Monthly Archives: August 2009

Crumpets

Week Thirty-Six: Breads of the United Kingdom In picking weekly themes, I’ve tried to select a good mix.  I have attempted to avoid too-similar themes from one week to the next, keeping things from getting too much in a rut.  … Continue reading

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Panda Bread

Week Thirty-Five: East Asian Breads To finish out East Asian Bread Week, I’ve chosen a bread that could have come from nowhere but Japan.  I know it’s made the bloggy rounds, but the moment I saw it, I knew I … Continue reading

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Pan de Sal

Week Thirty-Five: East Asian Breads One of my great pleasures in writing this blog is to discover a totally new bread, one that I’ve never even remotely heard of before.  It’s kind of amazing, when I think that surely I’ve … Continue reading

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Banh Mi Bread

Week Thirty-Five: East Asian Breads Whenever I find a new food that strikes my fancy, I immediately begin to crave it.  Incessantly.  Unflinchingly.  Unapologetically.  It’s all I want to eat, for every meal if possible.  When it comes to new cuisines that impress … Continue reading

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Chinese Scallion Pancakes

Week Thirty-Five: East Asian Breads You and your countertop are covered with flour.  Fat spirals of jade-studded dough sit in contemplation under a blanket of plastic wrap, waiting for their turn under the transformative weight of your rolling pin.  They emerge as … Continue reading

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Bao Bing (Chinese Crêpes)

Week Thirty-Five: East Asian Breads First, I’d like to clear up a little confusion.  I am making báo bǐng today, not bàobīng.  All clear?  Great. For those of you who don’t speak more than one dialect of Mandarin, let me explain.  There … 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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High-Altitude Plain Ol’ Bread, Version Two

Week Thirty-Four: High-Altitude Week I know yesterday, I was discussing bread at sea-level again.  But today, I’m back at high-altitude, finishing the conversation on yeast bread.  Behold, the Magic Of Teh Internets. One important thing to realize, when baking yeast … 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 Plain Ol’ Bread

Week Thirty-Four: High-Altitude Week Having established that my experiment with quick breads at high altitudes was a mild scientific disaster (but a surprise culinary success nonetheless), we now move on to the yeast-leavened bread.  The control loaf made in Chicago was … Continue reading

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