Kneading the Bread

In the eighth grade I started baking bread as a school project. I baked a different kind of bread every week for six weeks, took pictures of the bread and wrote a report. I've been baking ever since. This blog is a record of my bread baking from when my first grandson, now thirteen, was a little boy until now.

Friday, February 27, 2009

Toasted Pine Nut Bread from Hensperger

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Dylan and I were adventurous today. We made bread with toasted pine nuts! This recipe is from Hensperger's book: Bread for All Season...
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Monday, February 23, 2009

The Challenge of Challah

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We had a lot of eggs and decided it would be fun to make challah. I looked for the egg-iest recipe I could find. Most of the recipes I fou...
Monday, February 16, 2009

Norwegian Rye Bread

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Dylan and I seem to be on a rye bread kick lately. So today we made Norwegian Rye Bread from A World of Breads by Doris Casella. 2 packages...
Tuesday, February 10, 2009

Parmesan Pull-aparts from Gourmet

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Clearly I've been on a roll kick, inspired by Gourmet 's issue this month. These are the only rolls that don't appear in the pi...
Sunday, February 8, 2009

The Best Waffles Ever!

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The best waffles ever are in the King Arthur Flour 200th Anniversary Cookbook - this book is chock full of great bread recipes, but my favo...
Friday, February 6, 2009

Potato and Rye Vienna Twist - Part Two

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The potato dough is on the left; the rye dough is on the right. When both doughs have doubled in size, gently turn them out onto a floured s...
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Potato and Rye Vienna Twists - Part One

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This must be one of Beth Hensperger's favorite recipes because she put it in both Baking Breads: Old and New Traditions and in The Bread...
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