Kate Gosselin Quotes

My secret skill is baking bread. My mother was a farmer's daughter and still made bread every day when I was a child. She would have me knead the dough when I got home from school.

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

You can't just leave out one part; the bread won't rise if the yeast isn't there.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

You can't hurry a loaf of bread. You have to wait for it to prove and rise.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

When I'm trying to get bread to prove, I am itching; I am so impatient.

Hello, my name is Samin, and I'm an artisanal-bread hoarder.

Talkers expand like bread dough.

One of my favorite things to do is cook. I love taking the time to plan and prepare meals. I try to use all organic ingredients and make everything from scratch.

People came to my parents' parties because they were going to have fun and, if lucky, our mother would belly dance. What they didn't know was that the hostess made sure every morsel placed in front of them was pure and without anything artificial, no matter what the cost.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

The automatic bread maker is not as good as breads made by hand, but waking up to the smell of fresh bread is worth the price of admission. We use it for fresh cinnamon raisin toast - mmmmmmm!

We eat food all the time and don't really understand what goes into something like bread.

You don't need a specialty lame (French for 'blade') to make professional-level bread at home, but it certainly helps in creating those telltale slash marks. You need a truly razor-sharp edge to make a clean cut; even a sharp paring knife will drag as it moves through the wet dough.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

I love pasta. It's something in the water. The pasta and the bread in New York are so good.

I've got a bread maker, so sometimes I make my own. That's what's lovely about not working full-time: I can bake bread.

I love potato bread. It's so good.

My dad made these dough balls and covered them up with a cloth in front of a gas fire, which was stuck on a wall. They were rising. In my head, I think they were the best rolls I've ever had. If there was a starting point for me, that was it.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

I like to think of bread as really bland cake.

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

I was once dancing with a woman who told me she had a yeast infection so I told her to bake me some bread.

The more things you make from scratch, the less expensive and usually healthier and tastier.