Holly Near Quotes

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 hurry a loaf of bread. You have to wait for it to prove and rise.

Talkers expand like bread dough.

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.

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

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.

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

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.

Sometimes a manuscript is like bread dough. You have to abuse it.

Bad bread is the one thing I refuse. I need good bread.

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.

I love potato bread. It's so good.

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

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

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.

A career is like a house: it's made of many bricks, and each brick has the same value, because without any one of them, the house would collapse.

If you wish to make an apple pie from scratch, you must first invent the universe.

I bake bread nearly every day; I use Jim Lahey's no-knead method and leave it to rise overnight.

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.

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

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

The higher a flour's protein content, the more structure and elasticity it will lend a dough.

For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.

I like to think of bread as really bland cake.