Sometimes a classic French baguette is necessary to brighten everyone’s spirits. The crackly crust, soft center, and amazing fresh-baked smell will put a smile on most faces.
Tag Archives: bread
Classic Breads: Recipes #262-267
I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.
Pan de Muerto: Recipe #260
Here’s a recipe for Pan de Muerto, a traditional bread baked for Dia de los Muertos. It’s a soft, orange-scented brioche, shaped into a round loaf with bone-shaped dough pieces draped over it.
Mennonite Zwieback Buns: Recipe #246
My husband Tim’s family makes Mennonite zwieback for many meals and gatherings. They’re a bit like two mini-buns stuck together. You pull the top one off and fill the little bread bowl underneath it with jam.
Plant-Based Cinnamon Rolls: Recipe #243
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
Oatmeal Drop Scones: Recipe #232
Imagine a cross between porridge and pancakes, and you’ve got oatmeal drop scones! We added blueberries in for a bit of brunchy festiveness.
Crusty Two-Tier Artisan Bread: Recipe #227
For our crusty two-tier artisan bread, we used coconut oil instead of lard and converted the measurements from grams to cups and tablespoons.
Strawberry Coconut Bread Pudding: Recipe #225
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.
Paqa’s Scottish Scones: Recipe #211
They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.
Japanese Milk Bread (Plant-Based): Recipe #209
Japanese milk bread is an unusual, brioche-like bread recipe that starts with making a kind of roux, or thick flour paste, that gets mixed into the rest of the dough as you go.