Our passion is great bread!
Nazook, also known as Nazukeh, and Gata, is a flaky and slightly sweet walnut pastry rolled around a streusel-like mixture of crushed walnuts, melted butter, and flour. It is flavored with spices such as cardamom, cinnamon, and vanilla. Some versions also include grated nutmeg. Nazook is common in Armenia, Assyria, (Iraq, Iran, Turkey, Syria), and other countries around the world. Not surprisingly, it is popular
This Yeast Water Royal Crown Tortano is made with an apple and raisin yeast water starter and includes about thirty-five percent home-milled whole grain einkorn and red fife flours. The whole grain flour adds a very rustic appeal and a delicious flavor. 10th Anniversary of the Bread Baking Babes Royal Crown Tortano is a very special bread for the Bread Baking Babes. It was the
This 100% Whole Grain Sourdough Spelt Oatmeal Bread, made with a “wild yeast’ starter and whole grain spelt is based on my family’s favorite oatmeal bread recipe. I created this bread for National Oatmeal Month which was in January. I baked the loaves in January but didn’t have time to post about them until later. However, this bread is good anytime whether it’s National Oatmeal
This Tartine-Style Sourdough Rosemary Polenta Loaf is crunchy on the outside and very flavorful and moist, but not gummy, on the inside. The inclusion of toasted pepitas and polenta gives it a nice chew. Elizabeth, of blog from OUR kitchen, has jumped full swing into the wonderful world of sourdough baking, and she chose this bread as the monthly challenge for the Bread Baking
This easy Dutch Oven Pain de Campagne integrates two of my favorite bread-baking techniques – the BBA method, as outlined in the Bread Baker’s Apprentice by Peter Reinhart, and the Forkish process, as presented in Flour, Water, Salt, Yeast by Ken Forkish. The resulting loaf is baked in a ceramic Dutch Oven to produce a delightfully crispy crust and an airy, but not too open, crumb.
