Our passion is great bread!
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
Jam goes really well with homemade bread so I decided to share my experiences making jam. So far, I’ve enjoyed this Citrus Marmalade on multigrain bread, light wheat bread, rye bread, challah and any other homemade bread I can get my hands on. I can’t seem to get enough of it for some reason. I ate almost a whole jar by myself! The funny thing
Today we made the 20th bread in the Bread Baker’s Apprentice Challenge: Multigrain Bread Extraordinare. This bread definitely lives up to its name. It’s a delicious and healthy bread. It tastes great toasted or with just butter. I haven’t tried it with PB&J yet, but I’m sure it will taste yummy! It tastes particularly good with citrus marmalade. This multigrain formula utilizes a soaker that
Home > Waffle Recipes Crisp, feathery light, and with a delightful, mild tang, these sourdough waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. Sourdough Waffles Overnight sponge: 2 cups Unbleached All-Purpose Flour 2 tablespoons sugar 2 cups buttermilk 1 cup sourdough starter, straight from the refrigerator (not fed)
