Our passion is great bread!
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
Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish … Robert May, The Accomplisht Cook, 1685 (first published 1660) The challenge for the Bread Baking Babes this month was to make Robert May’s ‘French Bread the best way’ from
Have you ever let your wheat berries sprout too long? I’ve baked a lot of sprouted breads over the years, and I can’t tell you how many times this has happened to me. In fact, it happened just the other day. Sprouted breads are some of my favorite types of bread because they are healthy and taste great. However, the sprouting process can be a
