I was in San Luis Obispo recently and my friends Barkev and Tzolig gave me a package of Tahini Bread to try. It was delicious! Of course, this carbaholic loves anything bread so it was almost a slam dunk but the fact that the bread had both a familiar taste and feel and yet was mysteriously unlike any bread I had ever tasted made it all the better. Mia said it kinda reminded her of Rugelach and I thought it reminded me of Palmiers but I think that was only because they loosely resembled them. A cross between the flaky Palmier and the chewiness of the Rugelach and add tahina and we are close. A delicate bread wrapped around a rich, nutty filling would be great but the texture of this treat was of a laminated pastry and for me all the better.
I decided to hit the net and found several entries for tahini bread from the middle east, some Turkish and others Armenian. The recipes resembled one another but the manner in which the bread were finished varied somewhat. For example the Turkish bread used almost the same ingredients as the Armenian bread but the Turkish resembled more of a roll than the “cookie like” flat bread I had eaten. [...]
I often bake my own bread for lunch sandwiches at work. The flavor and crumb of home baked bread is amazing. When you consider the cost to bake a loaf of high quality bread at under forty-cents a loaf it really does make sense to bake your own.
My friend Kenny joined us for lunch one day and was amazed at our simple lunch, a sandwich filling between slices of home-baked bread. Kenny was amazed that one could make such a delicious bread and asked me if I would teach him how before he left for college. [...]
On my list of life’s wonderful things is freshly made bread. I have been baking bread since I was a child. I find the process relaxing, the finished product healthier for my family. I figured it out recently that it cost me about 30 cents to make a loaf of bread, wow! When I am at home, I just start some dough and go about my business, a bit later I pan it and we have fresh bread for the next few days.
Fresh bread just feels good. Sterling and I are bread lovers but Mia is not, however when I bake bread she magically becomes a fan of the stuff. [...]
Focaccia is a wonderful, Italian bread which is a perfect light meal or a compliment to salad, soup, cheese or a roasted vegetable tray. Great as an appetizer and easy to prepare this savory bread fills the senses from the moment the bread begins to raise until it is doused with garlic and olive oil and baked. I imagine Focaccia as the predecessor to the modern pizza. Deliciously satisfying and delightfully rustic, Focaccia is a peasant food that is gaining notoriety in bistros and trendy restaurants alike.
This basic Focaccia is one of the easier bread doughs to make either using the conventional method or a bread maker using your dough setting. The end result is a bread with a wonderful crumb and lots of flavor. Add buttery artichoke, onions and garlic the the delicate bread and serve with a crisp salad for a like, satisfying lunch. [...]
Focaccia is a wonderful, Italian bread which is a perfect light meal or a compliment to salad, soup, cheese or a roasted vegetable tray. Great as an appetizer and easy to prepare this savory bread fills the senses from the moment the bread begins to raise until it is doused with garlic and olive oil and baked. I imagine Focaccia as the predecessor to the modern pizza. Deliciously satisfying and delightfully rustic, Focaccia is a peasant food that is gaining notoriety in bistros and trendy restaurants alike [...]
