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. 

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

MORE...

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

-Horace, Satires, 2.4

They're here!

 

Archives