Rye bread is one of my favorites. I love the denser texture, and the nuttiness that comes from the caraway seeds. I remember being fascinated by marble ryes even as a kid - they're just so pretty, especially when sliced. This recipe was adapted from the "Marbled Rye Bread" in Peter Reinhart's The Bread Baker's Apprentice. … Continue reading Spiral Rye Loaf
With backyard BBQ season in full swing I've had burgers on my mind. To me a burger isn't complete without a warm bun - and what's better than a warm bun fresh out of the oven? These guys are batch baked for soft insides and golden tops. You can't go wrong with those signature side dimples either. … Continue reading Brioche Burger Buns
My favorite restaurants are the ones where bread appears immediately after you order. Whether it's the trio of loaves at Cheesecake Factory, the infamous soft and buttery breadsticks at Olive Garden or, my personal favorite, the Shiner Bock beer bread served with honey butter at Salt Grass, there's something so satisfying about buttering (and eating) still … Continue reading Pesto Breadstick Twists
I Knead Carbs 