Anadama Bread: A Very Good Place To Start


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Among the lessons I've learned while baking bread, this, I suppose, could have been the most predictable: Baking bread is not like riding a bicycle. If you haven't done it in a long time, well, don't count on being able to do it again.

I won't go into it, but there exists a recent valiant attempt at making multigrain bread extraordinaire, which many bakers in the Bread Baker's Apprentice challenge had pronounced a breeze. In my Brooklyn kitchen, however, this turned out to be anything but. And the end result was a flat dense brick that was as saggy in the center as it was dry and mealy.

"You're out of practice," the husband noted. (Which earned him extra dishwashing duties but — I had to admit — was not untrue.)

How to solve the problem? An old Julie Andrews song instantly came to mind.

Perhaps, I thought, it might help to go back and start at the very beginning …

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Lime-Coconut Cake: Conjuring Summer


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Yes, I realize with great sadness that summer is no longer with us.

But having grown up in Singapore, where it’s generally about 90 degrees all year round, I’ve always chosen to regard this little “four seasons” concept as more of a state of mind.

And my state of mind all year round tends to veer toward clear blue skies, suncreen and sand-between-my-toes kind of weather.

Which is how I found myself thinking about tropical lime-coconut cake all morning.

And, just when I thought I was being silly and a little too wistful about bygone pie-filled, scorching-hot days these sage words popped up courtesy of Gwen, a chef who blogs at Pen & Fork: “Ignore the calendar. Proceed full speed ahead with ‘put the lime in the coconut’ cake and eat it all up.”

Sound words indeed.

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A Bagel Grows in Brooklyn


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Making bagels — in New York.

The task, on its face, seemed like it would be so simple it was almost laughable. After all, I’ve baked. I happen to live in bagel-central. What could be difficult?

It turns out, a lot.

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