Our passion is great bread!
This Mixed Grain Sourdough Fig and Walnut Loaf blends a medley of flours—ranging from all-purpose and whole wheat to rye—into a harmonious base. The loaf is then accentuated with oven-dried figs and toasted walnuts for a complex flavor profile. Orange zest and anise seeds add a touch of citrus aroma and subtle spice, rounding out this unique bread. The Amazing Fig Tree: A Testament to
Sourdough Lebanese Morning Bread (khobz al-Sabah) is a variation of pita bread made with two different types of flours and cornmeal. Using different grains in the dough provides a more interesting texture and flavor than pita made exclusively with wheat flour. Lebanese Morning Bread is the bake of the month for the Bread Baking Babes. Elizabeth, the host kitchen, based her recipe on the
This Sourdough Pimento Cheese Loaf celebrates my love of pimento cheese, by fusing the flavors of this beloved spread with the tangy, chewy goodness of sourdough. I was inspired to create this Sourdough Pimento Cheese Loaf after seeing the Faux-caccia in the August Issue of Food and Wine magazine. Their Southern spin on focaccia combines pimientos, cheese, pizza dough, and mayonnaise, instead of olive oil.
The Approachable Loaf, crafted with 60-100% whole wheat flour, employs a hybrid fermentation technique and incorporates a touch of sweetness and fat to mellow the grains. The idea behind this bread is that it is approachable, accessible and affordable, with no stabilizers or conditioners in it. The Approachable Loaf is tin-baked, contains no more than seven ingredients and no non-food. It is at least 60-100%
These Sourdough Kolaches feature a tender sourdough brioche dough made with a delightful combination of einkorn and spelt flours. They are generously filled with a luscious cream cheese mixture infused with a delicate touch of lemon. Exploration of Kolaches, a Czech Pastry The bake of the month for the Bread Baking Babes is a delightful exploration of kolaches, a Czech pastry close to Judy, the
