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Monthly Archive for November, 2008

Peanut Bread

Ever since George Washington Carver first started experimenting with the peanut plant in the early 1900’s,the peanut has become one ofAmerica’s most versatilelegumes.The peanut has become so ingrained into American culture that the USA team competing at the 2005 Coupe du Monde de la Boulangerie decided to presenta peanut bread as one of itscontest entries.Team […]

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Cherry Pecan Bread

While trying to decide upona bread to bake for the Thanksgiving Day table, I remembered a wonderful cranberry pecanbread that I had the pleasure of sampling some monthsago. The bread was a creation ofa good friend of mine, James McNamara, the talented head baker at Wave Hill Breads in Wilton, Connecticut. Cranberries, beingatraditional staple of […]

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Corn Bread

Lately, I’ve been so fascinated by various regional French breadsthat I’ve all but forgotten thatNorthAmerica has its own traditional breads. A case in point is corn bread. To many people, the term ‘corn bread’ conjures up visions ofthe dense,sometimes sweet, chemically leavened quick bread that is a staple of many aThanksgiving Day table. To my […]

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Pain Normand

For those of you who areregular readers of this blog, you may have surmised that I am not a real big fan of heavily flavored breads.To me, the essence of bread baking is finding new ways to coax out the natural flavor of the wheat or whatevergrainis being used. Save the ‘blend-ins’ for ice cream,cakes […]

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