Baking Obsession » Bread, pizzas, rolls, and yeasted pies

With the grilling season upon us, I thought I’d share this recipe, adapted from the Gourmet magazine. You might ask why trouble yourself with making such commonly-available thing as a hotdog bu...

https://www.bakingobsession.com/2013/04/14/homemade-dogburger-buns/

It makes really nice, earthy bread. This focaccia was inspired by Carol Field’s whole wheat focaccia. Ingredients: 1¼ cups warm water 1 tsp sugar 2 tsp granulated dry yeast ¼ cup black olive ...

https://www.bakingobsession.com/2012/03/05/whole-wheat-black-olive-paste-focaccia/

These are very cheesy and pumpkiny yellow. The rolls are excellent slightly warm with soup, although I like them best split and turned into turkey sandwiches. Makes 16 rolls Ingredients: 2/3 cup ...

https://www.bakingobsession.com/2011/11/21/pumpkin-and-cheese-yeast-flowers/

This is another uncomplicated, but delicious bread. And how can this not be good with almost two pounds of onions slowly sautéed in butter as a topping?! I usually put the dough after its first ...

https://www.bakingobsession.com/2011/03/01/fitascetta-onion-covered-bread-ring/

It’s all about good cheese accentuated with delicate flavor of fresh herbs. I wouldn’t add anything else to the topping. Obviously, it makes a great lunch paired with a big green salad. Makes...

https://www.bakingobsession.com/2011/02/01/goat-cheese-mozzarella-and-fresh-herb-foccacia/

I often make brioche dough on Friday, bake it fresh for Saturday breakfast, and turn the leftovers into some kind of bread pudding on Sunday – very little fuss, really, and a lot of appreciatio...

https://www.bakingobsession.com/2010/05/02/brioche-with-chocolate-banana-cardamom-jam/

There are always some plans for weekends, and cooking is seldom the first priority unless we are having people over. So, having pizza or filled focaccia on our weekend menu is a good choice since...

https://www.bakingobsession.com/2010/01/22/fresh-mozzarella-and-prosciutto-filled-focaccia/

Recently, a publisher sent me a copy of Andrew Whitley “Bread Matters” book and asked for a review if I find the book interesting enough. Now, let me jump right to the conclusion (I know, it ...

https://www.bakingobsession.com/2009/11/03/sun-dried-tomato-and-red-onion-bread-with-tamari-roasted-sunflower-seeds-and-book-review/

As soon as I read the tantalizing description of these bites in the “Gourmet” I rushed into the kitchen to make them. And I am glad I did! The recipe is adapted from Edward Lee Makes 4 dozen ...

https://www.bakingobsession.com/2009/10/13/ham-and-cheddar-pretzel-bites-with-honey-jalapeno-mustard/

I have a weakness (one of many…) – Concord grapes. With their season so short, I tend to overeat them while they last until my tongue is numb and the throat is itchy. And when these symptoms ...

https://www.bakingobsession.com/2009/09/21/cornmeal-walnut-focaccia-with-concord-grapes-and-gorgonzola/

Haven’t we all tried tasteless extra-chewy bread sticks in restaurants and at parties? I’ve had my share. Without false modesty, I can assure you these twists are better. And the difference i...

https://www.bakingobsession.com/2009/09/15/herb-and-parmesan-bread-twists/

It took me a lot of willpower to stop eating this bread. It was so good freshly baked, still a bit warm, eaten with fresh goat cheese, especially with the peppery one. The apricots I used were un...

https://www.bakingobsession.com/2009/08/31/porcini-apricot-and-fig-soda-bread/

My family loves pizza regardless of topping; as long as there’s a good crust and melted cheese on it. I am a bit pickier, but even I find this not-quite-traditional pizza to be delicious. The c...

https://www.bakingobsession.com/2009/07/13/potato-fontina-and-black-olive-tapenade-pizza/

I could live on this… and some rosé. Famous French salty topping of sautéed onions, anchovies, and olives gets a little update with an addition of ripe cherry tomatoes. Their roasted sweetnes...

https://www.bakingobsession.com/2009/04/16/pissaladiere/

There’s something savory for a change; something rustic and delicious in its best Italian simplicity. You can call it a filled focaccia or pie. But either way, the main point remains the same. ...

https://www.bakingobsession.com/2009/03/04/focaccia-filled-with-cheese-and-salame-focaccia-con-la-ricotta/

October Daring Bakers’ challenge was pizza, to be precise – Peter Reinhart’s wonderful pizza crust. To make it challenging enough, we were supposed to master the tossing technique. Although...

https://www.bakingobsession.com/2008/10/29/one-crust-and-three-pizzas/

This bread is traditionally made during spring as a welcome to returning sun at Macrina café in Seattle. Well, I baked it as a goodbye to the central star of the Solar System. Forecast doesn’t...

https://www.bakingobsession.com/2008/09/29/semolina-and-sesame-bread/

I was feeling lazy today. It happens sometimes. To tell you the truth it strikes me far more often than I’d like. So, instead of cooking dinner I fried a big basket of bread sticks (they can be...

https://www.bakingobsession.com/2008/09/10/paste-fritte-fried-pizza-dough-with-soppressata-and-sage/

In one of the last issues of “Gourmet” Richard Bertinet shared his recipe and unusual technique of preparing this sweet dough. The dough is sweet but not too sweet which makes it also perfect...

https://www.bakingobsession.com/2008/03/25/sweet-dough-bread/

I bake this bread far more often than just for St. Patrick’s Day. I altered a traditional recipe (which is indeed wonderful) by omitting the raisins, decreasing the sugar and adding the seeds. ...

https://www.bakingobsession.com/2008/03/17/multi-seed-irish-soda-bread/

What can be more enjoyable than freshly baked, warm from the oven bread rolls. Well, these ones even come with a twist. They filled with sweet caramelized onions scented with nutmeg. And they are...

https://www.bakingobsession.com/2008/01/08/pull-apart-buttermilk-onion-rolls/

In Russia savory yeasted pies are very common. But I wanted to step off the traditional preparation method and try something new. So I tweaked the dough a little and it doesn’t require a long p...

https://www.bakingobsession.com/2007/11/30/spinach-onions-and-yams-pie/

We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful. Ing...

https://www.bakingobsession.com/2007/11/06/raisin-bread/