This is a King Arthur Flour recipe and makes the most splendid, fluffy, lightly-spiced Hot Cross Buns. It’s really worth the time to make.
I’ve added all my collected notes so that you have a prettier outcome than I did with my first batch (yes, I recommend multiple batches).
To make the buns a day or two ahead, try the … Read more
Boston Brown Bread is usually steamed in a can, but this one, based on a King Arthur Flour recipe, is baked in a foil-covered loaf pan, which sits in a water bath—much faster, and tastes delicious!
Boston Brown Bread (baked version)
3/4 cup (78g) rye flour (alternative: pumpernickel flour)
3/4 cup (106g) yellow cornmeal
3/4 cup (85g) white whole wheat … Read more
These are the scones my sweetie makes for us on weekends.
Julia Child’s Buttermilk Scones
Makes 12 triangular or 24 rolled scones
3 cups all-purpose flour
1/3 cup sugar
2-1/2 teaspoons baking powder (make sure it’s fresh)
1/2 teaspoon baking soda
3/4 teaspoon salt
8 ounces Kerrygold butter, chilled
3/4—1 cup buttermilk
1 tablespoon orange or lemon zest (optional)
2 … Read more
Unlike its thin, crusty, savory Southern counterpart, Northern cornbread is sweeter, cake-like, and tender. This recipe doubles well, and can then be baked in a 9″x13″ baking pan for a few more minutes than the original recipe. For a low carb cornbread, try this.
Honey Cornbread, Yankee-Style
Makes one 8-inch square pan of cornbread
1 cup organic buttermilk
(or 2 … Read more
Unlike its sweet, cakey Northern counterpart, Southern cornbread is thin, crusty, and decidedly savory. Although this recipe uses a small amount of sugar to enhance the natural sweetness of the corn, it’s not enough to make it taste ‘sweet.’ Cornmeal mush of just the right texture is essential to this bread, making it a dense, moist, tender version. For a … Read more