Hot Cross Buns

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 (baked)

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

Boston Brown Bread (steamed)

New England or Boston brown bread is closely related to an earlier bread known as Rye and Indian (from the use of “Indian” cornmeal) or thirded bread from its use of rye, cornmeal, and wheat flours. Unlike modern Boston brown bread, thirded bread is generally yeast-raised and baked rather than steamed.

Boston Brown Bread

1 tablespoon unsalted butter for greasing

Read more

Julia Child’s Buttermilk Scones

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

Southern-Style Skillet Cornbread

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