Category Archives: Yeast Breads

yeast-leavened breads

Kitchen Sink Crackers

Week Forty-Four: Multi-Grain Breads I love names like this.  Kitchen Sink Crackers.  It implies a friendliness in the recipe, one that says, “Go ahead, throw it in!  I can take it!”  It’s accomodating, a rare adjective in the baking world.  … Continue reading

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Rye and Millet Dinner Rolls

Week Forty-Four: Multi-Grain Breads This month, they’re doing some housecleaning over at the Kitchn.  It’s smack in the middle of their four-week Kitchen Cure, which I signed up for, but have sadly been far too busy to participate in (could you tell, … Continue reading

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Ciabatta

Week Forty-Three: Whatever I Feel Like Week Ah, ciabatta.  Who doesn’t love that modest bread, with those gaping holes, that dusty crust shedding flour with each bite, that perfect pull and chewy texture, that creamy flavor?  Nobody, that’s who. Though I … Continue reading

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Sourdough Crumpet Fail

Week Forty-Three: Whatever I Feel Like Week “Sourdough Crumpets; or, How To Resurrect A Neglected Starter”, read the title, like a treatise for ye olde moderne Housewyfe.  Why, I had a neglected starter, and am fond of crumpets.  Both addressed in … Continue reading

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Orange and Mint Bread

Week Forty-Three: Whatever I Feel Like Week Today’s recipe produces a delicious, if fairly standard, rich dough (flavorings aside).  It’s something like a slightly leaner brioche, and all the usual suspects are there: milk, butter, egg.  There is one main … Continue reading

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Pesto Potato Rolls

Week Forty-Three: Whatever I Feel Like Week Most potato bread recipes call for the potatoes to be added in the form of leftover mashed potatoes, or in the form of dried flakes.  Today’s recipe originally intrigued me because it uses … Continue reading

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Vollkornbrot

Week Forty-One: German Breads The last bread for this week is one of those very dense, rectangular loaves that, outside of Germany, often comprises the only example on grocery shelves of that country’s wealth of bread.  Yes, Germany has other … Continue reading

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Kürbiskernbrot (Pumpkin Seed Bread)

Week Forty-One: German Breads Here we have kürbiskernbrot, or pumpkin seed bread.  When used in bread, pumpkin seeds lend a singular texture.  Raw, they are earthy and more like a nut than a seed; but when toasted, as they are here, … Continue reading

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Bauernbrot (German Farmer’s Rye)

Week Forty-One: German Breads Oh, I had such high hopes for this bread.  A moderately wet dough, a 48 hour starter, a long and slow rise, a single giant loaf… all the building blocks were there for one fantastic bread. … Continue reading

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Franzbrötchen

Week Forty-One: German Breads Hailing from Hamburg, these spiralled breads are the German cousins of the French croissant — literally.  The name “franzbrötchen” translates to “little French breads”, and the parallels are obvious.  Both are flaky Viennoiserie, made as they … Continue reading

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