Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.
A big hit with the family. I enjoy seeing folks gather in the kitchen as the bread is baking, asking, “When is the bread going to be ready?” Love it!
Bite-sized Salzstangen Nibblers just in time for Superbowl Sunday. Salt em, dip em, crisp em… any way you like.
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
For Sawyer’s French class holiday party, he wanted to bring in some bread. Since he brought in baguettes for the last party, he wanted to choose something different: a fougasse that is sweet to the tongue and interesting to the eye.
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.
A variation on my Mom’s Orange Wreath with Orange Butter recipe (from The Bread Book). This wreath is impressive to look at and delightful to eat – you’ll get oohs and aahs, as well as mmms…
Because of the favorable chemical reaction between onions and yeast, onions are known as a “friend of yeast.” Whenever “a friend” is used, you can expect more volume, and a moister texture. This bread makes terrific loaves for sandwiches.
Without a doubt, this is one of my family’s favorite breads. You can’t beat the combined flavor of toasted sesame seeds and sharp Cheddar cheese.
Two years ago, my son Tynan had his bar mitzvah. As part of that celebration, Rabbi Jonathan of Temple Sinai in Saratoga Springs invited us into the kitchen of the Temple to bake challah for the occasion…