Monthly Archives: November 2009

Cheese and Herb Biscuits

Week Forty-Nine: Breads With Cheese Bread and cheese.  The two just go together like Frick and Frack.  I don’t think I’ve ever seen a cheese plate served without some sort of bread, be it crackers or a sliced baguette; and … Continue reading

Posted in Quick Breads, Savory | 4 Comments

Sfogliata (Italian Paprika and Anchovy Bread)

Week Forty-Eight: Breads With Spices I never wanted it to be like this. You’re sitting there, life ticking along just like it ever had, and the next thing you know, things have gone all pear-shaped, and you’re more than a … Continue reading

Posted in Savory, Yeast Breads | 1 Comment

Eggnog Bread

Week Forty-Eight: Breads With Spices I know I’ve been absent lately, but I have been making bread every day as I’m supposed to; I just haven’t been writing about it.  I will make up the previous posts for this week … Continue reading

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Mustard Pan Rolls

Week Forty-Eight: Breads With Spices I had originally intended to post this on Thanksgiving day, as I thought they would be an appropriate choice for any table, however lightly- or heavily-laden.  Vibrant with mustard and gently but deeply sweetened with … Continue reading

Posted in Savory, Yeast Breads | 1 Comment

Cumin Curry Popovers

Week Forty-Eight: Breads With Spices Popovers, as I’ve come to discover over the course of the year, are among the most underrated breads out there.  Their airy, crunchy, and tender texture is universally appealing; but best of all, the elegant … Continue reading

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Onion Flatbreads With Coriander and Cumin

Week Forty-Eight: Breads With Spices Today’s bread is a thick type of the flatbreads so omnipresent in the Middle East.  More substantial than a pita, these breads are topped with a mixture of lemony coriander seed, smoky cumin seed, and … Continue reading

Posted in Savory, Yeast Breads | 1 Comment

Curry Spiced Shortbread Crackers

Week Forty-Eight: Breads With Spices When made with butter, crackers can often be finicky things.  Usually, the biscuit method is used, wherein butter is cut into flour, and moisture added until a dough forms.  And woe betide the cook who … Continue reading

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Roti Canai

Week Forty-Seven: Miscellaneous International Breads A few months ago, I was alerted to a type of Malaysian bread that I’d never heard of before, called roti canai [RO-tee chan-EYE].  As I’ve mentioned before, I dearly love discovering new breads, and … Continue reading

Posted in Savory, Unleavened Breads | 2 Comments

Arepas

Week Forty-Seven: Miscellaneous International Breads Arepas, a specialty of South America, are a widely variable bread made from arepa flour.  Halfway between cornmeal and masa flour, arepa flour is made by cooking corn, then grinding it into a coarse meal. … Continue reading

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Shrimp Tortillitas

Week Forty-Seven: Miscellaneous International Breads As you might expect from the name, today’s bread is a Spanish flatbread.  But unlike its more familiar and unadorned cousin, the tortilla, a tortillita doesn’t require any other foods to subserve its flavor.  Filled … Continue reading

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