The introduction to this recipe in my Mom’s cookbook, Breads From Betsy’s Kitchen, says: “Pita bread is a staple of the Middle East. It goes by different names in various countries – Peda, Pide, Pitta, Ramadan Bread. It is flat bread that puffs up when baked on the bottom of a hot oven.”
I don’t know if you have ever volunteered for a political campaign… it starts out with you, curious, attending a meeting or two. Then you offer to host a meet-and-greet…
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
A smooth, subtly sweet, suggestively savory loaf (suitable for sandwiches and soups).
I served these to some friends at a recent dinner party. They were soft, light, and buttery. Which is how I like my friends.
No matter where she traveled or who she taught, my Mom found that the best way to get folks to overcome their initial fear about baking was to start with a basic white learning loaf.
Hoowee! We had 40 people come over for an end-of-the-year party. What to make? How about homemade mini bagels with lox and cream cheese?
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…
Something magical happens when you open the oven and smell the powerful aroma of baked bread with rosemary – something almost spiritual. Ohm…
Curry, onion, apple, and raisins – a playful loaf that comes out of the oven with a light texture and hint of sweetness.