Basic bread has yeast, flour, water and salt as its primary ingredients. Whether you add in the yeast yourself as active dry or instant yeast, or rely on naturally occurring yeast, as you might for a sourdough bread, the basic bread ingredients don’t change. I often have people questioning the addition of salt to bread and it’s not difficult to see why. When you bake ... Read More »
It’s been pretty hot lately, so I haven’t been in much of a bread baking mood. But I recently made up a huge batch of gazpacho and it’s just not the same if you don’t have some good bread to go alongside a good soup – whether it is a hot soup or a cold one. So, I looked into my pantry and started to ... Read More »
Do you prefer bread with a really crackly, crispy crust or bread with a soft and tender crust? The more bread I bake, the more I find that people fall into one of these two categories with their preferences and, while they may enjoy other breads, they ultimately want the one with their crust of choice. As people start to bake their own breads, the ... Read More »
Potato bread was always one of my favorite types of bread. Even way back in elementary school, when I always hoped to find it on my PB&J sandwiches, I knew the taste and texture of the bread if not the name. Potato bread is just what is sounds like: bread that is made with potato in it. Now, we’re not talking about shredded potatoes here, but about cooked ... Read More »
It may look strange, but I assure you that this bread is perfectly normal. In fact, it’s simply a white, sandwich-type bread that I dyed red and blue in honor of the 4th of July. It was actually really fun to make this bread. I mixed up three small batches of dough, all at the same time, and added food coloring to get the colors ... Read More »
I’ve talked about batter breads before. Their main advantage is that they are incredibly simple, involving no kneading and still produce an excellent loaf. It is so simple, in fact, that there is not much to say about it! This recipe makes one loaf with a soft, moist open crumb and a slightly crisp, thin crust. I mixed up the dough in my stand mixer, ... Read More »
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 »
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