French sticks


I was in Whole Foods earlier this week, when I happened to walk by their cheese counter and noticed a sale on triple cream brie. Whole Foods is one of those stores I go into, intending only to buy a select few items but always walk out with an armful of goodies. How do they do that? I had my shopping list and I was just minding my own business. Anyway, I ♥ cheese, especially triple cream brie! As I headed home, I realized that I had forgotten to pick up some bread to go with it. Oops. See what happened was, I walked by the breads but heard some other goodies calling out to me. I also love their banana chocolate chip muffins but brie and a banana chocolate chip muffin don’t exactly go together, you know what I mean? What to do? Well, I have some compressed yeast and flour so let’s make some French sticks! Continue reading “French sticks”

Basic White Bread Loaves

You might be asking “Another recipe for white bread?” Didn’t you already make that? Yup. However, this one is different from the Classic Sandwich Bread recipe: it has slightly more proofing time and it uses compressed yeast. Well, what exactly is compressed yeast? Continue reading “Basic White Bread Loaves”

Bagel Bombs and Brunch Ideas

I came across this recipe for bagel bombs while researching savory alternatives for a Mother’s Day brunch. Crowds of people at restaurants… waiting forever for a table… forgotten reservations… more crowds? Forget it! We’re staying in because nothing beats a home cooked brunch. More time to spend with each other and no elbow to elbow seating with strangers. The recipe comes from Adam over at Amateur Gourmet  but can also be found in the Momofuku Milk Bar book. I’m sure many of you are familiar with Christina Tosi and her wonderful creations such as Compost cookies and Blueberry Cream cookies. So what exactly is a bagel bomb? Continue reading “Bagel Bombs and Brunch Ideas”

Hot Cross Buns

Happy Easter everyone!

I’ve been seeing hot cross buns for sale in grocery stores for weeks now. So tempting! I finally broke down and made a batch. I couldn’t resist! Traditionally, hot cross buns are made and eaten on Good Friday or Easter Sunday but I say they’re good for whenever you feel like eating them. I think this would be a great recipe to serve for a brunch. Who doesn’t like fresh bread?

Continue reading “Hot Cross Buns”

Classic White Sandwich Bread

A couple of weeks ago when I was making Tonga Toast, I had the toughest time finding a loaf of bread. More specifically, I couldn’t find an unsliced loaf of bread. It probably had something to do with going in the middle of the afternoon but hey, not everyone is a morning person. Fortunately, I was lucky enough to find a bakery that was willing to bake me a fresh loaf, at 5:00 PM no less. Now that’s service. But if I hadn’t come across that bakery, what was I to do? Continue reading “Classic White Sandwich Bread”