Our passion is great bread!
This post is about my experience baking bread in a cloche on Saturday. This loaf can be made completely in one day and baked in a ceramic or stoneware cloche or a Dutch oven. The Saturday White Bread from Ken Forkish’s book Flour, Water, Salt & Yeast was the bread of the month for the Artisan Bread Bakers. The idea behind Saturday Bread is that
The cracker bug hit me earlier this year. I started experimenting with different types of crackers, and haven’t stopped yet. I’ve been making them at least once a week for the past several months. In the midst of my cracker-making craze, I ran across a recipe for sourdough whole wheat crackers. I’ve been testing this recipe for several weeks. I’ve tried other methods, but I
This Cinnamon Crunch Swirl Bread is a delightful cinnamon-infused bread. The dough is brushed with melted butter, sprinkled with cinnamon sugar, and rolled up to form the swirls, then for an extra burst of flavor and added crunch, the top of the loaf is brushed with butter and sprinkled with additional cinnamon sugar prior to baking. What is the purpose of using a glaze
These No Fuss Light Wheat Burger Buns are made using the Healthy Bread in Five Minutes method. The HBin5 method takes a lot of the guess work out of the bread baking process. With this method, it’s really easy to scale the dough and plan ahead. And, did I mention, there is no kneading involved. The 4th of July Holiday is right around the corner
Nan e Barbari is a Persian Flatbread typically served for breakfast with feta cheese and a cup of tea. It has a beautiful golden color and a distinctive odor. The secret to the lovely color and unique aroma is in the sauce. The sauce, or Romal as it is referred to in Iran, is a mixture of baking soda, flour, and water that is brushed
