combined. Even if you use a stand mixer or food processor to mix your bread dough or even if you try the no-knead method, you will learn a great deal about bread making from kneading by hand at least once. Here

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Measuring Flour by Volume

Measuring flour by volume

Weigh your ingredients. That’s what baker’s do.  Weighing is the only way to get consistent results.   An electronic scale is easy to use, relatively cheap and durable. But if you must use measuring cups, here are a few essentials when measuring flour by volume. Use dry measuring cups for dry ingredients like flour and sugar. Reserve the clear glass or plastic measuring cups for liquids. A one-cup household measuring cup holds from 3 ½ to

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Sunday, October 16

Irish Wheaten Bread

Irish Wheaten Bread

Irish Wheaten Bread is the simplest bread you can make. It is addicting and absolutely delicious, a fact made obvious when I baked the loaf pictured here. (We can’t stop eating it.)  The flavor of the whole wheat flour gives it an unexpected sweetness.   Although the texture is somewhat crumbly, the loaf slices neatly. This is Bread Makes the Meal Project Week One so I am going to spend a little time explaining the steps in

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Friday, October 14

Working with Wheat Flour – Flour Absorption

Flour absorption in two kinds of lfour

Different brands and types of flour absorb different amounts of water. If you use bread flour in place of all-purpose flour, or if you add stone ground whole wheat to your dough, you have to be prepared to adjust the amount of water you use when making bread.  When you are working with wheat flour, you’d be wise to become familiar with the concept of flour absorption. The absorbency of flour varies from grain to

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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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