Laura Rebecca's Kitchen

It’s that time again, folks: posting day for the Daring Bakers! This month, our host, Tanna of My Kitchen in Half Cups, challenged us to make Tender Potato Bread from Jeffrey Alford and Naomi Duguid’s Home Baking: The Artful Mix of Flour & Tradition Around the World . Tanna gave us a lot of leeway […]

Mmm, Cinnabon™. A few weeks ago, I got an invite from Lis — did I want to join her and several other food bloggers in a live baking project? Um, yes! Lis purchased a “Top Secret” recipe for Cinnabon’s™ cinnamon rolls to compare with the results of our recent DB cinnamon roll/sticky roll challenge. After […]

Cinnamon rolls. Sticky buns. Click here for the recipe. I was so excited (and, um, nervous) about participating in my first Daring Bakers Challenge, I decided to cover it “live blogger” style. Of course, that doesn’t really work when you publish the coverage almost a month later … so, suspend disbelief people! Put yourself into […]

Click here for photos and a discussion of making this recipe. Cinnamon and Sticky Buns(from Peter Reinhart’s The Bread Baker’s Apprentice)Daring Bakers Challenge #10: September 2007Host: Marce (Pip in the City) Days to Make: One (1)Active/Resting/Baking Time: 15 minutes to mix, 3 1/2 hours fermentation/shaping/proofing, 20 – 40 minutes to bakeRecipe Quantity: Eight(1) – twelve […]

This recipe comes from Faye, a women whom Shane used to work with. Faye’s monkey bread never failed to be appreciated — and devoured — when she brought it in to work. This isn’t your typical monkey bread recipe. Faye’s recipe is closer to caramel cinnamon rolls, all grouped together for a delicious, sticky unravelling. […]

Let’s take trip ’round the world, retro style, shall we? Haalo from Cook (almost) Anything at Least Once offers a delicious “uber retro, Swiss-classic, fondue” perfect for any well-heeled jet-setter. The recipe hails from Graham Kerr’s classic 1973 cookbook, The Complete Galloping Gourmet Cookbook. Retro pro Emily at Appetitive Behavior visited France via Hungary (read […]

Here’s another recipe from the Hay Day Country Market Cookbook. Happily, this one came out much better than the last. The Peasant Bread has a soft crust and chewy texture – you can use it for sandwiches, toast (with jam it’s especially good), or to mop up the remnants of a flavorful soup. It’s saltier […]