Have you tried grilled pizza? While I'm on vacation, please enjoy this updated post, with new photos and links, and a printer-friendly recipe.
I'm an every-other-decade kind of baker.
In the 1960s and again in the 1980s, I baked bread, sometimes every
week. I started with a basic recipe for white bread, from the classic Beard on Bread, and slowly I branched out.
My pantry reflected that bread passion, with jars of unbleached all-purpose flour, whole wheat flour, rye, semolina, oatmeal, seeds and nuts and grains from the local health food store.
Now that we're nearer to the end of the 00 decade than to the
beginning, I'm feeling the urge to bake again. I bought Dorie Greenspan's book. Ted's run off with it, but I'm not complaining; he made glorious lemon madeleines. And brioche. And French toast from the brioche...
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