Our passion is great bread!
I really enjoy breads made with Semolina flour…probably because of the creamy color and nutty flavor it gives breads and pizzas. Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman has formulas for four different kinds of Semolina breads. The first one I made utilized a yeasted pre-ferment. I adapted the recipe and made it similar to Pane Siciliano, one of my favorite
Pain Rustique is one of the breads we made this month for the Mellow Bakers. Pain Rustique, as the name suggests, is a rustic loaf of bread. It is made with an overnight poolish and shaped freeform in a fashion similar to Ciabatta. Like Ciabatta, the dough is a rather wet dough that you fold during the bulk fermentation to give it more workability. It
This Mango Habañero Jam, made with fresh mangoes, and papaya nectar, has a nice little kick and tastes great drizzled on top of a cracker spread with cream cheese. If you don’t like a lot of heat, tone it down a bit by removing the seeds. The first time I tasted this jam was when I participated in Steph Chows’ 2nd Annual Jam Exchange. I should
I’m a little behind (again) on my bread baking for the HBinFive Baking Group. I was supposed to make 10-Grain Bread for the May 1st Bread Braid, but I didn’t quite get to it in May so I made it for the June Bread Braid instead. I changed the recipe to suit the grains I had on hand. I didn’t have the 10-grain cereal mix
Thank you to everyone who entered the Ancient Grains for Modern Meals Cookbook giveaway. We had over 50 entries. What a great response! To determine the winner in the fairest manner, I took all of the entries (from the blog, Facebook and Twitter) in the order received and entered the list of names in the List Randomizer on Random.org. It provided me with a
