with Greg Patent, Award Winning Cookbook Author

Yeast breads

Unplugged: No-Knead Brioche

Unplugged: No-Knead Brioche

I recently came across a recipe from America’s Test Kitchen for no-knead brioche. How could that be, I wondered? Brioche, a classic French dough, gets its especially light and airy texture by vigorously beating and kneading softened butter into an eggy yeast dough. Since I’m […]

Homemade Potato Buns

Homemade Potato Buns

A couple of months ago my wife asked me what I’d like for my birthday dinner.  I thought for a moment and said that it had been years since we’ve enjoyed real Maine lobster.  Rather than spend a lot of money dining out why not […]

Challah

Challah

This braided loaf, golden and tender from eggs and oil, is steeped in tradition and symbolism.  To set it apart from the ordinary weekday loaf of whole wheat bread, it is made with white flour, sugar or honey for sweetness, and oil and eggs to […]

Spanish Buns

Spanish Buns

Just why this heavenly, light-textured and spiced sweet cake baked in a sheet pan has this name was clarified by food historian, William Woys Weaver. He says it was called “Spanish” because its concept was derived from a cake made in Latin America. And “buns” […]

Portuguese Sweet Bread: Part 2

Portuguese Sweet Bread: Part 2

My last post described how Portuguese Sweet Yeast Bread dough is shaped into rolls at the Kona Historical Society’s stone oven on Hawaii’s Big Island. Baker Lewis Draxlir and his wife, Carla, are masters at the task. The photo above shows the shaped rolls in […]

Portuguese Sweet Bread: Part 1

Portuguese Sweet Bread: Part 1

Every Thursday between 10 a.m. and 1 p.m. visitors to the Kona Historical Society’s brick oven in Kealakekua on Hawaii’s Big Island can experience and participate in the baking of Portuguese Sweet Bread. It is a happy occasion bringing together people from all over the […]