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Tag Archives: Bread

Old-Fashioned White Bread

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Well, a miracle has finally happened.


I was able to get bread dough to rise.


Isn’t it a thing of beauty?  I used a Williams-Sonoma recipe from the book simply entitled Bread.  I wish I could say I owe my fortune to this book.  However, I read a nifty little tip somewhere and I’m sorry I can’t remember where in order to give them credit because it’s the best tip ever.


Just put the dough inside the oven to rise and the pilot light will do all of the heavy lifting.

Let me tell you how great this bread is.  All you need to do is add jelly, or honey, or bacon with lettuce and tomato, or maybe a burger patty.  Basically, anything your little heart desires.  And it’s even better if you toast it.

Eat Well and Savor.


Pumpkin Corn Bread

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Need I say more?

Well, of course I will say more.

Do not be fooled. I know you may think that pumpkin is the secret supermoist ingredient in here, and you would be 33.3 percent correct.  I like to think of this as the perfect ingredient trifecta:  buttermilk, sour cream, AND pumpkin.

I probably should admit that I could have cooked it a little bit longer.  Still, Jake proclaimed this the Best Corn Bread Ever  — no butter needed — and I am definitely adding this to the repeat file.

Eat Well and Savor.

Basic Dough for White Bread

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Yes, it’s true.  I have been laying down on the job.  Or laying down on the blog, as it were.  I’m sorry.  I’ve been a little busy.  We went to the EPCOT Food and Wine Festival over the weekend.  Yes, we ate and drank ALL day.  And as though sampling our way around the countries wasn’t enough, we went to the 3D Dessert Party.  That translates into major dessert buffet with alcohol.  You haven’t lived until you’ve had a flambeed donut with bourbon ice cream.

Now that I’m back, rest assured, I will be making some healthy recipes.  But first, today’s post is kind of a nonrecipe.  I’ve been trying to hit some of my books in a random manner.  Well, actually, I made an alphabetized inventory and I make something from every tenth book.  That’s not anal, is it?  Anyway, the random part is that I let Jake pick a number and I make the recipe from that page.  This installment was from Julia Child’s Kitchen Wisdom.

A word about JC:  at the risk of offending you, I don’t love her.  I want to.  I really do.  I like the idea of her and I certainly love France, but I’m just not into the superlong complex recipes.  Seriously.  This recipe was five pages long.  And it required a sliding board and a baking stone.  I’m sorry, but I just can’t commit, especially considering the luck I’ve had with getting bread to rise.

Eat Well and Savor.

Monkey Bubble Bread

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I don’t know about yours, but my mother never made monkey bread.  In fact, even though I have heard of it before, I can’t remember where, when, or how.  This is my first time making it, and I have decided that I need to file some sort of charges against my mother for depriving me of monkey bread all of my life.

After last week’s Everyday Bread failure, I ordered a pound of instant yeast from King Arthur Flour.  Yesterday when my husband found a box in the mail I could be heard exclaiming, over and over, something along the lines of I’m so glad my yeast is here.

I was pretty happy when the dough managed to rise properly.  I even enjoyed cutting it up and rolling it into about 65 balls.  After I dipped them all into butter and the brown sugar I realized that I didn’t take nearly enough pictures.  Hey, in my defense, we’re moving in a couple of weeks and I had to empty out a closet full of Christmas decorations today.  I did manage to snap one before it went into the oven.

This recipe is from Baked Explorations by Matt Lewis and Renato Poliafito.  I’m sure I’m the only one that just discovered these guys this year.  They suggested that you only make this when you’re having company and they are right.  Only half of it is left at the moment.

Since I am a monkey bread virgin, I was under the impression that the point is to pick one piece out at a time, so that was my first attempt.

That didn’t work out very well, in my opinion.

Besides, any chance I have to use the knife and server from my wedding, I just can’t pass it up.

This was my first slice.  Did I mention we ate half of it?  So good.

Eat Well and Savor.