Our passion is great bread!
These Mini Sourdough Panettones are naturally leavened Italian-style sweet breads filled with dried cranberries, golden raisins, candied orange, lemon zests, and slivered almonds. These tasty sweet breads are the bake of the month for the Bread Baking Babes. Judy, of Judy’s Gross Eats, chose the King Arthur Baking Company’s (KAB) Panettone recipe as our guide. KAB version is made with an overnight yeast starter. I
This Sourdough Fig Walnut Flatbread is made with a soft and slightly sticky, naturally leavened dough. The flatbread dough, which is flavored with chopped fresh rosemary, and enriched with rosemary-infused olive oil, and potato water, is very tasty in its own right. When you add the toppings – wine-soaked dried figs, caramelized onions flavored with orange zest, and toasted walnuts – it’s over the top
This Sourdough Pletzel, a Jewish flatbread sometimes called Onion Board, is topped with onions and poppy seeds, similar to bialys. It represents a cross between focaccia and a bialy, and is generally shaped either in a board or a disk (called an onion disk). According to this article by Joan Nathan, it is believed pletzel was originally made with either leftover challah or bialy dough.
These Fig Preserves with Fennel and Bay are prepared with fresh figs and flavored with fennel seeds and bay leaves. This jam makes a delightful spread for crusty bread and a tasty filling for a rustic tart. THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE VISIT THE PRIVACY POLICY PAGE. Didn’t know what I was missing, until I tasted homemade I never really
This Sourdough Pain de Mie, or Pullman Loaf, as it is more commonly known in the U.S., is a tender and buttery sandwich bread that can be made with up to 30% whole grain and still retain its fluffy texture. To achieve the unique shape, it is baked in a long Pullman Pan with a lid. Pain de Mie, which means “Bread of the Crumb”
