Bread of the Month: Shaping Pan de Muerto

I’ve long been intrigued by Dia de Los Muertos (Day of the Dead). Halloween is my favorite holiday and in its truest respect, it honors the night that is not only the fine dividing line between seasons, but the barrier — at its thinnest — between the living and the spirit world.

Day of . . . → Read More: Bread of the Month: Shaping Pan de Muerto

Bread of the Month: Ascending with angel biscuits

Oh, give me September and long light and fading days and pungent air. Fiery colors, dropping leaves, the smell of earth as she bakes, then cools. Spiders and squirrels, equally industrious. Give me September’s National Biscuit Month, and I’ll give you…biscuits, no question.

A biscuit is mostly considered a bread on the rise through baking . . . → Read More: Bread of the Month: Ascending with angel biscuits

Bread of the Month: Weighing in on fluffy buns

Its appearance is simple; its diminutive texture, light as air. Yet the hot cross bun carries a lot of symbolic weight. Originally a little tea roll created to celebrate spring, it was adorned with a cross and — if eaten during the Easter season, usually on Good Friday — has been credited with helping . . . → Read More: Bread of the Month: Weighing in on fluffy buns

Bread of the Month: Frying puffy beignets

Say what you will — or say nothing at all to remain nutritionally chaste — but fried dough is a thing unmatched. Looking beyond any wickedness, how can one say that a hot doughnut, a hushpuppy, a fritter — all warm from the fryer — is anything but a good thing? If you refuse . . . → Read More: Bread of the Month: Frying puffy beignets

Bread of the Month: Waiting out a storied Panettone

This blog is devoted to certain recipes, tried and true; others, brand new. I love to try something I’ve never done before. The bread-of-the-month adventure reflects this, and with the end of 2013, I approached making a holiday bread I’d eaten many times but never made myself. Each holiday season and in fact, in certain . . . → Read More: Bread of the Month: Waiting out a storied Panettone

Bread of the Month: Rounding out a pizza dough

Time was, a simple pizza crust would do. I came of age when I saw this concept turn. I grew up in the land of Pizza Hut, and after the advent of pan pizzas and personal pan pizzas, there began an onslaught of pizza crust one-uppings in every chain in America, where all manner of . . . → Read More: Bread of the Month: Rounding out a pizza dough

Bread of the Month: Perfuming air with herbs

I sought a simple loaf bread recipe for this month’s recipe test. But when I began perusing the King Arthur Flour website for possibilities, I was overwhelmed with so many delicious options and became impossibly hungry.

l thrilled from my thyme-laced popovers (see blog entry in 4/13), I came across a French Herb Bread that . . . → Read More: Bread of the Month: Perfuming air with herbs

Bread of the Month: Capturing the croissant

“A good fight should be like a small play, but played seriously. A good martial artist does not become tense, but ready. Not thinking, yet not dreaming. Ready for whatever may come.” — Bruce Lee, “Enter the Dragon”

AWS appreciates challenges and does rise to them. Given the time and inclination, she will attack . . . → Read More: Bread of the Month: Capturing the croissant

Bread of the Month: Handing down a roll recipe

I cannot begin to write about my mother’s bread making without mentioning her kneading. And I would have to begin any discussion of her kneading by describing her hands. My mother is not, nor has she ever been, a delicate doily of a damsel, and neither are her hands. Big, rough and muscular are not . . . → Read More: Bread of the Month: Handing down a roll recipe

Bread of the month: Basking in buttery brioche

My friend, Elaine – whose own oven yields magic at such a staggering and humiliating output, her kitchen could make Willie Wonka’s factory look as though it has gone dormant – not long ago gave me one of the nicest gifts I have ever received.

She came to work and placed in my hands – . . . → Read More: Bread of the month: Basking in buttery brioche