Our passion is great bread!
February is Healthy Heart Month. To celebrate, I made Focaccia using popped Amaranth. Amaranth is a super nutritious and healthy grain. It has a very low gluten content and is the only grain to contain vitamin C. It is also high in calcium, phosphorus and contains high-quality protein, fiber, iron, and is lysine rich. Amaranth flour is great when combined with high-protein wheat flour in
We’ve had a tremendous response to BYOB so far this year. Several new bakers have joined in the fun for 2011. I’m excited about baking with such a wonderful group of bakers. The idea behind BYOB is that instead of running to the store to buy a loaf of bread, pastry or sandwich buns, you make them yourself. For more details or to participate in
This Rich Sandwich Bread is made with Anson Mills French Mediterranean White Bread Flour which is grown and milled in Charleston, South Carolina. Last month, I made a Simple Milk Loaf and a Light Wheat Pullman Bread. Both of those loaves are sandwich breads that can be made in a Pullman pan. One was made with white bread flour and the other was made with
by Rod (Texas, USA) This new variation of banana bread has enticing aroma while baking! And it’s a good solution (finally) for what to do with old bananas other than using them in the familiar banana bread. “Graben” (grä’bən) alludes to the natural fissures created by the baking banana halves. Complement a serving with whipped cream or vanilla ice cream for maximum graben lips.
by Rod (Texas, USA) Long before commercial bakeries filled the store shelves with tempting pastries, family bakers provided equally tempting pastries from the home kitchen. This recipe for tarts, along with a chunky home-style berry preserve, awakens memories of “the good ole’ days” with the identifying flavors, textures and aromas of home-baked pastries. Mona’s Sweet Berry Tarts Ingredients: 1 1/2 cups Mona’s Mashed Berry
