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What is your favorite type of bread to make at home?
Baguette?
Brioche?
Biscuits?
I use King Arthur White Whole Wheat Flour in all or most of my baked goods (gotta get the good stuff into 'em however you can). I make a batch of scones each week for my BF to take to work for his staff.
For yeast-risen breads, Nancy Silverton's brioche is a favorite (recipe is in Baking with Julia). Also love the copykat.com recipe for Cinnabon Cinnamon Buns.
Any other yeast-heads out there??
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11 Comments:
I'm a bake-a-holic and try new breads and other baked goods weekly. A recent favorite has been the ricotta loaf from Rose Levy Beranbaum's The Bread Bible. It slices really well and has a very interesting texture and a lot of flavor for a loaf of bread that doesn't require an extended rise.
I do like to try the 2-3 day recipes for artisan loaves as well, they just don't get made as often...
Dominic
the zen kitchen
dvchurch at 4:10PM on 10/04/07
il pane è vita or bread is life.
I bake bread all the time. Bagels, rolls, muffins, loaves, biscuits. Not so much baguettes but small batards.
I use many kinds of flour sometimes a mix of several.
My fav type of bread to make at home is rolls. Lovely warm buttery rolls.
The smell the anticipation, checking the crumb when you break it open and the steam pours out.
I make parker house, white dinner and several dozen kinds of rolls.
Close your eyes, can you smell it? Pass the butter.
JerzeeTomato at 4:15PM on 10/04/07
Dominic & JT---wish you could bake for me :) I am definately yeast-dough challenged. Have made so-o-o many failures, that I have given-up :( I remember the aroma of grandma's parker house rolls.... I do make quick breads, tho', including biscuits, loaves & muffins.
JEP at 5:11PM on 10/04/07
Unfortunately, I've never made bread myself, but my favorite homemade bread that my mom and brother make is challah! Homemade challah is delicious!
Hillary
Chew on That
Chew on That at 5:55PM on 10/04/07
"Bread of a day, wine of a year, a friend of thirty years."
................................
I seriously need to start making bialys.
The best ones I can get near here are pale soft gloomy things.
Karen Resta at 6:57PM on 10/04/07
I bake all the time, but ,admittedly, not that many breads. I make a honey whole wheat, and molasses oatmeal from a William Sonoma book. They are actually very good and easy. I took a baking program at the New School in NYC, and we baked every kind of bread- bialies, rye ,focaccia, challah, rolls, baguettes, etc. but sadly, I 've only made a few things from the course. I do, however, make a pecan Danish ring that uses yeast, as do many sweets.
Mich23 at 8:02PM on 10/04/07
I love making and eating the no-knead18-hour rise bread popularized by Jim Lahey of Sullivan Street Bakery the recipe for which appeared in the NY Times some time ago. The name of the bread makes it sound like a compromise of some kind. In fact, the recipe produces a crusty, rustic loaf that is better than 95 per cent of the bread available at all but the very best artisanal bakeries.
Lippy at 10:19AM on 10/05/07
Before I entered the culinary no-man's land in which I currently reside, I was trying to incorporate more whole grains into our bread at home, so I was making a lot of whole-wheat-rye-spelt-flax-type-things bread. I love Sally Lunn bread and ciabatta like children, though. Yumm.
Christina at 10:21AM on 10/05/07
I'm with you, Lippy - I love making Jim Lahey's loaf, and I think mainly because it comes out right all the time (plus it has a fab taste!) and that boosts my "bread ego".
I have made so many loaves of lead that sometime I get discouraged to try again. But I always do - it's a wonderful challenge.
One of my favorite breads to make is a buttermilk loaf which my kids are crazy about. Don't make it much anymore, but it always came out well and had a good taste.
I also like making Italian breads and have tried many from Carol Fields' Italian Baker cookbook (olive oil rolls are my favorite). Her pizza recipe is my standard for homemade.
Kimc54 at 2:05PM on 10/05/07
This is my no-fail, go-to recipe for demos. Naturally you can make the dough yourself. I could eat these until I burst.
Pan Bread
1 purchased fresh pizza dough (1lb)
1 Tbsp extra virgin olive oil
1 clove garlic, sliced thin
leaves from 1 sprig thyme
½ tsp minced rosemary
generous coarse sea salt and freshly ground black pepper
additional extra virgin olive oil as needed
1) Toss all ingredients together in a large bowl.
2) Roll or form the dough into approximately the shape and size of the base of a medium nonstick skillet.
3) Heat the nonstick skillet over medium heat about 30 seconds; add dough and drizzle a small amount of additional olive oil around the circumference. Lower heat and cook about 5 minutes, checking occasionally that the garlic doesn’t burn.
4) Flip and cook an additional 5 minutes, checking again for burning. Bread should be golden brown on both sides. Allow to rest 5 more minutes before serving.
Note: Feel free to make any changes – omit the garlic, substitute different herbs, etc.
zapatista at 2:43PM on 10/06/07
Hillary - any chance you have that challah recipe?
Lippy - that article caused quite a stir on other boards where I participate but I have never tried it.
An especially tough challenge is getting flavor into bread dough at altitude because everything rises so quickly. I would combat this by raising bread and pizza dough in the fridge. Anyone at sea level do this?
Anyone make cinnamon buns at home?
therealchiffonade at 7:35AM on 10/08/07