Our passion is great bread!
This Einkorn Povitica Potica Sweet Bread utilizes an enriched dough that is rolled out or stretched really thin and then spread with ground nuts, cocoa, cinnamon sugar, and a hint of ground coffee for added flavor. Before baking, it is brushed with melted butter and sprinkled with a blend of ground coffee, cinnamon, and sugar. Potica or Povitica is the bread of the month for
This Rustic Olive Oil Wreath Bread, with its chewy crust and tender crumb, is shaped into a wreath, and then cut with scissors like an epi. It looks great on the table and can be pulled apart to make individual rolls. Karen, of Karen’s Kitchen Stories, the April host kitchen for the Bread Baking Babes, was inspired to make this Olive Oil Wreath after attending
This naturally leavened Green Tea and Orange Loaf, infused with matcha green tea powder, candied orange peel, and orange blossom water, has a distinct green color before baking and a lighter green after baking. I’m the host kitchen for the Bread Baking Babes this month. I chose this bread because March 16th is the day before St Patrick’s Day, and I wanted to make something
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
