Our passion is great bread!
Making Candied Orange Peel is a great way to use up Orange rind and create a flavorful treat at the same time. This method makes lovely strips of tender, sugared rind that are only slightly bitter. I like to use them in bread, but you can also enjoy them as candy or in cakes. The first time I made candied orange peel, I used it
This month is the Bread Baking Babes Bakers’ Dozen Anniversary. To commemorate this special occasion, our challenge was to make Uzbek Stamp Bread. Uzbek flatbread, also referred to as Non or Nan, is fairly thick around the edges and flattened in the middle. Common throughout Central Asia, these flatbreads are usually baked on the hot clay walls of tanurs – ovens similar to the jar-shaped
Sourdough Einkorn Toasted Oats Bread is a delightfully lean, yet soft bread. The toasted oats give it a slightly nutty taste as does the inclusion of whole grain einkorn. This oat bread is the bread of the month for the Bread Baking Babes. Elizabeth from blog from OUR kitchen, is the host and she chose this bread as an antidote to all the recent holiday richness.
St. Lucia Saffron Buns, also known as Lussekatter, are light and slightly sweet yeasted buns flavored with saffron and studded with currants or raisins. Judy of Judy’s Gross Eats is the host kitchen this month for the Bread Baking Babes and she chose a celebration bread that would light up the dark days. About St. Lucia’s Day St. Lucia’s Day is celebrated most commonly in
This Fruity Pain au Levain, with cranberries, raisins, and walnuts, is naturally leavened and makes a lovely canvas on which to practice decorative scoring. You just need to score around the dried fruit and nuts. I enjoy the combination of cranberries and walnuts in bread and have made several different versions over the years. However, this Pain au Levain, with the addition of raisins, as
