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Entries tagged with 'breadmaking'

Grilling: Pocket Pitas

Serious Eats Joshua Bousel 7 comments

"I took a ten-minute break to wallow in my failure then returned to the grill—but those ten minutes made all the puffy difference." [Photographs: Joshua Bousel] Given my rough relationship with bread-making, I had little hope that grilling pita pockets... More

Cook the Book: Cheddar and Chile Bread

Serious Eats Michele Humes Post a comment

Cheddar and chile bread rounds off a week of Nancy Baggett's Kneadlessly Simple bread recipes. It's a wonderfully savory, Tex-Mex-inspired bread, shot through with morsels of cheese and chile. The best part? The fuss-free, easily mixed ingredients have earned the... More

Cook the Book: Four Grain-Honey Bread

Serious Eats Michele Humes Post a comment

According to Nancy Baggett, author of Kneadlessly Simple, four grain-honey bread is the perfect whole wheat "gateway" loaf for avowed white bread fans. The combination of cornmeal, oats, brown rice, wheat flour, and honey delivers a mild and soothing flavor,... More

Cook the Book: Yeasted Pain d'Epice

Serious Eats Michele Humes 4 comments

Pain d'├ępice, or spice bread, is a specialty of northern France. It has the flavors we associate with gingerbread, but the sliceable texture of a very firm pound cake. As it uses only honey for moisture, with no butter or... More

Scottish Oatmeal Bread

Serious Eats Michele Humes Post a comment

The following recipe is from the March 4th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Some recipes for oatmeal bread call for simply tossing some uncooked rolled oats in with the... More

Cook the Book: Rustic Cyprus-Style Herbed Olive Bread

Serious Eats Michele Humes 1 comment

Photograph from prakhar on Flickr Think herbed olive bread and you probably think rosemary. But this Cypriot version from Kneadlessly Simple goes in a different direction entirely, with chopped fresh cilantro, mint, and chives. The resulting loaf has a bright... More

Cook the Book: French Walnut Bread

Serious Eats Michele Humes 2 comments

In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain... More

Cook the Book: 'Kneadlessly Simple'

The Serious Eats Team 677 comments

I'm not sure where the stress goes, but I sure hope Nancy Baggett's last name is pronounced "baguette." For an author who's made it her mission to demystify breadmaking, it would be only fitting. Kneadlessly Simple's recipes draw from many countries and many styles of breadmaking. What they all have in common is Baggett's kneadless, cold-rise method, clear and precise instructions, and a skill quotient. Also included are a detailed troubleshooting section and instructions for "making over" traditional recipes to the kneadless method. If you can read, measure, and stir, you can bake delicious bread at home—guaranteed. Every day this week, we'll be posting a tempting bread from Kneadlessly Simple, from French walnut bread and fruited pain d'epice to a... More

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