In my early bread baking days, I made a lot of brioche, primarily using a sourdough starter. My experience with the brioche dough has been generally…
brunch/ Dorie Greenspan/ enriched dough/ mezze (small plates)/ Sauté/ scalable
Free-Style Mushroom, Herb and Ricotta Tart | Baking with Dorie
This is an unconventional tart. It might be called a tray tart, if I can make up such a term. There are three layers to the…
These are the buns everyone in my family, who is not particularly fond of cinnamon, can wrap our arms around. We enjoy the cardamom buns. How…
This is the last post of the 12 days of holiday baking series, ending what seems like a long marathon race. Some of the recipes are…
dessert/ Dorie Greenspan/ enriched dough/ King Arthur Flour/ Yeast bread
Chocolate Babka | 12 Days of Holiday Baking
My family loves a good babka, especially the one from Liv Bread nearby, where there is always a line. The price has increased markedly, now costing…
Consider the pull-apart sour cream and chive rolls by Claire Saffitz, like the Parker House dinner rolls or the likes of savory pork buns. And there…
dessert/ enriched dough/ Other Sweets/ pastry/ puff pastry/ Yeast bread
Kouign-amann | Dessert Person
Once you’ve mastered the croissant dough, kouign-amann, a pastry from Brittany, is within reach for those who want big challenges. Or perhaps, it’s another excuse to…
breakfast/ classics/ dessert/ enriched dough/ my favorites/ Other Sweets/ puff pastry/ whole wheat/ Yeast bread
Whole Wheat Croissant | Breakthrough Baking
The whole wheat croissants are the culminations of many years of baking and experimentations. Finally, we get something satisfactory we can present on this blog after…
Appetizer/ enriched dough/ my favorites/ pasta/ Sauté/ Side/ straight dough/ Toss/ Yotam Ottolenghi
Saffron Tagliatelle with Ricotta and Crispy Chipotle Shallots | Ottolenghi
I feel lucky to have this dish, saffron tagliatelle with ricotta and crispy chipotle shallots, in front of me for dinner. Yes, the title is long…
enriched dough/ Fruit/ puff pastry/ summer/ Yotam Ottolenghi
Peach, Rosemary and Lime Galette | Ottolenghi
If you still have peaches in the fridge past their prime, consider making a peach, rosemary and lime galette. A vegetable or fruit galette is my…
Dorie Greenspan/ easy everyday/ enriched dough/ my favorites/ Pantry essentials/ pasta/ Side
Butter-Poached Corn with Squid-Ink Pasta | Everyday Dorie
Three weeks into the lockdown, we can cook anything we want for the coronavirus edition at Cook-the-Book-Friday. I choose the butter-poached corn with egg noodles since…
Berry/ Chad Robertson/ dessert/ enriched dough/ Levain & Yeast Hybrid/ my favorites
Brioche Sweet Pizza with Berries
Three little words — brioche, sweet, pizza, capture the exquisite interplay among bread, pastry and pizza. Brioche begins as basic bread dough. Incorporate a good amount…
Appetizer/ classics/ enriched dough/ Fish/ Other Breads/ scalable/ Side/ straight dough
Baby Yorkshire Puddings with Trout & Horseradish Pate
Yorkshire puddings have a rather long history throughout the British Isles. Hannah Glasse, in her 1747 cookbook The Art of Cookery, was the first to categorise…
classics/ dessert/ enriched dough/ Fruit/ my favorites/ Ruth Reichl/ year round
Apple and Calvados Galette |The Gourmet Cookbook
The varieties of apple in the store are tempting. Ginger Gold, Gala, Ruby Frost, Honeycrisp… It’s impossible to walk past the piles of apples without catching…
Bread-making is a homely ceremony that renews, energizes and nourishes. When I see a new and different bread recipe, I just couldn’t let go. Here I…
classics/ David Lebovitz/ dessert/ enriched dough/ Fruit
Kirsch Baba Bouchons with Pluots | My Paris Kitchen
Every word of this title, kirsch baba buchons with pluots, except the word with, needs an explanation. Where do I start? To mix things up—just enough…
Making the sables is a break away from the gluten-free, sugar-free and dairy-free cookies I last baked, over a year ago. Seeing the results of other…
enriched dough/ King Arthur Flour/ Peter Reinhart/ sprouted/ sweet bread/ whole grain/ whole wheat/ Yeast bread
Sprouted Wheat Challah with Vegetable Oil
Several things come together brilliantly with the sprouted wheat challah for this holiday season. The use of sprouted wheat flour, all egg yolks and no butter…
David Lebovitz/ enriched dough/ Yeast bread
Indian Cheese Bread or Naan Au Fromage | Cook the Book Fridays
Naan is a yeast-leavened flatbread, originated from Central and South Asia with influence from the Middle-East. I like making naan as much as I enjoy the…
The velvety bean bread is hosted by Kelly of A Messy Kitchen at Bread Baking Babes. This is how she describes this bread: “a unique little…
cheese/ David Lebovitz/ enriched dough/ my favorites/ pasta/ Side
Fresh Herbed Pasta with Lemon and Ricotta | Is #Fresh Pasta Better?
My dough hands love making fresh pasta. The project this week is fresh herbed pasta at Cook-the-Book-Fridays, the online group whose members are making our way…
enriched dough/ Fry/ my favorites/ Pizza/ quick bread/ Roast/ Side/ summer/ Yeast bread/ Yotam Ottolenghi
Lavash Flatbreads with Mint Yogurt and Vegetables | Flat’s the Way
Getting a flatbread recipe to work right, taste great, keep well and a dough that’s foolproof, has been on my list for a long time.…
These Dorie Greenspan’s bar cookies pack layers of flavor and surprises. Fruity berries flourish on top. The sweet velvety custard and the chewy grainy cornmeal crust…
Is it a tart or is it a pizza? Dorie Greenspan says that everyone in France thinks that apple tart flambée is a pizza, except…
BBB/ bread with preferment/ Chad Robertson/ enriched dough/ Levain & Yeast Hybrid/ sweet bread
Beignets & “Brionuts” – Variations on Tartine Brioche, BBB
My fondness for the brioche bread, a buttery enriched bread with the morning latte, led me to the search for a brioche dough. I found it…