Our passion is great bread!
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
Home > Pancake Recipes Spice up your pancake mix and syrup with cinnamon and vanilla. The family chef will have to keep ’em coming hot off the griddle as everyone clamors for more. You might also enjoy the flavor variations listed below. Cinnamon Pancakes Ingredients: 2 cups pancake mix 1 teaspoon McCormick® Cinnamon, Ground 2 eggs, beaten 1 cup milk 2 tablespoons
