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Tag Archives: Yeast Breads
Buttermilk Cluster Rolls
While I still haven’t decided on my next cookbook, I’m leaning towards Mark Bittman’s The Food Matters Cookbook. I’ve made a couple of recipes out of this 500-recipe tomb, so stay tuned. I recently stumbled across a new website, ruhlman.com, … Continue reading
Oatmeal Sandwich Bread
Currently cooking from Good to the Grain by Kim Boyce I feel like I made mostly pancakes and waffles out of this book, so I wanted to end with a yeast bread. Unlike the previous oatmeal pancakes, this bread only … Continue reading
Flatbread
Currently cooking from Good to the Grain by Kim Boyce The first time I made these flatbreads, we ate them so fast I didn’t have time to get a picture. They are that good. They are also my favorite recipe … Continue reading
Challah
Currently cooking from Good to the Grain by Kim Boyce No more cookies. Well, not for a little while. And definitely no more cakes, especially ones that have more than 1 layer in them. I’m moving on to my next … Continue reading
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Lemon with cream cheese. What’s not to love? These rolls are cinnamon rolls for people who don’t like cinnamon. Or for people who like lemon. Or for people. And maybe aliens. Seriously, these are good. The sweet, tangy filling is … Continue reading
Golden Pull-Apart Butter Buns
A week or so before Thanksgiving, I went on a mission to find a really good roll recipe for those all-important leftover turkey sandwiches. I think I tried three or four recipes before finally settling on this one from the … Continue reading
Macrina’s Fancy Focaccia
Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie Making this focaccia was a mistake. A HUGE mistake. See, Bryan is trying out a gluten-free diet, so anything I bake I try to get rid of before … Continue reading
Challah
Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie Challah (a traditional Jewish bread, usually braided) was one of the first breads I learned to make in baking school. We liked making it, because it could be … Continue reading
Guatemalan Hot Chocolate Bread
Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie Some day I will have my own bakery, and when I do, I want it to just like Seattle’s Macrina Bakery. I haven’t actually ever been there, but … Continue reading
English Muffins
Currently cooking from Tasty by Roy Finamore Why make English muffins? Well, why not? I had the ingredients (flour, yeast, salt and water) and instead of heating up the house with the oven, these little babies get cooked on a … Continue reading