Our passion is great bread!
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
A group of bread bakers around the world answered the call to bake all of the breads in Peter Reinhart’s The Bread Baker’s Apprentice. The Bread Experience joined with them in this crazy adventure. There are 43 breads in the book and we baked one bread every week. Each bread is unique and offers a different level of bread baking experience. We shared our progress
Home > Rye Breads > Country Pumpernickel Bread This Pumpernickel Bread, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons, while increasing the all-purpose flour so that the total amount of flour used remains 3 cups. Country Pumpernickel Bread Ingredients:
This whole grain country bread is baked in a clay baker. The recipe is based on whole wheat flour, but can be adapted to different grains (barley, rye, oats, spelt), as long as one-half of the mixture is wheat flour to ensure a light, airy texture. For this loaf, I used whole wheat flour milled from hard red winter wheat in a WonderMill Grain Mill.
For Mother’s Day, I decided it would be fun to make a Spring Flower Pot Bread using earthenware clay pots as molds. This type of baking was made popular in the 1960s. Edited text: May 11, 2019 This flower pot bread is made with a basic yeast bread dough and baked in food-grade terra-cotta flower pots. These loaves provide a whimsical and tasty presentation for
