Our passion is great bread!
This Sourdough Toasted Cornmeal Bread, with its unique S-scroll shape, combines the rich flavor of sourdough with the hearty texture of cornmeal in this updated twist on a classic recipe. Toasted Cornmeal Bread has stood the test of time Originally published in 1967, the recipe for Toasted Cornmeal Bread has stood the test of time. I’ve reimagined this classic by transforming it into a Sourdough
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
Making Panzanella is a simple way to use up stale bread. Also known as Tuscan Bread Salad, Panzanella is made with garden vegetables and day old bread. Tuscans sure know how to do things. They take the simplest of ingredients and make delicious and comforting foods from them. However, don’t confuse simple with tasteless. They may use common ingredients, but these components are of high
