Category Archives: Savory

savory flavors

Swedish Peasant Bread

Posted on April 6, 2009 by Beth

Week Fifteen: Scandinavian Breads When I made knackebrod again last week, I did a little research into Scandinavian breads.  And quite honestly, I was surprised at the variations!  I mean, this is an area of the world that is made … Continue reading →

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Whole-Wheat English Muffins, Take Two!

Posted on April 5, 2009 by Beth

Week Fourteen: Take Two! I do love a good English muffin.  Fluffy and full of air holes in the crumb, tangy and a bit sour, crunchy and hearty, they have a unique set of characteristics that makes them stand apart from … Continue reading →

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Cornmeal Crêpes, Take Two!

Posted on April 3, 2009 by Beth

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 →

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Beer Bread, Take Two!

Posted on April 2, 2009 by Beth

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   When I originally made beer bread, I basically made it to use up a… well, let’s say a lesser bottle of beer.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 →

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Chapatti, Take Two!

Posted on April 1, 2009 by Beth

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 →

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Knackebrod, Take Two!

Posted on March 31, 2009 by Beth

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 →

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Spelt Crackers, Take Two!

Posted on March 30, 2009 by Beth

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 →

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Steamed Buns (Char Siu Bao)

Posted on March 28, 2009 by Beth

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 →

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Chorizo and Cheddar Fried Bread

Posted on March 27, 2009 by Beth

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 →

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New Orleans-Style Barbecue Shrimp and Feta Bread

Posted on March 26, 2009 by Beth

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 →

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