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Sourdough Ciabatta

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Sourdough Ciabatta
Most ciabatta recipes start with a preferment called a poolish, a mixture of flour, water and yeast that is left to sit for a period of time – usually 12 to 24 hours – before the rest of the dough is put together. Starting a ciabatta this way will add a lot of …

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Onion Focaccia

Onion Focaccia
Focaccia is a great yeast bread to learn to make. It doesn’t require any special shaping and it requires only a short rising time. It is also versatile. You can eat it almost straight out of the oven, while it is still crispy on the outside and hot and soft inside, but you …

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Challah with Raisins

Challah with Raisins

I used to go to a bakery that, amongst other things, specialized in baking challah. Challah is a rich egg bread that is made with oil and without butter or milk. It has a similar texture to brioche, very soft verging on flakey, and a very rich texture. Traditionally, …

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Rosemary and Garlic Focaccia

Rosemary and Garlic Focaccia

It’s funny what inspires you to bake, sometimes. This Rosemary and Garlic Focaccia was inspired by some really, really mediocre bread that I was served at an Italian restaurant recently. It is completely unlike that bread, and it was the fact that I was wishing for some good focaccia with lots of …

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Cinnamon Raisin Bread

Cinnamon Raisin Bread

A slice of toast is always a great complement to breakfast foods, especially egg dishes, whether I’m eating at home or out at a diner. Whole wheat and sourdough make great toast, but I would have to say that cinnamon raisin bread makes better toast still. Most cinnamon raisin bread – including …

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