Our passion is great bread!
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
Home > Whole Grain Bread Recipes > Multigrain Bread This hearty and healthy multigrain bread is made with steel-cut oats, seven-grain cereal, wheat bran, oat bran, barley flour, spelt flour, all-purpose flour and whole wheat flour. Multigrain Bread Ingredients: 1 cup water 1/2 cup butter OR margarine 1 cup buttermilk 1/2 cup steel-cut oats 1 cup seven-grain cereal 1/3 cup wheat bran 1/3 cup oat
This month in the bread baking blog, we’ve been focusing on artisan breads. Today, we made Italian Semolina Bread using the Artisan Bread in Five Minutes method. Semolina (Durum) is a high-protein wheat flour that is used in pastas. In these free-form loaves, the semolina flour is paired perfectly with the sesame seeds to provide a wonderful aroma and flavor. I really like this method.
