Versions of this recipe abound, since it is the quintessential Southern yeast roll abundantly present at all occasions from church homecomings to weddings to funerals. I grew up not only with Mama's rolls but the rolls of many another Southern cook. When I was a new bride at 18, … [Read more...]
Basic Wholegrain Pancakes
With these wholesome ingredients, you will feel no guilt about the pat of butter you will add and the little pitcher of Highland County maple syrup you will pour over the pancakes. The pancakes are especially good with 1 cup of blueberries added. Davis and Grayson don't care for … [Read more...]
Cheese Buttermilk Biscuits
Adapted from Whole Foods for the Whole Family, La Leche League International, 1981. We have eaten thousands of these biscuits over the years, often accompanied by homemade soup. Hot bread makes a celebration out of any meal. 4 cups flour (really, each cup should be less than … [Read more...]
15-Grain Breakfast Bread
Adapted from the Multigrain Bread recipe in Cook's Illustrated, March-April 2006. Special thanks for the idea of flax seeds to Peter Reinhart, from Roasted Three-Seed Bread in Brother Juniper's Bread Book (1991). In 1991 Peter was still a Brother of Christ the … [Read more...]
Rosemary Foccacia
Adapted from Cook's Illustrated, May 1997. This is the bread that inspired 5-year-old Rob’s sensible question, “Why does Granny put Christmas trees on her bread?” Chris and I discovered foccacia during our first week in San Francisco in 1992 at L'Osteria del Forno (closed in … [Read more...]
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