Tuesdays with Dorie BWD: Brioche Sandwich Buns
February 25, 2025 at 1:01 am | Posted in breakfast things, BWD, groups, other savory, savory things, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 8 CommentsTags: baking, cheese, savory
We’ve made a whole host of treats from Dorie’s brioche dough over the years, but this is the first time we’ve turned it into Brioche Sandwich Buns. They are soft, golden, buttery bubbles and they make any sandwich, be it jam, egg, tuna or ham, even tastier.
Dorie cautions against dividing her brioche dough recipe in half, but I really don’t need that much bread- even delicious brioche- hanging around, so I did it anyway. I think I also used this made-up method when we baked the babka and only needed half the dough recipe…I mixed the dough with the paddle attachment until I had all the butter nicely incorporated, and then switched to the hook for kneading. The paddle helped the butter incorporate into the smaller amount of dough, rather than just smearing it on the sides of the mixer bowl like the hook would. I decided to shape some different sized buns for different purposes (as shown below). I made two regular-sized round buns for burgers and two smaller round buns for egg sandwiches. Three smaller oval buns were for little snack sandwiches (as shown above). I think they rose just fine and tasted great.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Buttermilk-Molasses Quick Bread
December 31, 2024 at 6:39 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
It’s New Year’s Eve, and while I’m chilling out before going to dinner much later than usual at a local favorite place, I’m going to get a head start on one of my 2025 goals– to get my digital world more under control. Mostly that means that I need to organize my photos (and delete thousands of them!), both on my computer and my phone, but I also don’t want anymore to sit on things I’ve cooked or baked long ago but never posted. Take this Buttermilk-Molasses Quick Bread that was a group post back in September…I actually made and photographed it in December 2021, so it should have been no biggie to write the post this past fall, but here I am.
This quick bread has Scandinavian-style rye vibes, but it doesn’t take hours to rise. In addition to the buttermilk and molasses, the dough contains rye and whole wheat and is spiced with fennel, anise and caraway. I like these pungent flavors and the finished loaf was great both as a breakfast bread swiped with salty butter and as the base for smørrebrød topped with whatever you fancy. Happy new year!
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Gouda Gougères
May 14, 2024 at 3:50 pm | Posted in BWD, groups, other savory, savory things, snacks, tuesdays with dorie | 5 CommentsTags: baking, cheese, savory
This month we’re celebrating choux paste with Mardi, our May birthday girl who chose one sweet cream puff and one salty cheese puff for us to make. Someday I hope to apéro with Mardi IRL, so to manifest that, I’m starting with the Gouda Gougères. These are a favorite cocktail snack of Dorie’s (and mine) and we’ve made a few versions of them by now. These ones have gouda cheese and cumin seeds for a fun twist. Actually, mine were manchego because I forgot to get gouda at the store, but no matter, it worked just the same. I made a quarter recipe and used a two-tablespoon scoop to get six nice-sized puffs. I normally bake choux pastry at a higher temperature than this recipe does, so baked my gougères at 400° for the first half of baking (I think they rise better in a hotter oven), and then turned the oven down to 350° for the second half. Warm from the oven, these are crispy-soft, salty, cheesy and just the thing to toast friends with a cold glass of wine.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Goat Cheese-Black Pepper Quick Bread
April 9, 2024 at 12:41 am | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 6 CommentsTags: baking, cheese, savory
We’re in that in-between weather stage, where one day it’s nice enough to sit on the stoop with a glass of chilled wine, and the next day what’s nice is to sit on the couch with a hot bowl of soup. This Goat Cheese Black Pepper Quick Bread is one you can take to either place– a bread for all seasons. This olive oil-based loaf comes together quickly by hand and is flavored with lemon, fresh mint (although I rarely have that in my herb stash, so I used dried parsley and dill instead) and, of course, goat cheese. Just like you can successfully swap out the mint to your herb of choice, I also think hunks feta or even cream cheese would work nicely here if goat cheese isn’t your thing. The bread has great muffin-like texture, with pockets of creamy cheese and a nice bronzed crust. I added a few extra bloops of cheese to decorate the top of the loaf with, along with a bit more cracked black pepper and some flaky salt.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Cinnamon-Raisin Bread
April 25, 2023 at 10:30 pm | Posted in breakfast things, BWD, groups, sweet things, sweet yeast breads, tuesdays with dorie, yeast breads | 5 CommentsTags: baking, cheese, savory
For the past couple of years, I’ve been playing around with sourdough bread at home. While I enjoy the long process and the suspense of making naturally leavened bread, my results can still be a bit hit-or-miss. Baking a yeast bread, like this Cinnamon-Raisin Bread, every once in a while is kind of nice. I was able to mix this dough up in the morning, give it two quick rises and butter up a nice, thick, squishy slice for my after-lunch snack. Looking to boost the standard white bread flavor of the recipe a bit, I did replace a little of the AP flour with whole wheat (something like 75-100 grams worth) and added in a fat tablespoon of my sourdough discard. Although the black tea idea sounded nice, I soaked my raisins in a combo of hot water, more cinnamon and Combier.
I used my 9″ pullman pan here because I like its straight sides, but it’s a bit smaller than my regular 9″x5″ loaf pan, so this was a seriously high riser. (If I make it in the pullman again, I’ll probably scale the recipe back to 75% of the original.) Nervous that it might explode in the oven, or something like that, I scored the top of the loaf before buttering and cinnamon-sugaring it. My bread came out of the oven sporting a golden brown bouffant. I will definitely be having another slice with breakfast tomorrow, and I’m very much looking forward to it.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Whip-It-Up-Quick Cornbread
February 8, 2022 at 1:30 pm | Posted in breakfast things, BWD, groups, other savory, quick breads, savory things, snacks, tuesdays with dorie | 4 CommentsTags: baking, cheese, savory
Seems like I’m always looking for something to go with a pot of chili this time of year, and I think I’ve found it with this Whip-It-Up-Quick Cornbread. A buttermilk cornbread you can bake right in a skillet, this one really does come together in a jiffy, and it has a plush, moist crumb. One of the best I’ve made. You can leave it plain or go wild with your fave add-ins. I used some hot pepper flakes, chives and a bit of white cheddar.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Tuesdays with Dorie BWD: Cheese Puffers
December 28, 2021 at 10:25 pm | Posted in breakfast things, BWD, groups, savory things, tuesdays with dorie, yeast breads | 6 CommentsTags: baking, cheese, savory
I’ve never really thought about what would happen if a muffin and a popover had a baby, but apparently it would be a Cheese Puffer. Made like a popover that’s baked in a muffin tin, these are heavy on the cheddar cheese. I guess that cheddar-weight is why they don’t really “popover,” but they are custardy, with melty cheese pockets (I used my favorite Trader Joe’s Unexpected Cheddar) and bits of chopped scallion on the inside, and a beautiful golden brown crust. I scaled back the recipe to just get these four…two were had with chili one night, and the other two with eggs in the morning.
If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!
Everyday Dorie: Pimento Cheese
September 17, 2021 at 12:01 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 4 CommentsTags: cheese, everyday dorie, savory, snacks
The recipe this Friday is actually one for Grilled Dry-Rubbed Rib-Eye Steaks. I’m not a red meat eater and I was too lazy to post about the Pimento Cheese last month, so I’m just gonna tell you about that right now. I’d never made pimento cheese before, but there’s nothing to it. Blitz some sharp cheddar (I had some orange and some white), mayo, pimentos and chile powder in the food processor, and there you have it. I actually used sour cream instead of mayonnaise and threw in otherwise useless little blob of cream cheese into the mix. Zippy and bright orange, this was great with saltines and a beer.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of the steaks (I didn’t make) this week.
Everyday Dorie: Ricotta Spoonable
August 14, 2020 at 11:32 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 8 CommentsTags: cheese, everyday dorie, savory, snacks
This Ricotta Spoonable can be many things– a spread for bread, a dip for crunchy things (like pita chips), a garnish for a bowl of soup or a plate of pasta, probably even a white pizza base. It’s easy enough to stir together some ricotta, lemon, herbs and alliums and see what you’re inspired to do with it. No judgements if you just want to eat it with a spoon…it’s spoonable, after all.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our spoonables this week.
Tuesdays with Dorie DC: Smoky, Cheesy Cookies
November 19, 2019 at 8:50 pm | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 CommentsTags: baking, cheese, cookies, savory
I’m really enjoying the “cocktail cookies” section of Dorie’s Cookies. Not that I could ever OD on sweets or anything, but it’s also nice to have a salty snack to go with a glass of wine or a green salad. These Smoky, Cheesy Cookies are like cheese and crackers in one. They have sharp cheddar and smoked gouda (or smoked mozzarella, in my case) and some cayenne pepper to give them a little zip. Similar to the Parmesan Galettes we made last month, this dough is made in the food processor. These are roll-out cookies rather than slice-and-bake, though, and they seem a bit sturdier…more crispy and flaky than delicate and sandy.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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