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Entries tagged with 'Knead the Book'

How to Make Straight Bread Dough

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

Straight Bread Dough

Serious Eats dbcurrie 1 comment

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

Bread Technique: Preshaping Bread Dough

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Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different preshaping techniques: the round and the oblong. Today, we're talking about the method for shaping the oblong. More

Bread Technique: Shaping Fougasse

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Fougasse looks fancy, but it's pretty forgiving. It doesn't have to be perfectly shaped, so it doesn't matter if you don't make perfectly even cuts or the dough misbehaves in the oven. It's still an interesting-looking bread. More

Bread Technique: Folding the Dough

dbcurrie 3 comments

Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The folding technique here is not for forming the final product; this is done after the first rise to create structure in the dough. More

Bread Technique: How to Knead the Dough

dbcurrie 2 comments

Since The Art of Baking Bread by Matt Pellegrini is technique-heavy rather than recipe-heavy, we're giving you some techniques here that can be applied to your own bread-baking routines. The book has instructions for two different kneading techniques: the conventional method and the French method. Today, we're talking about the conventional method. More

Knead the Book: The Art of Baking Bread

dbcurrie 210 comments

The Art of Baking Bread by Matt Pellegrini is the bread book I wish I had read when I first started baking bread. Back then, most of the bread books were filled with recipes, which makes sense. But they assumed the reader already knew how to knead or fold or shape. This is perfect for the bread baker noob; and we're giving away five copies! More

Southern Biscuits' White Lily Sweet Cake Biscuits

dbcurrie 1 comment

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

White Lily Sweet Cake Biscuits

Serious Eats dbcurrie Post a comment

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

Southern Biscuits' Blue Cornmeal Biscuits

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

Southern Biscuits' 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

Angel Biscuits

Serious Eats 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

Southern Biscuits' Gullah Biscuits

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When I saw gullah biscuits in Southern Biscuits, they intrigued me. Not only is butter replaced with oil, but there are eggs in these biscuits. More

Gullah Biscuits

Serious Eats 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

Southern Biscuits' Busty Yogurt Biscuits

dbcurrie 2 comments

This type of recipe is incredibly easy. Just three ingredients if you use a self-rising flour. Working with yogurt is a little tricky because there's such a difference in consistency but you can add milk or buttermilk to thin out a thicker Greek yogurt. More

Busty Yogurt Biscuits

Serious Eats 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

Knead the Book: Southern Biscuits

dbcurrie 285 comments

I have dozens of cookbooks that include biscuit recipes; so why do you need Southern Biscuits by Nathalie Dupree (who we actually baked biscuits with in Atlanta) and Cynthia Graubart?Because you don't always want the same basic biscuit recipe over and over again, that's why. Enter to win your copy here. More

The Bread Bible's Seeded Dill Rye

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As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread. More

The Bread Bible's Seeded Dill Rye

Serious Eats dbcurrie Post a comment

As rye breads go, this one is fairly light and soft, but it still has good rye flavor and would make a great sandwich bread. More

The Bread Bible's Sesame Burger Buns

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I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings. More

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