Wednesday, December 02

Stout Bread

Stout Bread

The name of this bread doesn’t refer to its size or shape, but rather to the heavy, strongly flavored brew that flavors this dark loaf.  This robust Stout Bread complements cheddar cheese, smoked fish and meats, stews and hearty vegetables. It’s perfect for wintertime baking. With a large percentage of wheat flour, the bread has a springy interior crumb.  The flavor of the dough improves with a long fermentation and oatmeal or cracked rye on

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Wednesday, September 16

Fig, Goat Cheese and Rosemary Ficelles

Fig, Goat Cheese and Rosemary Ficelles

In fig season we can’t get enough – juicy ripe figs stuffed with cheese, wrapped in prosciutto, roasted with honey or eaten whole in one bite if they are small enough, just delicious. These Fig, Goat Cheese Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread as an appetizer course. It’s also a great accompaniment to salad for a simple meal. This firm dough holds its

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Thursday, August 27

Olive Rosemary Focaccia

Olive Rosemary Focaccia

Salty, crispy crunchy flatbread like this green olive focaccia with rosemary and garlic calls to me when I want a savory snack or unusual sandwich bread. For months I’ve imagined how this Olive Rosemary Focaccia would taste. My palate craved crunchy and chewy dough squares topped with briny olives. I made this recipe to use up a jar of briny olives and some excess sourdough starter. (You can make it without the starter, but your

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Friday, June 26

Sourdough Parchment Crackers

Sourdough Parchment Cracker

For anyone that loves crunchy foods, these Sourdough Parchment Crackers are for you. Sturdy yet paper thin, they deliver the kind of snap I cannot resist.  I call them parchment because you can see right through them. Delicate yet crisp, I defy you to eat just one. Jump to Recipe With everyone exploring sourdough bread making, there is a good deal of starter to discard. (For the uninitiated, when you make starter to leaven your

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Thursday, June 04

Sourdough Crackers

Sourdough Crackers

Anyone who gives life to sourdough starter knows that it is a hungry pet. You feed the flour and water mixture with more flour and water twice a day, just like the family dog. You end up with a bubbling vat of starter capable of making a billowy loaf of bread.  And a lifetime commitment to keep the thing alive. Sourdough Crackers help use up some of the excess starter.  And they are addictingly good. 

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Wednesday, May 13

One Step Brioche

One Step Brioche

As close to cake as any yeast bread, brioche relies on butter, eggs and an overnight fermentation to develop its delectable flavor. This One Step Brioche recipe does not skimp on the butter, but it is made more quickly that its French cousin. Rich dough like this one for brioche requires a thorough kneading. For this reason, I always mix such doughs in a stand mixer or food processor. In this recipe, I use my

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Friday, May 08

Experimental No Knead Bread

Experimental No Knead Bread

No Knead Bread launched more fine baking careers that I can count.  And it brought the craft of home made yeast bread back to kitchens around the world. Many professional bakers were introduced to no-knead bread when Canadian chef and baker James MacGuire wrote about it as a thought experiment in The Art of Eating newsletter. He wanted to come up with a way to capture the texture and crust of a French baguette at

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Wednesday, April 29

Lemon Glazed Cinnamon Raisin Buns

Lemon Glazed Cinnamon Buns

Weekend bakers look for projects that make them shine.  And taste delicious. These Lemon Glazed Cinnamon Raisin Buns fit the bill. So much so that Charlie ate two of them in one day, a record for someone who finds an English muffin a little sweet. Inspiration for this recipe came a friend, a novice baker looking to make cinnamon rolls.  Searching for a reliable dough for her to make, I realized that the one I

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Tuesday, January 21

Potato Black Pepper Herb Rolls

We crave comfort in winter, not to mention a release from routine. So, if you’re looking for something to go with this weekend’s stew, consider these Potato Black Pepper Herb Rolls.  You form the dough for these tender dinner rolls flavored with black pepper, fresh chives and parsley into an impressive crown shape. The dough mixes easily by hand or in a stand mixer. Using a combination of potato and wheat flours plus sugar and

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Monday, February 25

Best Baguette New York 2019

Charlie judgin sample 11 at Best baguette New York 2019

Sunday February 24, 2019, Charlie and I got to attend and judge the second, Best Baguette New York 2019 contest sponsored by French Morning, a French online news magazine. The quality of the bread available in New York has radically improved.  There were nearly 20 bakeries represented among them: Almondine, Epicerie Boulud, Breads Bakery, Choc -O-Pain, La Boulangerie, Le District, Le French Dad Boulangerie, Maison Kayser, Orwashers, Pain d’Avignon, Récolte, Silver Moon Bakery and Vaucluse. 

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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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