Welcome to TBLSPOON
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Bread
All the best flavors of fall go into this wholesome whole wheat, slightly sweet focaccia. Juicy in-season pears, rosemary infused olive oil, earthy walnuts, a touch of cinnamon. Enjoy it on its own or as part of a rustic cheese platter.
Potica is a Slovenian term meaning rolled-up. In this case, the yeasted dough is rolled-up with a citrus-maple-nut filling, making for an incredibly flavorful and gently sweet bread. I enjoyed slices of it with my morning coffee. It would also make some amazing French toast.
Scaccia loaves are crusty and blistered on the outside with soft, delicate layers on the inside. The layers are created by spreading tomato sauce over very thinly rolled out dough, sprinkling cheese or other toppings across, then folding it over on itself. You repeat that process three times, earning the bread it's nickname: Lasagna Bread.
Scali Bread is a popular Italian-American bread studded with sesame seeds. Chewy on the outside, soft on the inside, and big flavor - it's clearly popular for a reason.
Showstoppers don’t always need to be desserts. I can see this bread as a stunning, savory centerpiece for a holiday meal. Just tweak the flavors to compliment your meal.
t. Want to make something special, but also really just want to eat pizza? This braided beauty's got you covered. It’s filled with a blend of mozzarella, provolone, and asiago cheese all melted together with caramelized shallots, kalamata olives, and sun-dried tomatoes. The top is then sprinkled with grated parmesan, dried oregano and red pepper flakes and baked until golden brown.
Sometimes you just need a good sandwich bread. For staples like this, I’ll turn to one of my trusted recipe sources: King Arthur Baking Company. I tried out their 100% Whole Wheat Sandwich Bread recently and wasn’t disappointed. It had just the right balance of nutty wheat and sweetness that made it versatile for a variety of sandwiches and breakfast toasts.
This Fig and Shallot Focaccia is light and fluffy in the middle with crispy, crunchy edges. It’s generously sprinkled with goat cheese and dried rosemary and is on the thinner side, so it works well as an easy flatbread or pizza-ish dinner. Even better? You can have this on the table in around two hours from start to finish.
Isn’t this leopard print bread eye-catching? It's made from a simple milk bread recipe that has cocoa kneaded into the dough to create the leopard spots. The baked bread has a soft texture and a very light sweetness with subtle cocoa and orange flavors. I thought it made for a nice breakfast, spread with some cream cheese or marmalade, and would make an impressive display if you’re having guests over for brunch.
I have trouble scrolling past any cheese filled bread recipe that pops up in my feed. Gruyere Spiral Loaves? Went out and bought gruyere immediately. Parmesan Shortbread Crackers? Ate them all. Cheesy Gougeres? Mais bien sur. You too? Then you might want to check out the Savory Babka recipe by Melissa Clark for New York Times Cooking. Buttery brioche dough is swirled with a savory mixture of ricotta, parmesan, garlic, scallion, and finely chopped fresh basil. I opted for the olive option (kalamata) rather than the bacon. The smell wafting from the oven alone was enough to spark joy.
Make homemade Focaccia in under two hours. Find links to the recipe and tips to making it on TBLSPOON.
A fun, not-so-traditional take on Irish Soda Bread, from blogger and home baker Sarah Marks.
You’ve never had English Muffins until you’ve had Homemade English Muffins. Try this crunchy and buttery recipe from Sarah Marks.
That drip of gruyère melting down the side of the spiral bread? Oh gruyère loaf, you had me at hello. And the thing is, this bread lives up to that photo. A fresh out-of-the-oven, crusty french loaf, a hit of garlic, a touch of olive oil, a lot of gruyère...there’s just nothing better than that.
