Our passion is great bread!
Home > Banana Bread Recipes > Banana Walnut Loaf by Rod (Dallas, TX, USA) Some quick breads tolerate abundant moisture – this is one of them! Bananas should be ripe but not too ripe to help contribute some texture. The natural flavors of these ingredients blend so well that spreads seem to detract from enjoyment of this easy recipe (but enticing coffee or hot
Tuscany, a tapestry adorned in splendor, history and tradition. The painted landscapes that seem to go on forever, dotted with groves of olive trees and grape vines are woven together like a patchwork quilt. This was the setting of the two workshops I attended this past May. I’ve written about my experience baking with Einkorn in Italy; however, there was another reason I went to
The bread of the month for the Artisan Bread Bakers FB group is Pain Cordon de Bourgogne, or French Bread with a Twist. The twist goes right down the middle of the bread; there is no slashing involved. I shaped my bread into a round loaf instead of a batard (oval loaf) so that I could bake it in a ceramic bread cloche. The twist
The original recipe for this Toasted Cornmeal Bread was published in 1967. To create my Sourdough Toasted Cornmeal Bread, I adapted the original recipe to use sourdough instead of yeast; and formed the loaf into a unique shape. The challenge for the Sourdough Surprises Baking Group for September is sourdough cornbread. I opted to make a loaf of bread rather than skillet bread, muffins, or
Home > Chocolate Breads > Chocolate Raisin Bread by Rod (Dallas, TX) The final days of summer, blessed with cool breezes and needed rain, inspired this “quick bread” recipe that substitutes yeast for baking powder and baking soda. The wooden-spoon-kneaded moist dough is then dropped by the spoonful into a floured loaf pan for just one rise. To enrich chocolate flavor, add 2/3 cup semi-sweet
