Sara's Kitchen

Our thanksgiving menu doesn't vary much from year to year. That being said, I love to experiment with new recipes, so I try to change up...

I will admit, I don't really like beer. However, I don't mind it in cooked dishes. I bought some beer for a recipe, which of course ...

This recipe is from Baking with Julia. The dough is made of mashed russet potatoes, all purpose flour, olive oil and salt. The nice thing ab...

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...

I saw this recipe on Martha Stewart's talk show. It looked really good, but I didn't like the thought of using a whole cup of oil t...

This recipe is from a recent issue of Gourmet magazine. The texture of this bread is amazing. It's soft and airy on the inside with a cr...

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 took an artisan breads class yesterday at the California Culinary Academy. It was very fun, and I picked up a lot of useful information. O...

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...

These flaky dinner rolls taste as good as they look. The folding technique isn't that difficult, and it gets easier each time you make ...

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...