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...]
Ricotta Bread
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...]
Cranberry Pecan Boule
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...]
Hearty Honey Oat Bread
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...]
Rustic Country Bread
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...]
Herb Toasted Pita Chips
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...]
Pita Bread Recipe
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...]
Focaccia
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...]
Gruyere and Roasted Garlic Loaves
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...]
Apricot Danish
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...]