Becca told me the other day that cheese breads were my jam. Sesame Cheddar, Basil Havarti, and now Pesto Parmesan. She said I should specialize in cheese breads. Which is interesting because I once dreamed of opening a local fromagerie. That’s right, I dream of cheese – and sometimes honey – but mostly cheese.
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.
Fresh cranberries soaked in rum, rolled in cane sugar, and baked in a bread laden with flaxseed. Really, really yummy bread. And yes, of course I drank the rum. And no, I’m not a lush. And possibly, I might be fibbing… but not about the bread.
Truth in advertising… I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts.
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?
Sweet. Simple. Yellow. A delightful bread with soft curry overtones and moist golden raisins that create tiny oases of sweetness throughout.
Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
Simple, sweet, and smooth.
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…