Breads

November 19, 2018 - The Pepperoni Roll Rush

Pepperoni rolls, West Virginia food of the gods. I’ve written much about pepperoni rolls on this website. I’ve held many workshops in which I taught people how to make pepperoni rolls. I sell my own homemade pepperoni rolls at my Etsy shop. Pepperoni rolls are very popular and are one of my best selling items,...
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May 18, 2018 - Pre-Fermented Doughs, and Mark’s Question

I’ve been experimenting with a lot of pre-fermented doughs lately. Here is a beautiful, bubbly poolish waiting to turn into an awesome loaf of bread. With my head in endless bowls of pre-fermentation, the answer to a question posed to me several years ago by my cousin Mark suddenly sprang into my mind, and I...
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March 16, 2018 - Easy Puff Pastry

Like puff pastry–except easy! It’s easy because we’re going to use self-rising flour (or your favorite baking mix). The salt is already in the self-rising flour, along with baking powder, which gives a slightly different result than if you started with all-purpose flour. Flaky layers, with a bit of rise. The texture with self-rising flour...
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March 9, 2018 - Irish Soda Bread

To be a purist or not to be a purist, that is the question–let’s examine it! Yes, Irish Soda Bread is actually a controversial topic. What is true Irish Soda Bread, and what is not? Soda bread, a traditional product of Ireland (St. Patrick’s Day, anyone?) has a similar history in its most basic concept...
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June 9, 2017 - Pizza Margherita Flatbread

I had to do one more test on this recipe to make sure it was perfect, and I think it is now, so it’s ready to share! It’s delicious. The idea originally came from my friend Kat (who brought me my little dog Precious). She kept talking about this “pizza bread” she was making for...
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March 10, 2017 - How to Make Croissants from Scratch

The best, truest French croissants, according to Julia Child, are made by the classic method with a risen yeast and milk dough, slathered in butter, folded in threes, rolled and refolded and rolled and refolded repeatedly to create the tender, flaky, buttery, puffy croissants of your dreams. And as Julia says, “Why go to all...
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October 14, 2016 - Blue Gouda & Cracked Black Pepper!

Putting my Blue Gouda to good use. (You know, other than stuffing my face with it.) Blue Gouda & Cracked Black Pepper Bread! This bread came to me in a vision–a vision, I tell you!–when I cut into my Blue Gouda cheese. The dough is packed with crumbled Blue Gouda and a sprinkle of coarse...
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September 23, 2016 - Maple-Bacon Corn Muffins

I’m particularly excited about cornmeal lately after acquiring a new stash of the freshly stone-ground gold from my cousin Mark. He runs the cornmeal grinding exhibit at the Mountain State Art and Craft fair in Ripley every year, and I was there helping out at the sales table last weekend. He grinds the corn fresh...
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June 15, 2016 - The Breaking Point with Bread

Bread, beautiful bread. Back in medieval times, there was one person in the village who had an oven. This was the baker. (Baker, and incidentally, Baxter, are occupational surnames that come from this practice.) But, something more comes out of this history, and that’s the slashing of bread. You know, those pretty slash marks that...
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April 1, 2016 - Maple French Toast Bread

On store shelves recently, I noticed that Thomas’ English Muffins has a “limited edition” Maple French Toast English muffin. This sounded incredibly delicious to me, so I figured I’d go home and make some maple French toast bread on my own. Not an English muffin bread, just a regular bread, with maple French toast flavorings....
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January 6, 2016 - Iced Orange Rolls

I had a box and a half of oranges recently, so I’ve been making a lot out of oranges. I made pints and pints of orange marmalade, juiced quite a few oranges, and then started baking with them. These iced orange rolls are easy–and have been a big hit. I gave pans of them as...
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August 25, 2015 - High End Toast

The other day, my friend Jerry sent me a link to an article about the high end toast scene. He knows I’m interested in bread and baking and odd food news. What is the high end toast scene? Well, apparently, toast is quite the fancy item these days in cities like San Francisco where people...
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August 4, 2015 - Homemade Tudor’s Biscuits

I’ve been making biscuits since I was nine years old, and I make good biscuits! Just ask my workshop attendees! They come sneaking back to the table to grab just one more when I start putting breakfast away so we can go milking. The type of biscuits I make come from my Oklahoma grandmother. My...
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May 7, 2015 - Very Blueberry and Lemon Muffins

I made muffins this morning. Very blueberry and very lemon muffins! Something about spring always makes me want lemon. It just adds a special tart freshness, especially in muffins–blueberry muffins! My very favorite way to make blueberry muffins includes real (not from the bottle!) lemon juice, fresh-grated lemon zest, and extra blueberries. Because what’s the...
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May 5, 2015 - Garlic Knots

Last week, a friend of mine asked me if I had any pictures of garlic knots on my website. Yes, yes, I do! Only….. That’s a garlic braid, actually. I was quite confused when she started talking about looking for garlic knot photos on Allrecipes if I didn’t have one, and it’s really not the...
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April 28, 2015 - Potato Bread

Bread, bread, glorious bread! I used to make bread every day when I had three voracious teenagers at home. I still make bread several times a week. I’m spoiled to fresh bread and after a few days, leftover bread goes to the chickens. I’ve been enamored with bread and breadbaking since I was a little...
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April 14, 2015 - The Best of Biscuits

I’ve written about biscuits many times on this website. Biscuits are good people. Case in point, one of my favorites, Biscuits and Gravy. Or Sour Cream Raisin Biscuits. And don’t forget the Ultimate Cheddar Bay Biscuits. (My homemade take on the famous Red Lobster treats.) Of course, once you have a Homemade Biscuit Mix, the...
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February 13, 2015 - Get Your Homemade Honey Buns Here!

Honey buns, from that store thing. That’s two different brands of store-bought honey buns. Honey buns are sort of like flat sweet rolls with an iced honey drizzle. You could bake them (try 350-degrees, until nicely browned) but they’re truly more of a fried pastry in texture, like a yeast doughnut. I started analyzing this...
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February 3, 2015 - Decadent Cheesecake Breakfast Puffs

I’ve been making these simple little breakfast puffs for years. Breakfast puffs are basically very rich muffins. Then I got the idea, why not make cheesecake breakfast puffs? Because what isn’t better with cream cheese? I really wasn’t sure this would work out when I started, but it did. They turned out delicious. And incredibly...
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January 22, 2015 - Whole Grain Waffles

When I was growing up, waffles were something we got out of a box in the freezer. My mom made a lot of pancakes, but never waffles. She didn’t have a waffle maker. I never had one either until fairly recently. Morgan loves pancakes, and it’s one of her most requested breakfasts, so I decided...
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January 16, 2015 - Grilled Flatbread

I’ve been baking bread since I was knee-high to a grasshopper–nine years old, see The Keeper of the Bread story. I make more regular loaf bread than anything else, but I like to try new things, different ways to play with bread. It keeps me entertained. Not there’s anything new about flatbread. People have been...
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January 13, 2015 - Country Bean Cakes

A pot o’ beans. I was talking food with my hired men one day recently and one of them mentioned their mother making bean cakes. Because I’m quirky like that about obscure back country recipes, I was completely struck by “bean cakes” and had to grill him to the ground about what exactly this bean...
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December 9, 2014 - Making King’s Hawaiian Rolls

Being a curious bear, I was recently fascinated with the notion of creating the perfect sandwich roll. Substantial yet tender, and of course, it had to be delicious. King’s Hawaiian is a brand of rolls that is very popular–for a reason. They’re substantial yet tender….and delicious. What is the secret of these rolls? I embarked...
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May 7, 2014 - Miss Kay’s Cookbook

On the way home from Texas, we passed through West Monroe, Louisiana. I couldn’t resist stopping at the Duck Commander warehouse store, which isn’t far off the interstate. I’m a fan of the Duck Dynasty show, so this seemed unreasonably exciting. Weston and Morgan are not fans, but at least they woke up for it....
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April 10, 2014 - Tamale Pie with Spoon Bread

Spoon bread is like a cross between a souffle and polenta, and if you like cornbread (or even if you don’t–this might change your mind) you’ll love spoon bread. It’s a little more trouble to make than cornbread, but the extra trouble is worth it. It’s a very light, tender type of cornbread–due to the...
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January 3, 2014 - Sugar on Top

I made this loaf for my neighbor recently–it’s a raisin bread made with golden raisins and chopped walnuts. (The recipe is here. The way I made it pictured above varies in that I also added the chopped walnuts, about half a cup.) It made a very pretty loaf! I brushed some melted butter on the...
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October 11, 2013 - A Flaky Experiment

A few weeks ago when I was in New Orleans at a booksellers trade show, I met Belinda Ellis, the author of Biscuits: A Savor the South® Cookbook. I didn’t manage to come away with her book–I was too loaded down bringing home books for Morgan–but I did learn an interesting biscuit trick from her...
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August 13, 2013 - Herb and Swiss Crescents

These are some of the best, most tender and flavorful rolls I’ve ever made. I am in love with them. The dough is Grandmother Bread, with egg, oil, and milk. It’s simple, easy, and will wow your family tonight! They are also pretty enough for company or a holiday meal. How to make Herb and...
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