Our passion is great bread!
by Rod (Dallas, TX) With so many delicious preserves and other bread toppings to choose from, a mildly flavored bread performs well in a supporting role. This yeast bread recipe was inspired by Mexican sweet breads (noticeable yet mild flavor and gentle sweetness) but offers the familiar texture and nutrition of oat bran with subtle coconut chewiness and mild banana flavor. Be sure to save
The March Bread of the Month for the Artisan Bread Bakers is King Cake. King Cake is usually served on Fat Tuesday during Mardi Gras, but I decided to wait and make it when my youngest son was home for Spring Break. The version the Artisan Bread Bakers made sounded really good, but I didn’t have all of the ingredients so I made a Traditional
The next bread on the Mellow Bakers’ list is made with a whole-wheat levain. The pre-ferment for this bread is considered a poolish because it utilizes a liquid-style culture. However, this poolish is a little bit different. Rather than using baker’s yeast to jump start the enzyme activity, it uses a natural sourdough starter. The recommended flour for levain builds is winter-wheat bread flour made
My submission to bread baking day #38 is Roasted Garlic and Parmesan Pot Bread. The dough ferments for about two days and is baked in a preheated Dutch oven or heavy metal pot. It is infused with a paste of roasted garlic and Parmesan cheese. It goes well with Mediterranean-style meals. Deliciousness! BBD#38 is hosted by Cinzia of Cindystar. She chose No-Knead Bread as the
My quest continues… I took a break from HBinFive last month and skipped a couple of (rye) breads in the lineup, but I’m jumping back in with this Apple Barley Bread. I really enjoyed the Normandy Apple Bread we made for the Mellow Bakers last month so I was looking forward to making this bread. This Apple-Barley Bread is from Healthy Bread in Five Minutes
