Category Archives: Baking and Baked Goods

Recipe: Po’ Boy Rolls

These are a little softer and more compliant than most of my breads, which makes them good for po’ boys, subs, hoagies etc. Evolved from this thread on The Fresh Loaf which in turn attributes it to a succession of … Continue reading

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Recipe: Sourdough Olive Bread

I like an olive bread that has a LOT of olives in it, my favorite being the loaf at Acme Bakery in the Bay Area. Problem is that olives are expensive compared to the other ingredients. The best solution I … Continue reading

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Recipe: The Redneck Within

A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading

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Recipe: Holiday Sourdough with Figs and Hazelnuts

This is a nice bread to serve and give around the holidays—it’s not overly sweet so you can eat it with cheese as well as with butter and jam. Adapted from the non-sourdough recipe in Hamelman’s Bread. Makes two large … Continue reading

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Recipe: Dark Chocolate Biscotti with Chipotle Chili

First of my 3 holiday bakes. Adapted from davidg618′s recipe which appeared on the wonderful baker blog, The Fresh Loaf. Ingredients: 1/2 c (one stick) unsalted butter, softened 2/3 c sugar 2 eggs, lightly beaten 1/4 c cocoa powder (Hershey’s … Continue reading

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Recipe: Pita for Jerusalem

Ottolenghi’s wonderful Jerusalem: A Cookbook contains lots of recipes for things to go with pita bread, but oddly enough there is no pita recipe. If you don’t have ready access to pita bread, or you just want to make your … Continue reading

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Recipe: St. Louis Style Pizza

This is a regional specialty with baking powder used as leavening and a cheese topping made with a unique processed variety. We did another prep based on the King Arthur Flour recipe last night and I realized there were enough … Continue reading

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Recipe: Bread Machine Bread for Turkey Stuffing

This isn’t meant to be eaten on its own. Rather, it should be cubed or shredded, dried out, and used for turkey stuffing. If you don’t want to do that, then omit the poultry seasoning and sage. Makes 1 2-lb … Continue reading

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Recipe: Garlic Croutons

I learned this technique from Jacques Pepin. It’s a lot more efficient than browning croutons in a skillet and uses less oil too. Makes 4 cups, enough for about 6-9 bowls of Caesar or other salad. Ingredients: A loaf or … Continue reading

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Recipe: Magic Squares

4th of my holiday bakes, except it’s not so much a bake as an assemblage. Great to make with kids because it’s so easy. There are a couple of versions on the EagleBrand.com website but I prefer this rendition from … Continue reading

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