Our passion is great bread!
The beginning of a new year is a good time to get out of the box and learn a new skill. I was delighted when I was offered the opportunity to take one of Craftsy’s cooking or baking classes. They have several classes that I knew I would enjoy. The only problem was choosing which one to take. Here’s your chance! Enter the Craftsy Food
This Spelt Country French Bread, made with all-purpose and whole grain spelt, utilizes the straight dough method and works well if you want to make a quick loaf for a weeknight meal. I made the dough for this bread in a bread-baking tool called the EZ DOH. It is a manual bread dough mixer created by Ginny, The Loaf Lady! Her marketing manager (aka husband)
This KAMUT Pain de Mie is a delightful bread with a mild, wheaty flavor and a crumb that practically melts in your mouth—perfect for toasting. The name *Pain de Mie* translates to “bread of the crumb,” which is fitting for this loaf. But when made with KAMUT, it could easily be described as “bread with an irresistibly soft and flavorful crumb.” The Appeal of Ancient
These are not your ordinary biscuits … they are melt-in-your-mouth cheddar biscuits made with all-purpose KAMUT brand khorsan flour. I got a bag of KAMUT Khorasan white flour the other day and was itching to make something. It was after work when I got the urge to bake so I didn’t have time to make a loaf of bread unless I wanted to stay up
This Rosemary, Leek & Potato Pizza is made with a crispy, country-style pizza crust and topped with potatoes, leeks and rosemary. The idea for this potato pizza was birthed in Edinburgh, Scotland. My son and I stayed there a couple of days while traveling across the UK. It was cold and rainy one day while we were walking about so we went in a diner
