Our passion is great bread!
The choice for the Bread of the Month (BOM) for September is from one of my favorite cookbooks, Bernard Clayton’s Complete Book of Breads. I was thrilled when I learned that we would be making this Maple Oatmeal Bread for the Artisan Bread Bakers this month. I love oatmeal bread. This loaf is very fluffy and has a delicious and light sweetness due to the
Grow your own is an online event that celebrates and shares what you have grown, foraged, hunted, or fished. The guidelines state that the dish should use at least one item from your very own garden or farm. Your garden doesn’t have to be big, container gardens are welcome! If you hunted or foraged, those items are also eligible. I’ve been growing tomatoes and herbs
Home > Cranberry Breads > Festive Cranberry Apple Tea Ring Brighten your holidays with this attractive tea ring. The delicately flavored orange bread overflows with a delicious filling of cranberries and apples. Drizzled with an orange glaze, this decorative ring makes a mouthwatering centerpiece for your holiday table. Cranberry Apple Tea Ring Dough: 3 cups all-purpose flour 3 tablespoons sugar 1 envelope Active Dry Yeast
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)
