Author Archives: Beth

Cornmeal Crêpes

Posted on March 11, 2009 by Beth

 Week Eleven: Savory Pancakes  Ah, the crêpe.  A most unapologetically French food, it is a little fussy, yet quite simple when you get right down to it, and incredibly delicious.  Though there are similar flatbreads (or pancakes) in many cultures … Continue reading →

Posted in Savory, Unleavened Breads | Leave a comment

Cottage Cheese Pancakes

Posted on March 10, 2009 by Beth

Week Eleven: Savory Pancakes Okay, I’ll admit it; this is sort of a stretch to be included as a bread per se, because of the low percentage of flour.  But cut me some slack… it’s a bit tricky to find … Continue reading →

Posted in Quick Breads, Savory | Leave a comment

Buckwheat Blini

Posted on March 9, 2009 by Beth

Week Eleven: Savory Pancakes This week, I decided to feature a type of bread that many people hardly even consider to be “bread” in the first place: the pancake.  And truthfully, I don’t exactly consider the typical fluffy and sweet American … Continue reading →

Posted in Savory, Yeast Breads | Leave a comment

Rustic Dinner Rolls

Posted on March 8, 2009 by Beth

Week Ten: Dinner Rolls This recipe has the adjective “rustic” in the title, which is basically culinary shorthand for “it doesn’t have to look pretty, and probably won’t, but it will be charming nonetheless”.  These rolls are my favorite type … Continue reading →

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White Bread Knots

Posted on March 7, 2009 by Beth

Week Ten: Dinner Rolls   I was pleasantly surprised by this recipe.  Shocked, even.  You see, I dislike your typical white bread knots.  The fancy shape is usually there to cover up lackluster taste, to make you overlook subpar texture … Continue reading →

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Hawaiian Bread

Posted on March 6, 2009 by Beth

Week Ten: Dinner Rolls This bread is a standard in my grandmother’s kitchen.  My Kentucky-born-and-bred, dairy-farm-living, country-cooking grandmother.  You can find it in the grocery stores, sold as “Hawaiian Bread”, but I’ve also seen it called “Portuguese Sweet Bread”.  Me, … Continue reading →

Posted in Sweet, Yeast Breads | Leave a comment

Honey Wheat Rolls

Posted on March 5, 2009 by Beth

Week Ten: Dinner Rolls Right then.  I’ll be honest: I have nothing insightful to say about this bread.  It’s a fairly standard, soft-crusted, whole-wheat dinner roll.  I know, I had that lengthy and insightful discussion of yeast yesterday; but I … Continue reading →

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Dark “Steakhouse” Rolls

Posted on March 4, 2009 by Beth

 Week Ten: Dinner Rolls All right, y’all.  I think it’s high time we had the talk.  You know, the birds and the bees, and all that.  I’m talking about the one living (as in actually alive) part of your bread, … Continue reading →

Posted in Savory, Sweet, Yeast Breads | 2 Comments

Cloverleaf Rolls

Posted on March 3, 2009 by Beth

Week Ten: Dinner Rolls I think everyone in America must have their own memory of cloverleaf rolls.  Maybe you had them every Thanksgiving beside the turkey and cranberry sauce, maybe your grandmother made them for Sunday dinner.  Me, I remember … Continue reading →

Posted in Savory, Yeast Breads | 2 Comments

Apologies…

Posted on March 2, 2009 by Beth

…but I have no post for today.  You may have noticed last week that I mentioned I was out of the country; and sometimes flights are delayed, which make you miss connecting flights.  So I have no bread to talk … Continue reading →

Posted in Everything Else | 1 Comment