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My original plan was to come up with a recipe for a fast loaf that still had good flavor. Since a short rise usually results in less flavor, I fudged a bit by using honey and sprinkling sesame seeds on top. While a great idea, it didn't work out as planned. | My original plan was to come up with a recipe for a fast loaf that still had good flavor. Since a short rise usually results in less flavor, I fudged a bit by using honey and sprinkling sesame seeds on top. While a great idea, it didn't work out as planned. | ||
The first time I attempted my quick bread, I completely forgot about it. About 90 minutes later, I remembered. Oops. It wasn't a fast bread that day but sure was an easy method and nice loaf of bread. I made the bread again and stuck with the timetable. With a timer right next to me, I managed to make the bread on schedule. | The first time I attempted my quick bread, I completely forgot about it. About 90 minutes later, I remembered. Oops. It wasn't a fast bread that day but sure was an easy method and nice loaf of bread. I made the bread again and stuck with the timetable. With a timer right next to me, I managed to make the bread on schedule. | ||
=====The Science of Baking Bread (and How to Do It Right)===== | |||
[https://www.seriouseats.com/breadmaking-101-the-science-of-baking-bread-and-how-to-do-it-righ by Max Bernstein 10/8/19 serious eats] | |||
If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques. | |||
But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel. | |||
Revision as of 11:04, 9 February 2026
Garlic and Herb Sun Bread (Tarte Soleil)
by Sarah Jampel King Arthur Baking School
Inspired by the French tarte soleil, this shareable, tearable centerpiece bread looks impressive but is very easy to pull off. The durum flour imparts a beautiful golden color and gives the bread its crisp-yet-light texture. The filling is a creamy, savory mixture of cream cheese, Parmesan, quick-roasted garlic and herbs de Provence (or the spice or herb blend of your choice). It doesn’t need a dipping sauce, but garlic oil, pesto, or even warm marinara wouldn’t hurt.
Fast and Slow Sesame White Bread Recipe | Bread Baking
by Donna Currie 9/8/18 serious eats
This recipe is all about technique. The ingredients are very simple, and very similar to my basic, everyday bread recipe that I use when I don't want to think too hard about ingredients.
My original plan was to come up with a recipe for a fast loaf that still had good flavor. Since a short rise usually results in less flavor, I fudged a bit by using honey and sprinkling sesame seeds on top. While a great idea, it didn't work out as planned. The first time I attempted my quick bread, I completely forgot about it. About 90 minutes later, I remembered. Oops. It wasn't a fast bread that day but sure was an easy method and nice loaf of bread. I made the bread again and stuck with the timetable. With a timer right next to me, I managed to make the bread on schedule.
The Science of Baking Bread (and How to Do It Right)
by Max Bernstein 10/8/19 serious eats
If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques.
But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel.
