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Tag Archive 'fendu'

Tahini Bread

Tahini Bread, shown with Tahini and Sesame Seeds 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, […]

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Potato Leek Bread

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 of spring’s return), gastronomic thoughts turn from the rich, substantial ‘comfort foods’ of winter to lighter, more refreshing fare.  But what of those of us who would like to continue to enjoy some of […]

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TARRP Bread Sometimes, a wonderful creation can be stuck with a terribly unfortunate acronym.  When first published in the May 2005 issue of Modern Baking, Steve Barnhart of Bennison’s Bakery in Evanston, IL chose to call his richly-flavored bread, laden with tomatoes, Asiago cheese, roasted garlic, rosemary and Parmesan cheese, “TARRP” bread.  Little did he know that only 3 years […]

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Peanut Bread

Peanut Bread Ever since George Washington Carver first started experimenting with the peanut plant in the early 1900’s, the peanut has become one of America’s most versatile legumes.  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 present a peanut bread as one of […]

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Cherry Pecan Bread

Cherry Pecan Bread While trying to decide upon a bread to bake for the Thanksgiving Day table, I remembered a wonderful cranberry pecan bread that I had the pleasure of sampling some months ago.  The bread was a creation of a good friend of mine, James McNamara, the talented head baker at Wave Hill Breads in Wilton, Connecticut.  Cranberries, […]

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