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| King Arthur's 2025 Recipe of the Year |
For the second weekend in a row I made King Arthur's 2025 recipe of the year, a
big and bubbly Focaccia bread. I made a Focaccia bread recipe a couple months ago from their
Big Book Of Bread, and it was good but ultimately forgettable compared to this one (though I did only make it once). This recipe is so good the bread was gone on the same day I made it last weekend. The big bubbles and the moist crumb with all that olive oil baked in - oh so delicious! Yesterday's bread would have been eaten up, too, but my wife wanted to see what it was like the next day so we somehow saved a bit overnight. It's still very good today but just a tad drier, maybe better if I was to use it for a sandwich, but I wouldn't feel guilty just eating it plain and it only lasts a day again. This is certainly one that I will continue to bake.
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| Pizza sauce and last week's Focaccia. |
I also made pizza dough and pizza sauce last weekend, so we have that ready for meals during the week. We've been wanting to try a pan pizza recently. I tried with the dough I make now but it's obviously meant for a thinner crust and didn't turn out great. So then I found KA's 2020 recipe of the year, a
crispy cheesy pan pizza crust that sounds promising. I may make that this afternoon as it can stay in the fridge up to 72 hours so we can have it for dinner Monday or Tuesday.
We still have a couple wheat baguettes in the freezer for now. We've been using them for baguette pizzas, tuna melts, and garlic bread recently. Next weekend will be time to make that new baguette recipe again, also from KA's BBoB. It's been several weeks since I last made it so I look forward to that.
Also yesterday, I made a new (for me)
hamburger/hot dog bun recipe. This is one type of bread I've dragged my feet on a bit, but if I can get a good one down then we won't have to buy from the store anymore. This recipe felt a little more ambitious for me, especially since it lacked a video or pictures to help the process, but I found it very manageable to make. Still, adding flour
"until the dough begins to pull away from the sides of the bowl" seemed subjective to me. I was a bit unsure how much they meant. Also, I flattened them a bit before baking as the recipe called for, but a bit too much it appeared as the buns came out of the oven flatter than I wanted. Still, a promising recipe that I will try again soon with some modifications and hopefully improve my technique.
Sometimes making a recipe for the first time doesn't come out perfect, but the experience will hopefully ensure a better result each consecutive time it's made. I still enjoy the journey.
