Our passion is great bread!
These lightly spiced Sourdough Baked Cranberry Orange Donuts are made with an enriched dough and include about 15% whole grain spelt flour. They are baked, not deep fried, and make a unique treat for the Holidays or any special occasion. Pat chose Baked Current Doughnuts as the bread of the month for the Bread Baking Babes. I decided to convert mine to sourdough and make
This Dutch Oven Sourdough Sweet Potato Crunch Bread is ideal for Fall and Holiday dinner tables. It has the traditional ingredients found in Sweet Potato Crunch, a favorite Holiday dish, but also features flavors and textures you’ll only experience in the bread form. It has become one of my “goto” breads. This bread tastes as the name suggests. It’s chewy on the outside and full of
These Mini Sourdough Oatmeal Blueberry Egg Bagels are chewy on the outside with a hit of tanginess due to the sourdough. For the past couple of months, I’ve been playing around with a method that’s been working well so I decided to try it with these bagels. The method I’m referring to is using an overnight Pate Fermentee to provide flavor and structure to the
These Sourdough Steamed Bao Buns with Einkorn are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ-pulled chicken but the possibilities are endless for what you can use to fill them. Bao Buns are the monthly bake for the Bread Baking Babes. Karen of Karen’s Kitchen Stories chose these steamed buns as the monthly challenge for October
These Sourdough Filipino Spanish Bread Rolls, also known as Señorita Bread, are made with an enriched KAMUT dough (70% white and 30% whole grain), rolled, spread with butter, and filled with sugary bread crumbs. To add even more deliciousness, they are brushed with milk and then sprinkled with more sugary bread crumbs before baking. Aparna, of My Diverse Kitchen, the host kitchen for September, described
