Our passion is great bread!
These Sourdough Rosemary Blueberry Loaves, with a cute bee stencil on top, are made with stone-milled Georgia bread flour and 36% home-milled whole grain emmer flour. Rosemary and Raisin Loaves are the bread of the month for the Bread Baking Babes, and Judy, of Judy’s Gross Eats, is our hostess. According to Judy, this is one of her “… most favorite breads ever.” When she
This Multigrain Sourdough Sandwich Bread made with 30% home-milled spelt flour, a mix-grain soaker of ten different grains and seeds, and topped with rolled oats, is a grain-lovers delight. Karen, of Karen’s Kitchen Stories, chose this multigrain bread as the monthly bake for the Bread Baking Babes. This is a very easy bread to make! It just takes a little bit of planning. Karen provided a
Ciambella Mandorlata, an Italian Easter bread that originated in Bologna in the Emilia Romagna region, is typically baked in the shape of a ring, to represent the unity of the family. Aparna, of My Diverse Kitchen, chose this lovely bread as the bread of the month for the Bread Baking Babes. Ciambella is made with an enriched yeast dough and has a soft brioche-like texture.
This Sourdough Ksra, a Moroccan-style flatbread, is leavened with wild yeast and includes anise, whole grain einkorn flour, and purple barley flour. Moroccan Ksra is the bread of the month for the Bread Baking Babes. Kelly, of A Messy Kitchen chose this bread because Moroccan tagine is one of her daughter’s favorite dishes, and she wanted to make a flatbread to go with it. I
These sweet, lightly spiced, and sticky Sourdough KAMUT Chelsea Buns, flavored with lemon zest and filled with raisins, are a hefty proposition indeed. “Sugary, spicy, sticky, square, and coiled like a Swiss roll, the Chelsea bun as we know it is a pretty hefty proposition.” Elizabeth David from English Bread and Yeast Cookery This is the 11th Anniversary of the Bread Baking Babes and we’re celebrating
