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Home > Rye Breads Here’s a wonderful appetizer, a hearty loaf of pumpernickel bread hollowed out to become a bowl for the spread you eat it with. And when you’re done, you can rip up the bread bowl itself and eat it! Rye Bread Bowl It’s best to make the rye bread bowl ahead of time so the day of your gathering, all you have
This week in the Bread Experience Bread Baking Blog, we made No Knead Ciabatta. We’re continuing our comparison of the Kneadlessly Simple no knead method versus the traditional kneaded method found in the Bread Baker’s Apprentice. So far, I like both methods. Both methods utilize a similar steaming technique to simulate hearth baking, the difference is that one uses hot water and the other utilizes
For Day 7 of the Bread Baker’s Apprentice Challenge, we made Ciabatta. Ciabatta is an Italian bread made in the shape of a slipper. The bread baker’s challenge just keeps getting better and better. I’ve enjoyed making every bread in the challenge. However, I think Ciabatta is my favorite so far. I love this bread. My taste tester said “Those Italians know what they’re doing,
Home > Muffin Recipes > Whole Wheat Muffins This is a good basic recipe for whole wheat muffins. Not only do these muffins taste good … they are good for you. You can make them exactly by the recipe or try variations such as adding raisins or chopped nuts. Whole Wheat Muffins Ingredients: 1/2 cup margarine or butter 1/2 cup granulated sugar 1/2 cup
I decided to make challah using a non traditional method. We made traditional Challah this week in the Bread Baker’s Apprentice (BBA) Challenge so I thought it would be interesting to make a no knead challah and compare the two methods. This no knead challah is from Kneadlessly Simple by Nancy Baggett. The recipe has been reworked from a traditional challah recipe to reduce the
