Swirly Rye Marbled Rye To Infinity And Beyond! Swirly Rye When I first made swirly rye I thought using equal amounts of each dough was the way to go. However, the dough that was rolled into the center of the roll just took over the loaf visually. Playing with quantites showed that 2/3 of the […]
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Swirly Rye Bread The Basics Rye Starters American Light Rye American Dark Rye Putting It All Together The Basics Beth, my wife, loves swirled rye breads, like Pepperidge Farm’s Deli Swirl Bread Rye & Pump. There’s something very attractive in the contrast between the dark and light rye breads. There’s something vary flavorful in the
Seven Grain Cereal Bread This bread is based on a recipe from “Natural Health” magazine. It is a very, very nice bread. It was supposed to use quick rising yeast to get the bread ready to bake in less than an hour. You know how I feel about that… so the recipe went into the
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Pane Siciliano Pane Siciliano is an Italian, well, OK, Sicilian, recipe that is based on using Semolina flour, the same flour used to make pasta. We used the coarse grind, and the results were delightful. Next time, we’ll use an egg wash to help the sesame seeds stick better and to provide more sheen to the loaf.
Honey Honey Please Honey is that sweet stuff which causes all sorts of issues. Let’s talk about them…. First a tip – if you are measuring by volume honey tends to be hard to get out of your spoons and cups. So, if there is also oil in the recipe, measure the oil first and
Flax Seed Bread This is a hearty, and heart smart, seeded bread. Because it contains flax seeds, it contains omega-3 fatty acids, which help elevate your good cholesterol. The bread is very tasty – a family favorite toasted for breakfast – and a whole lot cheaper than salmon, one of the other good sources for omega-3
Don’t Stop Me Now, I’m On A Roll! Let’s make some rolls As much fun as it is to make bread, many people prefer rolls, so from time to time the question is raised, “how do I make rolls?” And, it’s easy. If you have a recipe that makes bread you like, it will make
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Olive My Dreams This bread taught me a lot about baking commercially. A bakery in town had a Kalamata Olive loaf and they charged a lot for it and didn’t have as many olives in it as I’d have liked. When I began baking commercially I realized that as a hobbyist I paid more for
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Chocolate Cranberry Sourdough Bread aka Cocoa Craisin Bread If you think Sourdough bread should be made with just flour, water, salt, and starter. … just keep on looking. However, if you like an occasional walk on the wild side, maybe this bread will be up your alley. This bread has a lot of dark, rich chocolate taste in
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About our classic recipes Let me start out by saying that this IS a departure from the rest of the sourdough home page. Sourdough will be mentioned in passing, if at all. Some of the recipes will use bread, and I’ll suggest that a sourdough bread is the one to use. But, in truth, I
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Chicken Fried Steak, Texas Style I know that a Chicken Fried Steak is far, far, far from haute cuisine, but that’s not what the classic recipes pages are about in any case. They are about classic foods that satisfy, and that haven’t been done right in some time. It’s time to get back to the
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Yorkshire Pudding This is the classic companion dish to roast beef. To start with, it’s not a pudding, at least, not what most Americans think of as a pudding. As George Bernard Shaw commented, Great Britain and the USA are two countries kept apart by a language held in common. Life goes on. More important than
