Our passion is great bread!
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
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,
Bread Baking Day #30 is being hosted by Natashya of Living in the Kitchen with Puppies. Her choice this month was Breads with a Twist. What a neat idea! I had a hard time choosing which one to make because there are so many yummy twisted breads to choose from. This has been a crazy month for me, but I’ve been trying to make at
