Author Archives: Beth

Chocolate Babka

Posted on September 11, 2009 by Beth

Week Thirty-Seven: Viennoiserie No, I didn’t just make babka.  That was baba.  Totally different. Well, except for the name: “baba” is Slavic for “grandmother”, and “babka” is the diminutive form, “little grandmother”.  That bit is similar. Oh, and there’s the … Continue reading →

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Chouquettes; Or, Pâte à Choux For Dummies

Posted on September 10, 2009 by Beth

Week Thirty-Seven: Viennoiserie I don’t know if it qualifies as a classic Viennoiserie, but for me, pâte à choux (or, choux paste) has always fallen into that same netherworld, not quite bread and not quite pastry.  Undeniably, most of the items … Continue reading →

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Baba au Rhum

Posted on September 9, 2009 by Beth

Week Thirty-Seven: Viennoiserie Today’s Viennoiserie offering is a fairly uncommon food, one that you might spot on the occasional dessert menu.  But honestly, there’s no good reason for it.  A baba au rhum (rum baba) is so simple, so accomodating of schedules, and … Continue reading →

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Rugelach

Posted on September 8, 2009 by Beth

Week Thirty-Seven: Viennoiserie Maybe I’m the only person in the world who thinks that a classic rugelach has just as much right to be considered a Viennoiserie as a croissant.  Maybe I’m not.  But I do think that this delightful … Continue reading →

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Light Brioche Buns

Posted on September 7, 2009 by Beth

Week Thirty-Seven: Viennoiserie This week, I’ll be discussing a type of bread that many people may not even think of as bread.  The French term for this group is Viennoiserie, and literally translates to “Viennese specialties”.  Though many people mistakenly … Continue reading →

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Bara Brith (Welsh Spotted Bread)

Posted on September 5, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom In the United Kingdom, people drink a staggering 1,000 cups of tea per person per year.  For contrast, the average American drinks about 550 cups of coffee per year.  It makes perfect sense, … Continue reading →

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Sally Lunn

Posted on September 4, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom  Move over, brioche.  King cake, step aside.  You too, challah.  There’s a new lass in my life, and her name is Sally Lunn.  She’s a giant fairy of a bread, softer than down, … Continue reading →

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Bloomer Bread

Posted on September 3, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom Okay, Mr. Smartypants, you who know so much about British culture.  You sussed me out.  You know that the term “bloomer” is about as precise as the word “loaf”.  You know that today’s bread … Continue reading →

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Oatmeal Bannock

Posted on September 2, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom The bread for today, bannock, is one of those delightful breads that has no standard recipe or cooking method, which basically means that you can make it however you want.  If anyone complains, … Continue reading →

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Grant Bread

Posted on September 1, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom It seemed too good to be true: a 100% whole-wheat, yeast-leavened bread, mixed by hand in about a minute, with hardly any rising time at all.  It was the promise of a yeast … Continue reading →

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