In accordance with my pledge from earlier this year, I made two new recipes recently, a whole-wheat sandwich bread I printed out ages ago from King Arthur Flour, and the “deviled” pork chops from next month’s issue of Cook’s Illustrated. … Continue reading
This gallery contains 11 photos.
This is the third of three recipes I did for the holiday season from Luisa Weiss’s Classic German Baking (Ten Speed Press, 2016). Weiss recounts how she felt that she had to include a recipe for Dresdner Christstollen, the classic … Continue reading
This gallery contains 10 photos.
I have a few recipes for sandwich bread that I bake time and again, but sometimes I like to try something different. Last weekend, I stumbled across a recipe I had printed out from KingArthurFlour.com for an all-whole-wheat sandwich bread. … Continue reading
This gallery contains 10 photos.
I’ve now recovered from my two consecutive vacations (a long one to South Florida and a much shorter one to Long Island and New York City), so as promised it’s time to resume my regular posting on this blog — … Continue reading
This gallery contains 11 photos.
Last Monday, we held the first ever (so far as I can tell) CSAIL Holiday Baking Fest. It was not quite as well attended as I would have liked, but all the food did get eaten. (I ate rather too … Continue reading
This is a slightly revised and updated version of my Wheat sandwich bread, Mk. 4 recipe, developed a number of years ago based on a number of sources (see the link) — now with pictures. As I’m presenting it here, … Continue reading
Having made Joanne Chang’s brioche dough a couple of weekends ago, I was faced with the enviable task of deciding what to do with the second half-batch. Between her two cookbooks (Flour and Flour, too) she gives half a dozen … Continue reading
It seems that one of the recipes nearly every home baker needs to try from Joanne Chang’s cookbook Flour is brioche. Not only is brioche a rich, buttery, wonderful treat on its own, but Chang also uses the dough as … Continue reading
A week ago, I promised an update on Diane Duane’s Tessinerbrot recipe (original recipe here). I’ve now eaten the whole loaf, which is at least one good sign. On the whole, it seemed like a fairly ordinary soft white sandwich … Continue reading
Back in the summer of 2011, Diane Duane published a recipe on her blog for Tessinerbrot, which is the German name for a white bread from the Italian-speaking part of Switzerland. She adapted the recipe from the Web site of … Continue reading
Occasionally Coherent 