Our passion is great bread!
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
Home > No Knead Breads Recipes This dill batter bread is a very tasty yeast bread that requires no kneading or shaping. Dill Batter Bread Ingredients: 1 envelope RapidRise Yeast 1/4 cup flour 1/4 teaspoon baking soda 2 tablespoons sugar 1 teaspoon salt 1-1/2 tablespoons Dill Weed 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 2 tablespoons butter OR margarine
Home > Biscuit Recipes This Buttermilk Biscuit Recipe makes soft and fluffy biscuits that have a wonderful buttery flavor. You’ll want to make these again and again. Buttermilk Biscuit Recipe Ingredients: 2 cups flour 4 tsp. CALUMET Baking Powder 1/2 tsp. salt 1/2 tsp. cream of tartar 1/4 tsp. baking soda 1/3 cup shortening 1 cup buttermilk 2 Tbsp. butter or margarine,
The Bread Baker’s Challenge has begun! The first bread we made in the challenge is Anadama Bread. “Anadama bread is a yeast bread composed of wheat flour, cornmeal, and molasses. It originated in Boston.” — Source: http://www.foodtimeline.org/foodbreads.html#anadama Anadama bread. A bread made from cornmeal and molasses. The term dates in print to 1915, but is probably somewhat older. If it were not for the frequency
