Our passion is great bread!
This Yeasted Corn Flour Bread, made with a lean dough, and corn flour rather than corn meal, is filled with corn kernels, and baked as an open pan bread or in a Dutch Oven. This yeasted corn flour bread is the bake of the month for the Bread Baking Babes. Karen, of Karen’s Kitchen Stories is the host this month and she chose this bread
These Sweet Potato Sage Sourdough Milk Bread Rolls have a lovely golden color due to the inclusion of roasted sweet potato; a fluffy texture from the tangzhong roux; and a warm buttery flavor with a hint of sage. THIS POST MAY CONTAIN AFFILIATE LINKS. FOR MORE INFORMATION, PLEASE VISIT THE PRIVACY POLICY PAGE. Why use tangzhong in these milk bread buns? These milk bread buns,
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 According to this article by Joan Nathan, it is believed pletzel was originally made with either leftover challah or bialy dough.
