Our passion is great bread!
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
Celebrate the flavors of Tuscany in a bowl with this simple, yet tasty, Tuscan Tomato Bread Soup, known as Pappa al Pomodora. This humble Tuscan dish is a great way to use up stale bread. It is traditionally prepared with day-old Tuscan bread, but can be made with other types of bread. I’m a fanatical bread baker so I tend to have leftover bread quite
