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Category Archives: Yeast Breads
100% Whole Wheat No-Knead Bread
Week Thirty-Nine: No-Knead Bread Week [Oh my goodness, you guys! I’m finally caught back up!] Fixated as this nation is on whole-grain anything, the most logical variation on no-knead bread is to make a whole wheat version. Normally, I would … Continue reading
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Original No-Knead Bread
Week Thirty-Nine: No-Knead Bread Week Oh, you knew it was coming sooner or later. Did anyone really think I was going to go the whole year without acknowledging the biggest ever stir in the breadmaking blogosphere, the phenomenon (to use … Continue reading
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Hazelnut Fig Bread
Week Thirty-Eight: Spanish Breads We end this week with a recipe that, while not strictly Spanish in origin, carries itself with a decidedly Spanish air. This is a slightly dry and firm bread, perfect for stacking with whatever delicacies you … Continue reading
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Barra de Pan
Week Thirty-Eight: Spanish Breads The baguette, in France, is a highly regimented object. Under the austere and unyielding eye of the law, baguettes must be made to exact specifications in size, weight, and composition – which, of course, vary according … Continue reading
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Pan Gallego de Centeno (Galician Rye Bread)
Week Thirty-Eight: Spanish Breads In Spain, loaves of bread are often gargantuan things, as big around as a large paella pan. Richly brown as any chocolate, they’re sold in quarters or halves, but just as commonly sold whole. This is … Continue reading
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Ensaïmadas
Week Thirty-Eight: Spanish Breads The sun is just up, beginning to turn the dusty light a flattering shade of terra cotta. The patisseria offers, among many other things, an ensaïmada; but the small, sweet spiral is all you care to breakfast … Continue reading
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Picos
Week Thirty-Eight: Spanish Breads When tapas burst onto the American dining scene a few years back, they confused as many people as they enthralled. It was as if a mass forgetfulness had taken hold, as trendy restaurants from New York … Continue reading
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Tortas de Aceite
Week Thirty-Eight: Spanish Breads Thank you, first of all, dear readers, for bearing with me as I’m still running a day behind on my posts. I’m working furiously trying to get everything done, and it never seems there’s enough time … Continue reading
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Danish Pastry Dough
Week Thirty-Seven: Viennoiserie In the morning, before the thundering traffic tide rolls in, a million underpaid hotel workers set up the Continental breakfast buffet. Complimentary, of course. All the regulars are there: purple-hued blueberry muffins, tops slicked over like some 50’s greaser … Continue reading
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Chocolate Babka
Week Thirty-Seven: Viennoiserie No, I didn’t just make babka. That was baba. Totally different. Well, except for the name: “baba” is Slavic for “grandmother”, and “babka” is the diminutive form, “little grandmother”. That bit is similar. Oh, and there’s the … Continue reading
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