Our passion is great bread!
Rolls are always in fashion as far as I’m concerned, but especially during the Holidays. They are such an easy and satisfying way to feed and please a crowd. Since Thanksgiving is just around the corner in the U.S., I decided to post a round up of rolls recipes that I’ve featured on Bread Experience over the years. Turns out, I had fifteen of them.
This Butternut Squash and Apple Bisque, from Savor Soup House, is refreshing with the addition of lemon and orange zests and unique because it utilizes apple butter instead of chopped apples. I had just recently made crockpot apple butter and this turned out to be a very tasty way to use some of it. This soup is a step up from the normal butternut squash
These soft and fluffy Sourdough Orange Dinner Rolls include a hint of orange zest for an added zing. The monthly challenge for the Sourdough Surprises Baking Group was to make soft and fluffy dinner rolls using sourdough starter. I love rolls: big ones, small ones, soft ones, you name it. The biggest challenge for me was choosing what kind of bun to make. I finally
The bread of the month for the Bread Baking Babes is Bakharkhani, a layered and very rich bread, similar to puff pastry. Aparna of My Diverse Kitchen is the host for November and she chose this bread because it was different, challenging, and fun to bake. Bakarkhani (also called Baqeerkahni, Bakharkhoni, or Bakorkhani) are flatbreads that came into the Asian sub-continent with the tandoor and
by Rod (Dallas, TX) The base of pumpkin puree and oat “broth” in this soup easily adapts to many recipes for soups and stews – even more traditional pumpkin soup. But this more complex recipe is a good example of inspirational adaptation … and is tastier after overnight refrigeration. The chopped carrots may be sautéed, but contribute more flavor if cooked separately since this recipe
