Our passion is great bread!
Some of my bread baking buddies are baking through the book Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid. It’s a great book with lot’s of wonderful recipes, but a bit outside the box for me so I’ve been a little slow getting started. The other bakers have made several breads already, but I’m only on my first one. Well, second if you count
I received something in the mail the other day that gives new meaning to the term “You’ve got mail!” It was a huge loaf of bread from Lou, an Italian home baker in New Jersey. Lou had submitted his bread story on my site, and I asked him if I could share it. Lou’s writing, plus a photo of a basket of bread, hangs proudly
by Lou (New Jersey) Crusty No Knead Bread My life for many reasons evolved around the heavenly aroma of freshly baked bead. The golden brown crust cradling the soft white core, riddled with pockets of air holes, always had a magical place in the life style of my family. Although I am much older now and less surrounded by my love ones, the memories of
by Rod (Dallas, TX) The extra jalapeño peppers in this lighter veggie cornbread benefit from the removal of their seeds and white flesh to reduce their heat. Warming the liquids before adding to the dry ingredients helps moisturize the cornmeal and create the lighter texture. Jalapeno Cornbread Ingredients: 1 1/4 cups organic cornmeal 1 1/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp
I attended a luncheon this past weekend, and we were supposed to bring a dish that started with the first letter of our last name. I needed to bring something that started with W. Some of my friends asked me what bread I was going to bring. I said, “Bread! What makes you think I’m going to bring bread?” Lol…they know me too well. I
