Our passion is great bread!
These bread bowls, made with Italian Bread dough, are edible and make festive containers for soups, chilis, and stews. A visitor to my site recently asked me if I had any recipes for bread bowls. I realized I had only made them a couple of times. I sent her a recipe for whole wheat bread bowls and told her about the ones Frieda of Frieda
by Yucca (London UK) I had my first go at making home-made Finnish Full Rye Bread and what’s better to use than the original Finnish recipe (found in the Nordic Bakery Cookbook). The recipe is pretty simple and if you follow the steps (and be patient), success is guaranteed! Ingredients: 14 g easy-blend yeast (dry yeast) 900 ml – 1 l lukewarm water 800 g
A friend of mine sent me the recipe for this 5-Alarm Chili last week. I love chili; however, I’m a bit of a wimp when it comes to spicy chili so I toned down the heat a bit. My version would probably be considered 3.5-Alarm Chili, but who’s counting, right? It’s hearty and has a wonderful flavor with just the right amount of heat, for
Home > Cornbread Recipes > Wild Blueberry Cornbread submitted by Rod (Dallas, TX) Contrasting flavors and textures highlight this wild blueberry dessert cornbread. The lemon and coconut oils provide moisture as well as complementary flavors to the cornmeal and wild blueberries. Add another tablespoon of either oil (or butter) if extra moisture is desired. Wild Blueberry Cornbread Ingredients: 1 1/4 cups organic cornmeal 1
The Mellow Bakers’ journey through Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman officially came to an end last month, but we’re not starting the next book until April so I decided to work my way through some of the breads I missed. This Semolina bread is similar to Semolina (Durum) Bread in that it includes a flying sponge; however, this one
