Our passion is great bread!
The next bread in the lineup for the Mellow Bakers is a Country French Bread. Country Bread is made with a small percentage of yeast and a high percentage of pre-fermented flour, and utilizes a long fermentation process. I like country bread because it’s easy to make and has a simple taste that goes well with a lot of different foods. It’s especially good as
I’ve been looking forward to making this French Toast with Maple-Apple Compote ever since I saw the recipe in the October issue of Cooking Light. This particular recipe uses Challah and it just so happens that we made Challah in the Mellow Bakers’ group last month. This recipe can be made with several varieties of apples. Some of the suggested varieties are: Pink Lady, Liberty,
Bake Your Own Bread (BYOB) is a yearlong adventure in baking bread. The idea behind BYOB is to bake your own bread and other baked goods throughout the year rather than buying them at the market or bakery. This may seem like a daunting task, but it’s really not that hard once you make the decision to do it. In fact, several of us are
I pushed the limits on this Roasted-Potato Bread. This was one of the breads the Mellow Bakers made for October. I made it in October, but pretty much at the eleventh hour so I didn’t have time to post about it. So, here it is November 1st and I’m posting about it. Not only did I push the limits for making this bread in the
This Muscadine Jelly is made with homemade apple pectin instead of boxed commercial pectin. I’ve been looking for ways to use the Apple Jelly pectin I made a few weeks ago. So, I got some muscadine grapes from the farmer’s market and decided to use the grapes and some of the apple pectin to make grape jelly. What are muscadines? Muscadines are large grapes, with
