I have often said that a recipe is a guide. It’s a road map to success just so long as you follow the described path. When baking, sticking to amounts and methods, especially if it’s the first time you’re making a recipe, is essential. But […]
with Greg Patent, Award Winning Cookbook Author
The flat beater of a KitchenAid mixer does an excellent job of making a light-textured 100 percent whole wheat sandwich loaf.
For the recipe click here In my last post I featured a recipe for a light-textured 100% whole wheat loaf made with a food processor. It’s an extraordinary bread. I make it at least once a week, and once you try your hand at it, […]
For detailed instructions click here The very idea of a light-textured, flavorful, sandwich bread made entirely with 100% whole wheat flour and no white flour is no longer just an idea; it’s a reality. How is this possible? Kneading whole wheat bread dough by hand […]
I went wild over this cake when I tasted it for the first time at Bell’s, a French bistro in Los Alamos, California. Its butteriness and shortbread-like texture are what made me an instant fan. How can a cake with only four ingredients be so […]