These rolls use a basic bread dough made by weighing the ingredients. Flour is extremely difficult to measure consistently by the cup. Any digital scale is likely to measure both in ounces and in grams. Grams are particularly easy to … Continue reading
This bread proves that bread really does need only four ingredients: flour, water, yeast and salt. But, oh, what a difference the flour makes. This loaf was made using NYB Euro-Style Artisan Flour, a mix of several flours. Supper tonight … Continue reading
Patient readers of this blog have noticed the long hiatus. I’ve still been cooking and have accumulated knowledge to share here. Much time has been devoted to learning more about bread making and experimenting with different methods and flours. After … Continue reading
Unlike a sourdough starter, a biga is a fresh starter made the night before you intend to make bread. Biga is Italian; the French equivalent is a poolish. As with anything bread, there are literally hundreds of recipes and learned discussions of these fresh bread starters on the web. This is my simple method that resulted in a wonderful light white bread.
Continue readingSemolina flour and olive oil give this loaf a wonderful taste and tender crumb. Cut wide pieces off and split crosswise like an English muffin to make sandwiches. Ingredients: 1 envelope fast acting yeast 1 cup luke warm water (less … Continue reading
Nothing warms the house like the smell of pumpernickel bread cooking in the oven. Lace it with caraway seeds and the smell is even better. Though hard to find in the grocery store, pumpernickel flour and rye flour are easily … Continue reading
Sometimes we hunt for a flavor that wowed us and seemed simple to replicate, only to find that prey elusive. Such prey was the intensely cheesy flavor of the cheddar biscuits I had, years ago, in a middle-of-nowhere restaurant in … Continue reading
When I start a loaf of no-knead bread, I stand over the bowl and contemplate what is available to throw in it. When the resulting loaf is particularly good, Bill says, “Why don’t you put this in your blog so … Continue reading
It’s been months since we bought a loaf of bread. No knead bread is now part of our regular routine. I do still vaguely measure the flour and water but otherwise I mostly dump handfuls and dollops of ingredients in … Continue reading
Having not grown up with dumplings in soup, I’m not really in favor of gummy dumplings. But after many pleas from hubby, I decided to try a two-step cooking process. It worked! The dumplings were moist yet fluffy! Ingredients: Hearty … Continue reading
