Donna Currie
Serious Eats
Longmont, CO, United States
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Past articles by Donna:
The Best Hand Mixers
If you don’t have the space or budget for a stand mixer, these hand mixers can get most jobs done. → Read More
Sourdough English Muffins Recipe
Sourdough starter discard can always be put to good use. Here it forms the flavor backbone of these easy, tender English muffins, adding a subtle sour tang that's absolutely perfect with melted butter. → Read More
Sourdough Waffles Recipe
Part of keeping a sourdough starter alive involves discarding portions of it. Those discards don't need to go to waste: Instead, make these light, flavorful waffles. → Read More
Jam Muffins Recipe
Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it. → Read More
Straight Bread Dough Recipe
This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread. → Read More
A Pair of Ryes Recipe
I made a larger-than-usual batch, yielding two loaves of a light seedless rye. You can make one larger loaf and bake it a little longer, or two loaves with enough to share. → Read More
Sweet Corn Yeast Bread Recipe
Corn starts getting old faster than almost anything else. Picked fresh and cooked soon, it's amazingly good. After few days, it's just okay. Another day or two, and it's time to get creative. → Read More
The Italian Baker's Pan di Patate Recipe
When you think about potatoes, Italy is probably not the first country you think of. But that doesn't mean potatoes aren't grown there. I mean, there's gnocchi, right? So why not use potatoes in bread as well? → Read More
The Fundamental Techniques of Classic Bread Baking's Pain Brioche Recipe
Brioche is yet another very classic bread, and on the rich end of the spectrum, with eggs and butter playing important roles. With an egg-washed top that provides a shiny mahogany color, this bread screams "decadent." Or maybe it screams "use me for French toast." → Read More
The Bread Bible's Sesame White Bread Recipe
I love an unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor. When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try. → Read More
Buttery Bread Machine Loaf Recipe
The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more. → Read More
The Fundamental Techniques of Classic Bread Baking's Pain au Lait Recipe
It's hard to resist a bun recipe with honey, milk, and butter. These pain au lait buns from The Fundamental Techniques of Classic Bread Baking aren't as rich as brioche since there are no eggs, but there's enough butter and milk to add buttery flavor and a slight yellow color. The honey is subtle. → Read More
Banana Cinnamon Bread Recipe
It happens to everyone. You buy a bunch of bananas, and inevitably a few of them get a little too brown. Banana bread is the easy answer. Bake those bananas into a yeast bread, roll it up with some sugar to sweeten it and some cinnamon to give it a little kick, and you've got a completely different kind of banana bread. Perfect for breakfast or brunch. Or a snack. → Read More
Sourdough English Muffins Recipe
I love English Muffins. There's something about the way butter melts into the nooks and crannies in a toasted muffin, with the soft interior and the crispy toasted bits. In some ways, English muffins are better than bread. Sure, you can toast bread, but it's not the same. Not at all. → Read More
The Fundamental Techniques of Classic Bread Baking's Poolish Baguettes Recipe
What bread is more classic and more French than the baguette? This recipe from The Fundamental Techniques of Classic Bread Baking is simple, really. Just flour, water, yeast, and salt. But with bread baking, ingredients are sometimes less important than technique. Take the same ingredients, even in the same quantities, and if you handle them in a different way, you'll end up with a completely… → Read More
The Italian Baker's Pan di Mais Recipe
I'd never heard of Italian cornbread before I saw this recipe in The Italian Baker. This bread is nothing like American cornbread. It isn't soft or squishy or sweet. The bread is very dense, very firm. → Read More
Fast Breads' Southern Corn Sticks Recipe
[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. These corn sticks from Fast Breads use just a little bit of... → Read More
Granola Bread Recipe
[Photograph: Donna Currie] What Worked: Simple recipe where everything is combined at once. Great use of some leftover granola that needed a home. Perfect recipe for improvising by adding nuts, seeds, dried fruit, to suit your taste. What Didn't: Hydration... → Read More
Refreshing Green Juice Recipe
This drink—made with cucumber, fennel, celery, and green pepper—is very refreshing. → Read More
The Bread Bible's Sesame Burger Buns Recipe
[Photograph: Donna Currie] I love homemade hamburger buns, and they're great for more than just burgers. Just about any sandwich filling will be happy nestled inside this burger bun; they're particularly good for wet or sloppy fillings, or for sandwiches... → Read More