Category Archives: Sweet

sweet flavors

Baba au Rhum

Week Thirty-Seven: Viennoiserie Today’s Viennoiserie offering is a fairly uncommon food, one that you might spot on the occasional dessert menu.  But honestly, there’s no good reason for it.  A baba au rhum (rum baba) is so simple, so accomodating of schedules, and … Continue reading

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Rugelach

Week Thirty-Seven: Viennoiserie Maybe I’m the only person in the world who thinks that a classic rugelach has just as much right to be considered a Viennoiserie as a croissant.  Maybe I’m not.  But I do think that this delightful … Continue reading

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Bara Brith (Welsh Spotted Bread)

Week Thirty-Six: Breads of the United Kingdom In the United Kingdom, people drink a staggering 1,000 cups of tea per person per year.  For contrast, the average American drinks about 550 cups of coffee per year.  It makes perfect sense, … Continue reading

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Sally Lunn

Week Thirty-Six: Breads of the United Kingdom  Move over, brioche.  King cake, step aside.  You too, challah.  There’s a new lass in my life, and her name is Sally Lunn.  She’s a giant fairy of a bread, softer than down, … Continue reading

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Melon Pan (Japanese Melon Bread)

Week Thirty-Five: East Asian Breads The theme for this week, East Asian breads, has been slightly troublesome for me.  It’s difficult to pick recipes, you see, because most parts of Asia don’t have a bread-making tradition.  The exception to this rule, … Continue reading

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Sea-Level Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week As you may recall, the original intention for this week’s theme was to make a control loaf of bread at sea level (or nearly so) in Chicago, bake a second loaf at a mile high in Denver … Continue reading

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High-Altitude Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week Now this is interesting.  Here I am in Denver, looking at my two loaves of Olive Oil Bread, one baked in Chicago as a control loaf, and the other just pulled from the charmingly windowless oven here … Continue reading

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Olive Oil Quick Bread

Week Thirty-Four: High-Altitude Week In the interest of Science, A Bread A Day will be coming to you this week from The Mile-High City, Denver, Colorado.  That’s right, this week we’ll be discussing high-altitude bread baking!  This is very exciting … Continue reading

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Cakey Banana Bread

Week Thirty-Three: Banana Bread Week The final banana bread for this week comes originally from that venerable tome, The Joy of Cooking.  It promised a more “cakey texture” than the standard banana bread, due to a slightly unusual mixing method.  This … Continue reading

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Chocolate Chip Ginger Banana Bread

Week Thirty-Three: Banana Bread Week Today’s banana bread variation is what I like to call “It’s Not Really Even Banana Bread Anymore Banana Bread”.  Yes, there’s a banana flavor, but it really takes a back seat here.  Drawing inspiration from … Continue reading

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