Bread Recipes & Ideas
Page 18
Why Were My Lemon Poppy Seed Muffins So Bitter?
Q:  I recently tried to make lemon poppy seed muffins. The batter tasted good, but after baking the muffins they left a very bitter aftertaste and were inedible. Were my poppy seeds bad? I used the McCormick’s poppy seeds (had in the cabinent) — there was no mention on the container of when they would go bad.Sent by MaggieEditor: Readers, has anyone ever experienced something similar? Would poppy seeds have the ability to throw the taste of a whole batch of muffins off?
Apr 26, 2011
Quick Tip: How To Get A Domed Muffin Top Every Time
Everyone knows that the best part of the muffin is the top, right? This is why it’s doubly disappointing when a batch of muffins emerges with barely-peaked little domes. We thought maybe it’s not enough batter in the cup or expired baking soda. But Shirley O. Corriher, author of Bakewise, says its something else entirely.According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.
Apr 4, 2011
Help! My No-Knead Bread Stuck To the Pan
Q: I cooked Mark Bittman’s no-knead bread in my Dutch oven this weekend. The problem is that the bottom of the bread stuck to the Dutch oven and I cannot remove the leftover bread that’s sticking in the bottom of my Dutch oven.Do you have any suggestion on how to clean it and what I should do next time I bake the bread so it doesn’t happen again?Sent by MarionEditor: Marion, it sounds to us like your Dutch oven wasn’t hot enough before adding the dough.
Mar 8, 2011
Why Does My No-Knead Bread Turn Out Flat?
Q: I’ve become completely smitten with no-knead bread recently because it’s so hassle-free to make, but I’m having trouble creating round boules. Even with variations to the recipe, all my loaves seem to flatten in the oven and I’m left with a 3-inch thick disk of bread instead of a lofty boule!Any tips on how to create lovely round no-knead loaves instead of these flat creations?
Mar 2, 2011
Can I Make Bread Without a Stand Mixer?
Q:  It seems like most bread recipes require a KitchenAid mixer outfitted with a paddle or bread hook to make bread.Can The Kitchn provide recipes or guidance on making bread without appliances? Thanks!Sent by IlonaEditor: Ilona, that’s too bad that so many recipes assume that you’re using a stand mixer. Bread can easily be made without appliances — it’s such an ancient, elemental food, and people have been making it without mixers for thousands of years.
Feb 25, 2011
How To Mail Homemade Bread
Look at this beautiful loaf of homemade bread our friend Tim sent all the way from New York to Los Angeles! Even though it had traveled a bit from his oven to our doorstep, it had a surprisingly fresh aroma, texture, and flavor. Mailing bread wasn’t something we thought possible, but the delicious loaves we have received from Tim prove that it can be done.
Nov 24, 2010
Chili and Cornbread: A Cool-Weather Meal in a Jar
Summer is behind us, but that doesn’t mean the end of eating outdoors — or the end of packing food in jars for waste-free, portable meals. This chili and cornbread combo in a jar looks like the perfect meal for a cozy autumn picnic.To make these, you just fill the bottom of the jar with your favorite chili and top it with a scoop of cornbread batter. The jars go into the oven, heating up the chili and baking the cornbread into a golden cap on top.
Nov 1, 2010
Should I Remove the Crusts Before Making Bread Crumbs?
Q: When people talk about making their own bread crumbs, I always see that the crusts must be removed.Why? What would happen if I didn’t remove them?Sent by SaraEditor: Sara, I actually almost never remove the crust. My guess is that many guides suggest this because they are directing you to make finely-textured and soft fresh bread crumbs. Using only the inner part of the bread will give you fine, soft, white bread crumbs without any harsh dry bits.
Sep 29, 2010
Tartine Bread by Chad Robertson with Eric Wolfinger Book Review 2010
I live in San Francisco. There are many, many reasons why being able to write that last sentence makes me happy but one of the primary ones is that San Francisco is home to a place called Tartine Bakery. Tartine has an international reputation for their croissants and scones and fruit-filled bread pudding, but there’s one thing they sell that pretty much only the locals know about. Hint: It’s on the cover of the book pictured above. Tartine Bread from 4SP Films on Vimeo.
Sep 29, 2010
Look! Deep-Fried Donut Peaches (aka Donut Peach Donuts)
Really, it was only a matter of time before someone took the adorable, UFO-shaped donut peach and turned it into an actual donut. Or doughnut, depending on how you spell it (it is back to school week, so maybe we should get that straight).These deep-fried peaches are from Cathy at Sixpoint Brewery in Brooklyn. She makes lunch there every day and writes about it on her blog, Lunch at Sixpoint.Of course, given the setting, she used a beer batter.
Aug 24, 2010
Recipe: Kimchi Tofu Summer Rolls
Poking around the fridge and pantry the other day, I unearthed several ingredients from my boyfriend’s heritage (Korean kimchi) and my own (Vietnamese noodles and rice paper wrappers) and I wondered, why not combine them into one dish? This is a little twist on the traditional Vietnamese gơi cuốn, or summer rolls, filled with fresh vegetables, golden tofu, and the spicy, tangy crunch of pickled cabbage.
Jul 2, 2010
Sweet or Savory: How Do You Like Your Irish Soda Bread?
It almost seems wrong pitting one type of recipe against another, but we realize that individual preferences can be quite strong when it comes to Irish soda bread. Did you grow up on the sweet Irish-American version? Are you a purist who sticks with flour, salt, baking soda and buttermilk? Or do you like to experiment with a few modern twists?Last year, Susie shared her mother’s recipe for a sweet soda bread filled with golden raisins and caraway seeds, dusted with sugar.
Mar 16, 2010
How to Keep Rising Bread Dough from Sticking? Good Questions
Q: I love to bake fresh bread and aspire to the tall, fluffy loaves in bakery windows. However, whenever I cover the rising dough with a towel, after it’s risen it will inevitably stick to the towel and deflate immediately. I’ve tried sprinkling the dough with flour but it seems to soak right into the dough.Any tips for bakery-window-worthy bread loaves?Sent by LaurenEditor: Lauren, we know exactly what you mean and have been there many times ourselves!
Mar 12, 2010
Lemon-Scented Pull-Apart Loaf from Leite’s Culinaria Recipe Reviews
We’re a little embarrassed to write about this coffee cake today. Not because it wasn’t good – because it was. Crazy good, in fact! No, we’re sheepish about how quickly we absolutely devoured the entire loafIn our defense, there were four of us doing the devouring and we were absolutely starving by the time it was finally shaped, baked, and cooled. Plus it was just really, extremely, ridiculously good.
Jan 13, 2010
Looking Good: Pumpkin Chocolate Chip Muffins
We have been thinking a lot about muffins this week; we often neglect to make muffins, and we wonder why! They are quick, easy, and simple to clean up. They are great little snacks during the day, and they are awesome for grab-and-go breakfasts too. So we were really pleased when reader Elise sent us this tip about a pumpkin chocolate chip muffin recipe.Elise says: I found this delicious recipe for Pumpkin Bread/Muffins at thefreshloaf.com that I wanted to share! They have such a great texture.
Jan 8, 2010
How To Make Root Vegetable Bread Dumplings
When you hear the word dumpling, what does it make you think of? Asian pot stickers? How about tamales, ravioli or bread pudding? Well according to the authors of The Dumpling, those all fit into the same category, and they set out to show us how through a big batch of Hungarian bread dumplings.The cookbook The Dumpling: A Seasonal Guide sets out to categorize an elusive food that transcends cultures and continents.
Dec 10, 2009
Pumpkin Olive Oil Bread and Apple Cider Muffins Good Eats! A Weekly Roundup from Serious Eats
Every week we bring you our favorite cooking and eating from Serious Eats. This week Serious Eats is on a serious pumpkin spree, with pumpkin olive oil bread, pumpkin turkey chili, and more good fall cooking. Read on for these plus a sandwich with four (four!) kinds of cured meats from Nancy Silverton and a guide to keeping chickens in the city.
Oct 8, 2009
Food Science: Why Bread Crusts Crack
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! Here’s how it happens:From what we’ve gathered from our various bread books, a crunchy crust on your loaf of bread is the result of moisture and high heat during baking.
Jun 16, 2009
Stop! Don’t Re-Roll Your Scraps!
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 to weasel out a few more usable pieces. Instead of ending up with those few odd shaped outcasts, try this easy tip that will further another meal down the road…It’s a simple fact that cutting circles from square pieces of dough leaves left over bits and pieces.
Jun 8, 2009
Recipe Review: Zucchini Muffins from Simply Recipes
We mentioned this recipe a couple weeks ago in our roundup, but we just made these muffins again and we had to report back on how easy, fast, and good these are.We found this recipe for zucchini muffins at Simply Recipes earlier this fall, and we’ve made them several times since. We like this recipe because it calls for oil or melted butter, instead of creamed butter and sugar. This makes them easy to whip up in just one bowl, without a mixer.We also love how flexible they are.
Jan 28, 2009
Baker’s Techniques: How to do the Windowpane Test when Kneading Bread
The windowpane test is one of the best ways to tell if you’ve sufficiently kneaded your bread dough, though it can sound like a pretty bizarre instruction when you come across it in a recipe! Here’s what you do…First, cut off a small piece of the dough about the size of a golf ball.
Dec 1, 2008
A Bread-and-Cheese-Filled Pumpkin from Dorie Greenspan
Still thinking about what to serve on Halloween tomorrow? How about this? Dorie Greenspan calls it a “recipe in progress.” We call it yum…This dish certainly has a wow factor—a whole pumpkin stuffed with bread, cheese, garlic, and heavy cream, baked until creamy and bubbly. We frequently see small pumpkins that are stuffed and served individually, but with this one, everyone slices or digs in to the same big gourd.Dorie admits that the measurements are rough.
Oct 30, 2008
Cooking Korean: Ojingo Bokum
If you’ve ever wanted to learn to cook squid, here’s a good introductory recipe. Ojingo bokum is a dish of sauteed squid and vegetables in a spicy sauce. The flavors are savory and the dish is very filling.
Oct 16, 2008
Recipe Review: French Country Boule from Local Breads
Looks pretty good, right?Alas, this loaf made from Local Breads by Daniel Leader fell far short of our hopes and expectations. Read on for the whole saga…This country boule started the night before with a liquid levain, one type of preferment commonly used for sourdoughs. We used our own starter instead of making a new one following Leader’s instructions. After examining his recipe and ours, they both seemed to result in the same liquid-to-flour ratio.
Aug 1, 2008
Top Ten Weird Recipe Names
James Oliver Cury has a list of the top ten weirdest recipe names he’s come across in his work at Epicurious. We agreed that some were odd; others not so much – but we’re curious about your own weird recipe names. He says: Some catch my eye because they sound so delicious. Others force a double-take thanks to the name alone. “Ugly but Good” cookies? What’s the advantage of making that?
Jul 17, 2008
Recipe Review: Daniel Leader’s Ricotta Bread
Like an ant to the picnic, we couldn’t resist trying out another bread recipe from Daniel Leader’s book, Local Breads, this past weekend.We had such success making baguettes last time, so we thought we’d try another straight dough recipe. We decided on Ricotta Bread, a basic yeast bread–no sourdoughs or starters–enriched with milk and ricotta cheese. Yum!The dough was pretty sticky at first and difficult to work with.
Jul 7, 2008
Recipe Review: Baguettes from Local Breads by Daniel Leader
We had a free afternoon this past weekend and thought we’d try out the baguette recipe from Local Breads, Daniel Leader’s latest book on bread baking.Leader says that he didn’t include this recipe in his first book because he thought it was “too simple.” In putting together this book, he realized that “its accessibility accounts for its charm.”Well. We’ll see about that!
Jun 23, 2008
Book Review: Artisan Bread in 5 Minutes a Day
The host of no-knead recipes from Artisan Bread in Five Minutes a Day have been making quiet ripples through the baking community, and we felt that it was time take a look for ourselves to see what the hubbub was all about.Given that this book was likely in production around the time when Jim Lahey’s recipe appeared in the New York Times, we were curious to see how they compared.
Feb 20, 2008
Recipe: D.I.Y. Pastry Cream
Eclairs, fruit pastries, napoleonsand other little treasures of the patisserie usually have one thing in common: pastry cream. Pastry cream, or creme patisserie, is an egg-enriched custard with flour or cornstarch for added thickening power, used to fill or layer pastries. It’s quite similar to vanilla pudding, and super easy to make. The recipe here only includes three egg yolks, considerably less than a traditional French recipe – which can include up to ten.
Jun 4, 2007
Recipe: D.I.Y. Dried Breadcrumbs
We are thinking about summer food – breaded fish flash fried, or chunky crab cakes with mango salsa. One of the key ingredients in these is breadcrumbs. It’s easy to get these in a can, but just as easy to turn your homemade or sandwich bread into fresh, yummy breadcrumbs. We really notice a difference when we use homemade breadcrumbs.
May 7, 2007