Category Archives: Breads – Yeast Breads

Sourdough English Muffins

Bette’s Oceanview Diner is one of my favorite places in Berkeley, California. They have a cute, bustling diner feel – rare to find on this coast – and fantastic food. Their basic pancakes and scones are really excellent and their specials are equally delicious. It’s hard to pick a favorite, but the enormous Dutch Bunny - a 12 inch puffed apple pancake – is definitely ... Read More »

Pumpkin Oatmeal Bread

Despite the occasionally negative comments that I have heard about Beth Hensperger’s Bread Bible, I (so far) have always had good results with it. Last week, when I was looking for a bread to make for Thanksgiving, I flipped through the book, looking for something that would be hearty but not too heavy to accompany the big meal. I had in mind that I wanted ... Read More »

Rooibos Cinnamon Raisin Rolls

Every month, Adagio Teas has a TeaChef contest. When you sign up, they’ll send you a free sample of the month’s featured tea, which you can use to create an original recipe. The recipes are submitted back to the site and, at the end of each month, you can vote for your favorite recipe to win. The prize? Something tea-related and the honorary title of ... Read More »

Orange Cinnamon Swirl Bread

“What would a bread book be without a recipe for a sugar and spice swirl” asks Beth Hensperger, before sharing her recipe for Orange Cinnamon Swirl bread with the readers of The Bread Bible. Ms. Hensperger’s book is her bread bible, containing 300 of her favorite recipes. The otherbread bible, by Nancy Silverton was published a few years after this one. I personally find the ... Read More »

Honey and Saffron Loaf

I am a big fan of Paul Hollywood. Not only is he a fabulous baker with some amazing recipes, he is great at explaining techiniques and method. On camera, he virtually always mixes with his hands, not using so much as a spoon, let alone an electeic mixer. His kneading is impressively and skillfully done – sometimes one handed! Paul must have been one of ... Read More »

From-scratch Sourdough Starter

There are three ways to come by a starter: Catch wild yeast Use packaged yeast Buy/Borrow/Steal I would say that the best way to start a starter is to get some from a friend. Sourdoughs – and their starters – get their flavor from long and slow development, so the older your starter is, the more character it is likely to have. Of course, a ... Read More »

Tomato and Sweet Onion Focaccia

I was kneading the dough for what seemed like ages. It felt grainy and rough no matter what I did. Then I remembered that there was cornmeal in this dough and was glad that there was no one in the room to see how silly I was being. This focaccia is based on this Cooking Light recipe. I started it without thinking too much about ... Read More »

Pumpernickel

Pumpernickel is one of the more maligned breads. For good reason. It is a naturally leavened, or sourdough, rye bread. Traditionally, pumpernickel bread is made without wheat flour and is baked for 16-24 hours at a low temperature. This produces a dense, dark, coarse and flavorful loaf, though the flavor may not be the most appealing one. This fact is evidenced by its name. The ... Read More »

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