cheesy garlic knots.

I’ve had to make a lot of grownup decisions lately.

Like, deciding that I can’t eat cookies and cake and chocolate peanut butter swirl bread three times a day, every day. Well, I could, but I probably wouldn’t like it after a while.

Or deciding to watch my husband’s intramural basketball game in a gym that smelled like 100 smelly, sweaty guys (because there were about 100 smelly, sweaty guys there) watching a sport I know nothing about, when I could have been watching “The Bachelor” at home. But it was important to him to have me there, and therefore, the decision was easy to make.

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swedish knackebrod.

I’ve had a thing for crackers ever since I made those Blue Cheese & Walnut Crackers, along with my love letter to Ina Garten. There were those, and then, these flat breadsticks. Then this (these?) knäckebröd, which I made because I love those Wasa rye crisps from the grocery store, but mostly because I love the word “knäckebröd.”

(Which means “break bread,” for those sans Swedes in their families.) Read more

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loaded baked potato bread.

Lately, I’ve been a bit frustrated with baking bread.

You see, homemade bread is a finicky thing. You have to be sure the yeast is alive, that the flour is properly weighed and that you don’t knead the dough too little, or too much. It has to be smooth and elastic, but not sticky nor crumbly. If you don’t let it rise long enough, the flavors won’t develop and if you let it rise too much, well… I don’t know what, but I’ve heard it’s not good.

That said, part of the reason I started baking bread in the first place was to learn about these idiosyncracies — to find out, in short, what makes bread tick.
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breadsticks, sideview.

I really wasn’t sure what to call this post.

Flatbread sticks?

Flat breadsticks?

Seedy breadsticks? No, that’s weird.

So, everything breadsticks it is. That way, it covers both the seeded, “everything” topping and the fact that these breadsticks turned out to be, well, all sorts of shapes. Mostly flat. Just how we used to think the Earth was.
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white wine & honey pizza dough.


In case you hadn’t noticed, I changed my blog layout. I hope you like it. It feels way more like home to me.

Because I love pizza so dang much, I thought I’d make pizza dough (a new, equally tasty version of my standby) for my inaugural post for my new layout. There are still a few tweaks and twinges to work on around here, so pardon me while we transition. In the meantime, however, make this pizza dough for dinner tonight. That’s not a request.

OK, that was rude. Pretty please make this dough for dinner tonight.
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slices.

They say when life gives you lemons, make lemonade.

I disagree. I say when life gives you lemons, throw them away (or use them to clean your garbage disposal, and then throw them away) and make challah bread.
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