Wednesday, June 28

Slow Rise Picnic Loaf

Slow Rise Picnic loaf

“Time equals taste,” bakers say. One reliable way to get a tasty loaf of bread without too much fuss is letting it rise slowly. This Slow Rise Picnic Loaf is one I bake when I need lots of good bread with a pleasant chewy crumb and crisp crust with little fuss. Quality wheat gives this loaf its great flavor. I use all-purpose flour from King Arthur or Maine Grains.  Sometimes I swap out a few


Thursday, November 17

The Best Bread Ever turns 25!

Charlies Bread

Start your ovens. Weigh your flour. And get baking. Charlie van Over’s book, The Best Bread Ever, turns 25 years!   We love you and your bread, Charlie! (Notice how fermentation often shares its magic in unexpected ways.)   There is nothing more rewarding than having a book of one’s unique ideas published. And Charlie is one lucky guy. Thanks to many people, his simple yet sophisticated technique for using a food processor to make


Sunday, March 20

Chocolate Cherry Babka

Chocolate Cherry babka

Babka is a rich dough usually filled with ground nuts, jam, chocolate, dried fruit or any combination of those things. This Chocolate Cherry Babka recipe is baked under a dome, which traps in moisture causing the rich dough to rise. The dough is filled with a creamy chocolate spread and plump dried cherries. Although complicated in appearance, it is easy to make. This is my final post celebrating national flour month. It’s been a great


Saturday, March 12

Artisan Wheat Blend Slicing Loaf

Artisan Wheat Blend Slicing Loaf with EH mold

When you want a large crusty loaf of bread for slicing, what do you do? Rush out to the grocery store? Call a local bakery to ask them to hold a loaf for you? Might you consider making your own? This savory Artisan Wheat Blend Slicing Loaf incorporates some whole wheat for flavor. It is easy to make because it requires minimal kneading.  Use the amount of yeast as listed to have a loaf ready


Friday, March 04

Rustic Ciabatta

Rustic Ciabatta Bread

A pillowy loaf of rustic ciabatta makes the perfect accompaniment to antipasto, a bowl of minestrone or a salad. There is nothing better to go with a plate of Italian cold cuts or prosciutto either.   This Italian loaf takes its name from its shape, which resembles a dusty, old slipper.   Properly made, a loaf of ciabatta has a thin and dimpled crust. The pronounced holes in the crumb demonstrate its long fermentation.  Jump


Saturday, February 26

Oatmeal Stout Bread

Oatmeal Stout Bread Emile Henry Artisan Loaf Baker

All the flavors of whole wheat and oatmeal come together in this moist Oatmeal Stout Bread liberally flavored with intense dark beer. Make this bread for sandwiches, to serve with cheese or hearty Irish stew. Whichever you choose, know that this dough is a joy to mix by hand and delivers great flavor with the minimum of fuss. Jump to Recipe Welcome to my celebration of National Flour Month and of making quality bread at


Friday, February 25

Bread Makes the Meal Celebration for National Flour Month March 2022

Bread Makes the Meal

Join me for my Bread Makes the Meal Celebration for National Flour Month March 2022! And an exciting Emile Henry giveaway. Starting March 1, I will share new recipes, tips and tricks to help you bake delicious, crusty bread at home. This is my personal campaign to help you craft delicious bread at home. Each Tuesday for four weeks, I will introduce a new recipe. The four featured recipes – Oatmeal Stout Bread, Rustic Ciabatta,


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


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 and Rosemary Ficelles take advantage of fresh figs and their affinity for tart goat cheese. We serve the bread along with olives and small dishes as an appetizer. It’s also a great accompaniment to a charcuterie board or


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


"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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