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A sweet, velvety egg bread with pumpkin overtones? What could be nicer?
Add cranberries and raisins if you like but donâ€™t forget the chopped pumpkin seed garnish. This is the most beautiful bread in the world.
One of my first jobs as a professional baker was as head baker for a health food holistic café and restaurant in Montreal called Terre Etoile. Color me green – but while all else was healthy and wholesome, the desserts, my unique dessert creations were sheer decadence. Chocolate Sour Cream Layer Cake, mammoth carrot cakes and sinful chocolate chunk cookies and my famous Lawsuit Muffins. Surprisingly, despite the disparity in the menu, no one complained. My desserts were only outdone by the sandwiches that Terre Etoile made their reputation on. Massive towering affairs of sprouts and fillings were packed on a throne of fluffy, moist, whole-wheaty bread. I say ‘whole-wheaty’ because it was more a matter of baker’s caramel that accounted for the dark color of the crumb than any presence or overload of whole-wheat. There was however, enough whole wheat in it to make a great and flavorful bread on its own; the sandwiches were out of this world. I know, because in addition to creating the full bakery menu, I eventually created all the fillings to go with the sandwiches. This is the sort of bread that craves sprouts, grainy mustard, hothouse tomatoes, Swiss or slices of Havarti cheese and then some vegetarian filling or smoked turkey shavings. I love this bread for its fragrance, moistness, and gorgeous color of the crumb. It’s healthy enough for health cravers and simply great bread for the toast-and-sandwich crowd. Cut it in lofty slices, pile it high and serve forth. I use organic stone-ground whole-wheat in this bread along with a bit of unbleached white bread flour. This recipe is in The Best of BetterBaking.com and is one of my all-time best breads.
A trio of three great little breads for Thanksgiving include Classic Parker House Buttery Rolls, Miniature Boston Bread Bread Rolls and gorgeous, golden Baby Corn Bread Loaves (with the option of making one larger hospitality cornbread). Three recipes, for a limited time, one great price, $1.99.
Gilding the lily – sure, but why not? A little sweet milk for flavor, some sour cream for additional dairy fat (it’s not a dirty word, shame on you) and some buttermilk for the extra acid and rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)
Perfect for any holiday or informal occasion.
These are the basics on sourdough baking, with a reference to San Francisco Sourdough Bread recipe and Classic Sourdough Starter.
Fried hotdogs? So good you’ll not want to share the technique. Score one of those super-sized kosher dogs. Deep fry (if you are baking French Fries – pop a couple of these in the oil). The dogs flare up and bulk in size – offering a crisp exterior and hot, juicy interior. Ballpark mustard, a fresh poppy seed roll and you’ve got game. A super 4th of July snack.
These are addictive. Make a lot and stack them in a flower vase or basket for serving. Excellent plain or with your favorite dip(s).
What tastes like croissants, is as easy as pie, and bakes up as fast as Pillsbury crescent rolls? Triple Butter Buns. I won’t kid you – these are rich but fabulous.
I tested them with milk, water, and cream and the cream (with water) version are so unbelievably better it is worth each calorie. Note the technique in this recipe which calls for both salted and unsalted butter. If I tell you they will beg for this recipe versus chocolate chip cookies, cheesecake and brownies, it would not be a fib. Trust me. These are incredible.
So simple, so unique, so obvious and so good! Chunks of white and dark chocolate in a tender, golden challah, made so by using all-purpose instead of bread flour. Add some cocoa for a chocolate (dough) challah or leave it out. If you have Nielsen Massey's new chocolate extract on hand, this challah becomes more than manna.
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