Our passion is great bread!
This Early American Cottage Loaf, made with a blend of grains, and formed into a unique shape, is reminiscent of the cottage breads the Pioneers used to bake in cast iron pots over the fireplace. This comfy cottage loaf is the bread of the month for the Bread Baking Babes, and I’m delighted to be the host kitchen. I adapted this loaf from the recipe
These Sourdough Chimney Cakes known as Hungarian Kürtőskalács are hollow funnel cakes made from a slightly sweet enriched elastic yeasted dough and cut into strips or rolled into long ropes. Traditionally, each strip is wrapped around a wooden dowel, brushed over with melted butter, and rolled in granulated sugar. The dough-encased dowels are turned and slow-roasted over charcoal until they turn crisp and a shiny
This Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture. Potato Thyme and Goat Cheese Pavé is the bread of the month for the Bread Baking Babes. My version is made with wild yeast (sourdough) and includes about 20% home-milled wholegrain KAMUT flour. I wasn’t able to locate any grated goat cheese so I
This Le Pain Tordu is a bit twisted. The dough for this lovely sourdough French bread is pressed with a rolling pin and twisted a few times to produce a uniquely shaped loaf. My version includes a bit of rye flour, sprouted wheat flour, and an added twist. This tasty loaf is the monthly bake for the Bread Baking Babes. Elle of Feeding My Enthusiasms
The bread of the month for the Bread Baking Babes is Arkatena Bread. What makes this bread so unique, besides the flavor, is that it is leavened with a chickpea starter. Elizabeth of blog from OUR kitchen chose this Cypriot-style Arkatena Bread from the book Bread Matters by Andrew Whitley. Since I am a bread book fanatic, I already had the book sitting on my bookshelf,
