News — Recipe

Disclaimer: Some of the links in this post are affiliate links. We are a participant in the Amazon Services LLC Associates Program, a means for us to earn fees by linking to Amazon.com and affiliated sites. Here’s our full disclosure. I’ve always been afraid of the fickle beast. That’s what my friend, Carla, and I call yeast. Good homemade bread without a bread maker has eluded me for years, because I could never get the yeast or recipe or something just right. That all changed recently. One of my best friends and mentor, “Aunt” Jeannette, spent the afternoon with me and...

Pressing my fingers down into the dough, i imagined i was hitting the keys on a piano, While i hummed a tune in my head. Baking at this time is really helping to keep me calm. There is something very satisfying about that part of the process of making a focaccia. Don’t you agree? Jump to Recipe I poured a good glug of olive oil over the dough and it gathered in the little dimples left by my fingers. After wild garlic, three corner leeks and nettles that I gathered on my walk in the woods were arranged on top,...

Freezing instructions included. Pizza dough is so easy and cheap to make at home. With just a few pantry ingredients, you’ll be rolling out your own pizza dough like a pro! The best part is, this recipe is made with nutritious white whole wheat flour. But unlike many whole wheat pizza dough recipes, it is still light and tasty. What ingredients do I need to make pizza dough? The ingredients in homemade pizza dough are simple. I bet you have most in your pantry already! Active dry yeast Sugar Olive Oil Honey Salt White whole wheat flour (or half all-purpose...

Another way to make bread that has great keeping properties is to make potato bread, so you might want to check that out as well. Bread That Keeps Really Well If you are a fan of soft, springy sandwich bread, I’m pretty sure you can’t beat the Tangzhong method. I am by no means an expert, but I’ve baked four loaves so far, I have had excellent luck keeping the bread out on the counter (in a zip top bag) for up to 5 days of softness! Five days, people. After five days at room temperature, most—probably all—homemade “Western-style” breads...

This week’s recipe is brought to us by Australian Pears and it’s a beauty. A great combination of salty and sweet, pears are the perfect complement to the recipe’s melted brie and honey balsamic vinegar. Beurre Bosc or Packham pears will work best and ideally, the pears should be slightly firm. Serves 4 | Prep time: 20 minutes (plus 1.5 hours proofing time) | Cook time: 20 minutes Ingredients 200ml water 1 tsp instant yeast 1 tsp caster sugar 320g plain flour 2 tbsp extra virgin olive oil 1⁄2 tsp salt Toppings 1-2 pears, sliced into 3mm thick slices with mandolin 65g...