I've tried the recipe in the Bernard Clayton "New Complete Book of Breads", that includes baking soda, added after the first rise. It has an off-taste, somewhere between salty and sour. The San Francisco a la Carte recipe is very lean. The English Muffin Bread I remember from the midwest (before I started baking) was a bit rich, and made the most heavenly grilled cheese sandwiches. Recipes or suggestions are most welcome.
Apples, honey, and everything wonderful about the change of seasons
Rosh Hashanah Recipes
The Foods Merriam-Webster Just Added to the Dictionary
A Complete Dinnerware Set for Under $80?!
Mike's Hot Honey Does it All
Shop So Fresh and So Fall
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)