Making Fresh Bread for the First Time

I have to admit that I have been intimidated to try baking bread from scratch, but I finally decided to try it. And now, having accomplished it, I have no idea why I was so intimidated!

It might not be perfect, but it was a really simple recipe to follow, it has very simple ingredients, and it tastes really good! (for a simple white bread)

“Do. Or do not. There is no ‘try’.”

Bread seems to be one of those things that has a mind of its own, but if you put the right things together, in the right quantity, at the right time, at the right temperature, magic happens. The recipe is from the Great British Bake Off cookbook I’ve been cooking from start to finish, and Paul Hollywood seems to be the “King of Bread”, so I thought I’d learn from the best! And, it turned out ok! AND, I’m really looking forward to the next recipe. You can find the book here.

My favorite part of the process? Punching down the dough after the first rise! You’ll see the very satisfying moment in my video.

I hope this inspires you to test a new bake, a new bread, or something you’ve always been a little intimidated by. You just might discover it’s not as hard as you think!

Savory Biscuits…not my thing.

Savory…not my thing. Biscuits (aka crackers)…not my thing. Savory Biscuits…really not my thing, and definitely not my favorite.

But, I can officially say “MISSION COMPLETE” on the first section of the Great British Bake Off Cookbook! Up next: BREAD!!

I am super excited to try all of the GBBO cookbook’s bread recipes. After my year on the keto diet (that’s a whole other blog topic, don’t get me started) now bread in small doses is a glorious thing. But biscuits…not so much.

Baking From Scratch: Miette’s Tomboy Cake

Finding zen moments in the kitchen is how I deal with stress. This Tomboy Cake from Miette in San Francisco has been on my “to-bake list” since I was given their lovely cookbook as a birthday gift.

The Tomboy Cake is a delicious, close texture, and divinely moist chocolate cake, with a not-too-sweet fresh raspberry-flavored Italian meringue buttercream frosting. Not only does it taste delicious, but it’s cute as heck, too!

Miette’s signature cake, the recipes make 6×3 layer cakes, so they’re a perfect size!

I love this cookbook, and I love San Francisco’s Most Charming Pastry Shop! You can find their cookbook here

Here is the full video, just as an example, not directions! The book gives really detailed instructions, and if I can make it, you can too!