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Ramp-Bacon Rolls

The bread board at Birch & Barley in Washington, DC

I have a bit of a twisted relationship with bread. I love making it, but so often the yeast doesn’t bubble, or I overwork the dough, or the oven’s not hot enough, or it’s not proofing right, or it’s over-proofing. But there’s something magical about that smell of freshly baked bread, and that first bite when it’s still a little warm from the oven. Tiffany MacIsaac’s recipe for Ramp-Bacon Rolls, for example, sounds pretty seductive. Of course, it’s a little late in the season for ramps, but I’m thinking of trying it with green onions and seeing what happens. When you strip away the homey appeal, house-made bread in the restaurant biz is a serious selling point. How many times have you headed back to a restaurant just for the bread?

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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