Our passion is great bread!
Conchas (Shells) are Mexican Sweet Breads made with a soft and buttery brioche-like dough, formed into a shell, and topped with a sugar-shell coating. According to Wikipedia, conchas are one of the most famous Mexican pastries and are also referred to as “pan de huevo”. I hadn’t had the pleasure of eating a concha so when Heather of girlichef chose them as the monthly bake,
One of the things I enjoyed the most about the 2015 Kneading Conference in Maine was attending the Artisan Bread Festival on Saturday. At the festival, I had the opportunity to meet local and regional bakers as well as grain growers. Some of the bakers who showcased their breads had been to the Kneading Conference in the past. They were inspired to start their own
Rugbrød is a Danish Sourdough Rye Bread made with dark rye flour and a rye soaker. It is low in fat and generally doesn’t include any oil. This version is flavored with fennel seeds and honey instead of molasses. It’s a delightful rye loaf full of whole grains, flavor, and fiber. According to Wikipedia, Rugbrød is a common bread in Denmark and is usually made
It’s been a month since I attended the 2015 Kneading Conference in Maine, but the memories are still swirling around in my head. It was a great experience in more ways than one. I decided to drive to Maine rather than fly so that my youngest son could go with me. He was the navigator. Along the way, we met neat people and learned new
Once there was a little Trappist Monk who was asked to learn the art of baking bread from the Abbey Baker. Twice a week he would bake the white and brown loaves for the monks. The years passed and Brother kept baking bread. The weekly round was a time for him to be alone and watch God’s Miracle of rising bread. Then a time came
