Like many of us in these times of isolation, I have been making lots of bread. Most of the recipes are both in my blog and in the Bread section under the Veganity link. Have at it!
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Hamantaschen Hamantaschen are cute little triangular cookies filled with jam, prunes, apricots, poppyseeds, or in this case figs cooked up in a little anise liqueur and diluted with a couple of spoonfuls of fig jam. Savory Hamantaschen are becoming more popular, too. We eat them to celebrate Purim — that’s the story of Esther, and…
Black Aromatic Rye Bread, revised I’ve now made this bread (or something similar) a dozen times, and this is the best version yet in the opinion of my local bread group. Here is the recipe for a BLACK rye that is easier to make than Swedish Limpa bread, but just as tasty, with a pleasing…
Savory Monkey Bread I have been intrigued by the concept of monkey bread – which is basically a batch of biscuits (in the American sense) baked as a single loaf or cake, often in a Bundt pan. Almost all the recipes are for achingly sweet dough, but I want a savory version to go with…
White chocolate and pear cookies with lime and cardamom The original recipe is by Yotam Ottolenghi, writing for the UK Guardian in 2018. Here is the link: https://www.theguardian.com/food/2018/nov/24/pear-recipes-cheesecake-choc-chip-cookie-ginger-cake-yotam-ottolenghi, and this is what he says about it: This is the first time I’ve put fresh fruit in a cookie. I had some doubts as to whether…
Smoky Rye Bread 2 After a weekend off from bread-making, I decided to have another go at this experimental combination of flavors: rye, smoke essence, poppy seeds, and Everything Bagel seasoning on top. In terms of technique, this loaf is a cross between Italian Rosemary and No-Time Bread. For any No-Time Bread, please keep in…
Knitted Headbands — woohoo! Recently I bought a circular knitting machine, mainly because I want to make socks a lot faster. So far, that has proved a challenge, despite some excellent Youtube videos, (especially by Jojo Juju, in both French and English, bless her). So after frogging (that is, unwinding the entire sock and rewinding…
Smoky Rye Bread I’ve been making way too much bread – that is, more than my bread circle can soak up. So today I made a smaller loaf than usual, with an experimental combination of flavors: rye, smoke essence, and Everything Bagel seasoning on top. In terms of technique, this loaf is a cross between…
HoneyBuns Redux This is a revised (and smaller) version of the HoneyBuns recipe I created when as a change from my usual run of savory breads. I found the original recipe made twelve huge buns, and as we’re all on diets now… This sweet bread combines saffron and honey to make a tea-cake – a…
Italian Rosemary Bread I did not sleep well, and with a 9am client, I felt a little rushed for bread-making, but still got this Italian loaf with fresh rosemary out of the oven just as my client hit Zoom! This recipe is a combination of the Rosemary Olive-Oil Boule, with techniques from the No-Time bread…
Savory Challah After the success of the Fig Challah, I decided to try a savory challah… just because. This recipe is a revised version of the one I posted earlier from smittenkitchen.com; after three iterations, I tweaked the proportions, simplified the method, and (of course) there are no figs. This recipe makes one large loaf…