Our passion is great bread!
Beans, beans, and more beans. That’s what I have in my cupboards. I like to buy different types of beans because they are so cool! I mean what’s not to like about beans? They are packed with protein, nutrients, and flavor. Beans are beautiful and inspirational. In fact, they were the inspiration for this photo I took at the Plated Stories Workshop this past May.
This Chocolate Chip Zucchini Bread, made with KAMUT flour, home grown zucchini, and chocolate chips, makes a delicious treat. I thought I had used the last of my zucchini with the creamy curried zucchini soup, but wouldn’t you know it, they started growing again. So I decided to continue my zucchini bread experiment using ancient grains. So far, I’ve made zucchini bread using Einkorn, Spelt,
I love pizza. Whether its thin and crispy, thick and doughy, Chicago-style, Tuscan-style, round, square, rectangle you name it, if it’s pizza, I usually like it. There’s just something about having dinner on a crust. Pizza is fun to make, fun to eat, and a great way to entertain friends. I should probably clarify that even though I like different types of dough, I’m usually
It’s been a couple of months since I visited Le Casacce, but I remember it like it was yesterday. Majestic Tuscan sunsets, and beautiful roses that frame the charming stone architecture with color and splendor. I spent a couple of weeks in this paradise attending a conference and basking in the Tuscan countryside. This post was supposed to be
Home > Oatmeal Breads > Oat Bran Rolls by Rod (Dallas, TX) An easy oat bran bread recipe that creates savory rolls, chewy inside and crunchy outside – substitute herbs and spices as desired. Briefly pre-moistening oat bran in the Proof is the secret to using coarse oat bran. Herbed Oat Bran Rolls Ingredients: (more listed in Proof) 1 2/3 cups bread flour
