Bread, buns, biscuits, bagels
Bread...
This section is all about carbs, like burger buns and pretzels or biscuits. Most require the same skill – the use of yeast and the need to make them rise. I mastered that art with time and patience and a lot of faith.
Food is magic, especially baking, and when it comes to using yeast, well let's say it's downright witchcraft. You make it – you feel so in control it can turn a very lousy day into a great one. Each time I feel down, I grab a pack of yeast and set to work!
See the How to... section for help on yeast.
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10 juillet 2016
Par Laurie le 10 juillet 2016, 17:42
Everyone knows those crackers and yes, even in France, you can find them in every store but what's the fun? Give me a recipe and I'll never buy the item ever again. I'll make it from scratch. Granted, I probably spend more time in my kitchen than I should – thinks my dog who sighs every time he sees me don my apron – but hey, whatever makes me happy... Rambling again? OK. So, crackers it is.
Saltines got really popular with sailors back in the 18th century because they were easy to store. As a matter of fact, they're very easy to make too. I like the fact I can be creative with shape and sprinkling salts so that with one batch, you can make lots of different varieties. I store them in a mason jars and take a few for carbs in my lunch box.
Here's how I make mine...
Oh and yes, for once in this category, the recipe doesn't require to master the art of using yeast properly. Bliss!
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26 juin 2016
Par Laurie le 26 juin 2016, 17:37
I recently heard that Red Lobster might have to close. I was like – what?! You've got to be kidding me! I love the place, for cryin' out loud. Sorry, spent too much time watching Stargate SG1 recently ;)
Anyway, I love their biscuits and shrimp too (see recipe in the fish and seafood section) so I browsed the net to find copycat recipes and this is what I came up with. It was adapted from Kara Cook.
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Par Laurie le 26 juin 2016, 16:05
I love beignets to distraction. They remind me of my granny's baking. She'd do simple things like French toast and beignets for her numerous grandchildren and great-grandchildren. It was always a treat and I still remember the smell wafting through the air.
Now, though, I'm a grown-up and I'm trying to eat well and avoiding oil as much as possible, opting for oven-baked recipes instead. I came across this recipe on Pinterest not long ago and tried it a couple of times. It's from goodhousekeeping.com. I chose not to make the sauce that goes with them and instead tried them with butterscotch (see this recipe in my trifle, parfaits and curds section). Oh my! It's so good!
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Par Laurie le 26 juin 2016, 12:41
Never in my lifetime had I thought I'd be able to make preztels but Sally's Baking Addiction's blog came along and changed my life. She truly is my goddess! Everything seems so simple with her. I started by learning from her how to make bagels. Why am I telling you that? Not rambling, I swear. It's simply because the same principals apply to pretzels. So here we go. This recipe was inspired by The Chunky Chef. Let me walk you through the steps.
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Par Laurie le 26 juin 2016, 12:24
This is my favorite all-purpose pizza dough. It's easy to make and use. Half of the amount will make for two individual pizzas.
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Par Laurie le 26 juin 2016, 12:22
These are sticks of bread one can add for carbs when eating a salad. It's healthy and tasty. You can also use them for antipasti. I usually only make a few because they're better when eaten fresh.
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Par Laurie le 26 juin 2016, 12:08
I have to admit, not my very favorite biscuits but they're lighter than their sour cream version and very easy to make.
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Par Laurie le 26 juin 2016, 11:58
I tried a lot of recipes, including Buttermilk Biscuits you will find here too but sour cream biscuits are my favorite. They're easy to make just before a meal but you can also make them and warm them again in the microwave for 10s or freeze them and thaw them a couple hours before using.
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Par Laurie le 26 juin 2016, 11:54
Don't get me wrong. Store-bought buns are fine, especially on a busy work week. But when I have time to bake, I much prefer these. They're adapted from many recipes I browsed on the net. I made one small batch at first and everyone liked them – which in my house is a miracle – so now I make batches regularly and freeze them.
Thaw them in the morning for lunch and you will either have burger buns, hot dog buns or you can even make smaller ones that will be ideal to make yummy sandwiches to take to work.
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