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Monthly Archives: April 2009
Skorpor
Week Fifteen: Scandinavian Breads You may be familiar with today’s bread, though you may not realize it from the name. Ever had Melba toast, or zwieback? How about biscotti, or perhaps a Holland rusk? If you have, then you know skorpor. … Continue reading
Posted in Savory, Yeast Breads
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Swedish Peasant Bread
Week Fifteen: Scandinavian Breads When I made knackebrod again last week, I did a little research into Scandinavian breads. And quite honestly, I was surprised at the variations! I mean, this is an area of the world that is made … Continue reading
Posted in Savory, Yeast Breads
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Whole-Wheat English Muffins, Take Two!
Week Fourteen: Take Two! I do love a good English muffin. Fluffy and full of air holes in the crumb, tangy and a bit sour, crunchy and hearty, they have a unique set of characteristics that makes them stand apart from … Continue reading
Posted in Savory, Yeast Breads
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Cornmeal Crêpes, Take Two!
Week Fourteen: Take Two! Okay, so there was nothing really particularly wrong with these crêpes the first time I made them. But then again, they weren’t particularly amazing, either. Oh, the flavor was lovely, don’t get me wrong. But crêpes should … Continue reading
Posted in Savory, Unleavened Breads
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Beer Bread, Take Two!
Week Fourteen: Take Two! When I originally made beer bread, I basically made it to use up a… well, let’s say a lesser bottle of beer. A generic, moderately-tasteless beer is perfect in this application, since a more subtley-flavored brew would find … Continue reading
Posted in Quick Breads, Savory
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Chapatti, Take Two!
Week Fourteen: Take Two! Chapattis, the second bread I made this year, were also notably the first bread of the project that I had never made before. My forays into breadmaking until that point had been geared mostly towards my … Continue reading
Posted in Quick Breads, Savory
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