Our passion is great bread!
This Herbed Cheese Pizza, made with the olive oil dough from Artisan Bread in Five Minutes, is my latest pizza experiment. I got the inspiration for this pizza from one of the cooking magazines I subscribe to. There is a picture of a delicious herbed pizza on the front cover of the September issue of Cooking Light. I’ve been wanting to make this pizza for
It’s Day 18 of the Bread Baker’s Apprentice Challenge and we’re finally making a bread that includes some whole wheat flour. It’s a Light Wheat Bread so it only includes about 33% whole wheat flour, but the combination of bread flour and whole wheat flour should make a fluffy loaf that is great for sandwiches and toasting. Mmmm…I can’t wait! I’ve enjoyed making most
For Day 17 in the Bread Baker’s Apprentice Challenge, we made Lavash Crackers. I baked the crackers, but wasn’t exactly thrilled with the outcome. Some of the pieces were a little chewy and some were crunchy. I had rolled the dough out so it would fit on my baking sheet because I didn’t want to waste the dough by snipping it off, as suggested in
One of my favorite pizza recipes to make in a pinch is a no knead deep dish pizza from King Arthur Flour. The dough is made with a mixture of all-purpose and semolina flour. It’s easy and tastes great! I just joined the bakers in the BYOB (Bake Your Own Bread) bread wagon which means I’ll be baking my own bread for the rest
For Day 16 of the Bread Baker’s Apprentice Challenge, we made Kaiser Rolls. Like several of the other formulas in the book, this version utilizes a Pâte Fermentée to improve flavor, texture, and color. It also utilizes diastatic malt powder to improve coloring. When I was making the Pâte Fermentée (the day before I baked the bread), my son asked if we had any Kaiser
