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Bake Your Own Bread


Bake Your Own Bread

  • 27 Pins

Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. “I had this growing up,” said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. (Photo: Gretchen Ertl for The New York Times)

Sweet cherry tomatoes look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe. (Photo: Andrew Scrivani for The New York Times)

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend. (Photo: Andrew Scrivani for The New York Times)

You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable. (Photo: Andrew Scrivani for The New York Times)

The women of the Thursday Afternoon Cooking Club in Wichita, Kan., have been preparing lunches for each other since 1891. Originally conceived as a way to improve the domestic arts in a fast-growing prairie town, the club has become a repository for more than 124 years of cooking trends and recipes. (Photo: Eva L. Baughman for The New York Times)

This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. (Photo: Joshua Bright for The New York Times)

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. (Photo: Maggie Steber for The New York Times)

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  • Mary Heuvel
    Mary Heuvel

    pretty, but not the kind I like...but so pretty

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