Our passion is great bread!
This Sourdough Japanese Salt Bread Shio Pan combines a milk roux (tangzhong) and sweet levain with 25% whole grain einkorn flour. Its soft, fluffy consistency and distinctly light texture make it a popular choice for breakfast or as a snack. Japanese Salt Bread Shio Pan is the bread of the month for the Bread Baking Babes. Karen, of Karen’s Kitchen Stories, our host kitchen this
Sigteboller, also known as Danish Salty Rye Rolls, are flavorful and slightly tangy bread rolls made with a blend of rye and all-purpose flour. The delightful combination of flavors and textures makes them a versatile addition to your table. Enjoy these rolls with butter, cheese, cold cuts, or even smoked fish. Sigteboller has its roots in Denmark, a country with a rich culinary heritage that
This Mixed Grain Sourdough Fig and Walnut Loaf blends a medley of flours—ranging from all-purpose and whole wheat to rye—into a harmonious base. The loaf is then accentuated with oven-dried figs and toasted walnuts for a complex flavor profile. Orange zest and anise seeds add a touch of citrus aroma and subtle spice, rounding out this unique bread. The Amazing Fig Tree: A Testament to
Sourdough Lebanese Morning Bread (khobz al-Sabah) is a variation of pita bread made with two different types of flours and cornmeal. Using different grains in the dough provides a more interesting texture and flavor than pita made exclusively with wheat flour. Lebanese Morning Bread is the bake of the month for the Bread Baking Babes. Elizabeth, the host kitchen, based her recipe on the
This Sourdough Pimento Cheese Loaf celebrates my love of pimento cheese, by fusing the flavors of this beloved spread with the tangy, chewy goodness of sourdough. I was inspired to create this Sourdough Pimento Cheese Loaf after seeing the Faux-caccia in the August Issue of Food and Wine magazine. Their Southern spin on focaccia combines pimientos, cheese, pizza dough, and mayonnaise, instead of olive oil.
