All You Knead

Embellish No-Knead Bread with whole grains

Published April 28, 2008

I've felt comfortable in the kitchen as far back as I can remember. Weekend mornings as a young child were often spent manning the griddle from a stepstool, flipping pancakes made from a dog-eared page in my personal bible, the 1965 edition of Betty Crocker's Cookbook for Boys and Girls.

There’s no question that I gravitated to recipes calling for butter, flour, sugar, and eggs — perhaps a foreshadowing of my career as a pastry chef — but I was careful to balance my diet of sweets with the occasional Bunny Salad (pear half, cottage-cheese tail, almond-sliver ears, and raisin eyes, perched on a bed of lettuce) or loaf of Swedish rye bread, speckled with anise and fennel seeds and plenty of orange zest. That bread opened a delicious window into bread baking. [more]