I've got a holiday recipe from the late 1800s and a recipe for a shaker loaf that's probably older than that, but it would really please me to use a recipe that dates back 2000 years. I've checked the website at The British Museum,…
[Eater DC shared a video showing how bagels are hand-rolled at Black Seed Bagels](http://www.eater.com/2015/3/31/8315669/make-bagels-how-to-video). I want to quibble with the contention that the wood-fired stove, the huge boiling vat, and the draining racks are home equipment, but I am really grateful…
> Watching the hands of my son kneading challah dough on the maple cutting board in my kitchen, a memory > rises of my mother bending over our kitchen table in Flatbush, pressing, stretching, folding flour, water, eggs > into a living elastic. Sometimes in my dreams, Mom appears, whispers…
I was pleased to see Michael Nischan, himself a two-time recipient of the James Beard award, give a shout-out to James Beard in this morning's New York Times [http://nyti.ms/1wP6FtN] > And James Beard’s book Beard on Bread, I go back to constantly. You feel…
Loaves 23 and 24—Mother's Christmas Bread—came out of the oven yesterday. This is a recipe Bernard Clayton traces back to Indiana in the 1870s, and it is easily my favorite among the holiday loaves I bake. I'd like to say my holiday kitchen has…
I started my holiday baking with something that is new and ambitious, the Obsessivore's Fruitcake [http://www.bonappetit.com/recipe/the-obsessivores-fruitcake] from Bon Appétit. The recipe is written like a bread—you add a tiny amount of yeast and work the dough like a bread—but there'…
Haven't posted about bread in a while. Here's a nice tribute to a skill that's foreign to me from The New Yorker [http://www.newyorker.com/culture/culture-desk/video-pretzel-croissant-city-bakery?utm_source=tny&utm_campaign=generalsocial&utm_medium=twitter&mbid=social_twitter]…
Focused on rolls this week instead of bread—potato rolls, sweet potato rolls, and these oatmeal knots. The base is a rich dough of oatmeal, whole wheat flour, honey, and flaxseed meal, and the knotted dough is topped with more oatmeal, sesame seed, and poppy seed before baking.…