Our passion is great bread!
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
Folded and layered in butter and dusted lightly with sugar, these rich delights, called Kouign amann (pronounced [,kwiɲˈamɑ̃nː] are made in a manner similar to puff pastries. They are light and crisp on the outside with soft layers on the inside and just a hint of sweetness to make you smile. Lien chose these exquisite morsels as the challenge for the 7th Anniversary of the
This One Rise Fennel Loaf is a slightly moist and chewy oat bran bread, complemented with the unique texture of spelt flour, and flavor-enhanced with crushed fennel seeds and dried chives. This dough can also be rolled flat and cut to make pull-apart bread sticks. Submitted by Rod (Dallas, TX) One Rise Fennel Loaf Ingredients: 1 cup spelt flour 1 1/2 cups bread flour 3/4
In this post, I outline the variables I tested to determine why my Couronne loaf was so pale. It turns out it was proofed too long. A couple of weeks ago, I made a couronne with a mixed starter and old dough. A couronne is a French bread shaped like a crown. This particular bread crown has a string of pearls around the top which
Potato Rosemary Rolls with Olive Oil and Semolina are soft due to the mashed potatoes, and a little crispy on the outside due to the olive oil. I attended a potluck luncheon on Super Bowl Sunday and my contribution was these potato rosemary and olive oil rolls. They were the perfect companion for the assortment of other foods that were served. When I started thinking
