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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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…
Vegan Gluten-free Fudge Cake — Oh, My! A couple of weeks ago I tried the recipe for Chocolate, Olive Oil, and Rosemary Loaf by Anna Jones (writing for the UK Guardian). It was so spectacularly good that I wanted to try her other chocolate cake recipe. I made a mistake on this one that ruined…
Cozy Mittens in Garter Stitch I saw these on the Ravelry page on FB — can’t remember who post them, but thanks — did a search and shamelessly pinched the pattern from (of all people) Martha Stewart. Here is the original link: https://www.marthastewart.com/1042286/cozy-mittens Of course, I immediately wrote up the pattern, then turned to my…
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 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…
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…
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…