With so many bakers exploring gluten-free options, here’s one to try: chestnut flour. When this traditional Italian ingredient turned up in local markets recently (fall is the best season for the new crop of chestnut flour), it seemed an interesting alternative for cookies or pastries, like the crescents (a.k.a. Russian tea cookies, Mexican wedding cookies) in which chestnut pieces substitute so gloriously for pecans or … Continue reading Chestnut Flour Quick, Chestnut Flour Slow
Over the years a vendor at the local farmer’s market has occasionally offered a corn bread. Not a cornbread, the often sweet quick bread, but a yeast bread with some cornmeal added to the dough that was baked into a round loaf. During the summer it made a marvelous BLT. But its appearance was sporadic, and I hadn’t seen it in quite awhile. Or thought much … Continue reading Corn Bread vs. Cornbread
Like so many Mexican festivals, the Day of the Dead cannot be celebrated without food. It inspires fanciful and abundant baking, specifically of pan de muerto, a slightly sweet, decorated yeast bread enriched with butter, milk and eggs.
Continue reading Bring Out Yer Bread
Bread, that this house may never know hunger. Salt, that life may always have flavor. And wine, that joy and prosperity may reign forever. I’m not sure how the tradition of bringing bread, salt, and wine as a housewarming gift got started among my highly transient cohort (I guess, like most people, we heard it one too many times during the annual Christmas screening of … Continue reading Bless This House
Honduran pan de coco is a staple on the Bay Islands… the brainchild of the Garífuna people who inhabit the area. It is bread, not pound cake, with flour and yeast transformed by unsweetened shredded coconut and/or coconut milk. Continue reading Cuckoo for Coco Bread
I feel as if I’m getting to the point in my bread-making experience where I’ve done just enough to know how very far I have yet to go before I’m really good at it. I take some small comfort in the idea that, having learned to play the violin as a child, the patience to pursue this slow curve is already trained into my hands. … Continue reading Miles To Go
With all the fresh bread hanging around my kitchen these days, my mind often strays to toast. So when I happened to catch a video online outlining how to turn a pint of heavy cream into fresh butter (plus a cup of leftover buttermilk, should you want to, say, crack out a nice soda bread to go with it) I couldn’t stop myself. Oh, did … Continue reading Whip It Good