How to Bake Artisan Bread After Work

Good bread takes time. There are lots of techniques and tools that can help take the labor out of making bread, but I have yet to come across a method that lets you speed up making a crusty loaf of artisan style bread. That is because it takes a while for the bacteria and enzymes […]
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Lamb Supper Club: The B-Side

Lamb is of course the focus of our Lamb Supper Clubs. However, the apps, sides, desserts and drinks have all been getting more and more elaborate each time. Our final one, where we served Braised Lamb Shanks, was no exception. This time we had two fabulous batches of bread, which were absolutely critical for sopping […]
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Massachusetts Bakes Better Bread

When we visit Massachusetts, we always try to stop by some of the great bakeries there. For some reason there aren’t that many places to get great bread in DC. I am sure some people are going to chime in about Marvelous Market, Firehook, or Le Pain Quandant, and they do turn out decent breads. […]
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A Tale of Two Cornbreads

When it comes to cornbread, we live in a house divided. Carolyn is a fan of Northern style and I like Southern style. Northern style is made with a mixture of cornmeal and flour and a bit of sugar. It rises up high and is nice and light. Southern style is dense and has a […]
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Baked Egg Bread

So I had a crazy dinner idea a couple of nights ago: Baked Egg Bread! … ( or maybe Egg Bread Bowl ) The thought was to combine my Baked Eggs with the “Egg McMuffin” recipe. Instead of using the muffin tray from the Egg Muffins, I made it in the ramekins from the Baked […]
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Pizza Stones – What You Need to Know

We lost a good friend a couple days ago… our pizza stone. It had survived 2 moves and plenty of good bread baking and pizza making. I think what may have finally done it in was a leaking calzone. I tried making calzone and I made the second one up too soon so the dough […]
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Epic Bread Baking: The Miche

I know the phrase “Epic” is totally played out and is tossed around way too easily, but seriously how else do you describe a 4 pound loaf of bread that is over a foot and a half across. If a loaf that large is not considered Epic, what would be? The name for this large […]
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Forget the loaves… make Rolls!

There is a secret all of the bread loaf recipe writer don’t want you to know: You can use those very same recipes to make Rolls! Thats right, you could have been making glorious Rolls this whole time instead of boring old loafs. What a shame. So here is the deal, during the last phase […]
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Sourdough Success

One of my favorite baking blogs is Baker’s Banter, which is written by the fine folks up at King Arthur Flour. I know I am only one sentence in, but I am going to side track onto flour prices… and food prices in general. KA flour is definitely more expensive. I can get a 5lbs […]
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No Knead Bread, Baked in a Flower Pot

So I know I am a little late to the “No-Knead Bread” party, but I am now a believer. I just got Lahey’s new book, My Bread. He is the guy that popularized this method. I know there is tons of stuff out there on making no-knead, but sometimes I just like books better. In […]
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