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Ciabatta Sandwich Bread

I don’t know why I haven’t thought of this earlier: no-knead undead ciabatta dough poured into a loaf pan to make strong and holey sandwich bread.  This weekend I was feeling lazy and uninspired to make the same wheat sandwich

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Naturally Leavened

What’s not to like about naturally leavened bread?  It uses naturally-occurring yeast in the air and flour, lasts much longer than commercially-yeasted bread, gives a better and more complex flavor, and reduces the number of ingredients.  With just water, flour,

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Pizza is Where it At

By ignoring all rules of grammar and the basics of the English language, I can make my blog post title sound cool and urban.  If I was a marketing wonk, I’d say my blog title skews young, hitting key hip-hop

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Bread and Horror

Last night I whipped up two batches of cranberry walnut brioche.  I used ten eggs and one pound of butter.  Hey, nobody said this was health food.  But I contend that because it doesn’t use any unpronounceable ingredients, it is

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Genesis

No, not the plaintive band led by hair-loss champion Phil Collins.  I’m talking about the first loaf of bread I made, July 2008.  Hard to believe it’s only been a year.  I have remembered that I thought that was one

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Bread for Beginners

Reading Seth’s interest in getting started with bread (see comments on my Friday post) got me thinking about the best first-time bread.  I started with the no-knead recipe from Cook’s Illustrated and was really blown away by the look and

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