Our passion is great bread!
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
Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old… For some reason, that nursery rhyme pops into my head every time I think about this Aloo Paratha. I suppose it’s because it’s stuffed with a mixture of peas, potatoes and curry. I even had my boyfriend singing the rhyme the other night while I was making it. We were quite
For the March 1st Bread Braid, our mission was to make several different types of breads using the Healthy Bread in Five Minutes 100% Whole Wheat Olive Oil Dough: 1 loaf of 100% Whole Wheat Bread with Olive Oil; 1 loaf of Aloo Paratha; and Whole Wheat BBQ Pizza. Due to my busy schedule the past couple of weeks, particularly with baking 27 breads for
