Our passion is great bread!
We made brioche for Day 4 of the Bread Baker’s Apprentice Challenge. Brioche is an enriched bread made with a good number of eggs and lots of butter. There are three different versions of brioche to choose from in the book depending on the amount of butter-to-flour ratio you want to use. It seems that a lot of the other bakers in the challenge are
For Day 3 of the Bread Baker’s Apprentice Challenge, we made bagels. We had the option of making any flavor we wanted so I decided to make the cinnamon raisin version. This bagel recipe uses the sponge technique to give the bagels a better flavor and texture. It also helps the bagels to freeze and thaw better. The method takes 2 days due to the
This pot bread utilizes a combination four types of grains: cornmeal, rolled oats, rye flour and all-purpose or bread flour so it has a very interesting texture. It is a rustic, crisp-crusted pot bread, that has a light color and a subtle, grain taste that goes with most anything. This Four-Grain Pot Boule is from Kneadlessly Simple by Nancy Baggett. It is a very easy
The bread of the day for the Bread Baker’s Apprentice Challenge, is Greek Celebration Bread. This is an enriched bread made from a master formula that utilizes a wild-yeast starter or a poolish. Several different breads can be made from the master formula: Greek Celebration Bread, Christopsomos, and Lambropsomo. I chose to make the basic bread. The formula uses a wild yeast starter, along with
Home > Scones Recipes Looking for something to serve as part of your next brunch? This savory scones recipe fits the bill nicely since it makes enough for 16 servings. Scones are a Scottish quick bread similar to biscuits. Traditionally, they are triangular in shape, made with oats and cooked on a griddle.> Savory Scones Ingredients: 2 cups flour 2 tsp. CALUMET Baking Powder 1/4
