No Knead Bread Ingredients 470 g bread or all-purpose flour 10 g salt ¼ tsp dry yeast 350–450 g lukewarm water Adapted from a recipe by Jim Lahey written up by Mark Bittman in the New York Times on November 8, 2006. In a bowl, combine the flour, salt, and yeast. Pour in the water, […]

Pasha is a traditional Finnish Easter dish, especially in the Eastern parts of the country. It was brought here by the Russian Orthodox church hundreds of years ago, and is eaten to celebrate the end of the lent. You may know pasha with a little different name – pascha, pashka, or something similar. Pasha is […]

Pasha is a traditional Finnish Easter dish, especially in the eastern parts of the country. It was brought here by the Russian Orthodox church hundreds of years ago, and is eaten to celebrate the end of the lent. You may know pasha with a little different name – pascha, pashka, or something similar. Pasha or […]

Living in New York, I”?m constantly homesick for good bread. In my neighborhood bodegas, the bread is suffocated in plastic; the sweet stuff comes from Entenmann”?s and would survive a nuclear winter. A Dominican bakery that is just a few blocks from us makes fresh pastries every day – unfortunately the bakers there are rather […]

En yleensä osta banaaneita, koska pidän niistä melko kovina, ja suurin osa ehtii kypsyä liian pehmeiksi ennen kuin muistan syödä viimeiset pois. Kelläpä ei olisi silloin tällöin nurkissaan hieman ylikypsiä, ruskealaikullisia banaaneita? Seuraavan kerran kun mietit, mitä tekisit niille kahdelle viimeiselle, muista tämä helppo banaanileivän resepti. Banaanileipä ilmestyi amerikkalaisiin keittokirjoihin 1930-luvulla, kun leivinjauhe ja ruokasooda […]