FloorCookies

Inspired by my hamburger bun baking, I wanted more, this time a different type of bread.  Maybe a bit bigger than buns.  I went back to the Making Fresh Bread cookbook, and there it was: the good looking sounding simple enough recipe for a flatbread.

A few years ago on a flight to Europe while reading a magazine – no memory what kind – I discovered a few recipes from the Australian cook Donna Hay.  I am not a magazine fan at all, but upon my return to the USA I went on a quest to find her cooking magazine.  Until a year ago, I diligently bought the issues always one-two months behind the current ones, and sometimes I couldn’t even find them in the various bookstores or magazine stands in Seattle.

One day, when I was in seventh grade, probably on a Saturday or during the summer, my parents and my sister went to work in our vineyards.  I stayed at home alone.  By the time they came home I had made crêpes.  Never before and not for a long time after did I make anything by myself in the kitchen.  Both my sister and I occasionally helped, but the kitchen was my mother’s territory.  On that day when they came home, my mother looked at me and said “You will be fine”, meaning I will be all right in the […]

I’ve been baking a lot in my life, even with yeast, but savory breads and their like were not very often a part of my repertoire.  In my quest to replace the commercial, store bought, you can squeeze it into a flat paper-like substance by the time you are done with eating your burger type of bun, I searched and found a doable recipe for homemade hamburger buns.  I adapted the recipe from Making Fresh Bread, a cookbook of the brand “Love Food” of the British publisher Parragon which promises to “create bread in your home with perfect results”.