I posted these breads a while back on Instagram. Everyone seemed to love them so much and want the recipe, I decided to finally share it! This recipe is adapted from the Breaking Breads cookbook by Uri Scheft. I love this book so much. It’s full of delicious and inspiring breads, from savory to sweet, that can be done at home. This book takes you step by step how to make babka, or stuffed breads, or no-knead focaccia as you see here.
I am drawn to bread - its taste, texture, variety, and history. Each bread comes with a story... Read More
Holiday season has been craving carbs, warm + crispy. So a potato pizza must be in order. This is a classic dish made in Italy. Thin slices of potatoes are layered onto homemade, springy dough. At high heat, the pizza develops a golden brown crust and a crispy potato layer. Typically yellow potatoes are used in this recipe, because they are soft and creamy and easily develop a golden brown crust. But if you saw in my last potato recipe, I love combining different... Read More
Bread is one of the most magical foods. Only few ingredients can transform dusty flour, water, and dry yeast into a pillowy loaf of bread. That is not to say there are many kinds of breads, some with many ingredients, some without yeast, some flat, some doughy, some hearty, some dense, some kneaded, and some not kneaded. To me bread is one of the most underrated kitchen recipes. It seems like a tedious and time-consuming task, but after a few tries, becomes familiar and almost second nature. Bread is alive (in ways) and watching it change and respond to its environment is incredible!
One of my goals this year was to make more bread. I started with a recipe from Alexandra Cooks’ My Mother’s Peasant Bread that was simple and flawless. I mean, I’ve made this bread multiple times, and every time it comes out perfectly. I’ve adapted... Read More