Our passion is great bread!
I enjoyed two of my favorite things this weekend: bread and the mountains. I went to a cabin in the mountains with some of my hiking buddies. These ladies know I’m a bread baking fanatic so they asked me if I would bring some homemade bread and jam to sample. I’m sure you know they didn’t have to ask me twice. When I found out
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
