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Monthly Archive for November, 2008

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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Corn Bread

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

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Pain Normand

Pain Normand For those of you who are regular 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 whatever grain is being used.  Save the ‘blend-ins’ for […]

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