Our passion is great bread!
These flaky and delicious mini Sourdough Crescent Rolls utilize a much easier lamination method than their cousin, the croissant. They are very versatile and perform admirably when leavened with sourdough instead of dried yeast. I have a love/hate relationship with croissants Over the years, I’ve had my issues making croissants. In fact, on several occasions I had to remind myself to smile because I got
These fluffy light wheat steamed spinach buns are made with spinach water and steamed in a bamboo steamer. The buns are naturally green, very mild tasting, and have good keeping quality due to being steamed. This month, the Bread Baking Babes are making steamed buns and our host kitchen is Judy of Judy’s Gross Eats. She adapted her recipe from Mooncakes and Milk Bread by Kristina
This Sourdough Roasted Beet Bread with Fennel and Thyme showcases beets grown in the hoop house at my local community garden. I created this bread to celebrate my love of gardening and baking with seasonal ingredients. Growing vegetables in a Hoop House Our community garden was gifted a hoop house last year. Volunteers spent several months building the hoop house and preparing it for use.
Pan Gallego, or Galician Bread, is a naturally leavened, high-hydration Spanish Bread made with a hint of rye and whole wheat flour. The distinctive characteristic of this bread is the unique knot tied on top of the loaf before baking. I am the host kitchen for the Bread Baking Babes this month. I chose this unique bread as the monthly bake. Although it’s made with
Mlyntsi are thin pancakes, similar to French-style crepes, that are a very popular food in Ukraine. These versatile crepes can be enjoyed for breakfast, as an appetizer or main course, or for dessert, depending on what you pair with them. Stuffed versions of mlyntsi are known as nalysnyky. Some of the typical savory fillings include cooked cabbage, mushrooms, hard-boiled eggs, and cottage cheese. Sweeter versions
