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Bread Baking: Spider Bread

dbcurrie 1 comment

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

Spider Bread

Serious Eats dbcurrie Post a comment

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

Bread Baking: Buttery Bread Machine Loaf

dbcurrie 1 comment

Got a bread machine? Tired of the few recipes that came with the book? Want to try something new? This recipe is one of the best that has come from my bread machine. The butter adds its own butteryness and the buttermilk adds the tang that's missing from short-fermented breads. More

Buttery Bread Machine Loaf

Serious Eats 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

Bread Baking: Serious Rye

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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

Serious Rye Bread

Serious Eats 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

Bread Baking: Dried Blueberry Biscuits

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What's better than flaky, buttery biscuits? How about flaky, buttery biscuits studded with dried blueberries? There's a little extra sugar in these biscuits, but most of the sweetness comes from the berries. More

Dried Blueberry Biscuits

Serious Eats dbcurrie Post a comment

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

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

Bread Baking: Pearsauce or Applesauce Bread

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Pearsauce is just like applesauce, except it's made with pears. If you can't find pearsauce, you can also use applesauce for this bread. The pearsauce doesn't necessarily add that huge of a pear flavor to the bread, but it did add some sweetness and moisture to the loaf. More

Pearsauce or Applesauce Bread

Serious Eats dbcurrie Post a comment

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

Bread Baking: Overnight Buns

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Sometimes the whole process of kneading, rising, shaping, rising, baking doesn't fit neatly into the hours before we're going out. What's a baker to do? Make an overnight recipe, of course. More

Overnight Buns

Serious Eats 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

The Secret to Soft Flour Tortillas: Instant Mashed Potatoes

dbcurrie 8 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. They never stay nicely flexible. My secret? Add instant mashed potato flakes. The tortillas won't be weirdly soft or fluffy, just more pliable than usual on the second day. More

Flour and Potato Tortillas

Serious Eats 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

Bread Baking: Braided Bread

dbcurrie 1 comment

It's fun to make bread in shapes. A braid is a fairly simple shape too yet this one looks more complicated because of the multiple strands—18 in all. More

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