Our passion is great bread!
I’ve heard a lot of good things about the Artisan Bread in Five Minutes’ technique from other bread bakers on Twitter and I couldn’t wait to try it for myself. I decided to start with the master artisan free-form loaf. So far this method lives up to its name. Basically, you make the master dough, let it rise for a couple of hours, then store
Monkey Bread was the bread of the month for the Artisan Bread Bakers. The recipe posted on Facebook is similar to pull apart bread. It is made with refrigerated biscuit dough which makes things really easy. Almost too easy! To increase the level of difficulty just a wee bit, several of the bakers in the group decided to make a version from scratch. We used
Today is Day 13 in the Bread Baker’s Apprentice Challenge. The bread we’re making this week is Focaccia. According to Peter Reinhart, true Focaccia is rustic slack dough similar to pizza with a thicker (but not too thick) crust, and big, open, translucent holes, like ciabatta. The book presents a couple of different formulas for making Focaccia. One formula uses a pre-fermented dough and the
These No Knead English Muffin Loaves are made using the Kneadlessly Simple method. The loaves are crispy on the outside, and light and airy on the inside. They make great toast! I really enjoyed using the “Kneadlessly Simple” method of making bread and will definitely try some more of these breads in the future. Learn more about this bread in the book Kneadlessly Simple by
It’s Day 12 of the BBA Challenge and we’re making English Muffins. At the request of my taste tester and my sons, I’m making English Muffin Bread instead of muffins. I must say that this bread is really good! It’s made with buttermilk so there is a little bit of a tangy flavor. Mmmmm…so glad I made the loaf instead of the muffins. I’m
