French Bread

by C Steen

4-5 cups unbleached all-purpose flour 1 1/2 teaspoons salt 1 teaspoon distilled white vinegar 1 package active dry yeast (1/4-oz package) 1 2/3 cups warm water (105-115°F) 1 tablespoon olive oil Mix the flour,… Continue reading →

Quick Pita Bread –also LLLI

by C Steen

Quick Pita Bread 1 T. yeast 1 T. sugar ½ c. warm water ½ t. salt 1-2 c. flour Dissolve yeast and sugar in water and let it stand until bubbly. Add salt… Continue reading →

Pita Bread — La Leche League International Style

by C Steen

Pita Bread 1 T. yeast 1T sugar 2 ½ c warm water 1 ½ t. salt 1 T oil 6-7 c. flour Dissolve yeast and sugar in water. When bubbly, add sat, oil,… Continue reading →

Dairy Free Jule Cake

by C Steen

Dairy Free Jule Cakebased on a recipe from Ann Byrd This is my quick update on a traditional recipe — I’ll try to edit the directions more soon: Soften the yeast in:2 T… Continue reading →

Not so traditional Challah

by C Steen

Cyndi’s Challah 5 t. yeast 2 c warm water or warm milk 3 large eggs or 4 egg yolks 1/4 c. demarera sugar 2 t. salt 3 T. organic virgin coconut oil or… Continue reading →

Ann Byrd’s Jule Cake

by C Steen

This is an adaptation of my grandmother’s recipe. Be careful to not add too much flour; the dough will be sticky to work with, but worth it.  Jule Cake is a delicate, buttery… Continue reading →

Oops… about butter and salt

by C Steen

Oh, don’t worry, I didn’t leave anything out of the recipes, but I did forget something when I was baking my own bread yesterday and thought I should let everyone know since I… Continue reading →