Our passion is great bread!
This Pain au Romarin, or Sourdough Rosemary Bread, is made with an overnight levain, and benefits from a cold ferment in the refrigerator for added texture and flavor. This aromatic and delicious bread is the bread of the month (or BOM) for the Artisan Bread Bakers. For the love of Rosemary A search of Romarin returns some interesting results on Google. You can hunt for
Home > Rye Bread Recipes > Mini-Mounds of Ruis by Rod (Dallas, TX) A quick & easy adaptation of rye flat bread recipes, permitting assembly of ingredients in a large measuring cup. Scoops of the thick batter are evenly placed on a floured cookie sheet, briefly rested to smooth the tops, then baked into low-rise “muffin tops”. Mini-Mounds of Ruis (makes 8 Mini-Mounds) Ingredients: 1
Soft, fluffy, and bursting with garlic flavor, these Easy Sourdough Garlic Knots are the perfect blend of tangy sourdough goodness and savory seasoning. Made with a simple sourdough starter and topped with a buttery garlic herb glaze, they’re a crowd-pleasing side for any meal or a delicious snack on their own. No yeast is required just natural fermentation for that classic sourdough taste! I hosted
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
