Day of the Dead: Pan de Muerto (Dead Man’s Bread)

Halloween has become a day for kids young and old to indulge in sweets and dress up in strange costumes and be spooky or funny or whatever.  The ultra commercialized Halloween of today only represents a small blip in Halloween’s centuries-old history.  It precedes the religious holidays of All Saint’s Day and All Soul’s Day.  […]

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French Dinner Rolls

I was looking for a recipe for light rolls to make sandwiches for lunch that would bring a welcome change to the day-in/day-out country-style bread we always have at home.  I turned to a recipe for French yeast dough–pâte levèe–that is used to make pissaladière à la Niçoise, which is an onion tart that is commonly […]

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Rustic Light Rye Sour Dough Bread (No-Knead)

I have been baking this bread each week for about two years.  It’s a rustic, everyday bread that has a great crust, a great crumb, and a great taste.  This is the family’s go-to bread for sandwiches.  Notice that the holes in the bread are not too large so we experience little-to-no seepage problems when […]

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Basics: Sour Dough Starter

Several years ago, I made a few attempts at making a sour dough starter.  Each attempt failed miserably.  Mold would grow on the starter and that was the end of that.  After reading several articles on the health benefits of natural yeast and sour dough bread, I grew more determined to master this very basic […]

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Country-Style Bread (No-Knead)

Bread, the staff of life.  When growing up, there always had to be bread in the house.  Bread accessible to most families at that time was more like cotton balls formed into loaves.  Simply put, good bread was hard to find.  Coming from Poland where bad bread was hard to find, the absence of good […]

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