I’d love to have a yellow layer cake recipe in my list of go-to recipes — those recipes that I know work, taste great, and don’t demand great feats (or fancy ingredients) to make. I’ve made a couple of attempts at this classic (once as a small layer cake and cupcakes, and as mini vanilla cupcakes). And those were made with freshly milled soft white wheat flour. For my husband’s birthday, I splurged on cake flour that I had leftover in the pantry rather than whole wheat. So I was able to follow a recipe for buttermilk cake as written. Well, almost….
Croissants have been on my list of things to make for quite some time. My goal is to come as close to the French style as possible — crispy on the outside, with tender, buttery layers on the inside. But for a variety of reasons this project kept getting pushed to the back of the line. For one thing, I wanted to make my first batch of them following the traditional instructions that call for all purpose flour, in order to get the feel of what the experience would be like under normal conditions before using home-milled whole wheat flour. And since…
When I read Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, the recipe for Apple Snacking Spice Cake jumped out at me as a must-make. I made an apple cake once before that was delicious, but didn’t include the ginger and cloves. I cut the recipe in half in order to use my smaller 6-inch cake pan, which I bought so we wouldn’t have so much cake sitting around the house. It came together really well at this size. It’s not too rich or sweet, and is a really pleasant little cake, somewhat similar to an unfrosted carrot cake. It would also be…
Recipe NY Times No-Knead Bread Process notes used all purpose flour 18-hour resting time Results This is a gift, so I couldn’t very well tear into it myself, but it looks beautiful.
Recipe Homemade Flatbread from melskitchencafe.com Process notes used a combo of hard white wheat, hard red wheat, soft white wheat, and AP flour cut the recipe in half and made 6 pieces Results They were a tad thin, but tasted great! For some reason they were extra delightful with scrambled eggs.
Recipe Simple flour tortillas Process notes used half all purpose, half hard white wheat Results Tasted very good. Didn’t feel good about using all of that shortening, but it really helped them stay soft. Try butter next time in place of shortening.
Recipes profiteroles (pate au choux) with praline pastry cream lemon curd tart with meringue Class notes The tart crust was too bitter for my taste because of the vodka we added to the dough, and the meringue didn’t have enough time to set up so was a bit runny. The profiteroles (pate au choux) seemed a bit undercooked, but were tasty. The praline paste the chef made from scratch is amazing — would like to try that in the future. I’m glad I had this experience, but I realized I don’t have the patience for a casual, social class like this. I’d…
Recipe Roasted Vegetable Tart by Yotam Ottolenghi found on bonappetit.com Process notes prepared dough and vegetables ahead of time to make baking the day-of quicker baked using convection baking setting Results This was my main vegetarian dish for our family Thanksgiving dinner and it was pretty spectacular. It was a bit dry, either because of the convection setting or because I baked it too long. It was a lot of work, but I’d make it again.
Recipe The instant classic, NY Times No-Knead Bread Process notes used all purpose flour Results Spectacular results — it’s unbelievable that a bread so easy to make would taste so good and have the qualities of artisan bread. Too bad it was processed flour.
This is the loaf that got me rolling on making bread from scratch at home. It was so exhilarating to see the dough rise properly, bake properly, and taste like real bread! For me, the significance of this loaf is huge. It’s led to a journey of learning more about healthy whole grain cooking and baking, and to a greater level of self-reliance. It’s so much more than a plain loaf of white bread.