Our passion is great bread!
Everyone knows I like to can so I seem to be the recipient of lots of tomatoes and cucumbers despite the fact that I already have a bunch of both. A couple of weeks ago, my sister and I visited my mom. She had just picked about 72 tomatoes from her garden so of course, she sent some home with us. A friend also gave
Is Summer almost over already? My, but time flies when you’re having fun! It’s been a hot one but that hasn’t stopped the BYOB Bakers from heating up their kitchens baking some fabulous breads. I’ve been having lot’s of fun in the kitchen this summer as well but mostly I’ve been having fun hosting the BYOB Summer Roundups. If you are not familiar with Bake
For the August 1st HBinFive Bread Braid, we were supposed to make Four-Leaf Clover Brocolli and Cheddar Buns and Mesquite Bread. I had already made Southwestern Focaccia/Pizza in April using the mesquite dough and Mesquite Pizza and Buns in May so for this bread braid, I just focused on the Four-Leaf Clover Brocolli and Cheddar Buns. The recipe for these Four-Leaf Clover Brocolli and Cheddar
I was delighted when I found out that Noon Rogani was the July Bread of the Month (BOM) for the Artisan Bread Bakers. I had seen this bread in a KAF email and thought it was a very interesting and unique bread so I put it on my list to try. I just hadn’t gotten around to it yet. It’s been a busy month but
The theme for Bread Baking Day #32, hosted by Andrea of Family & Food & Other things, is Italian Bread. I enjoy making Italian Breads because there are so many wonderful breads to choose from. I chose Pane Toscano, also known as Tuscan Bread because I really enjoyed the Tuscan Bread we made in the BBA Challenge. Only a few of the BBA Bakers liked
