Monthly Archives: January 2009

Split Tin Bread

The third loaf in this series has nearly the same ingredients as the previous two: flour, water, salt, and yeast.  But where the French bread had honey and butter for additional flavor, this uses only a splash of milk.  And, … Continue reading

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Cottage Loaf

Since I gave such a thorough discussion of the bread-making process yesterday, I thought I’d finish out the week with variations on that theme.  Which is to say: breads with similar recipes and procedures, but with very different outcomes, based … Continue reading

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Honey Butter French Bread

This is a fairly generic bread recipe that falls under the broad category of “French bread”.  The term “French bread” can describe any number of moderately crusty, varyingly airy, white breads; but the main feature is that they are usually … Continue reading

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Beer Bread… with lime?

My sister introduced me to this simple, savory quick bread.  Now, I have always loved cooking with alcohol.  Sometimes, I even put it in the food.  (ba-dum, tish)  The fact that the recipe calls for an entire can of beer … Continue reading

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Scandinavian Rye Muffins

When I think of rye bread, I usually picture a plump loaf, sliced thick and piled with corned beef and sauerkraut.  The very name conjures images of hole-in-the-wall delis in some generic New York neighborhood that exists only in my … Continue reading

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Whole Wheat Chapattis

Yesterday was New Year’s Day: a day for careful reflection of the year behind and what life has given you in it, a day for contemplation of the year ahead and the sort of better person you want to be … Continue reading

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Spicy Sriracha Bread

For my first post, I wanted to talk about a special bread, something to set the tone for the whole project ahead of me.  Looking through recipes, though, I couldn’t make up my mind.  A classic, elegant French baguette?  A … Continue reading

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