bhnyc's Reviews
4 recipe(s) reviewed. Showing 1 to 4Sort by: Title 
| Date | Rating
| This is a nice and easy focaccia to make when you decide you want it the same day. If you want one with more flavor, use Peter Reinhart's recipe in Artisan Bread Every Day.
I made half of it plain (with sea salt) and half with rosemary. Both were good. I suggest you use MUCH more olive oil than the recipe calls for. In fact, I took a baking class with Nick Malgieri years ago and we made this. He definitely used more than is indicated in this recipe (a shocking amount, actually) and it really does make a difference. |
| Delicious! This was a great way to use up the summer blueberries that I had in the freezer. These muffins are easy to make and taste really good. |
| This is a nice and easy focaccia to make when you decide you want it the same day. If you want one with more flavor, use Peter Reinhart's recipe in Artisan Bread Every Day.
I made half of it plain (with sea salt) and half with rosemary. Both were good. I suggest you use MUCH more olive oil than the recipe calls for. In fact, I took a baking class with Nick Malgieri years ago and we made this. He definitely used more than is indicated in this recipe (a shocking amount, actually) and it really does make a difference. |
| I chose to make this a day ahead and retard the dough in the refrigerator overnight. This is a very easy dough to work with and rises beautifully. I would recommend baking this to less than the recommended 210 degrees. I used a thermometer and removed the bread at 200 degrees and it was too overcooked- very dry and disappointing after putting all the effort into making it. Reinhart's challah recipe (which I baked the next day and is much better) calls for an internal temp of 190 degrees. This produced a perfectly baked loaf. I suggest that recipe over this one. |
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