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Category Archive for 'Rich Doughs'

Rosemary Focaccia

There’s something about focaccia that I can’t quite put my finger on. People who wouldnormally just pass around the breadbasket at the dinner table without partaking, lunge hungrily at pieces of focacciawhen included as part of thebreadbasket fare. Perhaps it’s the delicious unctuousness of the surface cratersfilled with fragrant rosemary oil. Or maybe it’s the […]

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New York-Style Pizza

Whether it be the crisp, light crust of an authentic Neapolitan, the thick, focaccia-like crust of a Sicilian or the crunchy,chewy crust of a New York-style, pizza is one of the few foods that isalmost universally loved.As a “breadie”, I judge the quality of a pizza by itscrust; the texture of the crust should be […]

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Cinnamon Raisin Bread

If I had to choose one bread whose aroma while baking consistently makes my mouth water, it would have to be cinnamon raisin bread. Unlike baguettes or pan de campagne, which are made from lean doughs (i.e., doughs with little or no fat), cinnamon raisin bread is made from a rich dough. The fat used […]

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