Parts of the world need rain but here, in south-western Ontario, we've had rain 4 out of the last 5 days, including this weekend. A bit of sun would be greatly appreciated. Since I have lots of food in the freezer, I decided to take a break from cooking ... though I did want to use up the last few leaves of kale in my crisper, and some of the sweet ( Read more... )

ETA (07/28/2017): An earlier post of the hamburger bun recipe was found at "She Makes and Bakes".

You can never have enough hamburger bun recipes ... or maybe that's just me. :)

I saw a picture of these big, fluffy beauties posted on a FB Bread Baking group recently and the next day I made a batch.


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I've barbecued for at least three weekends in the last month because, miracle of miracles, it's NOT raining ( Read more... )

Work is slow in January, after the return from the Christmas break, and as teachers gear up for the last few weeks before the end of the fall semester. So, when I was at home on the first day back, I decided to make another batch of the duck fat brioche dough that I've posted already. In the meantime, I've eaten several of the rolls I made and ( Read more... )

A brioche dough is a type of enriched dough. Milk, butter and eggs give you a lovely tender crumb and, whether you shape it into a bread loaf or any of the many shapes of buns and rolls, you'll be happy with the result.


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I didn't get a chance to go to the bakery to pick up some burger buns this weekend, so I decided to make them myself today. And instead of using a recipe I had already tried, I found a recipe for soft Italian bread sticks that sounded interesting, and used that.


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I froze away some of my first sourdough starter, last year, and pulled out 2 oz which I rehydrated and fed a few days earlier ( Read more... )

I like the IDEA of hot cross buns better than the ones I've had, even those bought from a bakery. So this year, I decided to try to make my own. I threw in a half cup of sourdough starter because I had it handy ( Read more... )

I know it seems like I do a lot of bread baking, but I really don't. It usually takes me about a year to 14 months to get through a 20kg bag of AP flour between sweet (cakes, pies, cookies) and savoury (breads/buns/rolls, gravies) uses ( Read more... )

My mom did 99% of the cooking at our house. However, one dish that my dad could, and did make, twice a year, was the white beans that were featured in this menu. I've not been able to find it in any of my google searches of Romanian dishes so I wonder if the pairing of mashed white beans (Great Northern, navy, or cannellini) and soaked salt cod was ( Read more... )