Our passion is great bread!
I’ve been working on Yeasted Sprout Bread with no flour for the past couple of months. I’ve learned a lot from the process, particularly what not to do, so I’m sharing my initial results in this post. I solved the mystery in my second attempt so be sure to check out the final results here. I decided to undertake this project due to inquiries from
For the May 15th HBinFive Bread Braid, I made Cinnamon Raisin Swirl Bread and Cinnamon Rolls using the Healthy Bread in Five Minutes Milk and Honey dough. For the dough, I used a mixture of whole wheat flour and all-purpose flour as the recipe suggested, but I added more raisins than the recipe called for and I also added some cinnamon powder. I let the
Cornbread is one of the breads that was randomly chosen for the Mellow Bakers’ group this month. I love cornbread, but this is not like any cornbread I’ve ever made or tasted. I liked it though. Here’s a bit of corn bread history… “Corn bread was not invented. It was a product of cultural exchange and practical necessity. Corn [aka maize] is a new world
The theme for BBD #29 was “Bread in Pots”. This was a fun and whimsical theme just in time for Spring. I appreciate all of the flexible bakers out there who stepped up to the challenge to bake bread in a pot. I’ve been enjoying reading and viewing your creative breads. Scroll down to find out who will be hosting Bread Baking Day #30.
This Sourdough Bread is my submission to Bread Baking Day #29: Bread in Pots. The bread was baked in a handmade clay bread pot. I experimented with the formula for this bread. It is still a work in progress, but I decided to share my initial results. So far, I like it. It has a chewy texture and tangy sourdough flavor. About the Bread
