January 2026 M T W T F S S 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 Archives
Categories
Pages
Author Archives: Beth
Cornmeal Crêpes, Take Two!
Week Fourteen: Take Two! Okay, so there was nothing really particularly wrong with these crêpes the first time I made them. But then again, they weren’t particularly amazing, either. Oh, the flavor was lovely, don’t get me wrong. But crêpes should … Continue reading
Posted in Savory, Unleavened Breads
Leave a comment
Beer Bread, Take Two!
Week Fourteen: Take Two! When I originally made beer bread, I basically made it to use up a… well, let’s say a lesser bottle of beer. A generic, moderately-tasteless beer is perfect in this application, since a more subtley-flavored brew would find … Continue reading
Posted in Quick Breads, Savory
Leave a comment
Chapatti, Take Two!
Week Fourteen: Take Two! Chapattis, the second bread I made this year, were also notably the first bread of the project that I had never made before. My forays into breadmaking until that point had been geared mostly towards my … Continue reading
Posted in Quick Breads, Savory
2 Comments
Knackebrod, Take Two!
Week Fourteen: Take Two! The first time I made knackebrod for this project, it ended up being one of the greatest culinary failures I’ve created in recent memory. Though I may strive for it, I don’t expect perfection from every … Continue reading
Posted in Quick Breads, Savory
Leave a comment
Spelt Crackers, Take Two!
Week Fourteen: Take Two! Here we are, at week fourteen. It’s the last week of March, and has therefore been three months since I began this project. And I tell you what, it has really flown by! It seems like … Continue reading
Posted in Savory, Unleavened Breads
Leave a comment
Steamed Buns (Char Siu Bao)
Week Thirteen: Filled Breads When I decided on the theme for this week, I knew this dish had to be included. I love, love, love steamed buns! They’re usually quite delicious; and they’re single, discrete units of food, which somehow … Continue reading
Posted in Savory, Yeast Breads
Leave a comment
Chorizo and Cheddar Fried Bread
Week Thirteen: Filled Breads One thing about filled breads is that they tend to be a little over the top. They’re a bit extravagant, a bit flamboyant. I mean, if you’re going to eat anything, it ought to be good … Continue reading
Posted in Savory, Yeast Breads
1 Comment
New Orleans-Style Barbecue Shrimp and Feta Bread
Week Thirteen: Filled Breads Well, it’s that time of year again. The days are suddenly longer, there’s the promise of warmth in the air, and trees and plants everywhere are starting to grow their leaves back. Yes, it’s Spring, and that … Continue reading
Posted in Savory, Yeast Breads
1 Comment
Chocolate-Filled Multigrain Rolls
Week Thirteen: Filled Breads I remember the first time I ever tried chocolate and bread together. Now, I’m not talking in a pastry here, like in a chocolate-filled croissant, or a chocolate-chip muffin; I’m talking deep, dark bittersweet chocolate paired … Continue reading
Posted in Sweet, Yeast Breads
Leave a comment
Prosciutto Bread
Week Thirteen: Filled Breads Okay, quick show of hands: who doesn’t like prosciutto? No one? That’s what I thought. Prosciutto is one of the main reasons I pity vegetarians on occasion. I don’t eat much meat generally speaking, but if … Continue reading
Posted in Savory, Yeast Breads
Leave a comment