Tagged: ‘baking stone’

The Baker: French Walnut and Onion Bread

This has been oh such a favorite bread of mine for decades, as well as one of the first country breads I tackled. Containing walnuts and onions, it has a full developed flavor and aroma that is delightfully addictive. It is a recipe adapted from one by the late British food writer Jane Grigson in her wonderful book Good Things, published in the 1960s…

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It’s All in the Pan

If you like to bake bread, you know all about the search for the perfect loaf pan. Since all bread pans bake just that little bit different, bakers tend to own at least two different types, choosing the right pan for the each recipe.

First is usually a pair of Pyrex glass loaf pans from the supermarket with the lip-like handles on the two opposite narrow ends. You have to remember to drop the oven temperature by 25 degrees, but you can see underneath to make sure the bottom crust is baking properly and they can be easily washed in the dishwasher.

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