Monthly Archives: May 2009

Pistachio and Cheese Fougasse

Week Nineteen: French Breads Fougasse, hailing from Provence in Southeastern France, is similar to the focaccia of nearby Italy.  But unlike the more familiar focaccia, with its short crumb due to the high percentage of olive oil in the dough, … Continue reading

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Pain Polka

Week Nineteen: French Breads Here’s a quiz: can you guess where the name for this bread came from?  That’s right; it’s from a Czech word meaning “little half”!  Five points. Actually, I’m serious.  Obviously, pain polka (or, polka bread) is so called … Continue reading

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Corn Tortillas

Week Nineteen: French Breads Happy Cinco de Mayo! Just so we’re all clear, Cinco de Mayo is not Mexico’s Independence Day, or any other such equivalent.  It’s not even a national holiday in Mexico.  In fact, it’s not widely celebrated … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments

Sourdough Baguettes

Week Nineteen: French Breads   I know what you’re thinking: didn’t I already make baguettes?  Yes, I did.  But this is a different recipe!  This makes use of a sourdough starter, which you might just have in your refrigerator already, … Continue reading

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100% Whole Wheat Olive Oil Bread

Week Eighteen: 100% Whole Grain Breads Hot Browns! Research pays off.  Don’t let anyone tell you any different.  I know this for a fact, because this week, I have made the best whole grain breads I’ve ever attempted.  This was … Continue reading

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Fluffy 100% Whole Wheat Pancakes

Week Eighteen: 100% Whole Grain Breads Mitch Hedberg had it right about pancakes: they’re great at first, but by the end, you’re sick of ‘em.  It can indeed be a struggle to finish a whole stack of plate-sized pancakes.  So much … Continue reading

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