Monthly Archives: January 2009

The third loaf in this series has nearly the same ingredients as the previous two: flour, water, salt, and yeast.  But where the French bread had honey and butter for additional flavor, this uses only a splash of milk.  And, … Continue reading →

Since I gave such a thorough discussion of the bread-making process yesterday, I thought I’d finish out the week with variations on that theme.  Which is to say: breads with similar recipes and procedures, but with very different outcomes, based … Continue reading →

This is a fairly generic bread recipe that falls under the broad category of “French bread”.  The term “French bread” can describe any number of moderately crusty, varyingly airy, white breads; but the main feature is that they are usually … Continue reading →

When I think of rye bread, I usually picture a plump loaf, sliced thick and piled with corned beef and sauerkraut.  The very name conjures images of hole-in-the-wall delis in some generic New York neighborhood that exists only in my … Continue reading →

For my first post, I wanted to talk about a special bread, something to set the tone for the whole project ahead of me.  Looking through recipes, though, I couldn’t make up my mind.  A classic, elegant French baguette?  A … Continue reading →