Category Archives: Savory

savory flavors

Panda Bread

Posted on August 29, 2009 by Beth

Week Thirty-Five: East Asian Breads To finish out East Asian Bread Week, I’ve chosen a bread that could have come from nowhere but Japan.  I know it’s made the bloggy rounds, but the moment I saw it, I knew I … Continue reading →

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Pan de Sal

Posted on August 28, 2009 by Beth

Week Thirty-Five: East Asian Breads One of my great pleasures in writing this blog is to discover a totally new bread, one that I’ve never even remotely heard of before.  It’s kind of amazing, when I think that surely I’ve … Continue reading →

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Banh Mi Bread

Posted on August 27, 2009 by Beth

Week Thirty-Five: East Asian Breads Whenever I find a new food that strikes my fancy, I immediately begin to crave it.  Incessantly.  Unflinchingly.  Unapologetically.  It’s all I want to eat, for every meal if possible.  When it comes to new cuisines that impress … Continue reading →

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Chinese Scallion Pancakes

Posted on August 26, 2009 by Beth

Week Thirty-Five: East Asian Breads You and your countertop are covered with flour.  Fat spirals of jade-studded dough sit in contemplation under a blanket of plastic wrap, waiting for their turn under the transformative weight of your rolling pin.  They emerge as … Continue reading →

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Bao Bing (Chinese Crêpes)

Posted on August 25, 2009 by Beth

Week Thirty-Five: East Asian Breads First, I’d like to clear up a little confusion.  I am making báo bǐng today, not bàobīng.  All clear?  Great. For those of you who don’t speak more than one dialect of Mandarin, let me explain.  There … Continue reading →

Posted in Savory, Unleavened Breads | 3 Comments

High-Altitude Plain Ol’ Bread, Version Two

Posted on August 22, 2009 by Beth

Week Thirty-Four: High-Altitude Week I know yesterday, I was discussing bread at sea-level again.  But today, I’m back at high-altitude, finishing the conversation on yeast bread.  Behold, the Magic Of Teh Internets. One important thing to realize, when baking yeast … Continue reading →

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Sea-Level Olive Oil Quick Bread

Posted on August 21, 2009 by Beth

Week Thirty-Four: High-Altitude Week As you may recall, the original intention for this week’s theme was to make a control loaf of bread at sea level (or nearly so) in Chicago, bake a second loaf at a mile high in Denver … Continue reading →

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High-Altitude Plain Ol’ Bread

Posted on August 20, 2009 by Beth

Week Thirty-Four: High-Altitude Week Having established that my experiment with quick breads at high altitudes was a mild scientific disaster (but a surprise culinary success nonetheless), we now move on to the yeast-leavened bread.  The control loaf made in Chicago was … Continue reading →

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High-Altitude Olive Oil Quick Bread

Posted on August 19, 2009 by Beth

Week Thirty-Four: High-Altitude Week Now this is interesting.  Here I am in Denver, looking at my two loaves of Olive Oil Bread, one baked in Chicago as a control loaf, and the other just pulled from the charmingly windowless oven here … Continue reading →

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Plain Ol’ Bread

Posted on August 18, 2009 by Beth

Week Thirty-Four: High-Altitude Week Today’s bread is the second “control” loaf that I baked in Chicago before arriving in Denver to conduct my grand high-altitude experiment.  Yesterday’s bread was a quick bread, or one that is chemically leavened.  Today’s bread, … Continue reading →

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