Get flash to fully experience Pearltrees
Ben has been on a bagel sandwich kick lately, so I thought “why not save money and make these bagels since I already have everything on hand?” He makes himself a bagel sandwich for lunch every day, which is nice because since I have to be at work at 6 am (eeks!) I don’t really have time to make it for him in the morning. I must admit, that in the past I have felt a little bad about not making his lunch.
Some food lovers collect spices, others collect vintage cake stands. I collect recipes for flatbreads. I love them.
Naan Bread makes 10 (6-8" each) Poolish 1 c (8 oz) cool water 1 c (5 oz) all-purpose flour 1/4 t instant yeast Final Dough poolish (use all of it) 2 1/2 c (12.5 oz) all-purpose flour 1 1/2 t salt 3/4 t instant yeast 3 T (1.5 oz) olive oil 1/3 c (3 oz) plain yogurt 1 . For the (1)poolish, combine water, flour, and yeast in the bowl of an electric mixer.
May 4th, 2010 · 48 Comments · Bread , COOK , MENU My love for flour tortillas goes way back. I have great memories of watching my grandmother and great-grandmother make huge batches of tortillas and cook them on an old wood-burning stove. Something about that stove seemed to add the perfect flavor to the tortilla and brown it in all of the right places.
Monday, October 12th, 2009 Oh, food blogger’s block (writer’s block, but for food bloggers). It can be the most frustrating thing for any food blogger. Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Why?
December 2008/January 2009 http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx By Jeff Hertzberg and Zoë François The Secret: Keep Dough Refrigerated. It is easy to have fresh bread whenever you want it with only five minutes a day of active effort.
Baking bread, whether as an occupation or as a hobby, is extremely satisfying. Bakers have almost complete control over their bread, requiring little more than some very simple ingredients, time and the willingness to get his or her hands a little messy. Pretzel bread is not quite a simple as flat bread or dinner rolls, but the loaves come out of the oven with a deep, brown pretzel crust and a slightly sweet, tender center. This particular recipe should be treated as a base to which other ingredients may be added.
If you have kids, chances are you often have pizza. Mine seemed to have been born loving it. Fortunately, they don’t discriminate between takeout and homemade pizza, and so I can control what goes into it. Once you get the hang of making your own dough it’s easy to mix up a batch when you get home from work and let it rise while you change and play with the kids and get ready for dinner – then you can roll or pat it out (kids love this part too), top it and cook it in a hot oven or on a preheated grill in minutes.
This is the real deal focaccia. The kind infused with herb oil and left for a long cold rise overnight in the fridge to get the best flavor. It's soft, chewy, and savory all at the same time. You can pile on toppings like cheese and sundried tomatoes but I like it best plain and ready to dip into some oil and balsamic vinegar.
Making soft delicious tortillas at home is surprisingly easy. In fact, once I started making my own suddenly all our dinners and lunches were rolled up in fresh tortillas. The dough is made from flour, shortening, water, and salt.