Our passion is great bread!
Another one of the breads on the Mellow Bakers’ menu this month is Pizza. I love pizza and was really excited about trying this one. I got the opportunity this past weekend when I was invited to a get together with some friends. I decided this would be the perfect opportunity to make this pizza dough. It’s really hot here these days so I decided
I decided to make Whole Grain Cinnamon Raisin Bagels with the remaining 1/2 batch (2 pounds) of Healthy Bread in Five Minutes master dough. I used the 1st half to make the Whole Wheat Artisan Loaf in a Pot a few days ago. As I mentioned in my previous post, the master dough is very versatile. I particularly like that it can stay in the
This Old Order Amish Bread is a basic white sandwich bread, but I got so much enjoyment out of making it. There’s just something about working and kneading the dough. This bread is wholesome and healthier than store bought bread because it has no preservatives. It makes you feel so good to know you’ve made it with your own hands. Not to mention the heavenly
Vermont Sourdough is one of the breads the Mellow Bakers’ group is baking in June. This particular bread is made daily at King Arthur Flour and I can see why. King Arthur Flour is in Vermont and since sourdough cultures pick up microorganisms from the surrounding area, Mr. Hamelman decided to call this bread Vermont Sourdough. Sounds reasonable to me. So, since my culture has
I decided to experiment some more with the Healthy Bread in Five Minutes Master Formula. This formula is very versatile. So far, I’ve made the hearty whole wheat sandwich loaf – which I loved by the way, a whole wheat wreath bread, free form artisan loaves with and without seeds and free form artisan loaves with herbs. I made the free form loaves for the
