The Baker's Guide

for the love of baking

  • Home
  • Guides
  • Recipes
  • Resources

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

Cranberry Pecan Boule

January 12, 2011 Melissa 4 Comments

A toasted  slice of this cranberry pecan boule was one of my favorite things to eat for breakfast in the early days of my pregnancy. It has a light heartiness and a wonderful sweetness from the cranberries and pecans. I used to make two to three loaves a week and would enjoy them … [Read more...]

Hearth Breads, Specialty, Yeast Breads boule, cranberry, hearth bread, pecan, poolish

Hearty Honey Oat Bread

January 9, 2011 Melissa 3 Comments

This recipe came to me from one of my favorite students.   She was having trouble  getting this dough to rise up fully during the final rise. The problem was purely aesthetics, because the flavor was delicious and well received by everyone she fed it to.   So I told her I would … [Read more...]

Enriched Breads, Yeast Breads millet, multigrain, oat, sandwich bread

Rustic Country Bread

January 7, 2011 Melissa Leave a Comment

This rustic country bread is a cross between a ciabatta bread and a country French loaf. It has a thicker crust that ciabatta, but a nice open and glistening interior crumb. This bread is great sliced and topped with a bruschetta topping or fine cheese. The addition of wheat … [Read more...]

Hearth Breads, Yeast Breads country bread, French Bread, hearth bread

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

Gruyere and Roasted Garlic Loaves

November 19, 2010 Melissa Leave a Comment

I love roasted garlic! I love the aroma in my home, I love how it spreads like butter on my toasted baguette slices, and I love how it is mild and sweet, yet distinctive all at the same time. These gruyere and roasted garlic loaves are kind of large  rolls (each one will probably … [Read more...]

Enriched Breads, Rolls, Specialty, Yeast Breads bread, Gruyere, Roasted Garlic, rolls, specialty, yeast bread

Apricot Danish

October 1, 2010 Melissa 1 Comment

Apricots are a very mild flavored fruit and so they do not overpower this recipe. I also like to fill them with a bit of cheese filling  that I use in my  raspberry  cheese danish  as well as the apricot, because then you get a nice balance of sweet and creamy. If you don't want … [Read more...]

Enriched Breads, Pastry, Pies & Tarts, Specialty, Sweet Breads, Yeast Breads apricot danish, laminated dough, pastry, yeasted bread

  • « Previous Page
  • 1
  • 2

Recipe Categories

  • Cakes, Cookies and Bars
  • Cookies/Bars
  • Enriched Breads
  • Flatbreads
  • Hearth Breads
  • Holiday Breads
  • Muffins & Scones
  • No Knead Breads
  • Other
  • Pastry, Pies & Tarts
  • Quick Breads
  • Regional Breads
  • Rolls
  • Rye Breads
  • Specialty
  • Sweet Breads
  • Wild-Yeast Breads
  • Yeast Breads
  • View all

Copyright © 2021 · The Bakers Guide · Contact