Our passion is great bread!
I was looking for a bread to make last Saturday, and happened upon a photo of a Semolina Sandwich Loaf posted by David, one of the bakers in the Artisan Bread Bakers FB group. I was hooked! I just love breads made with Semolina. This sandwich bread, also known as Pane in Cassetta di Altamura, is made completely with Semolina flour. I didn’t realize you
Today, you’ll find me on the Grain Mill Wagon talking about Whole Wheat Banana Bread. I love making Banana Bread because it’s quick and easy to prepare and it’s a great way to use up overripe bananas. Quick breads make a great snack and this loaf is no exception. I’ve always enjoyed the banana bread I grew up eating, white flour and all, and I
This Honey Graham Oatmeal Spelt Bread is nutty and chewy and full of whole grain flavor. I took the characteristics of the oatmeal bread my family knows and loves and enhanced it by using spelt and graham flours. Instead of making the bread in the bread machine, I made it completely by hand; no mixer, or bread machine, just a Danish dough whisk. The Twelve Loaves’
This month’s Bread Baking Day is hosted by Ninive from Ninivepices – Music, Dreams and more. The theme for BBD #59 is Bread for Company – Brot als Begleitung. What a great theme! I think almost any bread would be good for company, but one of my favorites is Pizza. It’s an easy, self-contained meal that’s a breeze to make and tastes so good. What’s
by Rod (Dallas, TX) In this experimental kitchen, a first attempt at a dark rye bread made a sudden turn down a country lane when Teff flour was added to the recipe. With no signposts to guide this culinary meandering and several forks in the lane, the recipe ended with complementary ingredients, a chocolate note and no rye flour. For special gatherings, include individual servings
