Category Archives: bread

Corn and Chive Popovers

These pop-overs¬†from Smitten Kitchen were a huge hit. Not every one popped but they were really great with salad and even for breakfast. I’d probably add more salt next time.

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Smitten Kitchen’s Party Garlic Bread

Yes, we are officially on a Smitten Kitchen kick. I knew I had to make this garlic bread recipe when I saw it. It was actually easy, and good for a crowd (though is ranked second in my mind to John’s ATK garlic bread). I tested this with both Italian and sourdough bread. I prefer the latter, but it works fine with the former (I couldn’t find a large enough sourdough loaf to bring to a party). I might nix the pecorino next time in favor of mozzarella (or use very finely grated parmesan), as it didn’t melt as much as I wanted it to (the fontina worked great).

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Recipe Variation: Pretzel Rolls

So this recipe can be adapted into pretzel rolls. Mine are a little misshapen, but who cares? Just divide the dough into equal round balls and prepare as you would the twists.

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Basic Pizza Dough

This turned out well and was easy to make. The dough didn’t get very crispy on the bottom, but I think that’s more to do with the fact that my pizza stone broke and I made these on baking sheets. This was a none-too-fancy margherita; we were more impressed with the white pizza (recipe to follow). This is from “How to Cook Everything Vegetarian.”

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Recipe Variation: Whole Wheat No-Knead Bread

Man, what a difference subbing 1 cup wheat flour for 1 cup regular flour makes. A great change to this recipe; my best bread yet. Also, I definitely stand by adding about 1/4 cup of warm water to your yeast, and letting it stand for 10 minutes, before mixing with the remaining ingredients.

wheatbread

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No-Knead Bread

I’m probably the last person on earth to have tried this recipe, but there’s definitely something to it, especially for the baking-challenged like me. My first batch didn’t rise quite as much as I wanted, so I’m trying a friend’s trick (adding water to the yeast beforehand) on the second batch, currently in process. I’m also not convinced I had “instant yeast” the first time around, so there’s that. Easy, but a long process given the 18 hour rest; it’s great for work-from-home types like yours truly.

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Olive Oil Bread

I now can check off my first Kitchen Goal of 2011. Homemade bread: accomplished! This recipe came courtesy of my dear friend Rachel. It was a somewhat complex recipe, but not a super advanced one, so it worked out well for my first attempt at bread.

I think the result was yummy, too! The only thing that seems slightly off is that the bread is a little crumbly (not sure if it’s related, but I used King Arthur all purpose flour instead of bread flour). But the flavor is delicious! I was even happy with the shaping, appearance, etc.

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