Sunday afternoons are perfect for making bread. I’m a bit behind this week, so while yes, I will be making bread this Sunday, this post is about last week’s bread–KAF’s white bread 101, which technically I made once before for rolls at Easter. I wanted to make it in its proper loaf form, however, and… Continue reading The joy of kneading
I make King Arthur’s sourdough crackers pretty much every time I feed my starter. Fresh out of the oven, they’re possibly my favorite snack ever. Unfortunately, they’re not in the The Baker’s Companion, but several other cracker recipes are. Today, I tried their Swedish knäckebröd. Sweden has its share of traditional baked goods, and several… Continue reading A taste of the old country: Swedish knäckebröd
The other half of the puff pastry recipe from when I made croissants has been burning a hole in my freezer, figuratively speaking. More than a week ago, I decided it was time to make it into puff pastry turnovers, with an apple filling. So I put the pastry in the fridge to thaw. Then… Continue reading The wonders of puff pastry… turnover edition
Last Wednesday night I wanted something quick and fun for dinner. Soft wrap bread sandwiches were what I picked. I had actually made this recipe two or three times before, having come across it on the KAF website before starting this project. Therefore, the procedure was familiar to me, but I still haven’t mastered them.… Continue reading My favorite flatbread
I had such a busy week that two nights ago I ended up in my husband’s lap sobbing that I didn’t want to do any work ever again. I had to crawl through another day of just finish all the things, just do it, just do it, before I got a good night’s sleep, had… Continue reading Baking catch-up post
Scanning over my recipe list, two iterations on a theme caught my eye this week: cinnamon swirl bread and easy cinnamon bread. The easy cinnamon bread intrigued me, because it is leavened both with baking powder and yeast. I don’t think I’ve made anything like that before, so that was what I planned on–until I… Continue reading A swirl of cinnamon
I built supper Friday night around KAF’s cheddar and black pepper biscuits. Cheese is my all-time favorite food, so putting it in baked goods is always going to be a winner for me, but these biscuits worked especially well with pork chops and peas. I’ve made various biscuit recipes, several of them with buttermilk (which… Continue reading Biscuits are better than Triscuits
So, in the four short weeks (and 15 recipes) of this project so far, I’m seeing a few themes developing. First, I love parentheses. (Seriously. I don’t know if I have a post here where I haven’t used them.) Second, and most important, things don’t go so well when I don’t pay attention to details.… Continue reading The tragic tale of the beautiful burger buns
When I read through The Baker’s Companion, I created a mental list of a few recipes I was most excited for. Croissants de pâtissier (pastry chef’s croissants), made with classic puff pastry, was one of them. I’ve never tried making a laminated dough, in which layers of butter and flour are created through folding. This… Continue reading Croissants de Pâtissier
I have a very patient husband who’s happy to let me make a mess of our kitchen (which is about one third of our little studio apartment) in pursuit of culinary discovery. I like to try new recipes, but mostly I make things up or approximate things based on what I have on hand. As… Continue reading Recipe: apple tasties
Adventures in Baking 