Tag Archives: yeast bread

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 »

Chai-Tea Apple Bread

While I am a dedicated coffee drinker, I do love tea. One of my favorite coffee shops, The Coffee Bean and Tea Leaf carries over 40 original tea blends, one of which I picked up the very day that IMBB #17: TasteTea was announced by Clement of A La Cuisine!: Pomegranate Blueberry Tea. This tea makes a fabulous iced tea because it is a black ... Read More »

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 »

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 »

Perfect Ciabatta

This loaf is one of the finest I’ve produced in recent memory. The interior was moist and chewy and the exterior was wonderfully crisp. It tasted so perfect. I think the reason that the texture turned out so well is probably the fact that it received only the barest minimum of kneading during its rises, hence there was very little risk that I would over- ... Read More »

Soft Pretzels

So, Thanksgiving has now come and gone and we are well into the holiday eating season. With Christmas and the new SHF coming up, I think I’m going to have to start planning my New Year’s Resolutions now… But since it’s still 2004, today I baked soft pretzels. My grandmother, who is originally from Philadelphia, came over for lunch and I thought that I would ... Read More »

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