Q: I've recently started dabbling in bread making and froze some leftover loaves of white bread. When I cut a slice from a thawed loaf this morning, I couldn't get a decent slice. It crumbled apart! Any idea what I did wrong?
By now it's probably safe to assume that you've heard of the famous Zuni Roast Chicken. Considering the viral nature of the food blogging world, who hasn't?! I've tried it and it's fabulous, but I'm not going to lie: I just don't always have the time to put that much effort into dinner. (Please tell me I'm not the only one.)
How many Irish ingredients can you mix into a recipe in the spirit of Saint Patrick's day without seeming totally absurd? I may have crossed the line with this recipe for Cheddar and Chive Guinness Bread, but the good news is, it's not green and you don't need anything particularly Irish to make it work.
Beer bread is one of the simplest quick breads to make. If you wanted to be really rogue you could dump every single ingredient into the loaf pan itself, mix, bake and eat. For this take on beer bread, I add sharp cheddar cheese (if you're looking for an Irish brand, I'm a huge fan of Kerrygold's Dubliner), creamy Irish butter, green chives and a bottle of Guinness. It's practically more Irish than Saint Patrick's Day itself.
As you've likely already noticed, we're focusing on lunch recipes this week on The Kitchn and to do so fully, you've got to get down to basics. And what's more basic than the true building blocks of a great sandwich?
Pita pockets really are the original convenience food. Think about it: pitas are their own edible travel containers and you can eat them with one hand. Not to mention the fact that pita rounds can go on to become anything from crispy chips to an instant pizza. Brilliant! What do you make with pitas?
How did sliced bread become the greatest thing since, well, itself? A new book White Bread: A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain dives into the history of store-bought white bread, starting with the shift to factory, mass-produced breads.
A loaf of whole wheat bread is a wonderful thing. Slices have a chewy texture with a deep nutty flavor, perfect for a tunafish sandwich or an afternoon snack spread with peanut butter. Here is my favorite recipe to make at home.
What does a loaf of white sandwich bread make you think of? For me, these pillowy, slightly sweet loaves conjure PB&J sandwiches in wax paper, french toast on Saturday mornings, and picnics in the park. If you've been thinking of trying your hand at homemade sandwich bread, here's a great recipe to make first.
When a farmers' market stall has to make repeated re-stocking deliveries over the course of a Saturday morning, it has to be a good spot. Stella's Bakery in Madison, Wisconsin has such a stall going in the Madison farmers' market. And the item they just can't keep in stock? Hot and spicy cheese bread. Gooey Wisconsin provolone and jack cheeses blended with herbs and a kick of spice fill this buttery, pull-apart loaf of bread.