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Upate, May 2009. BEER!! This bread recipe calls for 50 percent liquid. A half a can of Yuengling Chesterfield Ale is a wonderful addition. Add 6 ounces of beer, leave out 6 ounces of water! You can leave out the vinegar if you use beer.
Also: Olives! After the first rise, fold in about 20 oil-cured black olives, pitted and halved. Rosemary is a good herb to add.
Update, August 2010. Pita Bread! Using my trusty recipe, for plain bread, just after step 2, cut off a hunk of dough just smaller than a baseball. Dust it with flour and roll it into a ball. If you have time, let it rest for 10 to 20 minutes. Then roll it flat. It should be about a quarter inch thick. Your oven should be hot, about 450 degrees Fahrenheit and your baking stone should be hot too. Throw the dough onto the baking stone and set the timer for three minutes. Done!

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...and it has been three years since I bought a loaf of bread.
2011... when I baked Fougasse using laminated dough and incorporated pepperoni and Asiago cheese.


When I corresponded with Elizabeth at the BBB blog, she encouraged me to post this photo of my fougasse and she rewarded me with the bread baking buddy award for baking fougasse this month.
Apple Cinnamon buns
I bought a gallon of apple cider and had about two cups left when it got fizzy. I thought, "there's yeast in there". I made these rolls using only the natural yeast in the apple cider.

JP
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