My variation, inspired by various traditional recipes.

For 16 large (4 1/2 Inch) biscuits (more…)

Read More

The meticulous method and the various phases are copied from Peter Reinhart’s “Whole Grain Breads“, as it was published in the NYT, but I start with the ingredients my ancestors have been using for ages: A combination of barley and wheat flour, honey and spring water; see also this very interesting piece on what is the best flour to use for the starter.

 

To see what the mixture looks like in the various stages, go to Pete Bakes blog (more…)

Read More

This is my winter topped bread. Check the summer version, my very popular Tomato-topped-bread at the end (Variation).

Yields 2 laganes (focaccia-like flat breads), each serving 6-8 people as appetizer (more…)

Read More

In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones (See Note).

Yields 2 laganes (focaccia-like flat breads) (more…)

Read More

Inspired from traditional Greek island recipes.

Yields 1 large or 2 medium loaves, or 2 flattish laganes (more…)

Read More