Category Archives: Yeast Breads

yeast-leavened breads

Baba au Rhum

Posted on September 9, 2009 by Beth

Week Thirty-Seven: Viennoiserie Today’s Viennoiserie offering is a fairly uncommon food, one that you might spot on the occasional dessert menu.  But honestly, there’s no good reason for it.  A baba au rhum (rum baba) is so simple, so accomodating of schedules, and … Continue reading →

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Rugelach

Posted on September 8, 2009 by Beth

Week Thirty-Seven: Viennoiserie Maybe I’m the only person in the world who thinks that a classic rugelach has just as much right to be considered a Viennoiserie as a croissant.  Maybe I’m not.  But I do think that this delightful … Continue reading →

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Light Brioche Buns

Posted on September 7, 2009 by Beth

Week Thirty-Seven: Viennoiserie This week, I’ll be discussing a type of bread that many people may not even think of as bread.  The French term for this group is Viennoiserie, and literally translates to “Viennese specialties”.  Though many people mistakenly … Continue reading →

Posted in Savory, Yeast Breads | 4 Comments

Sally Lunn

Posted on September 4, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom  Move over, brioche.  King cake, step aside.  You too, challah.  There’s a new lass in my life, and her name is Sally Lunn.  She’s a giant fairy of a bread, softer than down, … Continue reading →

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Bloomer Bread

Posted on September 3, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom Okay, Mr. Smartypants, you who know so much about British culture.  You sussed me out.  You know that the term “bloomer” is about as precise as the word “loaf”.  You know that today’s bread … Continue reading →

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Grant Bread

Posted on September 1, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom It seemed too good to be true: a 100% whole-wheat, yeast-leavened bread, mixed by hand in about a minute, with hardly any rising time at all.  It was the promise of a yeast … Continue reading →

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Crumpets

Posted on August 31, 2009 by Beth

Week Thirty-Six: Breads of the United Kingdom In picking weekly themes, I’ve tried to select a good mix.  I have attempted to avoid too-similar themes from one week to the next, keeping things from getting too much in a rut.  … Continue reading →

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Panda Bread

Posted on August 29, 2009 by Beth

Week Thirty-Five: East Asian Breads To finish out East Asian Bread Week, I’ve chosen a bread that could have come from nowhere but Japan.  I know it’s made the bloggy rounds, but the moment I saw it, I knew I … Continue reading →

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Pan de Sal

Posted on August 28, 2009 by Beth

Week Thirty-Five: East Asian Breads One of my great pleasures in writing this blog is to discover a totally new bread, one that I’ve never even remotely heard of before.  It’s kind of amazing, when I think that surely I’ve … Continue reading →

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Banh Mi Bread

Posted on August 27, 2009 by Beth

Week Thirty-Five: East Asian Breads Whenever I find a new food that strikes my fancy, I immediately begin to crave it.  Incessantly.  Unflinchingly.  Unapologetically.  It’s all I want to eat, for every meal if possible.  When it comes to new cuisines that impress … Continue reading →

Posted in Savory, Yeast Breads | 2 Comments