While my “regular” yeast bread is soft and wonderful for sandwiches, toast, or just fresh with a little butter and/or jam, it does not have that chewy crust that makes more “artisan” bread or rolls. In an effort to try to get to that crust, I have combined a very, very old recipe with some…
Category: Breads
Lots of (Yellow) Cornbread Options
There is something about a cold winter night and a pot of chili that really calls for good, warm cornbread–the “sweet” yellow cornbread style that I grew up with–sorry my southern friends, but all the choices today will go in this direction. With a family game night planned and vegetarian chili on the menu, this…
Stovetop Flat Bread
No need to heat up the oven to have freshly “baked” bread–and this dough can even be refrigerated, so you can make up a big batch and have fresh bread every day for a week–if it lasts so long! For centuries, women (yes, mostly women) have been baking these kinds of breads, flattened with their…
Dill Pickle Juice Rye Bread
This old-fashioned recipe calls for “potato water,” an ingredient that was likely pretty common back in the meat and potatoes days of the early and mid-20th century. However, unless you are making this after a large family gathering (Thanksgiving or Christmas for example), you might not be boiling potatoes for mashing or otherwise cooking them…
Yeast-raised Spinach Bread
Just in time for St. Patrrick’s day, a bread I made last year for my grandson’s birthday dinner. He had asked for his favorite take out, from Pho Thai, a Vietnamese restaurant here in town that has wonderful pho and lots of other dishes we all love. That was the main part of the meal,…
Rhubarb Coffeecake (made with mayonnaise)
Here in the upper Midwest, we are seeing more and more poultry farms hit with a dangerous avian flu virus that has killed hundreds of thousands of chickens and turkeys, and there are predictions of sharply higher egg prices coming, so it seemed like a good time to try substituting mayonnaise in one more recipe….