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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No-Time Bread Last night I prepared a batch of my celebrated rye bread with dried cherries and chocolate chips, and thought it would be fun to contrast it with a plain white loaf. However, I’ve been struggled with getting a good rise (on both rye and white breads). So I turned to the internet for…
Ginger Shortbread I’ve been re-reading Lady of Magic, volume 2 in the Noctis Magicæ trilogy by Sylvia Izzo Hunter. Much of the action takes place in Din Edin (Edinburgh) in an alternate timeline wherein Christianity never took hold, so everyone worships either the Roman gods or their local dieties, magic still exists and can be…
Lavender Olive Oil Bread I wanted to make more Rosemary Olive Oil bread, but didn’t want to strip my rosemary plant, so I tried the same recipe with fresh lavender leaves. The slight sweetness of the lavender makes this especially good for French toast — and indeed, my beta testers have already asked for more!…
KYRE’S SHAWL COLLAR PULLOVER 2020, v3 For this simple drop-shoulder pullover with shawl collar, I used KnitPicks Peruvian yarn for the green and black sweater (1.75oz/50g = 110 yards) or Loops & Threads Impeccable worsted acrylic yarn, 4.5oz/127.5g = 277 yards. This pattern is for a women’s medium (8/10) and requires 16oz of yarn, including…
Pain de Campagne v3 This is my third version of pain de campagne, originally found in William Alexander’s book 52 Loaves, which I highly recommend (www.williamalexander.com). For this version, I changed the proportions of the flours used, and also adjusted some of the action steps in line with what has been working well for me.…
Swedish Limpa Bread This bread was mentioned to me by my knitting-and-baking co-conspirator Janine, so I thought I’d give it a go. This recipe is adapted from Beard on Bread, by the celebrated chef James Beard. It’s similar to the dark rye I make with orange zest, caraway, anise, and fennel, but the beer adds…
Mediterranean Bread Lately, I’ve been enjoying variations of the Rosemary Olive Oil Bread I first posted a month ago. Last night I started this particular version incorporating Kalamata olives, a dollop of levain, and a tablespoon each of home-dried oregano, sage, and marjoram. I fermented it overnight, then got up entirely too early so that…
Olive-and-Dill Bread This recipe emerged from a) having a lot of fresh dill that is about to bolt, b) loving the texture and taste of rosemary-olive bread (recipe here: https://drkyre.com/2020/05/rosemary-bread), PLUS c) finding a jar of black Kalamata olives in the fridge! The base recipe is from Olive magazine in the UK (unknown to me; …
Pain de Campagne v2 This recipe is adapted from the boule or pain de campagne in Bill Alexander’s book 52 Loaves, which I highly recommend. You can see his recipes directly on www.williamalexander.com. For this version, I changed the proportions of the flours used, and also adjusted some of the action steps in line with…
Rye Chocolate Cherry Sourdough Adapted from Eric Rusch, the master baker from breadtopia.com; this is what he says about this remarkable version of rye sourdough: In this sourdough bread, the deep flavor of whole grain rye has equal footing with the intensely tart Montmorency cherries and melty chocolate chunks. Just shy of a dessert, this…