Girl Versus Dough

Round Twenty Eight — Sweet Potato & Sage Bread

Sweet Potato Sage Bread

Holy heck it’s hot outside! What is it with this Iowa weather? First we have a deluge of cold, rainy days, and now it’s like the freaking Amazon. Do. Not. Understand.

The husband and I are in an epic battle with the A/C right now. Our strategy is to stand in front of fans at high speed all day long. We have failed once already but, as the late siren Aaliyah once proclaimed, you’ve got to pick yourself up and try again. Or maybe it was Abraham Lincoln.

For now, another recipe on to console you in these times of scorching heat. Sweet Potato & Sage Bread, anyone? Yes, please and thank you. You’re so polite.

P.S. Friends! I love comments, either on my blog or on my Tablespoon post! Please let me know what you think — the good, the bad and the ugly. Hit me with ’em. I want to know your thoughts.

Round Twenty Seven — Cinnamon Sugar Braided Loaf

Cinnamon Sugar Braided Loaf

Ah, yes. Another glorious Saturday. The weekend is upon us, dear friends, let’s make the best of it!

And if you have no plans yet, you should plan on making this bread. Because it’s dang good, that’s why. I plan on spending my weekend with my awesome mom who’s visiting, and watching the series finale of LOST tomorrow (O. M. G. I cannot wait!).

If anything, at least reading the letter I wrote to congratulate Cinnamon and Sugar on their marriage should intrigue you (yes, I am wooing you with the crazy things I do, like write letters to inanimate objects).

So check out my newest post on, already! This time: Cinnamon Sugar Braided Loaf. And a very happy weekend to you all.

Round Twenty Six — Wheat Naan

Wheat Naan

I know, I know, I swore I would never eat Indian food again after my month-long trip there over a year ago. But I must admit, this recipe really warmed me up again to the idea of Indian cuisine (I even had a rice and potato curry dish with it for dinner last night — egads, I am risky!).

Anywho, enough about me. It’s time for you to read my next post on Tablespoon! This time, Wheat Naan. Want some bread? I have naan left because I ate it all. Get it? Ha. ha.


Oh dear. A happy Monday to you all.

Round Twenty Five — Caraway Swirl Rye Rolls

Caraway Swirl Rye Rolls

There is a man I work with named Roger. Roger is in charge of answering silly inquiries about subscriptions, connecting lost callers to the appropriate employee and helping little old ladies get free copies of the paper. Every Friday, while faithfully donning his Meat Loaf “Bat Out Of Hell” concert T-shirt (for casual Friday, of course), Roger greets me as I stroll through the door with this lovely acronym:


TGIF, indeed, Roger. TGIF.

So, in the spirit of the week’s end, enjoy your Friday with my sophomore post on! This time: Caraway Swirl Rye Rolls. And a TGIF to you, too, dear reader.

P.S. I got a

Sifted Words — Would you like to Tablespoon with me?

Hello friend!

I must apologize most sincerely for my recent absence on this technological channel of conversation through which we’ve been keeping in touch. But I promise you I haven’t been sitting on my hands these past few days, oh no (except for that one day, when the husband and I watched “Ben Hur” and “Whip It” in the same morning/afternoon, totaling seven hours of movie-watching… but that’s another story).

I’ve actually been cheating on you — OK, that’s a lie. I’ve been preparing a wonderful surprise for you (there, doesn’t that sound better?).

For the month of May, I will temporarily be vacating my home on Girl Versus Dough and moving into the role of “Guest Blogger” on What is this, you ask (Gasp!) (Oh, get it together!)? It’s a nifty little Web site that features recipes from other lovely food bloggers like Sarah’s Cucina Bella and Good Life {Eats}, and sites like Pillsbury and Gold Medal. And now, it’ll feature my very own… drumroll, please… Original. Recipes.

Please contain your excitement to avoid embarrassment. Unless you don’t care, in which case feel free to share in my excitement! That’s right, recipes conjured up from my very own noggin. I’m not going to lie, my recipes, like most, are inspired by compilations of recipes I’ve seen and made over my experience as a bread baker, but nonetheless, I am finally venturing into the foray of “Original Recipe” Land. Hip hip, hooray.

So for now, dear reader, be on the lookout for my posts over at in the “Blog” tab, starting this Friday, May 7, and each Friday in May thereafter. This is the beginning of a beautiful friendship.