Category: Breads and Doughs
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Toasted Banana Bread Sammie
Ingredients: 2 ½ cups flour 1 teaspoon salt 2 teaspoons baking soda 1 cup cold butter cut into chunks 2 cups sugar 2 cups ripe mashed bananas (about 6 bananas) 3 eggs, slightly beaten 2 teaspoon vanilla 1 cup coarsely chopped walnuts (optional) Method: Preheat the oven to 350°F. Grease…
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Authentic Fried Israeli Falafel
Here I am, an Italian-American trying to grasp the depths of an authentic Israeli Falafel recipe. Here is how I did it. I’ve turn to my favorite Falafel expert, and adapted from Joan Nathan’s book The Foods of Israel Today. Amazing book ! Read what Joan has to say about…
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Flatbread Made Three ways. Grilled, Baked or on the Stove Top
I love making fresh Flatbread, from Fry Bread, Naan, and Pitas. The list goes on. Just about every country has a type of prized flatbread recipe. I can’t decide if I like it made better in my cast iron pan on the stovetop, or my pizza stone baked in the…
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Soft HomeMade Pretzels
Ingredients: 1 cup warm water (105°F) 2 1/4 teaspoons active dry yeast Vegetable oil 2 3/4 cups all purpose flour 1 tablespoon organic cane sugar 1 teaspoon kosher salt, plus Maldon or Large grain salt for garnish 8 -10 cups water 1/8 cup baking soda Method: With the vegetable oil,…
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Soft, Squeezable Buns- Homemade Hokkaido Milk Bread.
You know- those comforting, mouth watering snow white, billowey little loaves and rolls that are the foundation of respectable Asian bakeries. Mmmm- those soft, squeezable buns. Those pull apart, feather like layers that gently pull away like the wind blew them apart. Ahhhh, the ones just melt in your mouth…
Chef Gigi Gaggero 