From the category archives:

Bread

Making Bread An Easier Way

February 1, 2010

No doubt the majority of us have believed, at least at one time, that kneading bread dough for 5 or 10 minutes, or longer, was necessary if the bread was going to develop properly and rise.
Fortunately, especially for those of us with problem and painful joints, it simply isn’t true.
Personally, instead of kneading [...]

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Bread Trishaw!

December 30, 2009

We have a neighborhood bread trishaw. We also have neighborhood ice cream trishaws.
This bread trishaw goes through our neighborhood, and others, playing an annoying tune that everyone recognizes as belonging to the bread trishaw. Those who want to buy bread run out to the road with rupees in hand [...]

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Mutant Escaping Super Bread

November 17, 2009

Yeah.
The bread rose too much – I left it to rise overnight, and it grew about 5 or 6x in volume. Yikes!
I’ve had previous experiences with this particular dough not rising much at all overnight, so I didn’t think it would be this much of a problem. But no, it did. And it escaped.
That [...]

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Baking On The Stove: The Update

November 5, 2009

It’s been a while since I’ve posted about baking on the stove. You can see some previous posts:

Baking on the Stove: Experiment 1
Baking on the Stove: Experiment 2
Roasting vegetables on the stove

Fahim and I have wild yeast (sourdough that’s not sour) sweet buns most mornings for breakfast, and as I’ve mentioned before, Fahim prefers them [...]

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Mmm… Curried Chicken Sandwich… Mmm…

October 28, 2009

I made another batch of Kaiser Soze Rolls, this time with the no-honey substitutions, and it turned out beautifully!
Lunchtime came around, so I made myself a sandwich. Kaiser Soze Rolls with shredded curried chicken; bell peppers, cucumber, and onion; and of course homemade mayonnaise.
Yum!
Tags: lunch, bread, rolls, kaiser rolls, mayonnaise

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Kaiser Soze Rolls

October 17, 2009

I think "life is an experiment" is a phrase I take way too seriously.
I needed a recipe for buns – I’d been craving a Subway meatball sub, and since the nearest Subway is in India, I figured the only way I was going to get a meatball sub would be to make my [...]

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Wild Yeast Coccodrillo Ciabatta Bread

September 19, 2009

On the Bread Bakers Apprentice Challenge Twitter stream, there was a discussion about ciabatta breads and how the one in Peter Reinhart’s book wasn’t very wet, which also meant it couldn’t achieve the truly large holes that most people look for in ciabatta bread.
@misterrios said:

@LMAshton @gaaarp The one I normally make is the Jason’s Cocodrillo [...]

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Roasting vegetables on the stove

September 11, 2009

I live in a tropical country. It’s always hot. So, if there’s a tiny amount of something to be baked, I tend to do it on top of the stove – it saves on the amount of heat that gets released into the kitchen, which saves on me sweating to death, and it also saves [...]

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On Autolyse in Bread Making

September 8, 2009

I have a lot to learn about bread baking and, more specifically, sourdough bread baking. One thing I learned about a while ago is autolyse.
Autolyse is a fancy word for the stage in the bread-making process where you combine the flour with the liquids (water, milk, etc.) and then let it rest for twenty minutes [...]

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Wild Yeast Naan

August 20, 2009

We sure do seem to go through a lot of flat breads in this house. Sometimes, it’s to go with Middle Eastern food, sometimes Indian or Sri Lankan, sometimes Mexican. I have a few different types of flat breads I make, depending on what else I’m making, and this is one of my favourites.
The curd [...]

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