Our passion is great bread!
These Rustic Flaxseed and Prune Ciabatta-Style Loaves are freckled with prunes and made with an overnight poolish and soaker of flax seeds. I’m the host kitchen for the Bread Baking Babes and Buddies this month. I invite you to bake with us and try your hand at making Flaxseed and Prune Ciabatti-Style Loaves. Over the years, the BBBs have made so many interesting breads, it
This Dutch Oven Emmer Bread, made with an overnight poolish, and baked in a ceramic Dutch Oven, has a delicious, and slightly nutty flavor. The Dutch Oven provides the perfect environment for making a big round loaf of crusty bread. The Dutch Oven Emmer Bread with Poolish I made in this same ceramic pot a few weeks ago had a nice crumb and flavor. The
This Pain à l’Ancienne Sprouted Spelt Focaccia is a delicious flatbread that utilizes the delayed fermentation method to develop the dough. Pain à l’Ancienne Focaccia is the bread of the month for the Artisan Bread Bakers FB Group. It is made from high-hydration dough and can be cold fermented in the refrigerator for up to four days. What makes the chilled water method so unique?
These Sourdough KAMUT Biscotti, have a deliciously crunchy texture and nutty flavor and would make a delightful treat to serve with coffee or tea. The monthly challenge for the Sourdough Surprises Baking Group is Biscotti. I love making biscotti so I didn’t want to miss out on this one. My version is made with sourdough and includes toasted slivered almonds, lemon zest, and crushed anise.
This Sourdough Romanian Easter Braid is filled with a delicious paste of finely ground almonds, cinnamon, and lemon zest. It is a wonderful Spring bread. This braided bread is the bread of the month for the Bread Baking Babes. Traditionally, it is served on Easter, but you can enjoy this festive bread anytime. This swirled bread, chosen by Elle, features a beautiful three-strand braid, but what
