No-Knead Whole Wheat Baguettes

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When this recipe was posted a few weeks ago on King Arthur Flour, it definitely registered on my radar. I’ve never attempted a baguette, but the main reason was really that every time I thought of making one, I thought of it too late and didn’t have the time to do a starter the night before. This one has a pretty involved night-before preparation routine, but I this time I thought of making it in time. It was both easy and involved in different ways, but it definitely turned out a nice loaf of bread. Read more…

Tomato Wraps

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Wraps are one of those things that I always figured would be difficult to make at home. I thought that they would be impossible to get thin enough, that they would not stay flexible, that they would just not work as well for sandwiches. Despite this, I decided to try them out because it was way too hot to even consider turning on the oven, and cooking our lunch bread on the stovetop was very appealing. King Arthur has a fairly large variety of wrap recipes on their site, but I went with one that makes a flavored wrap like the ones that are so common in the stores. I had my misgivings, but it turns out I was completely wrong. Read more…

Easy Whole Wheat Hearth Bread

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King Arthur says that this bread is basically the one that appeared on the back of flour packages as “The Easiest Bread You’ll Ever Bake.” They’re probably right; although it’s not as easy as, say, a no-knead recipe, it’s certainly one of the nicest and easiest to work with doughs I’ve ever made. I substituted the final bits of my 12-grain flour blend and some semolina to give it some more heft, and divided into individual rolls for sandwiches throughout the week; the recipe divided well into twelve sandwich sized rolls. Read more…

Fresh Fig Clafouti

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Clafouti is a eggy French custard that is usually served as a dessert, and is most often made with cherries. While looking for something unique to bring to a potluck brunch, I happened across a recipe on Serious Eats for a “Brunch Clafouti“, which is really no different from any other clafouti recipe. Even traditional dessert clafoutis fit in well for breakfast with their eggy, fruity flavors. It’s sweet but not too sweet, and it need no other adornment than a dusting of powdered sugar. While I considered going with the traditional cherries, or other berries which are also popular, I’ve been really taken lately with fresh figs, which have shown up in the grocery store in the last few weeks. The figs wouldn’t really work with the recipe from Serious Eats, but I found a recipe as part of an NPR story from last year for just the thing I was looking for. It happens to be based on the clafouti from Julia Child’s Mastering the Art of French Cooking, which is experiencing a great upswing in popularity thanks to the movie Julie and Julia. My selection of this had nothing to do with this revival, but you can consider this my obligatory food blog contribution. Read more…

Blitz Bread

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Some weekends, you’re in a hurry and don’t have time to mess with starters, or kneading, or shaping, or letting the bread rise twice. Those weekends, it’s time for Blitz Bread, which is basically the easiest foccacia ever. It can be used like any foccacia, accompanying a meal, or on it’s own with some oil and herbs, but it’s just the right hight to be split horizontally and make a fantastic sandwich bread, too. Read more…

Pretzel Sandwich Rolls

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How do you eat a sandwich on a pretzel? Pretzel rolls, of course!

I’m constantly searching for new and interesting breads that I can use to make sandwiches for lunch during the week. Most of the time I just pour through King Arthur Flour’s website for recipe ideas, but I got this one while photograzing over on Serious Eats. I love pretzel bread, so I had to give it a try, and boy did they turn out well. I decided to use Alton Brown’s recipe for soft pretzels, but formed into small loaves instead of pretzel shapes. Fortunately, making pretzel bread is really that simple, and with fun differences from your standard bread recipes. Read more…

Cinnamon Rhubarb Muffins

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Goodness, where does the time go? Teaching this summer is really quite exhausting, and I find myself falling back on old standbys for our meals, like build-your-own burritos or the simple pasta sauce recipe I’ve posted about before. I guess this is my way of saying I haven’t been cooking much that’s too interesting lately. Last weekend I didn’t really cook anything at all, including bread, and the weekends are usually my cooking time. What’s worse is that I actually have a back log of pictures, waiting for posts, but I get home at night and am too wiped to do anything but surf the internet. But tonight I’ve found the energy, and hopefully I’ll get those posts out over this weekend, when (mercifully) I don’t have anything really planned.

Those of you who have been reading this blog since the beginning may remember my quest for rhubarb earlier this summer. Not having any nearby farmer’s markets, eventually found it at a farmstand after much traveling. A few weeks later, our local produce-heavy grocery store had it in bundles for sale, mocking my effort before. At least I knew the stuff from the farmstand was really fresh. Anyway, given that I love rhubarb, I had to buy some more now that it was convenient, and that meant finding a recipe. I didn’t want to go the standard strawberry-rhubarb route, nor really did I want to make a crumble or a cobbler. I like making sweets that are contained in individual servings, so we can easily transport them and eat them for dessert throughout the week. I thought about ice cream, but then I decided to go muffin. I hadn’t really thought about rhubarb and cinnamon/spices before as going together, but when I found this recipe, I had to try it out. Read more…

A Simple, Rustic Loaf

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Another week, another sandwich bread. This one, once again from King Arthur Flour, comes on a suggestion from my mother, who said this was a good loaf to try. I ended up having to substitute or leave out various things, due mostly to the fact that I was nearly out of all-purpose flour, and I didn’t have any grain mix or cereal to add. The loaf came out well anyway, and while the shape was not perfect for sandwiches, it worked well enough. Read more…

Brownie Cookie Bites

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After I made the chocolate chip cookie dough ice cream a few weeks ago I decided it would be great if I could have some kind of cookie to go along with it. Chocolate was the obvious choice since it would pair well with the vanilla base of the ice cream. I looked around a bit and found this recipe for Chocolate Brownie Cookies over at Joy the Baker that seemed perfect. Read more…

Cheddar Paprika Drop Biscuits

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A friend was having a birthday brunch potluck, so I was looking for a recipe that I could quickly make the morning of, would travel well, and of course be a tasty addition. I considered recipes I’d already made and were thus proven, and I considered sweeter items like muffins or scones, but I ultimately settled on these cheddar paprika drop biscuits from Joy the Baker. I think I’ve only ever made roll-out biscuits before, and the drop kind were definitely simple and delicious. Read more…