Our passion is great bread!
As I was thumbing through the August 2011 issue of bon appétit magazine, I saw these peach preserves. They sounded unique and tasty so I decided to try them. My youngest son was home for a couple of weeks between semesters so I took him to our favorite farm to get peaches and homemade ice cream. This farm is about an hour an
I’ve been looking for ways to utilize my tomato harvest. I have an assortment of 30+ tomato plants. I planted a lot of Roma tomatoes to make marinara and tomato sauce, but I also have lemon cherry, Virginia Sweets, First Prize, Giant Belgium, Early Girl, Viva Italia, San Marzano, Beefmaster, and Black Russian. Some of them are heirloom and some aren’t, but I started all
I’ve been on a grilling kick so I decided to continue the trend with this Pizza Margherita. I was supposed to make Focaccia con Formaggio with the rest of the Ciabatta dough (like the other Mellow Bakers did), but I didn’t have any Ricotta Cheese. Not to mention the fact that my 30+ tomato plants and basil plants have been calling for me to make
Focaccia is one of my favorites. It’s so simple and rustic, yet very versatile. It can be made with whatever ingredients you have on hand. Focaccia can be flat, raised, round, oblong or freeform. It can be made with plain dough or dough with added oil and herbs. You can keep it simple and only add herbs and kosher salt on top or you can
Oatmeal Bread with Cinnamon and Raisins is one of the breads on the list for the Mellow Bakers for August. I was really looking forward to making this bread. My youngest son is home from college for a couple of weeks and oatmeal bread happens to be one of his favorites. The timing was great! Oatmeal with cinnamon and raisins is delicious and healthy in
