Category Archives: Yeast Breads

Week Forty-Six: Professional Recipes I never used to think much about pizza.  I didn’t dislike it, but I didn’t particularly love it either.  Of course, growing up, my pizza experience was limited to the major chains, so you can’t really blame … Continue reading →

Week Forty-Six: Professional Recipes If I were forced to choose a favorite bread — for me, a Sisyphean task — boiled pretzels would surely be in the final running.  Something about their sticky, almost metallic-tasting skin, tight around the dense … Continue reading →

Week Forty-Six: Professional Recipes Today’s bread comes from local restaurant L20, one of the places on my short list of Restaurants To Visit Before Moving Away From Chicago In The Unforseeable Future.  Chef Laurent Gras has handily garnered lauds and … Continue reading →

Week Forty-Five: Potent or Unusual Flavors Fair warning: this bread is inedible. That said, this recipe could be tweaked to produce an edible bread; in fact, the bread part of the loaf is quite delicious.  But with the garlic filling, … Continue reading →

Week Forty-Five: Potent or Unusual Flavors When I decided on the theme for this week, I knew I had to include blue cheese somehow.  What more potent flavor could you add to bread?  I’ll admit, I merely like blue cheese; … Continue reading →

Week Forty-Five: Potent or Unusual Flavors I have not always had the best luck with peanuts in bread, though there have been exceptions.  When I saw this recipe, I knew I wanted to try it, but I had no idea … Continue reading →

Week Forty-Five: Potent or Unusual Flavors “November’s cold chain, made of wet boots and rain.” (Tom Waits, “November”) These days are dreary, tinged by the withdrawal and contracting of everything around.  Days shrink, plants and trees and animals curl into … Continue reading →

Week Forty-Four: Multi-Grain Breads I’m not really sure what to write about this bread.  See, the original recipe is one of those multi-day, sourdough-starter-already-made recipes that can’t help but produce a good bread.  And since this bread is made entirely … Continue reading →