Category Archives: Yeast Breads

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 →

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 →

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 →

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 →

Week Thirteen: Filled Breads Okay, quick show of hands: who doesn’t like prosciutto?  No one?  That’s what I thought.  Prosciutto is one of the main reasons I pity vegetarians on occasion.  I don’t eat much meat generally speaking, but if … Continue reading →

Week Thirteen: Filled Breads What is it about bread that makes us want to wrap it around things, to cut and fill it, to stuff it with any and everything imaginable?  Why do we serve bread as a side, and … Continue reading →

Week Twelve: Pre-Fermented Breads The last bread on the schedule for this week takes the longest to make of any bread I’ve discussed so far.  It’s a reasonably authentic French pain de campagne, or, literally, “country bread”.  Pain de campagne is … Continue reading →

Week Twelve: Pre-Fermented Breads Today’s the day I get to brag.  Today’s the day I get to proudly run to the Internets, hold up my work like a happy first-grader, and shout, “Look what I did!”  You see, today I … Continue reading →

Week Twelve: Pre-Fermented Breads   This is called a “sourdough”; but technically, it’s not a true sourdough bread.  A true sourdough will use a starter to capture wild air-borne yeasts, rather than using a standard baker’s yeast.  The starter is … Continue reading →