Our passion is great bread!
Today’s post is from Paula, a sweet lady I met at a local farmer’s market last weekend where I was giving a demo. She stopped by to chat about bread and sample some of the muffins I had made with Einkorn. During the course of the conversation, she mentioned that although she could eat wheat, she only bakes gluten free now because her husband has
This Braided Einkorn Olive Oil Loaf, baked in a loaf pan instead of freeform, is enriched with eggs and olive oil and includes just a hit of sweetener. It’s a good loaf for toasting and spreading with jam or cheese. I was inspired to try this bread several weeks ago when a visitor asked if I had any recipes for Einkorn bread which included eggs.
The Bread Baking Babes bake bran bread. Say that three times fast or better yet, make it three times like I did to get it right. Lien challenged us to go healthy this month with bran bread. She chose a recipe by the Simili sisters (sorelle Simili), the famous cooking and baking twins from Italy. We were supposed to use anywhere from 50 – 100
This Rosemary Spelt Semolina Pain Au Levain was my bread-baking project for the past several weeks. My first goal with this bread was to test my new oblong banneton basket. I needed a bread that used a lot of dough to be able to fill this 13.5-inch basket. The Pain au Levain dough was close to 3 pounds of dough so it fit the bill.
Last month I had the pleasure of being the host kitchen for the Bread Baking Babes and Buddies. My challenge to the bakers was to make Spring Focaccia. I chose this bread because it reminded me of new growth. My inspiration came from a photo of a focaccia that I saw in a magazine article. Topped with sliced lemons and greens, it reminded me of
