The key to good pita is not overworking the dough, leaving plenty of time for rising, and getting your oven nice and hot. A pizza stone is required for this recipe, as are lots of clean kitchen towels.
Read more about this recipe at Cook&Eat.
These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor.
Read more about this recipe at the Washington Post.
It’s different enough from its brother-in-law, the Blackberry Cup, that to only list the Cider Cup as a variant of said in-law encourages a lack of confidence in this beauty.
Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.
Toasted Baguette Slices With Olive Oil
Toasted Baguette Slices With Olive Oil
It doesn't get simpler than this - good bread with olive oil. Use toasted baguette as a basis for a fabulous sandwich or crostini, or just eat it plain.
