What’s in your oven?
Very appealing.
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We have new Cookbooks of the Month(s) with some excellent baking recipes – come join in!
(Samin’s Ligurian focaccia, Chocolate midnight cake, and Labne & preserved lemon cake that I really want to try, and also a “sparkling” banana bread with cinnamon sugar, for starters!)
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Last night I made bread pudding with my leftover limoncello panettone, but I can’t taste it because my cold shut down my taste buds. So no report yet.
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I was curious after I wrote this, so I looked at EYB.
Samin Nosrat had 46 baking recipes across 2 books, with 12 linked online via EYB, and more via a quick search by recipe name.
Diana Henry purportedly has a prolific 709 baking recipes, with 519 allegedly linked online… umm what?! Even if 1/4 of those links work, that’s a LOT! (25 are book recipes.)
So, if you miss the Baking Cookbooks of the Quarter, come explore these and join in!!!
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Bread Blanks for tonight’s dinner just came out of the oven. I’m making a riff on Creamed Chipped Beef on Toast (but with sliced ham). The two smaller blanks are for the ladies, the large one is for me (Chef’s privilege - LOL).
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I’ve never heard the expression “bread blank” -– does it have a different meaning than just “loaf of” ?
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Glad I’m not the only one, and I almost asked… not being a baker, I didn’t.
They look like the perfect boygah bunz to me, tho! 
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Ok, I almost asked what “boygah” is but I got it not one minute soon ‘cuz I watch old movies and tv 
I see now they’re bun size. I somehow thought they were loaves.
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I think its a “made up” term for a bread for a specific dish/purpose. I picked it up from my mom – her father was a chef who owned a restaurant. He would make up a huge batch of “bread blanks” if he was having a special on a dish.
I know he would have “Soup in a Bread Bowl” special every week, so whole bunch of “Bread Blank” bowls were made up (in advance).
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Yes , I kinda thought it was a restaurant term after I’d thought a bit.
Probably not an official one – my grandfather came over from Greece, so English wasn’t his first language.
“Blank” was probably close to a Greek word or slang term (in Greek) and he just slapped it on his bread rounds for the specials.
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In that case. we’re down a rabbit hole, but enjoy your dinner!
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It’s my DH birthday today. And no surprise to me he requested a tarte tatin. We will have some tonight with caramel ice cream. I always am so happy when it flips over in one piece.
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Today I tried the walnut mini loaves from Dorie Greenspan’s DORIE’S ANYTIME CAKES. (I looked for the recipe on line but found nothing.) Anyway, another great and easy recipe. The walnut taste is barely noticeable, which was a little disappointing to me, but less so for others in this apartment. I really like the cardamom-espresso powder combo.
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And, just 5 minutes ago, I removed the NYT sesame scallion buns from the oven. I’ll add less salt to the scallions next time. This recipe takes a lot of time but is not challenging. Perfect for bakers who (like me) are not totally at ease with yeast.
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Looks scrumptious! What recipe do you use?
The NYT Chunky Chocolate Cookies: I used pretzels, chocolate chips and toffee bits as the mix-ins. You beat an egg with sugar to start, and then added melted butter and cocoa: I don’t know that I’ve made a cookie like this before? Very good in any case!
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So I went down that rabbit hole, as I felt stupid for using a term that I wasn’t sure of its meaning. It was a bit interesting, but not worth the rabbit hole journey.
And yes, “bread blanks” appears to be a restaurant term sometimes used for round bread destined to be a bread bowl for soup. It appears to be a bit outdated, but I’m not 100% sure.
But I did use it wrong as my round bread loaves were not destined to be bread bowls for soup.
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