Our passion is great bread!
I’ve always maintained that I’m not a big Rye Bread fan, but it seems I need to reconsider that statement. The more I make rye bread, the more I like it. This Sourdough Rye with Walnuts is no exception. Sourdough Rye with WalnutsMakes: 2 large loaves The formula for this Sourdough Rye bread can be found on page 208 of Bread: A Baker’s Book of
Home > Festive Breads > Harvest Wheat Sheaf Here is a recipe for a Harvest Wheat Sheaf. This harvest bread is made using the sponge method. Harvest Wheat Sheaf Dough 1 cup warm water (100° to 110°F) 1 envelope Active Dry Yeast 1- 1 / 2 to 2 cups all-purpose flour 1 / 4 cup warm milk (100° to 110° F)
The theme for this month’s tigress can jam is stone fruits. Stone fruits belong to the genus Prunus which includes apricots, cherries, peaches, nectarines and plums. Georgia is known for it’s peaches so I was all over this one. I’ve made two batches of peach jam already so I needed to come up with something different. I thought about making peach butter, but I still
Oatmeal and maple. What a great combination. Add some whole wheat flour, cinnamon and buttermilk and you’ve got a healthy and delicious bread. I’ve been looking forward to making the Healthy Bread in Five Minutes Maple Oatmeal Bread all month. I almost missed the deadline for the HBinFive Sep 15th Bread Braid, but I finally found some time to mix up the dough. With the
by Reg (South Africa) I have baked like this for years (since 2006) and with tremendous success. We only consume home baked bread in my home. The paste I use as a final “glaze” is what they use in Iran on their Barbari bread and I am surprised that it is not more widely known. It gives bread a unique golden colour and a very
