Our passion is great bread!
This Five Grain Sourdough Rye is made with rye sourdough and a multigrain soaker which gives it a delicious whole-grain flavor even though it includes a high proportion of white bread flour. The grains provide a nutty and chewy texture and the high-gluten flour provides the strong gluten structure that is needed for a bread containing this many grains. I substituted rye flakes for the
The November Bake Your Own Bread (BYOB) Roundup features a fabulous assortment of breads and other baked goods from bakers around the world. It’s always a comfort to know that baking bread is enjoyed by people of all nations. We invite you to pull up a chair and feast your eyes on the breads and other baked delights the BYOB Bakers made in October.
To celebrate National Pizza Month, we had pizza night at my sister’s house the other day. I brought some of Peter Reinhart’s Country Pizza Dough from the Pizza Quest site and some whole wheat dough. I made the dough balls the day before so all I had to do was take them out of the refrigerator and let them rest in a baking pan while
Fougasse is a traditional southern French flatbread that can be flavored with herbs, olives, and lardons (fried bacon or pork belly). I’m not big on olives or pork belly, and I wanted to give my physical therapist a loaf, so I opted to make my version with Herbes de Provence. Elizabeth of Blog from Our Kitchen is the host kitchen for the Bread Baking Babes
For the past couple of weeks, I’ve been testing Shirley J’s dough enhancer in some of the Healthy Bread in Five Minutes’ breads. The HBn5 recipes call for vital wheat gluten and that’s what I normally use. I had never tried a dough enhancer so when Amanda from Shirley J contacted me to see if I would like to test their dough enhancer, I thought
