The Bread Machine: Sweet Rolls to Die For Delicious

Even the simplest loaf of homemade bread is special, but the realm of sweet breads is almost a genre of baking unto itself. Sweet breads just reek of “something special.” Whether you have a holiday or family gathering, your own delectable creation is a welcome gift or personalized addition to a meal. Having yeast sweet rolls for breakfast adds some WOW factor to the meal…

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The Bread Machine: Rose Rolls

First of all, I love the name of this beautiful breakfast roll. Secondly, they are a fast version of my favorite fruit-filled Danish pastries.

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The Bread Machine: Potato Cinnamon Rolls


Cinnamon rolls are the touch that turns a cranky riser into a purely good-natured, civilized human ready to meet the day.  This recipe is made by placing the separate rolls in an oversized Texas muffin tin; they rise up into…

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The Bread Machine: Roman Bread

Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. It is a lovely uneven shape baked on a baking sheet and essentially a foccacia. The onion is added with all the other ingredients, so that it is incorporated right into the flat bread dough. Sprinkle it with grated Parmesan or Asiago cheese in place of the salt, or another herb like dried basil, before baking. There is never any leftover, but if so, it is good for stuffings.

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The Bread Machine: Naan

When asked about a bread that typifies Muslim Northern India and Afghanistan, naan, which is also the generic word for bread in those areas, is the first one that comes to mind. It is also trendy; every Pacific Rim restaurant offers it because of it’s buttery flavor and moist texture. The long oval breads are baked in a tandir oven, which is a deep clay floor oven. The shaped dough is placed on a gaddi (cushioned pad) and baked by slapping them onto the walls of the oven while one end hangs out over the fire, making a pretty teardrop oval about 20 inches in length.

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Flatbread Revolution

Blame it on the pita. Or maybe it was the tortillas. Certainly focaccia had something to do with it. Flat breads have become the new darlings of the bread world. Breads once considered exclusively ethnic or regional foods and eaten on holiday, have crossed all borders and become international. Flat breads can be leavened with yeast or baking powder, or unleavened, akin to the oldest breads made, patted out and cooked on hot rocks in the sun. They can be chewy and crisp, soft and melt in your mouth, plain or embellished.

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David SooHoo’s Bread Machine Bao

Bao buns, encasing a filling of char siu pork, are a popular dim sum item in Cantonese restaurants. Old-timers usually steam them until fluffy white. Immigrant chefs who came to America discovered that when baked, the buns turned golden and pleased the locals. What they got was sort of an Asian hamburger.

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Bread Machine Grissini (Italian Breadsticks)

Grissini is the Italian word for breadsticks. After making the dough and letting it rise in the bread machine, they are hand shaped by rolling the dough out to a desired length and then baked at a high temperature in an oven. They look very different than machine extruded breadsticks which all look exactly alike; they are charmingly nobby and irregular. You want to bake these until they are crisp, otherwise, if they are soft like bread, they will bend and break when you stand them in a crock to serve.

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An Interview with Me and the Top Ten Reasons to Bake Your Own Bread

There are interviews and there are interviews. I do a lot of print and radio spots and it is one of the perks of a most often solitary job of testing recipes then writing them down, which can take hours per recipe. Interviews give me the chance to get out into the community and interact; to chatter with like minded foodies about what I love. I get really inspired when an interviewer has unique and well thought out questions that make me think and dig deep into my wellspring of knowledge. Here is an interview I did on baking bread and its renaissance in the home kitchen.

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Children’s Lunches

Along with the new pair of shoes and freshly sharpened pencils that are de rigueur with the back-to-school ritual comes the inevitable task of what to pack for lunch. As a Montessori teacher in my twenties, I became well acquainted with not only the personalities of the children in my class, but what was in their lunch box every day.

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