Bread Baking

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Stuffing Buns

dbcurrie 5 comments

Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in. More

Parker House Rolls

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Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal. More

Pumpkin Sweet Swirl Buns

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Sweet pumpkin buns with a hazelnut-graham cracker swirl. More

Spider Bread

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I found a spider in my oven. Fortunately, it was a loaf of bread. If you're also in the Halloween spirit, bake up this slightly spooky but mostly adorable bread. More

Buttery Bread Machine Loaf

dbcurrie 2 comments

The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more. More

Serious Rye Bread

dbcurrie 1 comment

I tend to make fluffy rye breads that are destined for sandwiches, but sometimes I really want a dense, chewy rye. This isn't sandwich bread; it's more a bread you'd slice thin with appetizers or toss in a bread basket. It's not a lightweight bread; it's more serious than that. More

Dried Blueberry Biscuits

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Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do. More

Straight Bread Dough

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This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread. More

Pearsauce or Applesauce Bread

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A soft, moist sandwich bread made with pearsauce or applesauce. More

Overnight Buns

dbcurrie 16 comments

These were baked on a half-sheet pan, so they snuggled together during rising and baking. If you prefer buns that remain separate instead of the pull-apart kind, you'll need two baking sheets. More

Flour and Potato Tortillas

dbcurrie 11 comments

I love fresh flour tortillas, whether they're homemade or purchased from one of the local tortilla shops. But tortillas on day two are never as good. Either they get brittle or rubbery. But they never stay nicely flexible. These do. More

Braided Bread

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A soft, shiny, braided loaf coated with sesame seeds. More

White Lily Sweet Cake Biscuits

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Most biscuits are meant to be savory, or at the least, neutral. These biscuits are sweet and they're meant for dessert. If the only strawberry shortcake you've eaten was made with sponge cake, you should try it with biscuits. More

Blue Cornmeal Biscuits

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These biscuits are a cross between biscuits and cornbread, and it's a good combination. More

Angel Biscuits

dbcurrie 1 comment

Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise. More

Gullah Biscuits

dbcurrie 4 comments

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Southern Biscuits to give away this week. Enter the contest here. When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not... More

Busty Yogurt Biscuits

dbcurrie 5 comments

[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,... More

Hamburger or Sandwich Buns

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Soft white and rye buns for hamburgers, sandwiches, or dinner rolls. More

Bread Machine Caraway Rye

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Light and fluffy rye sandwich bread with a nice dark crust from the bread machine. More

Everything Buns

dbcurrie 3 comments

Everything buns aren't chewy like their bagel cousins. I wanted to mimic some of the flavors of Everything bagels, but just some, not quite all. I limited the seeds to sesame and poppy on top, and anise in the dough. Dried toasted onions go into the dough. These buns are definitely on the savory end of the bread continuum. More

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