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Tag Archive 'fendu'

Tahini Bread

If you’ve ever had the pleasure of sampling a piece of halvah, that sweet, dense and crumbly sesame seed-based confection, then you’ll understand why I’ve been enamored of sesame flavor since childhood. Sesame seeds and bread are a classic combination. Whether sprinkled on top of a loaf, as in the quintessential sesame bread Scali, or […]

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Potato Leek Bread

With the arrival of spring here in New England (although with evening temperatures still below freezing, one would be hard-pressed to find evidence ofspring’s return), gastronomic thoughtsturnfrom the rich,substantial ‘comfort foods’ of winter to lighter, more refreshingfare. But what of those of us who would like to continue to enjoy some of the hearty flavors […]

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Sometimes, a wonderful creation can be stuck with a terriblyunfortunate acronym.When first published in theMay 2005 issue of Modern Baking, Steve Barnhart of Bennison’s Bakery in Evanston, ILchose to call his richly-flavored bread, laden with tomatoes, Asiago cheese, roasted garlic, rosemary and Parmesan cheese, “TARRP” bread. Littledid he know that only 3 years later, an […]

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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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