Posted by Robin Bellinger, February 18, 2008 at 1:00 PM
One night last month I realized at 9pm that I had no bread for the next day’s bread-dependent lunch. I had intended to make some, but one thing and another got in the way, leaving me breadless. I cursed myself for not having a well-stocked freezer and started flipping through cookbooks in search of an inspired, somewhat-speedy recipe, and sure enough I found one: Deborah Madison’s pita bread from Vegetarian Cooking for Everyone.
This recipe took me two hours start to finish, and most of that was not active time. Though my pita did not “puff” and therefore did not have pockets, it tasted good and was wonderfully soft, despite its generous complement of whole-wheat flour and wheat bran. Adam posted a recipe for white-flour pita here last October: the rising time is slightly longer, but the good tips provided for rolling out the breads properly should work in either recipe.
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Posted by Ed Levine, January 13, 2008 at 8:00 AM
Today's Sunday Brunch recipe, Oatmeal Breakfast Bread, comes from the fertile imagination of one of our 2007 Most Serious Eater award winners, Dorie Greenspan. In her headnote she describes this bread as "lightly spiced, fruit-speckled, almost pudding soft." Yum.
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Posted by Jenn Sit, December 23, 2007 at 2:00 PM
Sadly, I’ve never made my own homemade rolls—always just opting for the rolls-in-the-can Pillsbury method (the leap of excitement when the tube bursts open just never gets old). But after seeing the buttermilk-onion pull-apart rolls recipe from The Martha Stewart Living Cookbook: The Original Classics, I’ve been convinced to break it off with my Doughboyfriend and start a torrid love affair with breadbaking. Every facet of the name induces instant salivation: the buttermilk that lends a slight tang and fluffy texture, the savory golden brown onion bits, and the penultimate "pull-apart" that conjures images of gently prying apart a roll that’s just out of the oven, trying not to burn your fingertips because it’s almost too hot, until the mini clouds of steam are released. Lay on a fat pad of butter and say goodbye to the tubed stuff for good.
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