Author Archives: Beth

Week Thirty-Two: Sandwich Breads To this day, one of the best breads I’ve made this year was one from way back in the beginning of April, Swedish Peasant Bread.  If you haven’t seen that recipe, and you only want to … Continue reading →

Week Thirty-Two: Sandwich Breads You know how sometimes you get so far behind on things, that everything seems overwhelming, even brushing your teeth?  You know those times where there’s too much to accomplish, so you panic and freeze and end … Continue reading →

Week Thirty-Two: Sandwich Breads I’ll be honest.  I’m running awfully behind this week, and haven’t had a minute to catch up on the writing, so this will be brief. I was originally going for a ciabatta-type roll, considering how popular … Continue reading →

Week Thirty-Two: Sandwich Breads I have a confession to make.  More of an admission, actually, since there’s no real shame involved, but up until yesterday, I’ve been operating with only one bread-centric cookbook.  That’s right, I don’t own anything by Rose … Continue reading →

Week Thirty-Two: Sandwich Breads I do apologize again for the interruption this weekend, but sometimes there are more important things than bread.  Honest!  And after spending so much (dare I say) quality time with my family this weekend, I needed … Continue reading →

Week Thirty-One: Breads With… Foods The last bread for this week features bell peppers, which don’t easily fall into either the “fruit” or “vegetable” categories.  Bell peppers, in fact, are a member of the nightshade family, which also includes eggplants, … Continue reading →

Week Thirty-One: Breads With… Foods When you see the words “pumpkin bread”, about 90% of the time they’re referring to a soft quick bread.  Chocolate may or may not be included.  And with good reason, too: vegetable or fruit purées … Continue reading →

Week Thirty-One: Breads With… Foods When I decided to make eggplant bread, I knew I wanted something earthy.  See, I decided the best way to incorporate eggplant into bread was to roast it, turning it into a soft and caramelized … Continue reading →