Our passion is great bread!
This Cinnamon Brown Sugar Crockpot Apple Butter is made completely in the crockpot, it’s extremely easy to make as well as hassle-free! Fall is my favorite season of the year due to the array of beautiful colors and crisp, cool weather, but also because of the variety of apples that are available for picking, eating, and canning. Apple butter is one of my favorite things
This Pumpkin Cornmeal Einkorn Rye Bread with kefir milk is moist, slightly sweet, and nutty due to the inclusion of einkorn and cornmeal. Baking it in a bread cloche produces a crusty exterior with a soft crumb. The first bite has just a hint of pumpkin pie spice. Judy, the host kitchen for the Bread Baking Babes for October, chose this Pumpkin Cornmeal Bread because
The bread of the month for September for the Bread Baking Babes was Brasciadela, a Swiss Bread from the Graubünden canton in Switzerland. This bread has a unique circular shape and sports a hole in the middle which makes it easy to store on poles and hang from the ceiling during the long winters in the Alpine region. I was the host kitchen this month
This Swiss Rye Ring, also known as Brasciadela, is based on bread from the Graubünden canton in Switzerland. Its unique circular shape makes it easy to store on poles which can be hung from the ceiling during the long winters in the Alpine region. The dough is prepared using a 3-stage process, which combines the spiciness of rye with the nutty sweetness of wheat and
These Kefir Milk Buns are my take on Tootmanik, a Bulgarian Cheese Bread. These delightful treats hail from Bulgaria and are the bread of the month for the Bread Baking Babes. I made my version with a mixture of all-purpose flour and hi-extraction Stonegound Washington-grown Heritage Sonoran Soft White Wheat from Fairhaven Organic Flour Mill. I got the flour at the Grain Gathering last year
