I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times it is what the author expresses in words through their post, and sometimes it is simply because the author is very famous. This recipe, originally posted on the … Continue reading A Life-Changing Loaf of Bread (Redux)
I have been, and will continue to be a believer in simple good recipes that follow great technique. I often feel as though complicated directions and hard to find ingredients set us up for disappointment and failure. Don’t get me wrong. I understand the law of diminishing return. That today’s worlds best recipe will be boring tomorrow.
We need to search out new tastes, techniques and flavors but it is also important to return to the classics. For me, I also like to share my childhood favorites with my children. These rolls are a part of me. They connect me to my past, and by sharing them, they connect me to my children. Continue reading “Dinner Rolls and a Bonus Southern White Loaf”
Back when I thought I could eat gluten I was a biscuit hound. It was nothing for me to scarf down two or three. I have been known to forgo the rest of dinner for a good biscuit. I always considered myself a connoisseur, from angel biscuits to crescents or buttermilk to sweet potato I … Continue reading Saving Grace Biscuits
I like this bread because it uses leftovers. What do I mean by leftovers? My girls don’t like heels and crusts. Sure I could force them to eat them, could throw them out or I could trim them off and save them for other uses. I could make bread crumbs or, for instance, I could … Continue reading Daily Bread
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these breads but at the same time it is nice to have a tried and true everyday bread. A bread with some shelf life, a bread that little kids like and one that is good with which to make a variety of sandwiches.
For me this is that loaf. It debunked the idea that my two girls would only eat white bread. They love it. It fits into my notion that I won’t make bread that isn’t at least 75 percent whole wheat. It makes two loaves that will be around just long enough that you won’t need to throw it out because it is old.
Be sure to buy a fine grind whole wheat flour and make sure to buy it at a store with high turnover of its whole wheat. Countless times I have brought a bag home only to open it and it is rancid. Whole wheat flour should smell like a wheat field not rancid oil or some other off smell.
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hour before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would. Continue reading “Farmhouse Whole Wheat”
The only thing that might make this cornbread more Southern is using white cornmeal instead of yellow. Most certainly the cornbread debate has set off more feuds than history has recorded. Should it contain sugar or not is usually the big question but why should you have to make a choice. That is not to … Continue reading Bona Fide Black Skillet Cornbread