Category Archives: Yeast Breads

Week Nine: Flatbreads Yes, pizza crust is a flatbread!  What did you think it was?  Technically, a pizza is just a big open-faced sandwich.  So there. My inspiration for this pizza was stolen, pure and simple, from a post on … Continue reading →

Week Seven: American Breads What would a discussion of American Breads be without white bread?  Possibly the most American of American bread, white bread conjures up visions of squeaky-clean, smiling nuclear families, all technicolor and perfect.  This imagery may strike … Continue reading →

Week Seven: American Breads     It can hardly be said that there is a more closely-linked bread to any environment than a good rye bread is with the Jewish delicatessens of New York City.  What on earth else would you … Continue reading →

Week Seven: American Breads Americans seem to have a sick sort of love affair with soft-crusted, lightly-sweetened, rich-dough white bread.  Personally, I’ll take that crusty baguette any day; but there is a reason breads like these Parker House Rolls became … Continue reading →

Week Six: Italian Breads This, my friends, is it.  This is one of those bread recipes you wait your whole life for.  This is a bread recipe to take home to meet your parents.  I’m not even joking.  This bread … Continue reading →

Week Six: Italian Breads Okay, so this bread isn’t exactly 100% traditionally Italian, at least in the way that pugliese, ciabatta, and focaccia are.  But there can hardly be a more Italian herb than rosemary, so who’s to say this … Continue reading →

Week Six: Italian Breads Pugliese is Italy’s answer to France’s Pain Rustique.  I’m sure that doesn’t mean much to most of you, but they are rather similar.  Both use a pre-ferment, both contain whole-grain flour (of any various type), both … Continue reading →

Week Six: Italian Breads   Oh, the breads of Italy.  Somehow, not quite as famous as their French cousins, yet every bit as delicious – and sometimes, I’d even give an Italian bread the edge.  (Mind you, I’m not referring … Continue reading →

Week Five: Breads for Parties As much undying love as I hold in my heart for a good baguette, I’ll be the first to admit that there are times when that type of bread just won’t do.  Crazy, I know; … Continue reading →