Our passion is great bread!
Home > Soup Recipes > Lentil Lacinato with Portabella by Rod (Dallas, TX) Try this healthy and delicious lentil soup with kale and mushrooms. Lentil Lacinato with Portabella Ingredients: 1 cup green lentils, soaked for several hours 2 tbsp extra virgin olive oil 2 cups celery, sliced diagonally 2 cups coarsely chopped onion 3 cups lacinato kale, sliced into short strips 3 cups
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.
