Category Archives: Bread

Seeded Rolls

These yeasted rolls are easy to make and look great with all the different seed toppings. They’re also convenient to have on hand in the freezer – just throw a couple in the microwave for a minute and they’re almost … Continue reading

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Beignets

Wendy has fond childhood memories of beignets which her brother used to make from a big bucket full of dough; hand shaped and fried, then served with whipped honey butter. Only recently, when we ordered some beignets at a Louisiana … Continue reading

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Traditional German Stollen

Surprisingly, imported Stollen from Germany is readily available in Seattle. Yes, a lot of folks have roots in Germany or have spent time there with the US armed forces; but I didn’t expect that Stollen would make the jump across … Continue reading

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Bake Day

A retained heat wood-fired oven is a very different beast than your electric or gas oven. After firing it for 2-3 hours all the embers are removed – only the heat stored up in the hearth bricks and thermal mass … Continue reading

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Two Kinds of Rye Bread

While I’m continuing to perfect my all rye Pumpernickel, I also tried my hand at a free form rye loaf. I wanted it to be primarily rye, with a nice crust, and significantly less dense than the Pumpernickel. What I … Continue reading

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