Our passion is great bread!
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
When Sandy of At the Baker’s Bench decided to take a much deserved break and asked if anyone would be interested in hosting the Bake Your Own Bread roundup during the Summer, I jumped at the chance. I love to bake bread and I always get such great ideas from these roundups! Bake Your Own Bread (BYOB) began in 2009 and due to it’s success,
