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Biscotti Picanti

June 6, 2012 Melissa Leave a Comment

I came across this recipe while searching for some different kinds of yeast breads to teach at one of my classes. I was looking for something that would have a very distinctive flavor and that would utilize some different techniques. This recipe has both of those and the spices … [Read more...]

Other, Recipe Index, Regional Breads, Specialty, Yeast Breads Biscotti Picanti, crackers, Regional Breads, specialty, Yeast Breads

Pane Siciliano (Semolina Bread)

May 8, 2012 Melissa 3 Comments

Pane Siciliano Bread

I have made Pane Siciliano or Semolina Bread many, many times before, because I love its nutty flavor and beautifully golden interior crumb. A few months ago I was planning for my next session of baking classes and was trying to think of recipes that were not your everyday … [Read more...]

Hearth Breads, Recipe Index, Regional Breads, Yeast Breads hearth breads, Pane Siciliano, Regional Breads, semolina bread, Yeast Breads

Rustic French Bread made with Levain

May 10, 2011 Melissa 9 Comments

This is my mainstay bread. It is always in my freezer ready for an impromptu dinner party or just an accompaniment to Wednesday night's pasta dinner.  I just pull it out of the freezer and place it in  a 350 degree oven for 10 minutes with the foil on, then remove the foil and … [Read more...]

Hearth Breads, Regional Breads, Wild-Yeast Breads, Yeast Breads baguette, baking stone, couche, French Bread, french sourdough, hearth bread, levain, wild yeast

Deli Rye Bread

March 25, 2011 Melissa 3 Comments

This recipe is adapted from Rose Levy Beranbaum's The Bread Bible. This was the first bread baking book that was ever purchased for me, and it was and still is a great go to guide for me. I appreciate her dedication to getting her recipes so exact that they are almost … [Read more...]

Hearth Breads, Regional Breads, Rye Breads, Yeast Breads cloche, covered baker, Deli Rye, hearth bread, Jewish Rye, New York Rye, Rye Bread, sponge

Saltless Tuscan Bread

February 26, 2011 Melissa Leave a Comment

Biga Pre-Ferment Ingredients: ¾ cup (5.8 oz, 165 g) water 1 tsp (.2 oz, 5 g) instant yeast 1 ¾ plus 2 TB (9.7 oz, 275 g) unbleached all-purpose flour Combine all the ingredients in a small bowl and mix until all the water has been absorbed. The dough will be very … [Read more...]

Hearth Breads, Regional Breads, Yeast Breads biga, hearth bread, Italian, pre-ferment, regional bread, saltless tuscan

Ciabatta Bread

February 22, 2011 Melissa 5 Comments

Ciabatta bread is a very high hydration dough and this makes it particularly hard to work with, especially if you try to make it by hand versus stand mixer. I would recommend using your stand mixer if you own one. If you don't though you can still make this bread you just have … [Read more...]

Hearth Breads, Regional Breads, Yeast Breads biga, ciabatta, hearth bread, Italian, pre-ferment

Ricotta Bread

February 20, 2011 Melissa 7 Comments

Ricotta Bread is a soft enriched bread that is baked free-from on a baking stone for the best crust development. The interior crumb is fairly tight and even, which makes it great for sandwiches, french toast and just regular toast. I have to say though, that my favorite part of … [Read more...]

Enriched Breads, Hearth Breads, Regional Breads, Yeast Breads hearth bread, Italian, regional bread, ricotta

Herb Toasted Pita Chips

December 6, 2010 Melissa 1 Comment

Herb toasted pita chips are so easy to make and they are even better when you  make your own homemade pita breads. I recommend trying them with a garlic infused oil for an extra depth of flavor. Ingredients: 2 tsp. dried thyme 1 TB finely minced fresh parsley 2 tsp … [Read more...]

Flatbreads, Other, Regional Breads, Specialty, Yeast Breads appetizer, flatbread, Herb toasted, pita bread, pita chips, specialty, yeast bread

Pita Bread Recipe

December 1, 2010 Melissa 1 Comment

Store bought pita bread just doesn't compare to a warm out of the oven  fresh  pita. I love them because they are so versatile. You can fill them just like you would a sandwich or cut them into wedges and place them next to a bowl of hummus. They definitely take a bit of practice … [Read more...]

Enriched Breads, Flatbreads, Hearth Breads, Regional Breads, Specialty, Yeast Breads flatbread, pita bread, specialty, yeast bread

Focaccia

November 24, 2010 Melissa Leave a Comment

Focaccia to me is like a cross between a loaf of nice Italian bread and pizza. I like to top it minimally and let the flavor of the dough come through without  competing  with a multitude of different flavors. Ingredients: 1 ¼ cups (10.6 oz, 300g) water (room … [Read more...]

Flatbreads, Hearth Breads, Regional Breads, Specialty, Yeast Breads flatbread, Focaccia, Italian Bread, yeasted bread

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