Category Archives: Quick Breads

chemically-leavened breads

Eggnog Bread

Posted on November 27, 2009 by Beth

Week Forty-Eight: Breads With Spices I know I’ve been absent lately, but I have been making bread every day as I’m supposed to; I just haven’t been writing about it.  I will make up the previous posts for this week … Continue reading →

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Curry Spiced Shortbread Crackers

Posted on November 23, 2009 by Beth

Week Forty-Eight: Breads With Spices When made with butter, crackers can often be finicky things.  Usually, the biscuit method is used, wherein butter is cut into flour, and moisture added until a dough forms.  And woe betide the cook who … Continue reading →

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Arepas

Posted on November 20, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads Arepas, a specialty of South America, are a widely variable bread made from arepa flour.  Halfway between cornmeal and masa flour, arepa flour is made by cooking corn, then grinding it into a coarse meal. … Continue reading →

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Shrimp Tortillitas

Posted on November 19, 2009 by Beth

Week Forty-Seven: Miscellaneous International Breads As you might expect from the name, today’s bread is a Spanish flatbread.  But unlike its more familiar and unadorned cousin, the tortilla, a tortillita doesn’t require any other foods to subserve its flavor.  Filled … Continue reading →

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Windsor Court Scones

Posted on November 12, 2009 by Beth

Week Forty-Six: Professional Recipes The Windsor Court Hotel in New Orleans is widely known for its elaborate and spohisticated Afternoon Tea, so when I saw their recipe for scones, I had to try them.  They were described as “unusual”, but neither … Continue reading →

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Brown Soda Bread “Baguettes”

Posted on November 9, 2009 by Beth

Week Forty-Six: Professional Recipes After I ended last week on such a sour note (well, garlic, really), I decided this week to give myself a little help.  Rather than try to concoct strange things all on my own, this week … Continue reading →

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Mimosa Biscuits

Posted on November 3, 2009 by Beth

Week Forty-Five: Potent or Unusual Flavors In New Orleans, brunch is an altogether different beast than it is anywhere else I’ve lived.  I have a theory that it relates to the predominant Catholicism of the city, taking the whole “day of … Continue reading →

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Pumpkin Chocolate Bread

Posted on October 31, 2009 by Beth

Week Forty-Four: Multi-Grain Breads Happy Halloween! I love Halloween.  I’ve always enjoyed any excuse to dress up in costume, giving sides of myself usually kept under wraps a chance to emerge a bit, under the protective hand of “staying in character”.  Maybe … Continue reading →

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Kitchen Sink Crackers

Posted on October 29, 2009 by Beth

Week Forty-Four: Multi-Grain Breads I love names like this.  Kitchen Sink Crackers.  It implies a friendliness in the recipe, one that says, “Go ahead, throw it in!  I can take it!”  It’s accomodating, a rare adjective in the baking world.  … Continue reading →

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Boston Brown Bread

Posted on October 28, 2009 by Beth

Week Forty-Four: Multi-Grain Breads Having grown up in the South, it’s no wonder I was a stranger to Boston brown bread.  In fact, until I made this recipe, I don’t think I’ve ever knowingly eaten it before.  This is one … Continue reading →

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