Alexandras kitchen

My search for the perfect zucchini bread recipe is finally over.

Adapted from Bread Toast Crumbs 11/15/2024 Update: I recently updated the recipe slightly in that I've upped the amount of flour from the start to 550 gram, and I've also, as a result, upped the salt. This higher amount of flour makes the dough slightly more manageable to work with and does not sacrifice any flavor. Notes: Scale: For best results, please use a digital scale to measure. Salt: I now make these with 15 grams of kosher salt, which is about 5 teaspoons of Diamond Crystal kosher…

Notes: Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you're ready to use them, place them in a colander in the sink to drain — they'll give up a lot of liquid and look totally repulsive, but they work beautifully. To make homemade buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Loaf Pans: I love this Chicago Metallic…

Made with 4 ingredients — flour, water, salt, and yeast — this simple, no-knead pizza dough recipe is a snap to throw together, and you can use the dough the same day you mix it or store it in the fridge for up to 5 days (or freeze it!). If you love pizza with a ballooned edge and crisp but pliable crust, this pizza dough recipe is for you. **Attention Pizza Fans: My new cookbook, Pizza Night, is here.** NOTES: This recipe yields 4 rounds of dough. The recipe can be halved but know that the…

Adapted from the King Arthur Flour Cookbook After attending a King Arthur Flour baking tour last fall, my friend Katie posted detailed notes on what she learned along with the recipe for Walter Sands’ Basic White (or Whole Wheat) Bread. She also explains how to do a “head-and-shoulders” shaping technique, which helps prevent air pockets from forming in the finished loaves.

Source: Chez Panisse Vegetables I love the simplicity of the Chez Panisse Vegetables's recipe, so I've written this one out exactly as it appears in the book and have offered some guidance on quantities/timing below: "Rub an earthenware gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8-inch thick. Season with salt, pepper, and thyme leaves. Make another layer of potato slices and season again. Moisten with cream, cream and chicken stock, or milk…

Indulge in the art of bread-making with this easy-to-follow focaccia recipe from Alexandra's Kitchen. Perfectly crispy on the outside and soft on the inside, this homemade focaccia is a delightful addition to any meal. Whether you're a seasoned baker or a beginner, you'll love the simplicity and flavor of this classic Italian bread. Ideal for sandwiches, dipping, or enjoying on its own, this recipe is sure to become a favorite in your kitchen. Give it a try and bring the taste of Italy to…

Notes: Baking by weight is always a good idea. Regarding flour, if you have a scale (this one costs $9!), weigh out 227 g flour. If you are using cups, use 2 cups, but fill them lightly. Loaf pans come in all different sizes. I love these Chicago Metallic standard 8.5 x 4.5-inch loaf pans and these Chicago Metallic mini loaf pans, which are so handy to have on hand around the holidays. If you use as much as a pound of zucchini, I highly recommend baking this bread in a 10x5-inch baking pan…

Source: Adapted from The New York Times 2004 I've adjusted the recipe only every so slightly in that I make this in one bowl, whisking the salt and baking powder directly into the batter, and adding the milk and flour successively as opposed to alternately.