When Susan and I were in Paris, we ate a lot of Croque Monsieurs. At one little café, the Croque Monsieurs were paired with the most incredible fries. Unfortunately, we’ve been unsuccessful in finding the fries here, or figuring out how to cut them.
This is the ultimate recipe for french bread. It’s a breeze to make with a bread machine, and consistently produces amazing french bread. I’ve been told by both Susan and the Master Taste Tester not to try any other french bread recipe!
What do you do with an over-ripe banana? The best thing that I know is to use it to make Banana Craisin Mini Muffins. They’re moist, easy to make, and absolutely delicious – a perfect brunch treat for Mother’s Day.
For some time, I’ve tried to make a decent rye bread. Up until now, my attempts have been pretty much disastrous. The bread just wouldn’t rise. Because of this, the bread was quite dense, and just not good at all.
In 2006, the New York Times published Jim Lahey’s Sullivan Street Bakery recipe for No Knead Bread. The publication of this recipe started a real craze in minimalist bread making.
These oat rolls are absolutely delicious and are easy to make, especially with a bread machine. Just pop all of the ingredients into the bread machine, and let it do most of the work!
The other day, I read a blog on the King Arthur Flour site that described in detail how to make baguettes and stuffed baguettes that have a crusty, golden brown crust, and a chewy interior riddled with holes.
What do you do with over-ripe bananas? The best thing that I know is to use them to make either banana bread or banana muffins.
These sour dough baguettes are full of flavor and incredible chew. They’re easy to make and will not disappoint!
Light and flaky biscuits are a staple in the South. They’re delicious on their own with butter, sandwiched around a piece of ham, or a host of other options. In addition to being delicious, biscuits take only minutes to make. They’re perfect for not only your Easter dinner, but also your leftover ham!