Category Archives: Breads – Yeast Breads

Oatmeal Sourdough

If you end up making more oatmeal than you can eat, a great thing to do is add it to bread dough. It adds moisture, heartiness and great taste and texture. Because I often add a bit of vanilla and molasses to my oatmeal, I find that it lends a bit of extra sweetness to the final bread. Sometimes I boost this with a bit ... Read More »

Classic White Sandwich Bread

Flipping through Baking with Julia, looking for the perfect recipe to continue to improve my culinary skills, I stopped at a beautiful photo of toast. Normally toast would not catch my attention in such a way, but not many recipes claim to produce nearly ideal toast. I was sold. I am not that great a shaping bread. I am getting better at shaping round loaves, ... Read More »


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 »


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 »

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