For our German Oktoberfest celebration I wanted chewy, soft Bavarian pretzels. Not surprisingly, no bakery in the Valley carries such a thing (you’re shocked, I know). What a great excuse to bake pretzels from scratch.
Truth be told, I’ve never made soft pretzels that included the ‘boiling’ step. What I had read convinced me that this is a necessary step for a better finished product. Now by first hand experience I’m all the more convinced.
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first loaf
The ongoing search for the best fresh bread.
These lovely loaves were created with the same basic bread dough recipe we use, but the yeast used was from the bottom of the fermenting barrel from the Belgian ale that Ken brewed.
When Ken first brewed the beer I wondered aloud whether or not the yeast would be suitable for baking – the answer: YES!
Continue reading "Using Yeast from Home Brewed Beer to make Bread" »
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Biscuits are a real hit in this household. They’re great with Sausage Gravy, fried chicken, or just for breakfast with butter or jelly.
When I make biscuits I generally use Bisquick (a la biscuits in photo) – it’s quick, easy and is what I generally use for pancakes thus it’s usually in the pantry. And yes, most often I do them in drop biscuit form, again for the sake of expediency.
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Presenting…. my son Gregory’s favorite sandwich – smoked Virginia ham on my Quick and Easy Focaccia.
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This quick bread is a perennial favorite in our household. It's quick enough, and easy enough, and delicious enough to be made even an hour before serving an Italian dinner. It can also be made ahead and yet served warm as it reheats beautifully; simply wrap in tin foil and place in 350 degree oven for about 15 minutes. Frequently I make it on school nights to be used for our lunches the next day.
Did I mention ... it's quick and easy. No kidding.
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I’m on a quest to make good bread – not just bread, but good bread. Bread with depth of flavor, good crumb and texture, a golden crust and a soft chewy center. It’s a lot to ask, I realize, but I’m game for a quest.
I first thought that I had enough experience with foccacia and such that I could start in the middle of my pursuit and try to make Scottish baps for bacon rolls. Not! I won’t even post the recipe that I used because I’ve boggled it so badly.
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