Basic Croissant Dough for Pains au Chocolat and More Nick Malgieri’s Pains au Chocolat are based on this basic Croissant Dough. We are showcasing this recipe from his new book, Nick Malgieri’s Pastry, along with a Cranberry Pecan Pie and the aforementioned Pains au Chocolat. And don’t miss our interview with Nick for his tips on better […]
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Whole-Milled Whole Wheat Ciabatta
True Whole Grain Bread Made with Whole-Milled Flour Peter Reinhart’s new book Bread Revolutionbrings us plenty of recipes as well as information on baking with sprouted grains and sprouted grain flour. A lot of the content discusses the nutritional aspects of the bread produced – as well as flavor, of course. I wanted to […]
Sprouted Whole Wheat Bread
Take a Look at Bread Made with Sprouted Whole Wheat Flour If you are a fan of Ezekiel bread and other breads made with sprouted grain pulp, then this bread might intrigue you, even though it is not a version of those. This bread, which Peter Reinhart presents in his new book, Bread Revolution, uses sprouted […]
Blackbird Bakery Gluten-Free Bread & Pizza Blend
A Fantastic GF Flour Blend for Pizza, Breads and More Karen Morgan has done the homework for us. She worked on this blend for years and let me tell you, it creates chewy bagels with that tooth resistance I have been craving. Check out her Bagels and her French Boule. Enough with the GF deprivation! […]
French Boule (GF)
A Fabulous Gluten-Free French Bread The brilliance of Karen Morgan’s Gluten-Free Bread & Pizza Blend is that it really and truly does what it’s supposed to do and that’s provide chew and substance to breads, pizzas and flatbreads. Look at the image. It looks like the kind of fabulous crusty outside, airy and chewy inside […]
Chewy New York–Style Bagels (GF)
Gluten-Free Bagels At Last Cue the fanfare. Listen to me loud and clear all you GF folks out here. You can have a real New York style bagel, with that tooth resistant chew that you have been missing for so long. Bagels were my one lost love. I do fine, great even, with GF pastas […]
Fresh Blueberry Brioche
Rich, Buttery Brioche Filled with Juicy Berries This bread is so fabulous that it made the cover of Huckleberryby Zoe Nathan. Rich, buttery brioche dough rolled around a fresh berry filling – doesn’t get any better. Also try her Black and Blue Oat Bars that feature whole-wheat flour, blueberries and blackberries. Excerpted with permission of […]
Bishop’s Bread
Chocolate, Cherries and Almonds in a Quick Bread We made this bread in the Test Kitchen with sliced, rather than slivered almonds. While we always tell you to make a recipe as written the first time, we were so enamored of the flavors that we had to make this bread – and all of our […]
Peanut Butter-Bacon Bread
Bacon and Peanut Butter in an Easy Quick Bread United States of Breadis a unassuming looking book – but the title, and subtitle – Our Nation’s Homebaking Heritage: from Sandwich Loaves to Sourdough – should give you an idea as to the breadth of content inside. Author Adrienne Kane has complied a nice assortment from […]
Pumpkin Pecan Quick Bread
Not Your Typical Pumpkin Bread – This Features Pumpkin Seed Flour and Pumpkin Oil This is not your typical pumpkin pecan quick bread. Our version features pumpkin oil and pumpkin seed flour as well as the pumpkin purée. The quick bread could be made with a flavorless oil, such as safflower or canola, but you […]
Rosemary Olive Oil Cheddar Cheese Bread with Caramelized Onions
A Quick Bread Made with Beer, Cheese and Rosemary Olive Oil I know, the title is a mouthful – but so is this quick bread! The inspiration came from a new olive oil that I hadn’t worked with before – Nudo Olio D’Oliva Rosemarino – an extra-virgin cold-pressed olive oil stone ground with rosemary. I […]
Baguette
Make a True French Style Baguette at Home Many home bread bakers aspire to make crispy, crackly baguettes at home. Orwashers has been making bread for 100 years and now some of their tried and true techniques are included in Orwashers Artisan Bread. The book focuses on local ingredients and old word techniques. This recipe […]
Apple Danish
Bakery Style Apple Danish You Can Make at Home You might think of apple Danish as one of those bakery-only items but with frozen puff pastry these are actually very easy to make. Golden Delicious apples provide a balanced taste and texture but feel free to experiment with other apples. This recipe is from An […]
Pumpkin Bread
Gluten Free Pumpkin Bread Sweetened with Maple Flourless is a book about naturally flour free desserts such as this bread and the Apple Tea Cake with Maple Glaze. This loaf uses ground almonds, pure pumpkin purée and eggs to create a moist, dense loaf. Use can use sliced almonds on top, or pumpkin seeds as […]
Hazelnut Keeping Cake
This Cake Keeps Very Well – Freeze One for Later Hazelnut keeping cake, pound cake style, made in the summer, garnished with currants and gooseberries Shelley Boris, the chef from the Garrison Institute in upstate New York describes this cake as a dense pound cake, buttery and nutty. The term “keeping cake” is an old-fashioned […]
Pineapple Coconut Muffins with Macadamias
Tropical Pineapple Coconut Muffins Featuring Macadamias Did you know that September 4th is National Macadamia Day? Neither did I until I was doing research on esoteric food holidays. It did get me thinking though…there are not enough macadamias in my life. They are so buttery and rich and so unlike any other nut. In celebration […]
Grilled Cornbread
Bake Cornbread in Your Covered Grill I like making cornbread in a cast-iron skillet and cornbread can withstand a bit of temperature fluctuation, so I decided to take it for a spin in my ceramic covered grill. Perfect. I had chicken and corn going while I was baking this cornbread at the same time. See […]
Sugar Glazed Challah with Nectarines and Crème Fraiche
Bread Turned Into an Elegant Dish on the Grill Is this dessert, breakfast or late night snack? Yes! Great with brioche, too. The bread gets a simple coating of melted butter and sugar, is glazed and caramelized on the grill, while the fruit grills, too. Serve immediately while warm. The dish will largely depend on […]
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