Our passion is great bread!
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
These Olive Oil Anise Einkorn Loaves, made with a mix of all-purpose Einkorn and whole grain Einkorn pastry flour, are infused with honey, lemon zest and anise seeds to produce a slightly sweet, and mildly spicy flavor reminiscent of licorice. I brought a version of this bread to a family function several years ago, and everyone enjoyed it so when I was trying to come
