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I’m back with another installment of my Baking Outside My Comfort Zone series, focusing on yeast breads. I think I’m getting the hang of it! Be sure to check out my earlier posts, Good Old American White Rolls and Apple Cranberry Bread.
The holidays are now behind us and the new year has begun. It’s a time of reflection and a time to look to the future with new goals and resolutions. For many of us that means we’re trying to eat healthier. I’m tossing the last of my Christmas candy, eating more salads, and baking whole wheat bread.
Here’s the next recipe in my series Baking Outside My Comfort Zone, where I’m still figuring out and learning to love yeast breads.
I had a hard time with this recipe. I really did. After my success with the Good Old American White Rolls, I was beginning to think that my fear of yeast breads was completely unfounded and maybe I got a little over confident. Nothing like a little baking fail (or two or three) to bring you back to reality.
How does the saying go? If at first you don’t succeed, try, try again. And so I did, with a few adjustments and a little humility, and I was so happy when I pulled this little beautiful loaf of apple cranberry bread out of the oven.
Welcome to Part I of my new series Baking Outside My Comfort Zone. While I love to bake, there are some recipes that still intimidate me and seem out of reach. I have a new goal to conquer my fears and I’m taking you along for the ride. First up, yeast breads!
This is not the first time I’ve made rolls. I’ve made so many, and some of them have been pretty good and some have not. I’ve baked my fair share of rolls that were so dense they’d go straight to the bottom if you chucked them into the sea, which is probably what you’d want to do if I ever tried to feed you one.
I’ve never been able to bake that perfect dinner roll with a soft, delicate, and airy texture. At least not one that I’ve been completely satisfied with and proud of. Until now.
Are you nursing a sugar hangover? Too much Halloween candy? I figured, and so today I have a completely sugar-free (but still delicious) recipe for you. It’s an easy loaf of bread, scented with fresh herbs, and baked in a pot.
You’re welcome.
I am in love with fresh corn on the cob this season. I can’t get enough of it. In fact, this last week I spent an afternoon freezing the corn from a few dozen ears so that we’ll have the good local stuff all winter long. I’ve been putting corn in salads, tacos, on top of pizzas and in soups. And of course, you can’t beat it straight off the cob with a little butter and sprinkling of salt and pepper.
It was only a matter of time before it showed up in my baked goods. And so here you have it, the corniest corn bread there ever was.
about me
Hi, I'm Annalise and I love to bake. Welcome to my blog! Follow along as I try new recipes, share baking tips and tricks, and overindulge my sweet tooth.Current Favorites
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