Sara's Kitchen

I've been making a lot of focaccia recently, so I decided it was time to add some new recipes to my bread baking repetoire. First up was...

This recipe is from the Bread Baker's Apprentice. The book provides three recipes for brioche; rich man, middle class, and poor man. The...

My grandmother is in town from Los Angeles - she doesn't get to sample my cooking very often, so I put together a meal for her that show...

This recipe from Bread Baker's Apprentice is noted as a good dough for making different shapes with. I haven't had a lot of practic...

I made hamburger buns using the white bread recipe (variation 2) from Bread Baker's Apprentice I used buttermilk as Peter Reinhart sugge...

I made more focaccia over the weekend from the Bread Baker's Apprentice I used the Pain a l'Ancienne technique again, but this time...

I wanted to make some focaccia, but I didn't like the idea of using nearly a cup of olive oil in the standard Bread Baker's Apprenti...

When I pulled the dough out of the fridge this morning, it had risen enough to be baked. I baked the loaves at 450 degrees on a pizza stone ...

Today I used the pate fermentee I made last night to create the dough for my bread. I cut up the pate fermentee into small pieces and comb...

Pane Siciliano is a semolina flour and sesame seed bread. The first step in the process is to make the pate fermentee, also known as a pre-f...