Our passion is great bread!
When you hear the term “artisan bread,” do you automatically think preferment, overnight sponge or sourdough (aka wild yeast)? Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor. However, this past Saturday, I decided to answer the question: Can you make a
The inclusion of fresh herbs in this Panmarino Italian Rosemary Bread provides an earthy characteristic and an intoxicating fragrance. When you add olive oil to the mix, it blends the elements together to form the perfect environment for a savory meal. I particularly enjoy making breads with rosemary. As the bread is baking, the aroma of the herbs drifts out of the kitchen and follows
Zucchinis, zucchinis everywhere. The two plants in my community garden plot have been producing more zucchini than I can shake a stick at. However, the ones in my raised bed garden at home haven’t produced anything. That’s the way it works with gardening. I divided up my plants between the two gardens in hopes I would get some bounty from at least one if not
Do you ever wonder what to do with stale bread; besides giving it to the birds or throwing it in the trash? Since I bake at least once a week, I’m always looking for creative ways to use up stale bread. My favorite way to enjoy bread is to eat it fresh, but artisan breads don’t contain any preservatives so these types of loaves get
This Einkorn Zucchini Bread is made with whole grain einkorn milled on the pastry setting and zucchini from my garden. The other day, I found a giant zucchini growing in my community garden plot. It had been hiding under one of the leaves so I didn’t see it for several days. It finally caught my eye one evening when I went to water my plants.
