Category Archives: bread

Rosemary Foccacia

I didn’t think the texture turned out exactly how I wanted for this, but it was still fun to make.

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Italian Bread with Biga

I didn’t think the coloring turned out quite right for this (should have been darker) but the texture of this loaf was nice. Since I learned about using starters like poolish and fermented dough in bagel class, I’ve been finding other ways to play around with them.

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Homemade Bagels, Take 2

John was generous enough to gift me a bagel-making class for Christmas, and it was terrific! I learned how to make bagels two ways: using pre-fermented dough, and using a poolish (a quicker type of starter). I’m going to list both recipes here; I actually have another batch of pre-fermented dough in the fridge right now, and iI’m going to try incorporating it into homemade Italian bread this week.

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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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