Epi Bread- Wheat Stalk Bread

Baker Bettie Baking Techniques, Breads, Yeast Bread Techniques, Yeast Breads 10 Comments

Learn how to make epi bread also known as wheat stalk bread. This elegant looking loaf is perfect for any holiday table and each piece is easily broken off into individual rolls for easy passing around the table.  Have you ever heard of Epi Bread aka Pain d’Epi, or wheat stalk bread? I only just recently learned about it last year in school, but I am kind of obsessed with it. I love this bread so much for several reasons. One, because it looks so nice sitting on a dinner table. It seems impressive and can almost be a centerpiece …

Apple Cider Muffins with Almond Streusel

Baker Bettie Breads, Breakfast, Halloween, Holidays, Muffins and Quick Bread Loafs 2 Comments

Apple cider muffins are bursting with apple flavor with fresh shredded apples and an apple cider reduction. These muffins are topped with a generous amount of brown sugar/almond streusel and you have a perfect fall treat! Now we are in it. We are sooooo in it. Living on the east coast fall smacks you over the head and is in your face. The vibrance of the leaves, the crispness of the air, the dreary grey skies… Yeah, sure. We have all of that in Kansas. But it just seems more intense here. Like fall was made for the northeast. I don’t …

Cheddar Apple Scones with Fresh Rosemary

Baker Bettie Breads, Breakfast, Breakfast Breads, Scones 1 Comment

Can we all just step away from the pumpkin spice for a moment? Just for a moment. I promise you can get right back at your latte soon. But just consider that as delicious as pumpkin spice is, there are other fall flavor combinations that are equally as exciting. Maybe even more so! I created this fall recipe for VRAI Magazine to try and take a little break from the norm. Do something a little different. Apples, cinnamon, sharp cheddar, and fresh rosemary come together in this amazingly warm and cozy flavor profile. And I put that into scones! What …

How to Make Focaccia Bread & Rosemary Garlic Focaccia Recipe

Baker Bettie Baking Techniques, Breads, Yeast Bread Techniques, Yeast Breads 7 Comments

Learn how to make focaccia bread, the classic Italian flat-bread. The process is simple and creates a high quality bread that can be flavored any variety of ways. This recipe is for rosemary focaccia with garlic and Parmesan. The dough can also be used as a pizza crust. I’ve been doing a lot of bread baking lately. A lot of baking and reading about bread baking. I am fascinated with it. It is so crazy to me what wonderful things can come from such simple ingredients. Not only wonderful things, but such a variety of things. I feel like I could devote my life to …

Homemade Pan Pizza with Perfectly Crispy Crust

Baker Bettie Breads, Pizza & Pasta, Savory, Skillets, Yeast Bread Techniques, Yeast Breads 12 Comments

Homemade pan pizza with a perfectly crispy crust can be achieved at home! This recipe and these tips will show you exactly how you can do it and I dare say it is better than take-out!  I haven’t met too many pieces of pizza I didn’t like. Even crappy pizza is good pizza in my book. Especially at 2 am… Now that football season is in full swing and Mr. BB’s Sundays are devoted to obsessing over his fantasy team, he has been asking for game day food. This week his request was for “pan pizza like the kind they make at Domino’s …

How to Make Classic Zucchini Bread/Muffins (video tutorial)

Baker Bettie Breads, Breakfast Breads, Muffins and Quick Bread Loafs 6 Comments

I’ve got to admit I am ready for fall. I hesitate to say that because moving into fall means we are just that much closer to winter, which I loath. But the crisp air of fall is so welcome after the sweltering heat of summer. And of course, the fall flavors that we all love are on their way. They are already popping up everywhere. I have held off getting my first pumpkin spice anything of the season yet. There will be enough of that come October. But zucchini bread is the perfect transition summer to fall baked good. Zucchinis are …

Basic Scone Recipe, Bakery Style Blueberry Scones

Baker Bettie Breads, Scones 19 Comments

Whenever I think of scones I immediately think of the coffee shop in the union at The University of Kansas and their blueberry scones. I don’t think I will ever have a scone that compares. The most perfectly crafted blueberry scone. Slightly crisp on the outside, puffy cloudy and tender on the inside, with just the right amount of of sweetness and a crunchy turbinado sugar coating. Absolutely addictive. And I’m always trying to recreate those scones, because let’s face it, there are a lot of really bad scones out there. And the main problem is with the technique, not necessarily the …

The Biscuit Mixing Method

Baker Bettie Baking Techniques, Biscuits, Breads, Fundamentals 11 Comments

Hello lovely friends! Look at my biscuits! Just LOOK at them! I was squeeling with glee when I pulled these babies out of the oven the other day! They are beauts aren’t they? It’s amazing how excited I get over really simple baking executed properly. It is probably my favorite thing ever. And these were my best batch of biscuits yet. SOOO, here we go with the science stuff to help you get biscuits as big and fluffy and flaky as those babies!!! A while back I did a post on The Muffin Mixing Method and gave you a few …