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.
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
I used half the amount of potatoes to keep the loaf lighter. You can still taste the sweetness of the potatoes, but they aren’t overbearing. The crust is nice and chewy while the inside is light and slightly sweet.