Category Archives: Unleavened Breads

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 →

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 →

Week Thirty-One: Breads With… Foods I’m not sure why my corner grocery store had fava beans this week, but have them they did.  Perhaps it’s the unseasonably cool Summer we’ve had (not one day above 90º! not one!), tricking the plants … Continue reading →

Week Thirty: Dog Biscuits Oh, I can’t resist a pun. What better way to end a week of biscuits than with a treat for those happy little guys who make walking through the door every day such a pleasure?  Full … Continue reading →

Week Twenty-Nine: African Breads Okay, y’all, African Bread Week pretty much rocks.  Not only have I been introduced to several new and interesting breads, but I’ve learned about not one, but two exciting spice blends!  The first was an Egyptian … Continue reading →

Week Twenty-Eight: Breads With Nuts When I started thinking about almonds, and interesting breads that could be made with them, the possibilities seemed endless.  Almonds are perhaps the most-used nuts in baking, as their mild flavor blends well with myriad … Continue reading →

Week Twenty-Seven: Try It Again; This Time With Feeling. This was one recipe that I absolutely had to have another attempt at.  The first time I tried it, I was so disappointed!  Those poor, flat little popovers, they never really … Continue reading →

Week Twenty-Four: Breads With Vegetables First, I would like to say that it is very important to use a nonstick pan for this recipe.  If you have a cast iron pan, now’s the time to use it.  If you don’t … Continue reading →

Week Twenty-One: Gluten-Free Breads This is my last gluten-free bread, so I had to go out with a bang.  (What, you thought I was going to end with another tapioca-starch-riddled flop?  Feh!)  This bread is absolutely amazing.  It’s so fast, … Continue reading →

Week Nineteen: French Breads Happy Cinco de Mayo! Just so we’re all clear, Cinco de Mayo is not Mexico’s Independence Day, or any other such equivalent.  It’s not even a national holiday in Mexico.  In fact, it’s not widely celebrated … Continue reading →