Category: Bread

Black Aromatic Rye Bread

Black Aromatic Rye Bread I’ve now made this bread (or something similar) about ten times, and this is the best version yet in the opinion of my local bread aficionados. Here is the recipe for a BLACK rye that is easier to make than Swedish Limpa bread, but just as tasty, with a pleasing crust,…

HoneyBuns

HoneyBuns Now that I feel pretty confident about my regular breads (aromatic rye, black rye, Italian rosemary, French spiral with herbs, rye-choco-cherry, and of course the Saturday baguettes) I’ve been experimenting with other combinations.  This sweet bread combines saffron and honey to make a tea-cake – a cross between yeasted bread and cake.  You can…

Baguettes Redux

The fabulosity of fresh BAGUETTES! On 9. May I finished reading 25 Loaves by William Alexander, and it inspired me to start making bread for the first time in 40 years.  It’s now exactly ten months later (9. January) and I have made baguettes every Friday night/Saturday morning (apart from a quick trip to Boulder…

Challah with Figs #2

Fig, Olive Oil, and Sea Salt Challah I pinched this recipe from Deb Perelman of www.smittenkitchen.com, which has a lot of chat and ideas about Jewish (and other) cooking.  She has also published two cookbooks, and I recommend them highly!  On the webpage for this particular recipe, she also has pictures and a description of…

French Spiral Herb Bread

French Spiral Herb Bread I was looking for more bread recipes to extend beyond my normal cycle of spiced rye, Italian rosemary, black spice rye, choco-cherry bread, and of course the Saturday baguettes.  This recipe is adapted from the French Herb Bread recipe I found on allrecipes.com.  The original can be found here:  https://www.allrecipes.com/recipe/7065/french-herb-bread/  I’ve…

Challah with Figs

Fig, Olive Oil, and Sea Salt Challah I pinched this recipe from Deb Perelman of www.smittenkitchen.com, which has a lot of chat and ideas about Jewish (and other) cooking.  She has also published two cookbooks, and I recommend them highly!  On the webpage for this particular recipe, she also has pictures and a description of…

Umami Bread

Umami Bread I’ve been making a lot of rosemary bread, and variations thereof. Today, I felt like making a new combination, and I must say, it turned out very well: great crust, good crumb, and a wonderfully savory flavor that goes well with a soft or strong cheese. Because I had lots to do, I…

Honey-Saffron Bread

Honey-Saffron Bread This week I’ve felt like experimenting with my breads, just to broaden my palate (pun intended).  In making bread pretty much every day for the last ten months, I have stepped beyond the recipes I have found or adapted from others… now I get to make it up as I go along! This…

Choco-Cherry Rye Bread 2

Rye Bread with Dried Sour Cherries and Chocolate Chips The original recipe is adapted from Eric Rusch, the master baker from breadtopia.com. I’ve made it 8-10 times with varying proportions of the ingredients, and this is my final version. As with most of my breads, I used a bit of instant yeast as well as…