Our passion is great bread!
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
This post outlines the process for making a Sourdough Couronne Bordelaise Crown Bread, also known as a Bordeaux-style crown, with a medium hydration Pain de Campagne dough. If you are looking for a relatively easy, centerpiece-worthy French bread to showcase at a special dinner with a friend (or two), might I suggest this Crown Bordelaise! This bread can be enjoyed as you would a French
This Sourdough Sweet Potato Onion Loaf is made with roasted purple sweet potato and loaded with caramelized onions. It’s a high-hydration dough, meaning it’s very wet to work with, but the result is a moist and onion-flavored loaf. Elizabeth, from Blog from OUR Kitchen, chose the Sweet Potato Onion Bread, also known as Elbow-Lick Bread, from Vivian Howard’s book, Deep Run Roots, as the bread of
