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Bread and Jam for Frances | Jam on biscuits, jam on toastJam on biscuits, jam on toast
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Bread and Jam for Frances | Jam on biscuits, jam on toast | bakebread.wordpress.com Reviews
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Jam on biscuits, jam on toast
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Pizza dough, take two | Bread and Jam for Frances
https://bakebread.wordpress.com/2008/01/21/pizza-dough-take-two
Bread and Jam for Frances. Pizza dough, take two. Failure should be a learning experience, so I decided to tackle the pizza dough again. Things went seriously south on the first attempt. Weak dough that held no air, general cracker-like result), and I needed to see why. For best narrative results, read about the failure first. Then the story seems more triumphant. Also, you get the recipe. Bleh Here is the latest attempt:. The dough was pretty relaxed, so all of Reinhart’s anxiety about the strengt...
June Taylor, jam goddess | Bread and Jam for Frances
https://bakebread.wordpress.com/2008/09/20/june-taylor-jam-goddess
Bread and Jam for Frances. June Taylor, jam goddess. June Taylor preserves fruit. She has a space in Berkeley and makes jam* by hand in small batches (in large pots, not on an industrial scale). She uses local fruit (mostly), often organic, very simple, relatively low in sugar, no pectin. She also teaches classes on preserving at home, and I’ve been able to attend two, one for summer fruits (plums, peaches, etc.) and one for winter (marmalade! She does not work with recipes, specifically, relying on form...
January | 2008 | Bread and Jam for Frances
https://bakebread.wordpress.com/2008/01
Bread and Jam for Frances. Archive for January, 2008. Sometimes, what I crave is something grainy and substantial, and at that point, only whole wheat bread will do. There are quite a few variations on this theme, some seeming to be of the opinion that simply using some whole wheat flour makes a whole wheat bread. It’s true that only using the one kind […]. Pizza dough, take two. This sounded like a good recipe to begin with, since (a) it is winter and (b) this is a fairly simple recipe. Before intro...
February | 2008 | Bread and Jam for Frances
https://bakebread.wordpress.com/2008/02
Bread and Jam for Frances. Archive for February, 2008. A little while ago, I was reading in Harold McGee’s On Food and Cooking that the notion of holding bread in the refrigerator (or some other cold place) was formalized by the Viennese bakers at the turn of the 20th century. They did this because (in a nutshell), working all night baking bread for the morning rush […]. You are currently browsing the Bread and Jam for Frances. Weblog archives for the month February, 2008. Blog at WordPress.com.
Buns! | Bread and Jam for Frances
https://bakebread.wordpress.com/2008/03/09/buns
Bread and Jam for Frances. Spring is in the air, which usually puts me in the mood for hot cross buns. Little lightly-sweetened rounds of yeasted goodness, flavored with citrus and dried fruit, just bright-tasting little snacks. Yum. In the end, I combined aspects of three or four different recipes. This picture represents the cookbook area of my kitchen when I am ambitious and working with several recipes:. Hot Cross Buns (or, Buns of No Particular Religious Symbolism). 3 tsp instant yeast. Add the citr...
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January 20, 2016. You are in for it: my all-time unbeatable chili recipe. This is beloved by friends, coveted by those who know its secrets. It won the 'Department of Biological Sciences Chili Cook-off in 2012'. It's taken home top prize at my work's 'Chili Friday'. It EVEN stole top title as 'Potluck Champion, 2015'. The accolades are impressive, I know. TENs of people have told me how much they enjoy this recipe. And now, it's part of your repertoire. This is a part of our (kinda) healthy recipe series...
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Bread and Jam for Frances | Jam on biscuits, jam on toast
Bread and Jam for Frances. The process of teamwork. These two lectures will, I hope, teach me a better understanding of how teams work together and how to contribute in a positive way to a team. Filed under: LIBR 203. I attended a book signing with Rachel Saunders in November. She has a company called Blue Chair Fruit, and she makes wonderful and fairly complex jam/marmalade. Apparently, she’s been on Martha Stewart, so I guess she’s big time. Whoops, got a little behind there. It was a good experiment&#...
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Life inside Le Pain Quotidien's Bleecker Street (NY) and Fashion Island (CA) bakeries. Bleecker St. Bakers. As a baker, it’s always exciting when you can find new uses for your favorite doughs. In my case, it’s our tangy, nutty, sourdough wheat dough that I love to repurpose. This time, I decided to create a traditional cinnamon bun but with a sweet and savory twist. Newport Beach, CA. Try the recipe for Devil’s Chocolate Speculoos Cookie. Tweet us your photos @le pain q ny. Inspired by Belgian National ...
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