In The Dough
One of the things I love most from the Whole Foods bakery is their “Seeduction” bread. It’s dark, hearty, super sweet, moist and has hints of crunch. It’s also nearly $5 a loaf, and the closest Whole Foods is clear across town. We only go near it when we’re picking up our CSA once a [...]
It’s been slow in coming this year, but the first glimmer of the itch to begin my Christmas baking has finally hit. I’d gone to Williams-Sonoma several days ago and purchased a set of very pretty snowflake cookie cutters. In my mind I saw them iced with pure white icing and glistening with a combination [...]
Continue reading about “Decoration Only” Dragees Dragging Me Down
My husband found an article about these cookie cutters while roving about the intertubes the other day. I can’t remember where – most likely boingboing.net or neatorama.com knowing him. I got a peek at them over his shoulder and burst out laughing. They’re so, so, terribly wrong – and yet so very right! While some [...]
The latest commercial for Freschetta’s “Naturally Rising” pizza begins with an old Matrix shopping-riff that’s become rather old. A woman steps up to the freezer section and stands looking at case after case of pizzas. “OK. I need a better pizza. One made with only real cheese. Aaaand dough that rises naturally, with no chemical [...]
Continue reading about The irony of Freschetta’s “Naturally Rising” Pizza
Well, I’m back from hiatus, and I’m picking back up with the BBA Challenge. I am now several weeks behind, but as I’m not an official member, I am not too worried about it. It’s a task I’ve set for myself, a challenge that I wish to complete, and while it has fallen by the [...]
While I’ve only recently begun baking, BreadBaking Day is fast approaching its two year anniversary! BBD#21 celebrates pizza which, in my mind, is THE quintessential American food. When it comes to pizza the possibilities are quite literally endless. We’ve strayed far and wide from the simple pizza napoletana with its buffalon mozzarella, San Marzano tomatoes, [...]
Butter, whole milk, eggs, salami and cheddar cheese. Just when you thought bread couldn’t get much richer than brioche, along comes its Italian cousin. Casatiello can be made with just about any cured meat, and perhaps I should have splurged for some sopressata or at least some prosciutto. The latter, at least, would have been [...]
Man cannot live on bread alone, or so it is said. With that in mind I sought to expand my baking repertoire beyond just bread. That search lead me to The Daring Kitchen and the monthly Daring Kitchen Challenge. The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and [...]
Continue reading about Daring Baker’s Challenge: Bakewell Tarts
I’ve been sick the past week, so no baking. This means I’m behind with the BBA Challenge. I’ve got my salami and a good, sharp cheddar ready to be cut up and shredded for the Casatiello, though. Challah should be easy as well so, once I’m feeling 100% I’m going to bake them both this [...]
On Friday I delved back into the Bread Baker’s Apprentice Challenge. I’ve barely been keeping up. Last week’s challenge was brioche, a classic enriched French bread. If this recipe for Paula Deen’s Fried Butter Balls appeals to you, then you may like brioche.
Continue reading about Brioche: The Butter Bomb (BBA Challenge #4)