Our passion is great bread!
I had high hopes for the 39th bread in the BBA Challenge. Most of the other bakers had good things to say about it. Plus, the Dutch Crunch topping, made with a mixture of rice flour, a little bread flour, yeast, sugar, salt, vegetable oil and water sounded so good. So, I set out to make the Vienna Bread. I began the process of making
For the first bread of the March 15th HBinFive Bread Braid, I made Focaccia using the Healthy Bread In Five Minutes Pesto & Pine Nut Bread dough. My avocado wasn’t quite ripe enough to make the Avocado bread yet so I started with this one. This dough had such a wonderful flavor that I thought it deserved to be made into something different than just
We’re moving right along… to the 38th bread in the BBA Challenge, Tuscan Bread. Several of the other bakers in the BBA Challenge mentioned they didn’t like this bread because it is salt less. The book also states that the lack of salt makes Tuscan Bread rather dull and flat tasting. To me, it was neither dull nor flat tasting. It had a wonderful, slightly
The BBA Challenge continues … for me anyway. Several of the other bakers have finished, but I slowed down a little bit to enjoy the ride and to try and master some of these breads. I’m on Swedish Rye (Limpa) #37, only six more breads to go… Swedish Limpa is flavored with molasses, citrus peel, anise seeds, fennel seeds, and ground cardamom. This version
For the final bread of the March 1st bread braid, we were supposed to make Southwestern Focaccia with Roasted Corn and Goat Cheese; however, I opted to make pizza instead. The Healthy Bread In Five Minutes’ book provides several dough options for making the Southwestern Focaccia. One option is to use Mesquite Dough made with a mixture of Mesquite flour, all-purpose flour, whole wheat flour
