This is not so much a new recipe as an experiment in bread making. I made my first foray into crusty breads a few weeks ago. In my experience in bread making, cooking the dough in a dry oven produced a soft crust. I had made a large batch of dough and I thought I would bake half of it in a dry oven and half in a moist oven. Small details make big differences.
Rustic Italian Bread Baked in a Moist Oven
Rustic Italian Bread Baked in a Dry Oven
Filed under bread, Side Dishes, Vegan, Vegetarian
I am making a chicken cacciatore for Sunday dinner and I wanted fresh bread to go with it. While I have made white bread and other baked goods many times, I have never ventured into crusty bread territory. Bread is simply a mixture of flour, water and some kind of leaven, but the results can vary widely depending of the differences in handling—both before and during baking—and with the addition of a variety of ingredients.
Karl’s Rustic Italian Bread
Filed under bread, Side Dishes, Vegetarian
Adapted from a Mel’s Kitchen Café recipe
Recently, Eilene asked me to make flat bread. My first attempt, with rosemary, came out thick and chewy. It was OK, but not spectacular. I decided to try again only this time rolling the dough thinly and adding chives and lemon time. This was more of what I had in mind.
Karl’s Herbed Flatbread
Filed under bread, Side Dishes, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 