Our passion is great bread!
This steamed Boston Brown Bread is very moist and delicious due to the steaming method. Steamed breads are flavorful and ultra moist without being gummy or packed with fat. This particular brown bread is made with rye, corn, and whole wheat. It tastes great warm, sliced into rounds. I like it with cream cheese. Serve it for your next cookout with baked beans. It’s wonderful!
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
