Archive for the ‘Bread & Breakfast’ category

FFD: A Great Start

October 2, 2010

As I mentioned a few weeks ago, everyone who has been baking with Dorie is THRILLED that Dorie Greenspan’s latest book, Around My French Table, is now out.  And after the long wait, we are excited to begin cooking from it.  A new group has been formed to do just that.  It’s called French Fridays With Dorie and you are welcome to join us.

The first recipe we are cooking (or baking) as a group is called Goujeres and it truly is a keeper.  Goujeres are extremely light and fluffy cheese puffs.  They are easy to make and my family was really happy to taste test them for me.  What I’m excited about is that I froze half of them to bake later.  Dorie promises they can be baked from straight from the freezer.  If so, we will be eating A LOT of these!

It’s Thyme To Eat!



TWD: Sweet Cream Biscuits

April 20, 2010

I’ve been AWOL for a couple of weeks while I was traveling (& recovering from my vacation!).  I picked a good week to come back to Tuesdays with Dorie.  Melissa of Love at First Bite chose Dorie’s Sweet Cream Biscuits.  It was a very easy, low stress recipe.

These biscuits came together really quickly.

Several other TWD posters said that their biscuits didn’t rise as expected so I used extra baking powder.

  Even so, they didn’t rise as much as I had hoped.  They were very good, but crumbly.

Honestly, I think part of the problem was that I overworked the dough.

You may remember I recently tried Peter Reinhart’s biscuits from Artisan Breads Every Day.  I’m sorry, Dorie, but I liked his better.  Yes, they were more difficult to make and yes, they probably contained more fat.  But, I preferred them.  I may try these again but today’s attempt left me underwhelmed.

It’s Thyme to Eat!


Many Seeded Bread

March 23, 2010

It’s been awhile since I visited Artisan Breads Every Day by Peter Reinhart.  I missed you Peter! 

This bread, found on page 102 of Reinhart’s wonderful book, contains both whole wheat and bread flour.  For the seeds, I chose sesame seeds, sunflower seeds, and – holding my breath – whole flaxseeds.  I shouldn’t have worried about the flaxseeds.  The bread was wonderful.  Like the other breads in this book, the dough is wet (ie high hydration) and sits for at least 24 hours.  That gives the seeds a chance to absorb some moisture which softens them and makes for a damn good bread!

It’s Thyme to Eat!


Biscuits: What Can I Say?

February 15, 2010

Biscuits – what can I say?  I’m a Southern girl so biscuits are in my blood.  Peter Reinhart claims in his Artisan Breads Every Day that these are “The Best Biscuits Ever”. 

Having not tried more than a handful of biscuit recipes, I can’t substantiate that claim, but I can say these are really, really good.  I’m afraid they are going to replace my Grandma’s recipe as my “go to” biscuit recipe. 

 However, I can’t imagine that I’ll EVER replace Grandma’s Chicken ‘N Dumplings recipe so at least something’s safe!       

It’s thyme to eat!                 

Cooking with COOKS Illustrated: Better Bran Muffins

February 6, 2010

These “Better Bran Muffins” from Cooks Illustrated are quite good.  They are dark from the molasses in them which adds a nice flavor.  Very different from my usual bran muffins.  Are they indeed better?  I think it depends entirely on what you are looking for.  This bran muffin recipe won’t replace my current recipe, but it will be used alternately with my current one.

The recipe for Better Bran Muffins can be found here.  These are the ingredients used:

1 cup raisins
1 teaspoon water
2 1/4 cups All-Bran Original cereal ; (5 ounces)
1 1/4 cups unbleached all-purpose flour ; (6 1/4 ounces)
1/2 cup whole wheat flour ; (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar ; (4 2/3 ounces)
3 tablespoons mild molasses ; (or light)
1 teaspoon vanilla extract
6 tablespoons unsalted butter ; (3/4 stick), melted and cooled
1 3/4 cups plain whole-milk yogurt

I like that my “old” bran muffin recipe includes fresh carrots and apples.  Here is that recipe:

                                Good Morning Bran Muffins

1  1/4 cup Whole bran cereal
1 1/4 cup Skim milk
1 Egg
1/3 cup Margarine ; melted
1 cup Carrots ; shredded
1 cup Apple ; unpeeled, shredded
1/2 cup Raisins
1 1/2 cup Flour
1/2 cup Splenda
1 tbsp Baking powder
2 teaspoon Cinnamon
1/2 teaspoon Salt
Combine cereal and milk; let stand 5 minutes.

Sitr in egg and margarine; add carrots, apple and raisins.  Combine remaining ingredients ina a large bowl.  Sitr cereal mixture into dry ingredients just until moistened.  Spoon batter in 12 large greased muffin cups (or foil liners).

Bake at 400 about 20-25 minutes, until golden brown.  Cool in pan for 5 minutes, then cool on wire rack.

It’s thyme to eat!

Room for Improvement

February 6, 2010

Continuing my love affair with Artisan Breads Every Day by Peter Reinhart, I decided to attempt – for the first time ever – French bread.  Can you tell this book as giving me confidence?  It was edible but you can tell I’m a novice at this – I just didn’t understand exactly how to use that cute french bread proofing pan.

I have no doubt that the problem with this attempt was mine and not Peter’s.  Round two of French bread will be coming soon!