Bread Archive

Thursday, May 13, 2010

braided lemon bread

baked lemon braided bread

I know this is the kind of stuff that makes people without children roll their eyes, or at least would have made me roll my eyes anytime prior to eight months ago, but seriously, nothing, nothing makes you a more productive person than having a baby. How else will you learn all of the things you can do in the two minutes he is occupied with a toy and may not see his other favorite possession, Mama’s Undivided Attention, sneaking off, stage left? Hit the loo! Get a glass of water! Put hair in ponytail! Balance your checkbook! Solve the Greek financial crisis.

dough, ready for first risedough, rolled outcream cheese fillingwith cream cheese filling

And with a whole day, while the baby “weekends” with his grandparents? One can out-brunch all of their earlier brunch efforts. One can even braid a sweet yeasty bread and discover the directions on the recipe used forget to mention that your [giant, cream cheese and lemon curd-stuffed elegantly woven] soft dough will be impossible to transfer from your work surface to the parchment-lined baking sheet, call in one’s husband to help and together you two can spend the better part of a half hour getting the braid off the counter, mostly intact, without worrying that a little weeble-wobble in the next room is chewing on laptop wires (again). Baby-Free Saturday was wild, people. Please try to contain your envy.

i bought lemon curdhow to set up your braidstart braidingbraiding done

Continued after the jump »

Thursday, March 11, 2010

breakfast pizza

breakfast pizza, ready

My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. Babies: they’re so cute when they’re kinda confused!

pizza dough, after night in fridge

It took us a few weeks to realize how sad this game actually is. My little monkey is so outgoing and eager to make friends that he’ll play with an imaginary baby that lives in the mirror to get his fix. Perhaps, we realized, hanging our heads in the shame of being the worst parents, ever, it is time for him to meet some other babies his age that he can paw and squeal at in person and they can hopefully paw and squeal back. But, of course, this isn’t a story about Jacob’s first playdate, it’s about what I made for breakfast.

cheese, scallions, herbs and bacon

Continued after the jump »

Tuesday, February 16, 2010

monkey bread with cream cheese glaze

monkey bread + cream cheese glaze

A while back, knowing my love of any and all baked goods with awesome names, a reader tipped me off to something called monkey bread which turns out to be one of those doughy delights people have either known about their entire lives and cannot believe I have been deprived of or are 54 words into this post and still have no idea what I’m talking about. Don’t worry, prior to that, I’d been in the latter category too.

sticky dough

I researched it briefly but it turned out to be one of those things that I’m sure I’d polish off in ten seconds flat if you placed it before me, but that I’d never make myself because it turns out people largely make it with canned biscuit dough and I knew I’d never be able to bring myself to. Or at least not when I make such damned fine biscuits without cans.

didn't stay sticky long

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Wednesday, January 27, 2010

new york deli rye bread

new york deli rye

If you love rye bread, you probably live in one of two worlds: one where you can get it at the ready or one in which you long for it, because the supermarket stuff just doesn’t cut it. Realistically speaking, this post is for the the second group as I live in the first one — The Big Apple, Pastrami Central, A Place Where Bagels Are Fresh All Day And Night. And yet, even here I can only think of a handful of places with reliably good freshly-baked rye bread at the ready. And that may be a generous estimation.

first rise

So here is a recipe to satisfy all of us: New York Deli Rye Bread that you can make at home, no matter how far your home is from the Lower East Side. It’s hearty from all of that whole grain flour. It’s substantial enough to host your favorite sandwich. It freezes like a charm and it has a workaround if you’re one of those people (like me) who love rye bread but loathe biting into caraway seeds. And while it may not be the most traditional way to discover one enjoy bread with butter and a sprinkling of flaky salt, that is exactly what happened to me today when all I could think of was what I could put on this delicious bread next.

rye bread with butter, radishes, salt

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Friday, August 14, 2009

grilled eggplant and olive pizza

grilled eggplant and olive pizza

A few months ago, a friend called to say that she was telling her office mates about how I love to grill pizza and they set to searching for my recipe on this site and couldn’t find it. Gulp, I said, I’ve just never written it up! From that day forward, I made it my Summer Priority to walk you through pizza on the grill, but I have failed at each turn. Either we’ve made the pizza too late in the evening and the pictures came out anything but appetizing, or the day I decided to try again, it has rained. Seriously. If you want thunderstorms to suddenly threaten, let me promise to make you grilled pizza for dinner.

18 green oliveseggplanteggplant, grill pangrilled eggplant slicespizza dough, part whole wheattopped, ready to finish cooking

Last night was the final straw, or the day I finally threw my hands in the air and declared that a proper introduction to grilled pizza will probably have to wait until next summer. (Fortunately, Jen and Dietsch at Last Night’s Dinner won’t make you wait that long.) I have had this grilled eggplant and olive pizza on the agenda even since I spied it in this month’s Gourmet and knew that it immediately needed to get in my belly. Four days later (a typical time lag these days from “idea” to “execution”, sadly) I had the ingredients amassed, the energy to give it a try and even a friend’s yard to grill in, thus of course, the weather went downhill. But I persevered, climbing into the far reaches of our linen closet where we stash kitchen stuff that doesn’t get much use (whispering hello to my 12-inch wedding cake pans and canneler molds), unearthing my cast iron panini pan (hey, close enough, right?) and setting to grill to my heart’s content, weather be damned.

grilled eggplant and olive pizza

Continued after the jump »


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