Author Archives: Beth

Week Six: Italian Breads This, my friends, is it.  This is one of those bread recipes you wait your whole life for.  This is a bread recipe to take home to meet your parents.  I’m not even joking.  This bread … Continue reading →

Week Six: Italian Breads Okay, so this bread isn’t exactly 100% traditionally Italian, at least in the way that pugliese, ciabatta, and focaccia are.  But there can hardly be a more Italian herb than rosemary, so who’s to say this … Continue reading →

Week Six: Italian Breads Pugliese is Italy’s answer to France’s Pain Rustique.  I’m sure that doesn’t mean much to most of you, but they are rather similar.  Both use a pre-ferment, both contain whole-grain flour (of any various type), both … Continue reading →

Week Six: Italian Breads   Oh, the breads of Italy.  Somehow, not quite as famous as their French cousins, yet every bit as delicious – and sometimes, I’d even give an Italian bread the edge.  (Mind you, I’m not referring … Continue reading →

Week Five: Breads for Parties As much undying love as I hold in my heart for a good baguette, I’ll be the first to admit that there are times when that type of bread just won’t do.  Crazy, I know; … Continue reading →

Week Five: Breads for Parties I think there is no more versatile or indispensable food you can have for a party than a trusty baguette.  Whether you’re toasting slivers for elegant canapés or bruschetta, serving slices alongside a rustic cheese … Continue reading →