When Rachael of Fuji Mama asked me if I’d be interested in developing a recipe for Lindsay Olive’s Back-To-School Challenge, I immediately said yes. See, at first all I heard was “Rachael…Fuji Mama…Lindsay Olives…” and of course, at some point someone mentioned food. What was there to think about? I love Rachael, I love olives, and olives are food. It was a no-brainer as far as I was concerned.
Then, of course, the whole “challenge” part of the deal suddenly started sinking in. For one, it’s a back-to-school theme. Which means kids. Kids who might start crying if they open up their lunchbox and find something they really don’t want to eat. And as much as I love olives now, I wasn’t a big fan of them when I was a kid. Growing up, I had great appreciation for recipes that disguised the olives. I could not, for the life of me, understand how my mom could snack on olives and appear to enjoy them without gagging. Continue reading Crazy Pizza Bread
I was going to call this post “How I make naan when I have … none” but decided I’d spare you the obvious pun. It’s one I’ve overused around the house to the point that the boys just roll their eyes at me when I do it.
Then I threaten to go on strike and deprive them of all forms of baked goods, and they instantly start cackling out loud. I swear, sometimes it feels like the roles are reversed around here. Rolling eyes? Cackling? Aren’t those supposed to be in my job description? Continue reading Shortcut Naan
You’re probably tired of me talking about the boule recipe I’ve been making, which is now a staple in our house. I can’t tell you how many loaves I’ve made since. And look, I’ve even ventured outside my favorite scallop pattern.
As flavorful as that bread is, it was only a matter of time before my sweet tooth started asking for something different.
Continue reading Challah
As promised, I’m going to share with you the recipe for that wonderful bread in my previous post. It was made using a master recipe from Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoe Francois. The process—and recipe—is explained in detail in a number of other sites, which is where I first stumbled upon it. This master recipe has made me a believer, and I’ve already ordered the book. If baking bread in all its wonderful forms is something that interests you, I highly recommend that you do the same.
Check out their website, too. They have tons of incredible recipes, including one that uses this master recipe and a simple technique to make homemade naan.
I foresee a sharp increase in baking activities in this household. Likely to be accompanied by a corresponding increase in butter consumption.
Continue reading Baking bread made easy
This will be a quick post today because:
- I’m tired.
- I burned two left fingers today and they still hurt when I type.
- I’m sleepy.
- I’m tired.
- My fingers hurt. Because I sort of burned them today.
See? Such a variety of reasons.
Continue reading Simplicity rules