Our passion is great bread!
by Rod (Dallas, TX) A hearty biscuit recipe, combining the lighter supergrain, quinoa, with complementary veggies, herbs, spices and shredded cheese. Supergrain Cheese Biscuits Ingredients: 1 3/4 cups all purpose flour 2 1/2 tsp baking powder 3 tsp dried parsley 1/2 tsp garlic granules 1 tsp sugar 1/2 tsp salt 2 tbsp. cold butter 2/3 cup half & half 3/4 cup shredded cheese 1 1/2
If you’re wondering what’s been happening with The Bread Experience, I’ve been busy baking bread and learning new techniques, but I haven’t posted about everything. I’ve been holding out on you. The wait is over. I’m delighted to announce another way for you to stay in touch. Beginning this month, you’ll find me on Culinarychat.net. I’m one of the contributing writers in the Baking section.
Have you ever baked something and realized after you took it out of the oven, sliced it, and tasted it, that you left out an important ingredient? That happened to me with this Quick White Bread, one of the breads for the Mellow Bakers’ new bread bake. We’re baking through Dan Lepard’s The Handmade Loaf or The Art of Handmade Bread, depending on which version
I’m revisiting Einkorn this month. I keep hearing good things about this grain so I decided it warranted further experimentation. I’m curious to find out how it performs and tastes in recipes that typically call for modern whole wheat flour. For this experiment, I made crackers using only Einkorn flour. Einkorn is called the grain of the ancients. It has a unique light, rich
These Italian Easter Braids are made by twisting and looping the braids to form a circle just big enough to hold an Easter egg in the middle. I was inspired to make these Italian Easter Braids when a friend of mine asked if I had any Easter bread recipes for Challah with dyed Easter eggs. Well, it just so happens that I have a recipe
