Our passion is great bread!
The mission of the Bread Baking Babes for March was to make Granary-Style Bread. Tanna of My Kitchen Half Cups invited us to play in her granary sand box, and play we did. As it turns out, authentic Granary Bread is made from a proprietary granary mix that originated in the late 1800s and is manufactured by Hovis Foods in Britain. So with this in
This delightfully humble potato bread makes great toast, and has good keeping quality, due to the inclusion of cooked potato. I learned about this potato bread in the Bread History and Practice FB group. It is described as “bread for toast and butter,” and is found in: Culina Famulatrix Medicinæ: or, Receipts in modern cookery Alexander Hunter (1729-1809) 1806 and subsequent editions https://archive.org/details/culinafamulatri01huntgoog. According to
The Bread of the Month for February for the Artisan Bread Bakers is Multigrain Struan. This loaf can be formed into a log and baked in a loaf pan or into a batard shape and baked on a baking stone with a steam pan underneath. Struan, which means “the convergence or confluence of streams” in Gaelic, is usually made with whatever is available at harvest
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy wholewheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was looking
This post focuses on how to make round Einkorn French Bread using all-purpose Einkorn flour. I’ve been experimenting with the ancient grain Einkorn for a few years. I enjoy the delicate and silky feel of the flour and the mildly spicy flavor it imparts to bread. I’ve tested Einkorn in different types of bread from quick breads to sourdough. It’s a delightful grain to work
