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Category Archive for 'Rich Doughs'

Pain Hlose

Having made the commitment at the beginning of this year to eat only foods that are fresh, unprocessed and nutritious, I know what it feels like to give up foods that one has become accustomed to and has enjoyed over the years. It was therefore with a great sense of empathy that I learned that […]

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As a child, I, like many other Americans, had been conditioned (unintentionally, I’m sure… no conspiracy theory here!)to think of bread as merely an adjunct; a pasty white, flavorlessplatform for slices of lunch meat, peanut butter or anyother filling that happened to find its way intomy school lunch sandwich. But sandwich breaddoesn’t have to be […]

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Gougres

I think it was in a Szechuan Chinese restaurant where the listfirst began. After a bite of a particularly spicyserving of mapo doufu (spicy bean curd), I grabbed my glass of water, downed about half of its contents and, after reducingthe fire on my tongue to a mere smolder, turned to my wife and remarked, […]

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Scali

Like mostmajor U.S. cities, my home town, Boston, is a wonderful mlange of people from manydifferentethnic and cultural backgrounds. Boston’s North End,rich incolonialhistory,is today home to a vibrant Italian-American community.One of my favorite activities has always been tostroll alongthe narrow streets of the North Endenjoying the commotion (I did, after all, spend my childhood yearsinBrooklyn, […]

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Sticky Buns

I know. It’s hard to get excited about yet another baking blog posting a recipe for sticky buns. But before you leave here to go send those”Happy New Year”e-mail messages to friends and family that you should have already sent(Freudian projection, anyone?), just takea few more minutes to read further. These aren’t your ordinary, run-of-the-mill, […]

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Cloverleaf Rolls

For some reason,dinner rolls have always beenthe preferred styleof bread at my family’s holiday table. Perhaps it’s simply the comfort of tradition.Or maybe the reason is a bit moreutilitarian;the convenient individual serving size saves the spaceneededto slice bread at the table and makes it easier for everyone tohelp themselves. Among the many types of dinner […]

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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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If I had to choose asingle pastry that isthe embodiment ofall that is French viennoiserie, it would have to be the croissant. In the U.S., croissants have been steadily increasing inpopularity, particularly as the basis for a wide variety of breakfastsandwiches.When properly baked, the croissant has a crisp,flakey exterior with a light, open and wonderfully […]

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Brioche Nanterre

Cooler evenings, lengthening shadowsandthe slightest hint of crimson on the maple treescanmean only one thing… autumn in New England is rapidly approaching!While some here may view the onset of autumn with trepidation, being theharbinger oftheNew England winter whichcan oftentimes be quite brutal, to me autumn is a season of anticipation. The cooler weather now makes […]

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Here in the U.S., ciabatta has become the quintessential Italian bread. Characterized by a crisp, flour-dusted crust, a holey interior and a rustic, “slipper-like” shape, ciabatta is ideal for dipping into any one of a number of wonderfully aromatic, herb-infused olive oils. When sliced horizontally, it also makes great sandwiches, the holey crumb providing deep […]

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