Tagged: ‘active dry yeast’

The Universal Crescent: Croissants

Long the domain of the professional baker, croissants are made by following a logical set of simple instructions to create a dough with over 150 layers, the same technique used in creating Danish pastries, another Viennese invention. When I review my past baking class schedules, I find that making croissants has been a top request from students for years; I have taught this workshop dozens of times with great success. This recipe not only makes fabulous croissants, but the stuffed variations are worth the time. This is a skill to be practiced many times, so if you feel gawky in the beginning, be assured you are on the right track.

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The Baker: FARM-STYLE WHITE BREAD WITH CARDAMOM

In a market crowded with specialized bread books that promote everything from traditional French breads to those made in machines, Beth Hensperger has gone her own way. In her latest book, “The Bread Bible,” the subtitle, “300 Favorite Recipes,” tells the real story.

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Pineapple Cheese Crumb Cake


Popular in all the cuisines of the hot regions of the world, the juicy, tart-sweet pineapple fruit is really showcased when used in sweet breads.  Most coffee cake recipes call for canned pineapple, but here the colorful fruit layer is…

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