I have a habit of going on cookbook binges and then having them sit on my shelf for ages without trying a recipe. It’s not that I do this intentionally, life just happens.
I never bought the Momofuku cookbook that everyone has sitting on their shelves. But Momofuku Milk Bar was instantly on my list when it came out. I can’t even tell you how long it has been sitting on my shelf before I used it. Continue reading →
This is a Serious Bread Baking book. I find this book intimidating as most of the recipes feel like they’re way out of my league. I felt the same way about The Bread Bible when I received it as a gift, but now it’s my go to book if I want a bread recipe. I feel like this book will be the same once I dive deeper into bread baking.
With corn in season, Hi-Rise’s Corn Bread looked easy enough to make. I liked how the recipe offered 3 ways to make it (by hand, stand mixer, or food processor).
This was amazing toasted and generously coated with butter. Toasting brought out the corn flavour, but be aware that the flavour is still subtle.
I had my fair share of baguettes in Paris on my honeymoon. I even went through a baguette and cheese withdrawal when I got back home. How could you not after having it every day for breakfast and for a snack?
I haven’t tried my hand at baguettes yet, but I wanted to use Maggie Glezer’s book, Artisan Baking. I bought this book on a whim with the rave reviews it got from other blogs, but it’s mostly sat on my shelf. Maybe it’s still too advanced for me?
Baguettes take a long time and it’s pretty much a whole day affair if you decide not to wake up at the crack of dawn. The end result is worth it, a crust that shatters once your teeth hit it and a nice chewy interior.
This is probably a bread to reserve for the weekend when you can dedicate your time to it.
Every year I say I’ll make something for St. Patrick’s Day and I never do. Last year the most I did was put a few drops of green food colouring in beer. I’m happy to say that I finally made soda bread, something that has been on my to bake list for awhile. And the bread was almost as simple as adding food colouring to beer. Honest.
This version of soda bread is souped up and deviates from tradition with the added butter, whiskey soaked raisins, and sugar. If you like the taste of scones or biscuits, then you need to try this bread. And don’t skip making the Irish whiskey butter, it really adds something to the bread.
I think I may also have gotten drunk off of the whiskey fumes — it was pretty strong! I usually shy away from raisins being in baked goods, but I didn’t mind them in the bread. I would probably omit them next time just for simplicity.