Our passion is great bread!
by Rod (Dallas, TX) A greater quantity of steel-cut oats makes this bread a pleasing substitute for morning oatmeal; choose less coarse oats to retain good balance of texture and flavor, eliminating separate cooking of the cut oats. Baking two small loaves instead of one creates appealing crust with lots of crunch. Steel cut Oat Bread Ingredients: (more listed in Proof) 1 3/4
Home > Rye Bread Recipes > Daily Rye Bread by Rod (Dallas, TX) This milder, multigrain flour blend still highlights rye flour flavor but creates a bread that easily accompanies many dishes; add a tablespoon of caraway seeds for traditional rye bread flavor. But first try this recipe without the caraway to discover the complementary flavors and moist chewiness. Tip: This recipe can also be
Enjoy the flavors of Fall with this Pumpkin Spice Chocolate Babka…seasoned with pumpkin and spices and rolled with love, chocolate love, that is. I just love this time of year and baking with seasonal favorites like pumpkin, apples, and spices galore. I haven’t gotten my fill of pumpkin bread yet so when I found out we were making Spice Breads for the Twelve Loaves baking
I did some extra baking a few weeks ago when my sons were in town. I already posted about the Braided Pumpkin Brioche and Rolls, but the month got away from me before I could get the other bread posted. I started writing about this Overnight Country Brown Bread in mid-October, but I’m just now getting around to finishing it. I think it’s worth the
If you’ve been following my blog for a while, then you know I prefer to make breads by hand. Sometimes the bread (or my tennis elbow) dictates otherwise, but for the most part, I enjoy making artisan breads by hand. I was delighted when I learned about a new book called Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer
