Tag Archives: Yeast Breads

Rustic Cinnamon Walnut Horns

Posted on July 20, 2009 by Trista

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter I’m not sure what to classify these as. Are they cookies? Mini cakes? The lazy person’s croissants? Whatever you want to call them, they are fantastic! … Continue reading →

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Dimpled Sugar Cake

Posted on July 18, 2009 by Trista

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter My first try at Walter’s yeasted simple sweet dough didn’t go well (remember that blueberry pizza?), but I felt like I should give it another go … Continue reading →

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Blueberry Pizza

Posted on July 14, 2009 by Trista

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter. Sorry for the pictures. I made this cake while vacationing with my family, and I was eager to cut into it, so the picture taking took … Continue reading →

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Raisin, Rosemary and Cinnamon Focaccia

Posted on January 24, 2009 by Trista

Currently baking from The Art & Soul of Baking by Cindy Mushet. Cinnamon, raisins and rosemary? The combination was intriguing enough that I had to try it. And guess what? It totally works. This may be my new favorite bread. Warm … Continue reading →

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Herbed Fougasse 2.0

Posted on January 21, 2009 by Trista

Currently baking from The Art & Soul of Baking by Cindy Mushet. Even though I had problems the first time around making this recipe, I enjoyed the flavor enough that I wanted to give it another go. I’m happy to … Continue reading →

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Apricot, Almond and Chocolate Spiraled Coffee Cake

Posted on January 17, 2009 by Trista

Currently baking from The Art & Soul of Baking by Cindy Mushet. This coffee cake looked gorgeous, all tan and shiny with apricot glaze. Then I cut it in half and the insides oozed out, but not in a good … Continue reading →

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Herbed Fougasse

Posted on January 7, 2009 by Trista

Currently baking from The Art & Soul of Baking by Cindy Mushet. Okay, I had problems with this recipe right off the bat. The first step is to make a biga, which is a pre-ferment that should have the consistency of bread … Continue reading →

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