Category Archives: bread

Karl’s Traditional Soda Bread

As a family activity, we sometimes lure daughter Eilene out of her room—away from playing her online games—to watch a show together. She introduced us to The Great British Baking Show. While she like the competition of the regular show, we prefer the more educational GBBS: Masterclass (sic)—where you learn more about how to make the actual recipes.

Karl’s Traditional Soda Bread

Karl’s Traditional Soda Bread

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Filed under bread, Side Dishes, Vegetarian

Karl’s Chicken Florentine Bierock

I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock—the major difference between all of these pockets is the type of bread used to wrap the savory filling. A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed bread package that you can slip into a pocket or pouch is a solution that many cultures have discovered.

Karl’s Chicken Florentine Bierock

Karl’s Chicken Florentine Bierock

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Filed under bread, California Fusion, Chicken, Main Dishes

Karl’s Uyghur Naan II

We were looking through some old photos, one of which was baby Eilene holding half a naan that was bigger than her head. Eilene asked, why I have not made them in years. She then asked for shashlik and naan for Sunday’s dinner. Five years ago, I posted a recipe for Uyghar naan. Since that time, I have learned some new techniques in bread making and I decided to use them in making this Central Asian bread.

Karl’s Uyghur Naan II

Karl’s Uyghur Naan II

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Filed under bread, Side Dishes, Vegan, Vegetarian

 Karl’s Dinner Rolls

I started with a recipe from a King Arthur, each time I make it a tweak it a bit further from the original. Today, I am making some rolls to go with my simple cioppino. These rolls started out as pull-apart-rolls, but I decided to space them further apart as individual loaves.

 Karl’s Dinner Rolls

Karl’s Dinner Rolls

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Karl’s New York Style Pizza Crust

Note: While most of my posts tend to have short discussions, every once in a while I will tackle a topic that requires an extended discussion. Other blogs may tell you what steps you should take to create a dish, but they sometimes gloss over why you should do things that way. The recipes I have found for pizza crusts were frequently like that. It has taken me two weeks of research and struggle to untangle pizza gluten.

Karl’s New York Style Pizza Crust

Karl’s New York Style Pizza Crust

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Karl’s Pull-Apart Egg Dinner Rolls

 Adapted from a King Arthur Flour recipe

It is Easter and I am making severs dishes. I have been making dinner rolls lately and my family really like them. My mother, Claudia, made rolls for most celebration dinner.

Karl’s Pull-Apart Egg Dinner Rolls

Karl’s Pull-Apart Egg Dinner Rolls

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Karl’s Volga German Bierocks 

A bierock—German stuffed bread—is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed package that you can slip into a pocket or pouch is a solution that many cultures have discovered.

Karl’s Volga German Bierocks 

Karl’s Volga German Bierocks

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Filed under Beef, bread, German, Main Dishes, Pork

Karl’s Biscuits II

Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. A few weeks ago I posted my updated recipe for light and flaky biscuits. I had been making these biscuits for years, so throwing them together was second nature. However, when I tried to make these biscuits as I had written the recipe they came out tough and dense.

Karl’s Biscuits II

Karl’s Biscuits II

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 Karl’s Pull-Apart Dinner Rolls

Adapted from a King Arthur Flour recipe

I do not make dinner rolls very often, because several family members are avoiding carbs or white flour breads. Jan’s friends came to Stitches and I was making them a Brazilian seafood stew. Jan’s friends are not avoiding white bread and I decided that pull-apart rolls would go well with dinner.

Karl’s Pull-Apart Dinner Rolls

Karl’s Pull-Apart Dinner Rolls

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Karl’s Biscuits and Andouille Sausage Gravy

My wife, Jan, is reading the Longmire mystery series. In the final book, Longmire has biscuits and Andouille sausage gravy. My wife came to me and said, “Make this.” Fortunately, I had some sausages left over from Fat Tuesday’s red beans and rice.

Karl’s Biscuits and Andouille Sausage Gravy

Karl’s Biscuits and Andouille Sausage Gravy

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