Our passion is great bread!
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
I got a bunch of apples on my apple-picking excursions and after I made the apple starter, I decided to make some apple butter. As the name suggests, this Sweet and Chunky Apple Butter has chunks of apples in it. It takes apple butter to a whole new level. You can serve it as dessert or on bread or toast. Or, you can do what
This is the 3rd and final post in my Apple Series. In the first post, we learned how to make an Apple Starter using hazy apples. The 2nd post featured Peasant Bread made with the apple starter. This post features Pappa al Pomodoro, an Italian Tomato Soup made with stale Peasant bread and Italian tomatoes fresh from the garden. Tomato Bread Soup is a delicious
