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Happy Homemade Bread Day!

Happy Homemade Bread Day!

It's amazing what a base of flour and water is capable of. Though breads often take a back seat, as accompaniments to main courses, cheeses or more, today we celebrate bread worthy of standing on its own, the ultimate mobile comfort food -- not to over-toot the French, but gloriously buttery croissants and crunchy, subtly salty baguettes spring to mind.

So get baking! For holiday inspiration, with the addition of pumpkin and spices, bread becomes the complex Pumpkin Spice Bread or a moist Pumpkin Cheese Bread with cream cheese, or can even serve as a worthy Thanksgiving side dish, in our Savory Bread Pudding recipe.

What are your most cherished baked breads? Share your favorites in the comments!

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Parmesan Black Pepper Biscotti - Feast Your Eyes

With the indulgent decadence of holiday feasting, these straightforward biscotti are a welcome respite from the carb-and-cream overload. Admits blogger Brown Eyed Baker, "Between leftover Halloween candy, pumpkin pie galore and Christmas cookies by the tin, it's possible that a lot of us will be in a sugar coma come January 1st." Thus, she fashioned these Parmesan Black Pepper Biscotti -- or "savory twists on an Italian favorite" -- as an escape of wintertime sugar binges.

And to those who boldly cross off carb-counting this season, time constraints are still substantial, especially with last-minute entertaining. But these refined bites make use of only pantry staples (namely flour, butter, eggs, milk and Parmesan), can be whipped up at a moment's notice and can even be kept in airtight containers for a few weeks for unannounced guests.

We recommend adding this recipe to your holiday roster so you can spend more time by the fire instead of toiling in the kitchen.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Nutella Brioche Pudding - Feast Your Eyes

Nutella brioche pudding. Photo: No Recipes.
Sweet bread pudding tends to be delicious, and this one looks to be no exception -- a fair assumption considering it's made with bananas, milk, cream, eggs, Nutella -- Nutella! -- and not just any old bread, but brioche. But what if we said it also smelled like roses? Marc from No Recipes added three tablespoons of rose water to the recipe because ... why not?

Though he pulled this bread pudding together from scraps in his kitchen, Marc writes that the result was "swaths of buttery brioche crust enrobed in a fragrant chocolaty custard, holding bits of tender sweet fruit in its folds." We couldn't have said it better ourselves -- unless, of course, we'd had a chance to taste it.

[Via No Recipes]

Frozen Pizza Taste Test

Everyone loves frozen pizza. To satisfy your frozen pizza cravings and find the best frozen pizza read this frozen pizza taste test from Slashfood.
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Frozen Pizza Taste Test
Cheese Pizzas - Worst to Best

Ellio's
Our Verdict: Worst Cheese Pizza
Style: Cheese Pizza 16 oz
Cal./Fat g/Fiber g: 320 / 7 / 3
Crust (1-5): 1
Cheese (1-5): 1
Sauce (1-5): 1
Toppings (1-5): n/a
Flavor (1-5): 1
Overall appeal (1-5): 1

Comments: "How is this considered food?" "Not even in the middle of the night." "Looks like brain." "Tastes like dough. Tasteless dough."
Rachel Been, AOL. Shot on location at The Lofts at 45 White Street
Getty Images North America

Frozen Pizza Taste Test

    Cheese Pizzas - Worst to Best

    Ellio's
    Our Verdict: Worst Cheese Pizza
    Style: Cheese Pizza 16 oz
    Cal./Fat g/Fiber g: 320 / 7 / 3
    Crust (1-5): 1
    Cheese (1-5): 1
    Sauce (1-5): 1
    Toppings (1-5): n/a
    Flavor (1-5): 1
    Overall appeal (1-5): 1

    Comments: "How is this considered food?" "Not even in the middle of the night." "Looks like brain." "Tastes like dough. Tasteless dough."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Betzio's

    Style: Cheese Pan Pizza 24 oz
    Cal./Fat g/Fiber g: 175 / 5 / 1
    Crust (1-5): 1.25
    Cheese (1-5): 1.25
    Sauce (1-5): 1
    Toppings (1-5): n/a
    Flavor (1-5): 1.5
    Overall appeal (1-5): 1.5
    Comments: Our five-year-old friend Izzy thinks this slice is "Yummy!"; adults were less enthusiastic, calling it "Prison food." Final verdict: "Unbearable."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Lean Cuisine

    Style: Deep Dish Margherita 6 oz
    Cal./Fat g/Fiber g: 320 / 9 / 4 Microwave Only
    Crust (1-5): 1
    Cheese (1-5): 1
    Sauce (1-5): 2
    Toppings (1-5): 2
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: A microwave mess: "Just awful." "This should not be mass-produced."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Jenos Crisp & Tasty

    Our Verdict: Highest Calorie Cheese Pizza
    Style: Cheese 6.9 oz
    Cal./Fat g/Fiber g: 440 / 20 / 1
    Crust (1-5): 2
    Cheese (1-5): 2
    Sauce (1-5): 2
    Toppings (1-5): n/a
    Flavor (1-5): 2
    Overall appeal (1-5): 2
    Comments: "Not awful tasting, just has zero taste."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Tony's

    Style: Original Crust Cheese Pizza 15.10 oz
    Cal./Fat g/Fiber g: 360 / 15 / 2
    Crust (1-5): 2
    Cheese (1-5): 1.5
    Sauce (1-5): 2.5
    Toppings (1-5): n/a
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: "Sauce is not bad," was the highest praise we could muster. Otherwise, tasters "did not like the cheese at all." Also, "crust tastes too doughy."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    DiGiorno

    Our Verdict: Biggest Letdown
    Style: Rising Crust 4 Cheese 28.2 oz
    Cal./Fat g/Fiber g: 320 / 11 / 2
    Crust (1-5): 3.5
    Cheese (1-5): 1
    Sauce (1-5): 1
    Toppings (1-5): 1
    Flavor (1-5): 1.5
    Overall appeal (1-5): 2
    Comments: "Looks amazing, but tastes like plastic." "Tastes weirdly artificial."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Stouffer's French Bread Cheese

    Style: 10 3/8 oz
    Cal./Fat g/Fiber g: 360 /15 / 4
    Crust (1-5): 3
    Cheese (1-5): 2.5
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 2.5
    Overall appeal (1-5): 3
    Comments: "Not good. Not bad. Just frozen."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Tombstone

    Our Verdict: Middle of the Road (Which Is Just Fine With Us)
    Style: Original Extra Cheese 20.5 oz
    Cal./Fat g/Fiber g: 350 / 15 / 4
    Crust (1-5): 2.5
    Cheese (1-5): 3
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 3
    Overall appeal (1-5): 2.5
    Comments: "Tastes exactly how you'd think frozen pizza should taste." "Most average pizza ever, which is not really a bad thing." "Cheese is its strong point."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Red Baron

    Style: Singles French Bread 5 Cheese & Garlic 8.8 oz
    Cal./Fat g/Fiber g: 410 / 22 / 2
    Crust (1-5): 4.5
    Cheese (1-5): 4
    Sauce (1-5): n/a
    Toppings (1-5): n/a
    Flavor (1-5): 3.75
    Overall appeal (1-5): 4
    Comments: "Love the garlic, but it's a little too salty." "Too salty." "Tastes artificial and cheap. Made me feel dirty inside."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

    Red Baron

    Our Verdict: Great for Late Night Munching
    Style: Singles Thin & Crispy 4 Cheese 7.2 oz
    Cal./Fat g/Fiber g: 300 / 14 / 1
    Crust (1-5): 2
    Cheese (1-5): 3
    Sauce (1-5): 3
    Toppings (1-5): n/a
    Flavor (1-5): 3.5
    Overall appeal (1-5): 3.5
    Comments: "Do you think I could grab that whole thing before anyone else gets to it?" "That's just how I remember it tasting, and that's a good thing."

    Rachel Been, AOL. Shot on location at The Lofts at 45 White Street

Batter Up - Feast Your Eyes

batter
Kuchen batter. Photo: Smitten Kitchen
What's the first thing that comes to mind when you see this picture from Deb at Smitten Kitchen?

We're willing to bet a hundred truffles it's that you want to lick the batter of off that beater. To make it even more tempting (if that's possible), this particular batter was prepared for a plum kuchen -- a sweet, yeasty German cake -- adapted from a recipe featured in Gourmet employing a handful of delicious staples like butter, sugar, eggs, vanilla, creamy whole milk yogurt and a swirl of lemon zest.

Sounds good enough to eat ... before it's even cooked, that is.

[Via Smitten Kitchen]

Brioche Burger Buns for Bastille Day - Feast Your Eyes

brioche
Brioche burger buns. Photo: Smitten Kitchen.

Marie Antoinette may not have been the one to say "Let them eat cake!" -- we'll never know for sure -- but one thing is certain: whoever said it first wasn't talking about the sugary stuff, but about bread. The phrase is translated from the French qu'ils mangent de la brioche. If said brioche is baked to a perfect golden brown and topped with sesame seeds, we say, "Oui!"

Just in time for Bastille Day, here is an ideal-looking hamburger bun from across the pond. The American treat was given a French twist by Deb at the Smitten Kitchen, who consulted nearly 100 recipes in search of the ultimate bun. In the end, she went with a technique that ran in the New York Times; the buns turned out "plush and mildly sweet and slightly buttery."

Suffice it to say we're feeling fully fired up for Bastille Day. Bon appetit!

[Via Smitten Kitchen]

A Toast to Bread - Feast Your Eyes

cinnamon bread
Photo: Kristin/The Kitchen Sink Blog
One of life's few certainties is this: the smell of baking bread is a good thing. But the smell of baking cinnamon bread? That's something outside of the realm of certainty, residing instead in the sphere of sublime, irrevocable and universal truths.

This loaf, baked by Kristin at the Kitchen Sink Blog, appears to encapsulate all of the virtues of cinnamon bread. Chief among them: the Milky Way-like whorl at its center and the plentiful nooks and crannies that would make ideal receptacles for rapidly melting butter. The shallow pool of melted cinnamon and sugar in the bread's bottom left corner could inspire the beginnings of new civilization. Kristin writes that this bread was "a childhood favorite," but really, this looks more like a favorite to sustain an entire lifetime.

[Via The Kitchen Sink Blog]

Montreal Bagels - Foodie Flicks



If the hubbub around the bready beast was any indication, New York bagels would seem to be the only ones out there -- chewy behemoths with small holes and lots of room for toppings. Gotham has a competitor in the Montreal-style bagel, however. These tasty rounds are distinguished by larger holes, flatter, denser bodies and a slightly sweet flavor (from a dash of malt and a quick boil in honey-sweetened water).

Above is the first video in a 3-part series detailing how to make Montreal-style bagels. Some say there should be no salt in these babies, but many recipes call for it, so it's your choice. (It's worth noting fellow makes his bagels plumper than the usual slim version, so the fluffiness quotient is also up to you.)

Tip: An easy way to add sesame or poppy seeds to bagels is to pour seeds on to a plate or in a bowl and dip the bagel in post-boil. Sprinkling them on also works, but more coverage can be snagged via a quick roll.

Continue reading Montreal Bagels - Foodie Flicks

Savory Hot Cross Buns

savory hot cross buns

Hot cross buns are everywhere these days, tempting us with sweet flavors like cinnamon, currant, and lemon striped with creamy white frosting.

Rumors run rampant for the historical basic of the buns -- from Babylonians honoring Ishtar to the ashy remains in Pompeii. Traditions also extend beyond the realms of worship: Are the buns a Celtic symbol of male and female unity or should we believe the superstition that friends should break the treat while saying, "Half for you and half for me. Between us two shall goodwill be."

Before we get wrapped up in history, let us introduce you to yet another concept you might not have yet encountered: Savory hot cross buns. Adding cheese, meats and veggies to the classic yeasty dough is like wrapping a rich sandwich in a bun and taking it "to go." A stellar addition to the brunch table, these would also make a great match for soup or salad.

Continue reading Savory Hot Cross Buns

Greek Easter Bread

bread

We realize we may seem a little holiday-fixated around here. But one Easter has yet to come: Orthodox Easter, which falls on this coming Sunday, April 19. The use of two calendars often results in different timing in Western Easter's and Orthodox Easter's arrivals, which makes the day truly a movable feast.

Why is this worth a certain amount of hoopla? Well, look at the hunger pang-inducing bread shown above. One of the centerpieces of the Greek Orthodox Easter table, tsoureki paschalino (tsoo-REH-kee pahs-khah-lee-NO), or Greek Easter bread, is typically baked on Holy Thursday and traditionally shaped in a braid around an Easter egg. (The deep red dye symbolizes the crucifixion.) Tsoureki, a light yeast bread sometimes sweetened with a light touch of orange or almonds, has an airy, eggy texture similar to challah. A similar bread known as pinza is a mainstay on Italian Easter tables.

Within the Greek Orthodox church, Easter is considered by many to be the holiest day of the year. For many celebrants the period of Lent is one of self-discipline and self-purification during which one might refrain from treats or certain animal products. Additionally, on some days (traditionally Wednesdays and Fridays during the first weeks of Lent and every day during Holy Week) both wine and olive oil are also forbidden. The first post-Lenten meal is served after midnight Mass on Holy Saturday, where the traditional meal consists of mayeritsa (a soup made from the internal organs of the Easter lamb) and the deep maroon-dyed eggs that are part of the tsoureki.

Tsoureki is available in Greek bakeries; try this one, which ships its tsoureki.

Continue reading Greek Easter Bread

A Pork-Bun Journey Through Chinatown

Steamed BBQ Pork Bun

Eating pork buns (cha siu baau) is an excellent way to get a taste of New York's Chinatown. These warm buns -- either steamed or baked -- are full of savory barbecue meats, sometimes with scallions.

Last weekend, a friend and I decided we would eat our way through Chinatown by trying pork buns at various bakeries. And, what started out as a "pork bun journey" turned into an exploration of both savory and sweet buns, ranging from pork to red bean.

Fay Da Bakery, at 83 Mott St., has a variety of buns that you can select yourself with tongs when you enter the shop. While being underwhelmed by their pork buns, we were blown away with their sweet topping red-bean bun. The outside of the red-bean bun is coated in a flaky layer of sugar that balances marvelously with the doughy bun and the creamy red-bean paste.

Head directly to the Golden Fung Wong Bakery, at 41 Mott St., to try some of the best pork buns in Manhattan's Chinatown. Chunks of pork are flavored with a delicious mix of soy and oyster sauce. This bakery also sells an assortment of rice cakes and melon cakes that are worth trying.

With a Little Math, You Could Make a Great Cold-Fermented Bread

cold-fermented bread

Like it or not, a little math can be handy, whether you need to resize those embedded videos (cross-multiplying!), or bake a loaf of bread.

Last month, a Year in Bread posted a mathematical formula for cold fermentation that was located in the comments section of The Fresh Loaf. Specifically, determining how much yeast you should use when adapting from warm to cold.

Why use cold fermentation when you can throw those little yeasties into some warm water and get started pronto? As Year points out, cold fermentation is a longer and slowing process that allows flavors to fully develop. Beth described in an earlier post: "Normally, with bread rising at room temperature or warmer, these sugars [from broken enzymes in the dough] are gobbled up by the yeast so you only get a hint of those flavors in the resulting bread." With cold fermentation, they don't eat, and the flavors remain in-tact.

To figure out how much yeast your cold fermentation needs, you figure out how long you want to ferment the yeast, and divide that number into the original amount of yeast called for in the recipe multiplied by the original fermentation time. Yes, the fermentation takes extra time, but when you can plan how much time and when it's ready, it's not any more difficult than immediate satisfaction.

The formula to determine the amount of yeast needed for cold fermentation:

Original Amount of Yeast * Original Fermentation Time
New Fermentation Time

Would You Use a Portable Hand-Held Toaster?

Portable Hand-Held Toaster

Next time you are bringing lunch to work, you can bring along this amazing portable hand-held toaster. Just this Wednesday, the Telegraph had an article explaining that the device is in its preliminary stages and should be available in shops in Britain at the end of the year. The concept was created by Korean designer Kim Been.

What appears to be a ceramic cake slice, is actually a device that spreads heat created thanks to nanotechnology. You know when the bread is toasted because heat-sensitive illustrations of vines and butterflies appear and multiply as the bread becomes browner. It takes two to three minutes to toast the bread. The only setback is that only one side can be toasted at a time.

This portable ceramic bread iron will be perfect for campers. As Daily Mail states, "You need never burn your toast in the office canteen again thanks to the invention of the world's first portable toaster." This portable device actually contains highly-durable CarbonNano tubes that will not over-heat and will protect users from any skin burns. The cost of this device has not been announced. Depending on when it comes out, this could be a great gift for the holiday season.

Simply Wonderful Scottish Baps

Scottish Baps
I'm quite happy to have some Scottish ancestry. It's led me to the dry and delicious world of scones, the simplicity of shortbread, the warm and satisfying bite of Scotch, and the utter tastiness of haggis. Now, it's led me to warm and tasty baps.

Scottish baps are simply bread rolls made with yeast. They must be kneaded and allowed to rise a few times before being flattened, left to raise again, and then pinched to keep them from rounding out while baking. They only need to be baked for 20-30 minutes, and they're the perfect sort of bread for beginner bakers. The recipe is incredibly easy, it familiarizes you with kneading and rising, and it is hard to mess up. The flavor of a bap is simple, yet rewarding. It tastes much like a freshly made biscuit while having the texture of a well-worked piece of bread. The outside is wonderfully crisp while the inside is soft, airy, and just waiting for a slab of butter.

There's really no limit to the foods that can be slid inside a bap, and Wise Geek notes that regional favorites include bacon batties (bacon, butter, and a brown sauce), baps served alongside Lincolnshire sausages, and fritter rolls that pile potato fritters inside.

Bap recipe after the jump.

Continue reading Simply Wonderful Scottish Baps

Buttermilk Fantails

Light and airy, these fantails are composed of the simplest ingredients and if you plan on spending the day at home, easy to make.

Kat Kinsman inspired me to take a dab into the biscuit world, even though these are a little less traditional. Biscuits come in all different shapes and sizes. The perfect example of this are these funky Buttermilk Fantails from Gourmet Magazine's latest issue. The shape alone caught my attention and I instantly decided that these were going to be my weekend project. Luckily, they were much easier to put together than I imagined.

Light and airy, these fantails are composed of the simplest ingredients and if you plan on spending the day at home, easy to make. From start to finish (including rising time) they took a total of 5 hours, with only 45 minutes of active time. All you'll need is a muffin tin and thin, sharp knife.

Word to the wise, make sure you don't use old yeast. The first step of this recipe requires you to see foam, if you don't, start over. I used old yeast and while I saw what I thought resembled foam, it wasn't enough and my biscuits didn't rise to their full potential. While the texture and taste was on target, I would have preferred them to be fuller and fill the entire muffin tin. I shall try again this weekend.

Check out this recipe and more ultimate comfort foods in this gallery.

Continue reading Buttermilk Fantails

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Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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