Category Archives: Breads – Yeast Breads

Brioche

We started out brioche dough last week and left it in the freezer. Brioche is a very enriched french pastry dough – the french pastry dough, in fact. I discovered that I thought I had had brioche, but I was wrong. It seems that many bakeries, at least here in the US, simply pass off their challah breads as brioche. In reality, brioche has more ... Read More »

Rosemary Olive Bread

This bread originated in class a couple of weeks ago. I froze the dough and took it home to bake, where I gave it a long, slow rise in the refrigerator. I can safely say that if you do not absolutely hate either olives or rosemary, you will enjoy this bread. It is unbeliveably soft with a full, but not aggressive, flavor. Doesn’t that sound ... Read More »

Sage Focaccia

I mentioned that yesterday, in class, we made focaccia in addition to our tortillas. I’m fairly certain that I had never before had sage focaccia. Now I am not sure that I want focaccia without it. The flavor was subtle and the taste was fabulous. This was a soft, light bread that I turned into some great grilled sandwiches for dinner. Focaccia is a yeasted, ... Read More »

Challah

Ah, bread! The class I’ve been looking forward to all session! True – I have been looking forward to all the classes, but I am always looking to improve my bread baking skills. We started off by talking about yeast. Freeze dried yeast and cake yeast are the two types of yeast most commonly available to home bakers. Cake yeast is preferred by bakers because ... Read More »

Potato Bread

Contrary to what the title of this post may have led you to believe, this post is about bread. Specifically, a bread I baked for making toast. And sandwiches, but that is not the point. When I was a kid, my father made me a sandwich every day to take to school in my lunch bag. He bought a loaf of bread over the weekend ... Read More »

Cinnamon Buns

Cinnamon Buns

As far as I can tell, the difference between a cinnamon roll and a cinnamon bun is that the latter has some sort of icing, while the former does not. I find this to be somewhat akin to the difference between cupcakes and muffins. While there are plenty of roll recipes, many bun recipes seem to be for “sticky buns”. Now I like a bit ... Read More »

Honey Buttermilk Bread

I have decided that buttermilk is a great thing to have around the house now. I like using it for breads and things. It gives everything a really good flavor, adding a buttery richness and the tang of sour cream or yogurt. I was inspired to make bread in a loaf pan by Kelli at Culinary Epiphanies. I rarely use a loaf pan for bread, ... Read More »

Easy French Bread Baguettes

Isn’t this baguette pretty? I really enjoy baking bread, but I don’t get to do it too much. These loaves were my first try at making baguettes. I have to admit that I am intimidated by recipes that call for making a sponge days in advance – and don’t get me started on how terrifying saking sourdough from scratch is. I tend to stick with ... Read More »

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