Our passion is great bread!
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
Celebrate Spring with Thin and Crispy Spring Focaccia with Lemon, Fennel Seeds and Thyme. I’m the hostess for the Bread Baking Babes this month and my challenge to the Babes and to you, if you choose to participate, is to show me your festive Spring Focaccia. I got the inspiration for this bread from an article in The Local Palate, a magazine that I recently
Submitted by Rod in Dallas These Prairie Scootin’ Bannock are an interesting departure from the norm. Bannock are a type of Scottish scones which represent a cross between a chewy oatmeal cookie and a biscuit. This “pioneer” version is made with spelt instead the traditional oats and barley flour and are baked instead of cooked on the griddle. Prairie Scootin’ Bannock Far from the wilds
This fluffy Kefir Milk Oatmeal Sandwich Loaf is a new and delightful twist on an old classic. This is an updated version of one of my family’s all-time favorite breads. This adaptation utilizes kefir milk instead of powdered milk and is made completely by hand instead of using a bread maker. Our Favorite Oatmeal Bread Oatmeal Bread is one of the first breads I ever
