Monthly Archives: January 2009

Popovers

Week Four: Savory Quick Breads Now may be a good time to discuss exactly what I mean when I say “savory quick bread”.  Obviously, savory is the opposite (well, basically) of sweet, so there’s that.  The term “quick bread” is … Continue reading

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Irish Soda Bread

Week Four: Savory Quick Breads After the sugar rush of this weekend (poppy seed bread and cinnamon rolls!), I need something savory.  And, if I’m honest, my schedule this week really doesn’t permit me to spend the time needed for … Continue reading

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Cinnamon Rolls

Week Three: Breakfast Breads I know how easy it is, on those slow weekend mornings.  You could just sleep in and take your time, because that refrigerated can of cinnamon rolls is an awfully tempting car ride away.  But if … Continue reading

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Flaky Biscuits

Week Three: Breakfast Breads Could there be a more Southern food than the humble biscuit?  You’ll find it on tables from West Virginia to Texas, from Waffle House to the Ritz Carlton.  True, it’s mainly a breakfast food, but you’ll … Continue reading

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Poppy Seed Bread

Week Three: Breakfast Breads   I remember when I was little, and my mom used to bake this recipe into gift-sized loaves.  My dad would dutifully troop into the permanently-sweltering attic, no matter what time of year (it was New … Continue reading

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Bagels

Week Three: Breakfast Breads

Oh, the bagel. Where would our nation-wide breakfast buffets be without you? Sliced in half, arranged in neat rows between the heavy-yet-somehow-insubstantial blueberry muffins and the icing-coated flat danishes of various coagulated fillings. If you’re lucky, there may be a toaster conveniently nearby, maybe next to the iced-down bowls of single-serving cream cheese and the always inadequate plastic knives. Even if they’ve gone a bit stale, you’re still best off with the bagel. This is part of the reason I don’t like breakfast buffets. (The other part: they’re so early!)

The name bagel is from the Yiddish word “beygl”, from Old High German “boug”, which means “ring”…. Continue reading

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Whole-Wheat English Muffins

Week Three: Breakfast Breads I don’t know about you, but after the glorious culinary abandon of the holiday season (I’m talking all the way back to Thanksgiving, people), my January is leaving me with a recurring desire to eat nothing … Continue reading

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Scottish Morning Rolls

Week Three: Breakfast Breads I finished out last week with a series of recipes centered around a theme: similar ingredients, similar procedure, different end result.  And, once I thought up a theme, my mind went into overdrive and came up … Continue reading

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Focaccia With Sage

This is the last bread in the series, but I think it’s my favorite.  It uses the same basic ingredients and procedure, but through different timing and shaping, it becomes a completely different end product.  Ok, so there is some … Continue reading

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Swiss Braid

Looking around my kitchen yesterday, bread pans, bench scraper, and bowls sitting on the drying rack, flour seeping slowly into the every nook and cranny, freezer increasingly full of various foil-wrapped loaves, I realized that my apartment is becoming a … Continue reading

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