Blog posts

I found the recipe for these Spanish olive oil wafers in Penelope Casas' La Cocina de Mama: The Great Home Cooking of Spain.

These are a great way to use up a little bit of extra pizza or bread dough and they are really delicious. Thin and flaky and spiced with anise and sesame seeds. There is sugar on top (which could be omitted for a less sweet wafer); no sugar in the dough.

Click here for the recipe.

Hello! Just wanted to show the machine I use to grate nut meats into flour. Same can be used for sunflower seeds, hard bread (crumbs) hard cheese, etc. The nuts are cut and not mashed or pressed so they remain fluffy and dry.

I used to make these bread sticks all the time, before I knew how to make bread. My husband put in a request for them last week, and it reminded me how good they are, and a snap to make.

Also fun if you have little ones who love to roll dough snakes.

Recipe here.

I baked this very large, rustic Italian loaf (pagnotta) a couple weeks ago from Daniel Leader’s wonderful new book, Local Breads, page 197.  He states that it is to bake until almost black or charred for the most authentic loaf.  I didn’t go quite that far but you can see it developed a lot of color which I always prefer in my loaves.

Nice to be back baking :)

 Here's some challah from The Bread Baker's Apprentice.  My first try at challah, they're as tasty as they are nice to look at.  The inside is soft, sweet and light.  Exactly what I think of when I think challah.

-Joe