yeast bread

Fig and Pecan Bread

So here’s the thing about night shifts.  When you get a night off, what ends up happening is you sitting alone at home on your couch watching episode after episode of Modern Family until 4am.  I meant to watch True Detective, but that requires a lot of concentration, and my jet-lagged brain isn’t up for that right now. (more…)


October DB Challenge – Povitica

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Heyyy.  It’s Hannah here.  I have a new favorite word.  Povitica!October DB Challenge – Povitica

I also have a new favorite way to not study genetics.  Povitica! (more…)

September DB Challenge: Croissants!

When Hannah emailed to ask if I wanted to take on this month’s Daring Bakers challenge, I accepted without much hesitation. I have had very few baking fails in the past. Not to mention, I had totally rocked making my very own pie crust a little under a month ago. So basically I was an invincible baker. Croissants? No big deal. Not even a little deal.

But here’s something about croissants you may already know (that I didn’t): they take A LOT of time. And patience. And attention to detail. These are things I did not give myself and do not generally have (unless you’re my potential employers reading this. In which case, I am the most well-organized, patient, detailed potential employee you will EVER meet).

So, I’m gonna be upfront. This was kinda a fail.

Hannah has found it in her heart to forgive me for my failure  (and my destruction of her perfect DB record). I hope you can too.

Best thing about this? You can learn from my mistakes. I can tell you everything NOT to do.


The Great Raisin Cinnamon Swirl Bread Fake-out

There are very few things in life that satisfy me as completely as a freshly baked loaf of bread.  You’ve got four out of five senses covered here. I get to stick my hands in a bowl of dough and knead until it’s satiny smooth.  I get to watch the different elements of the bread transform…the yeast bubbling in warm water, the dough rising and doubling in size.  Obviously the smells are heavenly.  Bread baking always smells good and comforting, but bread with cinnamon sugar baked into it?  Smells like cinnamon rolls and whole wheat bread made a baby in my oven.  And the taste…I don’t really need to say much here.  Pillowy, soft bread with the perfect crust.  Like the Pepperidge Farm bread we used to eat as a treat on weekday mornings, but better. (more…)