Our passion is great bread!
For Day 15 of the Bread Baker’s Apprentice Challenge, we made Italian Bread. This Italian Bread is made with a biga. A biga is the Italian version of a firm pre-ferment. This formula also incorporates diastatic malt powder to give the loaves a beautiful color. The bread is really good! There are many different kinds of Italian breads. Did you know that Italy was
Home > Rye Breads > Raisin-Pecan Rye Bread There’s something very right about the combination of rye flour, raisins, and pecans in this recipe for rye bread. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. This
Home > Pizza Recipes > Pizza Bread Recipe The dough for this easy pizza bread recipe can be mixed together in about 10 minutes. Scoop it into a pan, let it rise for an hour and then bake. Enjoy the warm, moist, cheese- and pepperoni-scented bread with a bowl of pasta or a salad. You can also bake the bread in a round souffle’ dish,
Home > Biscuit Recipes This is an easy and delicious breakfast biscuit recipe. You can use self-rising flour instead of all-purpose to make the preparation even faster. Just omit the baking powder and salt. Serve these biscuits with jam or butter. What a wonderful way to start the day! Breakfast Biscuit Recipe Ingredients: 2 cups all-purpose flour ** 1 tablespoon baking powder 1/2 teaspoon salt
This week, we’re making a French Bread using the Artisan Bread in Five Minutes method. A couronne is a beautiful ring or crown-shaped loaf that is a specialty of Lyon. This is a very easy bread to make especially with this method. Instead of having to allow extra time to make the dough, we can use the last bit of dough from the batch that
