Our passion is great bread!
A few weeks ago, I saw this delightful-looking Pear & Pineapple Jam on Frieda’s Lovin’ from the Oven blog. Frieda is one of the bread-bakers’ in the BBA Challenge and makes wonderful breads and jam (among other things). This jam sounded so crisp and delicious, I just had to try it. When I was finally ready to make the jam, I couldn’t find any local
“Bread is an object of unparalleled worship and decorum. It embodies the full cycle of life and seasons, from the death of the wheat kernel in the earth to the resurrection as a stalk, from its ordeal in the mill to its journey through the oven and its offering at the table. Bread is a part of all major events in many lives, to betrothal
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
