When books come home with me for review consideration, our daughter often is the first to crack the spine and peruse the photos for something that appeals. Recently when I brought home Peter Reinhart'...
We've been baking our own weekly bread for a while now, which has been extremely satisfying. But on the downside, we've discovered that our homemade bread stales a lot quicker than store-bought bread....
Now that it's finally cool enough to turn on our ovens again, we're getting back into the habit of baking bread at home. Last weekend, we made a few loaves of sandwich bread to eat during the week. ...
Our very favorite thing about fall isn't apple picking, or seeing all the great produce at the market, or even gearing up for the approaching holidays. It's the ability to turn on our oven again! And ...
Want to learn how to make bread from a talking olive loaf? This is your chance. ...
Call us old-school, but we proof our yeast even if it's not mentioned in the instructions and even if the jar of yeast says it can be added right into the dough. We just don't want to go through all t...
Q: About a month or so ago I decided my bread making skills had improved enough to try keeping a starter. I followed Alton Brown's starter recipe and put the whole thing in a mason jar in my fridge. W...
When the temperatures soar into the triple digits, and your city kitchen is hot and steamy, the last thing you want to do is bake bread. Between preheating and baking, your oven is often on for up t...
This month is all about escapes both big and small! Whether we're talking backyard lounging or a long mountain hike, soft pockets of pita bread are an ideal vehicle for meals that can be made ahead, s...
Q: I bought a bread machine at a garage sale for a fantastic deal of only $3. Sadly, it broke last week and now I rely so heavily on it that I need a replacement fast. I want to get a reliable, but n...
Lately, we've been getting in the habit of buying an extra baguette or two when we're at the store just to throw in the freezer for later. It's extremely handy to have bread ready to thaw and use when...
Far from being a bad thing, hairline cracks like those in the photo above are the sign of a fantastic, shatteringly-crisp crust. We've heard that this is something to which many bakers actually aspire...
Bannock, noun: A flat bread, popular in Canada and the northern United States, often made of oatmeal, barley flour or corn meal. We're all about cooking and eating outdoors this month, so we perked ...
Every food guru on the planet tell us that re-rerolling our scraps of dough, be it cookies, pie crusts or biscuits, won't make for the prettiest goods. Although we all know it's true, we usually try...
I am one of the biggest proponents of breakfast that you will ever find. I work two blocks from my apartment, and still get up two hours before I have to be at work in order to make a substantive brea...
So why is this the perfect one slice sandwich bread? Well for starters, it's delicious. Rich and nutty in flavor, this bread holds its own in the taste department. Secondly, (and perhaps more importan...
As bread bakers, the differences between these four breads has been a real source of confusion for us. They often seem to be used interchangeably in restaurants, bakeries, and even some cookbooks. It'...
Did you know that bread actually begins staling almost the minute it comes out of the oven? Yes, you can thank a little chemical process called "starch retrogradation" for this particular effect! Howe...
We are going to try to keep our cool here. But the sight of that plastic-wrapped aluminum tin of yeast rolls to the left just about sends us over the edge. We can't buy them in New York (although we h...
If you've spent even a little time poking around the bread baking world, you have likely heard the name Peter Reinhart. As an instructor at Johnson and Wales and the author of several books on bread b...
While we're definitely ready for warmer weather, we have to admit that winter has its perks. Like cocoa and toast! We've been re-discovering our love for this childhood treat in the past few weeks, th...
Yesterday we brought you a review of Nancy Baggett's new book from Wiley: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads. We know how much you all love no-knead bread, so we just had to give...
You know it was only a matter of time. Only a matter of time, that is, before someone wrote and published an entire book about no-knead bread! Well, this is it: Kneadlessly Simple: Fabulous, Fuss-Free...
Ever wonder how professional bakers get those beautifully domed loaves a bread with glossy brown crusts? The secret - at least one of them - is steam......
Chapati [chuh-pah-tee] noun: Pan-grilled unleavened flatbread eaten in India, East Africa, and most of South Asia. Chapati is ubiquitous in Kenya; big golden wedges of this flat, chewy bread were se...
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