News — Breads RSS



Cheesy Garlic Pull Apart Bread (Old Dough Method)

I tried to use up some of the cheese in the fridge before it goes bad.   This bread is made using pâte fermentée (pre-fermented dough in French) or sometimes called "old dough". Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking.  I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation. If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible....

Continue reading



A Classic Gluten Free Zucchini Bread recipe that’s moist and full of flavor

It’s easy to make with only a few simple steps. There’s a dairy free option too! This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥ Happy 1st birthday to my cookbook, The Gluten-Free Quick Breads Cookbook! I can’t believe it’s been an entire year already! To celebrate the release date anniversary, I wanted to do a little something special. I’m releasing a very special recipe, one that’s been a top reader requested recipe over the last year. Gluten Free Zucchini Bread! It’s finally time this tasty bread gets...

Continue reading



This no-knead, one-bowl method for making Homemade English Muffins is surprisingly easy and yields a fabulous result

This recipe is a fun kitchen project that will make you feel like an accomplished baker. I made English Muffins from scratch! And, it was the most fun I’ve had in my kitchen in quite some time. These English Muffins were devoured by my big group here in nothing flat. I had big plans to freeze half of them but, no way mister (or sister). They were gone! Another batch will be in the works soon. This recipe makes 16 muffins and they freeze exceptionally well if you don’t have quite the ravenous group I have here. Make a batch and freeze half for later. I’m sharing all the details on how to make them including the freezer instructions below....

Continue reading



Kelly chose our bread this month at the Bread Baking Babes this month

As she put it, “Something soft and easy for March”. She chose a Potato, Thyme and Goat Cheese Pavé from World Breads from Pain de Campagne to Paratha. For reasons I will share, I chose to adapt that recipe to make a Potato & Paneer Pavé. Pavé is French for cobblestone. Pain Pavé are smaller, somewhat flat French bread that are slightly rounded on top. They’re generally shaped as squares/ rectangles, scored sometimes in a criss-cross manner and supposedly resemble cobblestones. Sometimes, Pavé also describes a slightly taller irregularly shaped bread. The bread is pretty straight forward. Proof the yeast (unless using instant yeast), and mix all the ingredients into a soft, smooth dough. Then let it rise till double, shape...

Continue reading



Soft and pillowy donut muffins infused with delicious apple cider and fall spices, coated in butter and cinnamon-sugar!

Fall is finally here, and I couldn’t be more ready for it! One of my fondest memories during this time of year is attending the annual harvest festival in Hood River, Oregon with my mom and grandma. While my grandma is no longer with us, it’s still a fun little event I get to enjoy with my mom, and I love that it never changes. The festival still offers the same local products and entertainment, and has kept that comforting small-town atmosphere, despite how much the town has grown over the years. Along with big home-baked cookies, delicious berry jams, the freshest kettle corn on earth, and an endless array of freshly-picked orchard apples, you can always find a vendor...

Continue reading