The addition of Parmigiano-Reggiano cheese makes an intriguing savory cornbread that is the perfect accompaniment to rich French or Italian-style stews and slow-roasted meats. I often whip up a batch for a simple supper and eat it with a couple of fried eggs and a plate of garlicky greens: my Italian-Southern fusion comfort food.
When measuring flour, don't densely pack measuring cups. Instead, spoon flour from a master batch into a measuring cup, and use a straight edge to level.
When I first opened Sullivan Street, with Roman baking in mind, this slightly pungent olive loaf immediately became my signature bread. As a result of the brine the olives release during baking, this recipe calls for no salt.
Note: This recipe must be prepared in advance.
Everyone loves getting his or her own corn bread loaf at the Thanksgiving meal.
Moist, dark, spicy, but not too sweet, this is classic gingerbread. My addition of black pepper is because it was a constant ingredient in gingerbreads of the past. It sparks the other ingredients.
It isn't, I think, any sort of accident that ancient brewers and bakers used to call their sourdoughs “goddisgoode.” Old fashioned long-fermented sourdough bread has several distinct advantages over quick-risen bread made with commercial yeast. The crust, for one, is chewier and more satisfying, the bread has deeper flavors, and the loaf itself stays moister much longer. Even better, the long fermentation allows the grain more time to break down before baking, making the grain's nutrients more available to the body.
From Bread Alone, by Dan Leader & Judith Blahnik.