These are da bomb! I mean, they literally look like little bombs…of flavor that is 💣🤤 They certainly bake up to their description of “crispy and crunchy on the outside and soft, luscious, and creamy [garlicky deliciousness] on the inside.” Vampires beware! 🧛 🧛‍♂️🧛‍♀️ “Heavenly” wouldn’t be an overstatement either for this newfound comfort food. How have I lived so long without experiencing these?? 😋

As warm, pillowy-soft and fragrant as I remember from years past. Perfect with house-made strawberry jam and apple butter. 🍓🍎

Matcha and white chocolate dough marbled together to give a sweet matcha taste. So good! 😋

Double shot of happiness for National Coffee Day: coffee in my cup and mocha-swirled sweet rolls to crush both my caffeine and chocolate cravings. September’s Bucket List Bake Club’s challenge = devoured.

Soft bread mixed with cranberry, orange and raisin, and topped with almond and honey. Fresh out of the oven so I was burning my fingers trying to devour this.

Been wanting to attempt this since Josh Axler posted his recipe 4 years ago. It finally happened today and what a treat it was! Absolutely no regrets on S'mores Day!

Fresh out of the oven and ready to be enjoyed with Zahav’s Hummus ‘Tehina.’

On World Baking Day, a flavorful, tender-crumbed loaf of deliciousness to celebrate resourcefulness in baking, in this case, that of Christopher Tan in “TALES FROM THE YEAST INDIES.” Who knew sweet potato could help the bread baker scale back butter and egg without compromising flavor and texture?

The biggest coconut bun I’d ever had with gula Melaka-infused grated coconut filling. I think this was baked this morning like everything else they hadn’t displayed yet as I walked into the bakery 5 min after opening and everyone was still in the kitchen baking up their batches.

BRIEF: “Japan's most popular curry cheese bread, awarded the Gold Prize for three consecutive years and featured on numerous well-known Japanese TV programs. With bated breath and great anticipation, you can now enjoy our curry bread! We've chosen the giraffe as the symbol of our shop, hoping that our curry bread will be as exciting as the anticipation it brings!” SOOT’S TAKE: Got one to try at their promotional price of $3.60. It’s tasty enough but I’m not sure I’d get it again at this price, much less for the original price of $5.60!

As we approach Pausa’s 5th year, a nutritious, fiber-rich sandwich bread of whole grains, seeds, and oats to remind me of how my humble starter doesn’t fail me in spite of inexcusable neglect 🙈 So here’s to improving our gut health and to me doing better!

Got right to work on these after I was gifted a bag of pecans from Trader Joes. When both world and life feel like a dumpster fire, it takes an involved bake like this to mindfully refocus your attention away from the negativity and somehow transform barely bearable moments into a semi-meditative experience. It doesn’t hurt that the result is a tangible (and thankfully delicious) reward you can share with and ever so slightly uplift those around you (if only very temporarily). Happy Sticky Bun Day.

Chock full of seeds, dried fruit and chocolate, these rolls are excellent with salted butter and emmental. I probably also had the equivalent of a single cranberry in a roll, so happy National Eat a Cranberry Day. 😅

Happy Homemade Bread Day and since it’s also National Butter Day, let’s make it a twofer with this brioche-like loaf of milk, butter and buckwheat. Love the mildly nutty, earthy aroma the latter imparts to the bread in addition to its feathery crumb courtesy of tangzhong.

For the final day of spooky season (or what follows next week😱)? Why does mine look like a golden retriever? 😭

Just mailed out my ballot today 🗳️ For this to be another terrifyingly close race is nothing short of mind-blowing. It is incensing that 80% of us have no functional vote that matters for president 😪, so here’s to getting my down ballot vote to count like it did last midterm 💪🇺🇸 and godspeed America!

Happy Cinnamon Roll Day! While not technically a roll or a bun, I rolled the dough some; does that count? 😆 Or shall we call them pull-apart rolls? At any rate, this tender, buttery, cinnamon sugar-doused treat from Cook’s Country sure hit the spot with a strong cuppa Joe. Dolly would’ve approved.

Experimented with Manitoba flour in this loaf using KA’s “don’t let (your) bread schedule rule your life” method and with the following ratios: 70% Manitoba 20% Whole Wheat 10% Wheat Bran 70% hydration I think some sandwiches are in order!

From Red Hen Bakery @ VERMONT CHEESEMAKERS FESTIVAL 2015.

From Red Hen Bakery @ VERMONT CHEESEMAKERS FESTIVAL 2015.

At the O Bread booth @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Loving the uniquely nutty and subtle flavor of pulut hitam (black glutinous rice) in this loaf inspired by Indonesian, Malay and Peranakan cuisines. My first successful loaf out of the recently released “TALES FROM THE YEAST INDIES.”

Hello No-Knead Brioche Buns. I inadvertently added an extra egg for not reading the whole recipe over again but thankfully you’re still delish…

Pausita (my lil’ starter) turns 4 and with that has come an opportunity for me not to let her schedule rule my life! This relatively low maintenance loaf (courtesy of Maura Brickman by way of KING ARTHUR BAKING CO.) may be the blueprint I rely on for future sours if I never regain full functionality of my dominant hand from here on out.🤞

Happy National Sourdough Bread Day. After a long and punishing sourdough hiatus for Pausita (the starter), I finally jumped on the jalapeño-cheddar bandwagon. The oven spring on the batard was disappointing but at least it had an ear. The upside (apart from taste) was that the loaf was a dream to slice into, which yielded skinny slices that I often struggle to get with sourdough. This will be going with some Roasted Corn a & Tomato Soup.

Happy National French Bread Day! Incidentally, it’s also International French Baguette Day (go figure). This would be my 3rd attempt at Claire Saffitz’s baguettes. The scoring in wet dough part is a work in progress but the bread definitely tastes AMAZING.

Lofty, feathery white bread made from a starter called tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. This bread actually tastes like milk but it also has a nice crumb and an incredibly buttery taste considering the relatively limited butter input.

These certainly check the boxes for crisp outsides and light, airy insides. They’ll be perfect for some roast beef sandwiches!

‘Tis the season…