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Category Archives: Savory
Pan Gallego de Centeno (Galician Rye Bread)
Week Thirty-Eight: Spanish Breads In Spain, loaves of bread are often gargantuan things, as big around as a large paella pan. Richly brown as any chocolate, they’re sold in quarters or halves, but just as commonly sold whole. This is … Continue reading
Posted in Savory, Yeast Breads
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Picos
Week Thirty-Eight: Spanish Breads When tapas burst onto the American dining scene a few years back, they confused as many people as they enthralled. It was as if a mass forgetfulness had taken hold, as trendy restaurants from New York … Continue reading
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Tortas de Aceite
Week Thirty-Eight: Spanish Breads Thank you, first of all, dear readers, for bearing with me as I’m still running a day behind on my posts. I’m working furiously trying to get everything done, and it never seems there’s enough time … Continue reading
Posted in Savory, Sweet, Yeast Breads
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Chouquettes; Or, Pâte à Choux For Dummies
Week Thirty-Seven: Viennoiserie I don’t know if it qualifies as a classic Viennoiserie, but for me, pâte à choux (or, choux paste) has always fallen into that same netherworld, not quite bread and not quite pastry. Undeniably, most of the items … Continue reading
Posted in Savory, Sweet, Unleavened Breads
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Light Brioche Buns
Week Thirty-Seven: Viennoiserie This week, I’ll be discussing a type of bread that many people may not even think of as bread. The French term for this group is Viennoiserie, and literally translates to “Viennese specialties”. Though many people mistakenly … Continue reading
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Sally Lunn
Week Thirty-Six: Breads of the United Kingdom Move over, brioche. King cake, step aside. You too, challah. There’s a new lass in my life, and her name is Sally Lunn. She’s a giant fairy of a bread, softer than down, … Continue reading
Posted in Savory, Sweet, Yeast Breads
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Bloomer Bread
Week Thirty-Six: Breads of the United Kingdom Okay, Mr. Smartypants, you who know so much about British culture. You sussed me out. You know that the term “bloomer” is about as precise as the word “loaf”. You know that today’s bread … Continue reading
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Oatmeal Bannock
Week Thirty-Six: Breads of the United Kingdom The bread for today, bannock, is one of those delightful breads that has no standard recipe or cooking method, which basically means that you can make it however you want. If anyone complains, … Continue reading
Posted in Quick Breads, Savory
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Grant Bread
Week Thirty-Six: Breads of the United Kingdom It seemed too good to be true: a 100% whole-wheat, yeast-leavened bread, mixed by hand in about a minute, with hardly any rising time at all. It was the promise of a yeast … Continue reading
Posted in Savory, Yeast Breads
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Crumpets
Week Thirty-Six: Breads of the United Kingdom In picking weekly themes, I’ve tried to select a good mix. I have attempted to avoid too-similar themes from one week to the next, keeping things from getting too much in a rut. … Continue reading
Posted in Savory, Yeast Breads
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