Our passion is great bread!
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
White Bean Bread with Rosemary is velvety smooth, has a nice golden brown crust, and a wonderfully fine, moist crumb. Not to mention a heavenly aroma due to the inclusion of rosemary. This white bean bread melts in your mouth Bean bread is the monthly bake for the Bread Baking Babes. I read the description and thought, “Velvety bread, now that’s what I’m talking about!”
These purple-tinted crackers, made with barley, oats, and rye, are an adaptation of traditional Norwegian Crispbreads. Norwegian Crispbreads were the bread of the month for the Whole Grain Bakers, Flour Millers, and Grain Growers-Grain Revival FB group a few months ago. I love making crackers so I knew I wanted to try these. I hunted through the assortment of grains and flour in my freezer,
