Sesame Bagels

I decided to make bagels this week, and settled on baking a classic sesame bagel.  Sesame bagels are an all time favorite of mine.  Sesame seeds, such simple little thing, somehow gives plain bagels that extra little push into crunchy, toasted goodness.  I can’t even begin to describe how something so tiny can impart such…

Italian Anise Easter Bread

It took me a few days to post this recipe, but I made this lovely, enriched, anise scented bread on Good Friday, in a lead-up to the Easter weekend festivities.  I found the recipe in The Bread Bible, and decided to give it a try.  The original recipe has you dividing the dough into three…

Hard Cider Sourdough Starter

I realized, belatedly, that I recently posted a recipe requiring a sourdough starter, without sharing a sourdough starter recipe.  Below is the recipe I used for this winter’s sourdough starter.  I started it in the beginning of November, and it is still going strong. Ingredients: 10 oz Hard Cider 1/2 cup Water + 1/4 cup…

Beer Pizza Dough

One of my favorite grocery store pizza doughs has beer in it, and below is my astonishingly successful first attempt at trying to recreate it.  I was sure that it would take me a few tries to get it right, especially since I was going in blind (pour in a can of beer, dump in…

Basic Buttermilk Loaf

A simple loaf of white sandwich bread.  The buttermilk gives the bread a buttery tang that is slightly reminiscent of a sour dough, but does not require the development of a sour dough starter.  A sprinkle of poppy seeds coats the top of the loaf for additional flavor and crunch. Ingredients: 3 tbsp Butter 1…

French Bread

It has been eons since I have baked a classic French Bread.  I usually skip right over it in favor of egg rich breads or breads with different flours and flavors.  In my years of baking bread I have learned two things  1) practice makes perfect and 2) that said practice needs to be continuous….