Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor is one of the nominees for best Baking and Pastry Cookbook in the 2008 James Beard Awards. If you’re not familiar with the awards, they’re designed to recognize excellence in the food industry with awards for everything from best chef …
Weekend mornings are often less hurried than weekday mornings, so when I get the urge to cook, I’ll sometimes prepare something that I can eat for breakfast during the week. Muffins and scones will keep for a day or two, but for something that will really last all week, granola is just …
Banana bread is such a classic that it seems unnecessary to come up with “twists” to put on it. But it is also such a classic that it’s possible to get bored making it the same way time after time, so I give in every once in a while and …
Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with celiac’s, who cannot tolerate gluten, but it does mean that it …
Slathered in butter, dipped in gravy, soaking up sauce – dinner rolls can certainly play a very important roll in an evening meal. This isn’t to say that they’re required, but there is a reason that so many restaurants will put out a basket of dinner rolls for every …
I don’t do too much wheat free/gluten free baking because I don’t have much call to do so. None of my close friends or family members have a gluten intolerance and only a few avoid carbs, so I tend to bake ordinary, wheat-filled breads, cookies and cakes almost exclusively.
Note …
It has been a while since I have posted a yeast bread recipe. This isn’t because I haven’t been baking them, however. I have simply been sticking to old favorites for a while, like Sourdough and Country White Bread, and have been working on a new baguette recipe that I …
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