I don’t understand why garlic bread recipes always call for “rubbing halved garlic cloves on bread”. I find doing so either doesn’t impart enough garlic flavor to the bread, or, if I do it too vigorously, would break up the crumb. My method is to squeeze garlic with a garlic press into some olive oil, more…. »
Here is my recipe for bánh mì, a kind of baguette used to make Vietnamese-style sandwiches.
I was reading reviews of a few Vietnamese baguette places. One Google’ing led to another and soon I was trying to verify claims that the baguettes used for bánh mì (Vietnamese-style sandwiches) contain rice flour. Using rice flour in what is basically French bread dough doesn’t sound right. Rice flour has no gluten in it more…. »
Had pasta with made-from-scratch meat sauce tonight. I also made garlic bread, using a couple of slices of my home-baked . Here is how I do garlic bread.
So today I made a batch of (really torpedoes, not boules). I forgot to turn on the oven to preheat it while the loaves underwent the last rise. Of course, I didn’t realize my mistake until after I slashed the loaves’ top and went to put them in the oven! Oh well, now was the more…. »
My bread (left) versus HEB Central Market‘s torpedo.
Made from , except shaped into a batard (French for “bastard”; I dunno why!), a torpedo-shaped French bread loaf.
Moved into a “page“, here.