Our passion is great bread!
This week in the bread baking blog, we’re continuing our comparison of breads made using the Kneadlessly Simple no knead method versus traditional kneaded breads in the Bread Baker’s Apprentice. I think I’m starting to get the hang of this no knead method. See my commentary on the flour ratio for details.Today, we’re making no knead sticky buns using half of the dough from the
Today, we’re making easy no knead white bread loaves. We’ll make one loaf of sandwich bread, and use the other piece of dough for no knead cinnamon sticky buns. This recipe is also from Kneadlessly Simple by Nancy Baggett. Is something wrong with the flour? I figured out that at least part of the issues I’ve been having with the no knead breads is the
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,
