Our passion is great bread!
October is one of my favorite months and it’s my birthday month! This year for my birthday, I took the day off to go get apples and pumpkins from one of my favorite places, Jaemor Farms. I’ve been having so much fun canning and jamming this season that I wanted to try my hand at making apple butter and possibly applesauce. My tastes tester said
Bread #22 in the BBA Challenge is Pain de Campagne, a French country bread that utilizes a large percentage of Pâte Fermentée (pre-ferment) to enhance the flavor and texture of the bread. It is similar to French Baguette dough, but includes a small percentage of whole grain (whole wheat, pumpernickel rye, white rye, or cornmeal) which gives the bread a brownish-gold, country-style crust and distinguishes
by Joao Luis (Portugal) I adapted this recipe for Rye and Corn Bread Bread Machine Bread from a very old handmade recipe for a tasty bread that is eaten in northern Portugal with cabbage soup. Rye and Corn Bread Bread Machine Bread This is the order of the ingredients: 15ml vegetable oil 350ml tap water 5ml salt 250g corn flour 250g rye flour 10g malted
I love Fall! It’s such a beautiful time of year and a great time to be baking. To celebrate the beginning of Autumn, I’ve been baking pumpkin bread. I particularly enjoyed this Pumpkin Gingerbread. It’s easy and delicious … a good one to include on your table. Phyl with Of Cabbages & King Cakes, and a member of the Artisan Bread Baker’s Facebook Group,
The next bread in the BBA Challenge is Pain À l’Ancienne Baguettes. These loaves utilize the delayed fermentation method. You have the option of making baguettes, pizza or Foccacia using this dough. I’ve been making lot’s of pizza recently so I decided to try my hand at the baguettes. “The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in
