Our passion is great bread!
The theme for Bread Baking Day #44 is Autumn Flavors. Sarah of Winged Snail is the host for this month’s event and she empowered us to make breads with root vegetables, pumpkin, squash, cinnamon, nuts and any other flavors that remind us of autumn. Pumpkin is one of my favorite flavors for Fall so I’m submitting these Pumpkin Yeast Rolls. These rolls can be shaped
Enjoy the flavors of this historical Gingerbread made with whole wheat flour, rye flour, honey, candied citrus peel, and a variety of warm spices. The HBinFive Bakers finished baking through the Healthy Bread in Five Minutes book and decided to continue our bread-baking journey. We chose not to bake through another book, but to bake bread each month around a particular theme. For November, Michele
If you’re looking for an easy way to use day old (or even month-old) bread, I’ve got just the thing: Parmesan Croutons. I cleaned out and defrosted my extra freezer this past weekend. I store my grains, flour, homemade soup, marinara, and extra bread in this freezer. As I was going through all of the items, I found several bags of bread cubes that I
by Rod (Dallas, TX) Scottish Oatmeal (fine ground oatmeal) is a good choice for muffins which are complemented with moist ingredients. The temptation to lick the batter spoon is a good hint that this is a tasty (and chunky) muffin recipe. Serve with slices of fresh orange to enrich the presentation. Orange Pumpkin Muffins Ingredients: 1 2/3 cups Bob’s Scottish Oatmeal 3/4 cup unbleached
This comforting Roasted Butternut Squash and Orange Soup is filled with the refreshing flavors of roasted squash, carrots, orange, white wine, potatoes and thyme. The air turned chilly today so it was the perfect night to make soup. I had been meaning to make Butternut Squash Soup for several weeks, but just hadn’t gotten around to it. Originally, I had planned to make Butternut Squash
