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Archives for bread

Gourmet PB&J

Gourmet Peanut Butter and Jelly Sandwich

by BnB Finder October 7th, 2014| Best BnB Bites, Recipes, Sandwiches
If you're wondering what can possibly be "gourmet" about a peanut butter and jelly sandwich, just check out this recipe. It has a definite French feeling, between the French toast base and the Pinot grape jelly (Pinot Noir grapes are not just for wine making anymore).  The crunchy peanut
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Mockaletta: A Stripped-Down Classic

by Jane Wangersky September 25th, 2014| Recipes, Simple Solutions
A real muffaletta is one of those rare dishes whose taste is somehow way more than the combination of the tastes of the ingredients. I realized this the first time I tasted one in a little cafe in New Orleans, on my one visit there many years ago. Since
Strawberry Goat Cheese Bruschetta

Strawberry Goat Cheese Bruschetta

by BnB Finder September 2nd, 2014| Best BnB Bites, Recipes
Bruschetta is a savory dish, of course, but the touch of strawberry in this recipe enhances that rather than turning it sweet. Fresh herbs and greens also help to bring the tastes of summer indoors, and turn a little bit of French bread into a special side dish for
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Put Aluminum Foil to Work for You

by Jane Wangersky August 8th, 2014| Cooking Basics
No doubt you’ve got a roll of aluminum foil in your kitchen. Maybe you use it every day, maybe only once in awhile. Either way, you could probably be using it more often -- I know I could -- and saving yourself a lot of work.

Of course, there are
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Day-Old (and Older) Bread

by Jane Wangersky May 16th, 2014| Cooking Basics
There's nothing quite like freshly baked bread, but the magic fades all too quickly. By the time the bread's a day old, the taste and texture are on a one-way downhill trip.  After several days, bread's simply too dry and flavorless to put in a sandwich -- but that
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Barbecue French Toast

by Jane Wangersky May 15th, 2014| Recipes, Simple Solutions
French toast, despite the name, exists in some form in every country where people ever had any leftover bread that was beginning to get stale -- in other words, every country in the world. In France, it's called pain perdu or lost/wasted bread, though it's more like bread that's 
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Quick Hot Breakfasts

by Jane Wangersky May 2nd, 2014| Recipes, Simple Solutions
Though there are plenty of reasons not to eat cereal for breakfast -- many cereals are starchy, sugary, and full of chemicals -- what probably decides most people in favor of it is the sheer convenience. Pour it in, pour in the milk, that's it.

But by taking just a
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Keeping Bread Fresh

by Elizabeth Skipper April 16th, 2014| Ask the Chef
When I bake my own bread, it initially has a crusty exterior and chewy interior.  However, after storing it, it loses the crusty exterior. Is there a proper way to store bread to help keep the texture?

Bread is never better than when it's freshly baked. The aroma, the crackly
Crackling Corn Pone Bread

Cracklin Corn Pone Bread

by BnB Finder April 8th, 2014| Best BnB Bites, Recipes
Although our last recipe from Big Mill Bed and Breakfast featured couscous, a somewhat exotic North African ingredient, a lot of down home cooking also goes on in that place. This recipe for home baked corn pone uses cracklins -- pork rind, as they may be called
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Breadcrumbs: Easy and Handy

by Elizabeth Skipper April 2nd, 2014| Ask the Chef

I would like to make my own breadcrumbs.  Is it as simple as placing bread in a food processor? Do I need to season or toast them?  Any insight is appreciated!


Making your own breadcrumbs is easy, especially with a food processor. Older recipes call for making them with
Italian Cracked Wheat Bread

Italian Cracked Wheat Bread

by BnB Finder April 1st, 2014| Best BnB Bites, Recipes
Here's a great old-fashioned bread recipe that's well worth the time it takes -- try this for a weekend baking project.  You can use either cracked wheat or bulgur (cracked wheat that's been parboiled). Either one will add nutrients and a slightly nutty taste. Either one will also have
flatbread

Mini Flatbread

by Jane Wangersky March 28th, 2014| Recipes, Simple Solutions
This started out as a pita recipe, but somewhere in there my old friend the muffin tin insisted on being included, so I ended up with something less pocket-like but still very good.

To backtrack a little -- when I first read a pita recipe a few years ago, I
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