Our passion is great bread!
Home > Soup Recipes > Chilled Cucumber Soup by Rod (Texas, USA) This easy recipe was inspired by the complementary flavors of the flavored yogurt topping for the barley in the Crimson Barley Borscht recipe. In fact, a cup of this Chilled Cucumber Soup would make a nice hors d’oeuvre for the meal of Borscht. The piece of green onion shaped like a heart was
Bread Baking Day BBD #36 is hosted by Heather of GirliChef. The theme for this month’s bread baking day is CORNy breads. I like that! Togus Bread is a sweet, rich bread that the colonists adapted from the steamed cornmeal bread of the Algonquian-speaking peoples, who dominated most of northeastern America. It is cooked on the stove in a pot of steaming water and is
Home > Whole Wheat Breads > Flax Seed Whole Wheat Bread by Susie (NY) Flax Seed Whole Wheat Bread Ingredients: 1 1/8 cups water 2 tablespoons olive oil 1/4 cup honey 2 cups bread flour 1 cup whole wheat flour 1/4 cup nonfat dry milk 1/4 cup flax seed (ground) 2 tablespoon gluten 1 teaspoon salt 2 teaspoons SAF yeast or 2 1/2 teaspoons bread
This month I baked along with the Bread Baking Babes and Friends. The bread of the month was Hildegard’s Spelt Bread. It is 100% spelt bread. I’ve made spelt bread before but with a mixture of whole grain spelt and white bread flour or all-purpose flour. Making a bread using all spelt flour and spelt flakes was a new experience for me. I almost passed
by Rod (Dallas, TX) This recipe is used with the Crimson Barley Borscht Recipe. Red Cabbage with Caraway Seeds Ingredients: 1 medium head of red cabbage, cut into cubes 2 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar 1/2 tablespoon caraway seeds 2 cups of cold water salt and pepper as desired Directions: Clean cabbage and cut into small cubes. Place in a
