Our passion is great bread!
This Weeknight Semolina Bread is one of my favorites because it can be made completely on a weeknight after work. I enjoy loaves made using a long, slow fermentation as much as the next gal, but sometimes, you just want a simple, no-fuss loaf that can be made in one evening from start to finish. This loaf fits the bill. Disclosure: A few weeks ago,
Celebrate Canada’s diversity July 1 with an NFB interactive project featuring the recipes and experiences of six Canadian women. Bread grew out of a program for seniors to counteract social isolation. The results when bringing older women of different cultural backgrounds together was, when waiting for the bread to bake they talked about their lives and discovered many commonalities! View the Documentary: http://interactive-mirror2.nfb.ca/bread/videos/carrie_high.mp4 Bread by
Please welcome Victoria from My Bread and Brot as this week’s featured bread baker. There are so many talented bread bakers out there and each one brings a special uniqueness to the loaves they make. I decided to start showcasing these bakers so you can learn their stories and experience their breads. Victoria is a Research Biologist by profession and mother of two young boys,
The Babes are on a roll this month … a muesli roll. Muesli is best known as a breakfast dish made of raw rolled oats, seeds, nuts and dried fruit and such. According to the info on Wikipedia, muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital. It is also enjoyed for a light dinner in some countries. I
This post is about making Sprouted Wheat Poolish Baguettes and baking them in an Emile Henry Ceramic Baguette Baker. Becoming proficient at making baguettes is a goal a lot of bread bakers strive for at some point in their bread-baking journey. Although I’ve made baguettes numerous times, I still find the whole shaping process a bit elusive. So when Emile Henry contacted me several weeks
