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 may be a basic white sandwich bread, but the joy I felt while making it was anything but ordinary. There’s something almost magical about working with dough—feeling its texture change beneath your hands as you knead it into shape. Unlike store-bought loaves, this bread is wholesome and preservative-free. Knowing that you’ve crafted it with your own hands makes the experience
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
