Our passion is great bread!
I’m excited to be participating in Steph Chows Jam Exchange again this year. The neat thing about the jam exchange is that I get to give away some of the jam I’ve been busy canning this summer and I also get to sample some jam made by another jammer. Can’t beat that! I had a hard time deciding what jams to make. I
September is finally here. It’s been so hot lately, that even I haven’t been motivated to bake as much bread as usual. However, this dedicated group of bakers managed to get some baking done in August in spite of the heat. We made it through the heat of the summer. Now, it’s time to enjoy the lovely breads and other baked goods in
When my youngest son and I visited our favorite farm a few weeks ago, I bought two different varieties of peaches – Jersey Queen and Sun Prince. Both varieties were juicy and delicious, but as my son so aptly put it, the Jersey Queens were the really sweet ones and the “jammable” ones were the Sun Princes. We enjoyed eating both varieties, but I used
The bread of the month for the Bread Baking Babes is Vienna Bread. Vienna bread is a type of bread developed in Vienna, Austria in the 19th century. The shape of Vienna Bread is determined by the baker, based on the intended function of the loaf. It can be formed into batards, torpedo rolls (pistolets) or a sandwich loaf. It is typically twelve inches long
Black Bread is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds. The sourdough gives it a bit of a tang and the coffee grounds provide the deep coloring. I didn’t have any new old bread (meaning only a few days old) so I used some rye bread that I cut into cubes and froze a few months
