October Daring Bakers’ challenge was pizza, to be precise – Peter Reinhart’s wonderful pizza crust. To make it challenging enough, we were supposed to master the tossing technique. Although, it is definitely fun and adrenalin-releasing experience I prefer to stretch… Continue reading →
I didn’t follow any particular recipe here, just a general concept of traditional Italian, Tuscany originated dessert. Since the end product turned out mighty tasty, below is the recipe. Maybe someone would give it a try. And this is worth… Continue reading →
Long title? It is, indeed. The hardest part of the new challenge was to choose just one or two fillings for the Sherry Yard’s Danish dough. As soon as the new challenge was announced, my mind got overwhelmed with the… Continue reading →
This is an example of simple country food. And you probably have all ingredients in your pantry. A crunch of the cornmeal ties so nicely with a crunch of seeds in the dry figs. This is Carol Field’s recipe.
We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful.
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing experience.
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same.