Our passion is great bread!
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
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
