Bagels became my specialty when we were working on Charlie’s book, The Best Bread Ever. When I lived in New York city for a few years, a warm “everything” bagel was a breakfast staple alternating with an Eli’s Raisin Pecan Roll. Naturally I was the one to adopt making this iconic roll. For the book, we received tips from true bagel mavens and the result is this recipe, New York Chewy Bagels Food Processor Mixing
Friday, May 29
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, 2.4They're here!
