Food

A bread loaf made from 1 lb of flour is the classic single-loaf batch: 1 lb (about 3 1/2 cups) of strong white bread flour, 300 ml of warm water, a teaspoon and a half of salt and a packet of yeast, baked in a 2 lb loaf tin. It gives one full-size sandwich loaf […]

This delicate two egg cake is a light, fine-crumbed vanilla layer cake made with just 2 eggs, 1/2 cup of butter and 2 cups of cake flour. It bakes in two 8-inch round pans or one 9×13-inch pan, and the crumb is soft enough to cut cleanly yet tender enough to melt on the tongue. […]

This basic quiche uses 6 eggs and 2 cups of half-and-half in a deep 9-inch pie crust: enough custard to fill a deep-dish pan to the brim, with 1 1/2 cups of cheese and a cup of cooked filling of your choice. Blind-bake the crust, then bake the filled quiche at 350°F for 45 to […]

This banana bread uses yogurt and just 1 egg: 3 ripe bananas, 1/2 cup plain yogurt, 1 large egg, 1/3 cup oil and 1 3/4 cups flour, baked in a 9×5 loaf pan at 350°F for 55 to 65 minutes. The yogurt replaces the second egg and most of the butter, so the loaf is […]

This tiramisu cake with no ladyfingers uses a thin homemade sponge baked in the 9×13 pan itself, soaked with espresso and layered with a cooked-yolk mascarpone cream. Bake the sponge for 12 to 15 minutes at 350°F, cool, brush it with coffee, spread the cream over it and chill for at least 6 hours. It […]