It’s a thing, and a good one at that.
My cookery books have been gently been growing in number over the years, but as of a couple of weeks ago, I still didn’t have one that was dedicated to bread.
Ah, one of the most wonderful times of the year is finally almost upon us. Like a lion, shaking its butt in a stealthy manner while preparing to spring upon the (I’m assuming) delectable haunches of a gazelle, I am wide-eyed with anticipation of a four-day all-out food fest. Ideally, I’d be hanging out with […]
“Separate the egg white from the yolk.” Sounds familiar? Had it with being stuck with egg yolk because your recipe doesn’t ask for them? If I have my knowledge of Persephoneers right, I know that they don’t like to waste anything. Therefore, some suggestions of what to do with your egg yolk.
This post all came about because of a misunderstanding. I misheard some comment – it does not matter what was said right now, and let me assure you that the mishearing was awesomer than the original – and my mind took the jumble of sounds and turned them into “beer bread.” Well, what a delicious mistake my […]
Focaccia is about the only bread I have patience for. This is a personal failing, I am sure, and maybe with years of work and effort, I will work my way to making all sorts of bread regularly and with vigor. I have written about focaccia on here before, but this one comes with a […]
Back in ye olden tymes, yeast was harvested from the air by fermenting flour and water together in a jar and replenishing it as it got used up. This “sour dough” was carried carefully when moving, protected from extreme heat and cold, and carried a taste all its own. It’s why sourdough bread from San […]
Brr! There’s a chill in the air. OK, in my part of the world, there is no chill in the air, yet, but since their air conditioner settings at my place of work haven’t quite caught up with the slightly cooler temperatures, there’s a definite chill inside. Nothing would warm me up faster than a […]
This is a very-easy-indeed and absolutely delicious corn bread. I used it mainly as a vehicle for butter, but it’s also excellent with hummus, pesto, olive oil… you name it. No kneading required.
When I posted my brownie recipe, I got a lot of comments from folks who were excited to come across such an easy recipe. So now I’m back with another one, this time with a recipe for bread that takes less than an hour and will knock your socks off.
I started to make my own bread one year ago. At first, I wanted to buy a breadmaker, but decided to try the “old fashioned” way of making bread first, just in case we did not like homemade bread for some reason. My experiment ended without me buying a machine, but I’m still baking fresh […]