Our passion is great bread!
As I mentioned in my previous post, I attended an Irish Potluck last weekend. I wish I could say I went to great lengths to make these Cheesy Spelt Scones, but they were sort of an afterthought. The chocolate chip scones were so easy and tasted so good, but I only made one batch. I decided I should bring some savory scones to balance things
I attended an Irish Potluck this past weekend. I wanted to bring something different so I searched through all of my bread books and even went on Pinterest to find inspiration. The luncheon was on Sunday, and I was down to the wire Saturday afternoon when I finally found my inspiration on the Irish Breads Board on Pinterest. I saw so many wonderful Irish breads,
Home > Artisan Bread Recipes > Homemade Neapolitan Bread by Lorraine (Brooklyn, NY) Ingredients: 16 oz. bread flour 72% hydration 11.52 oz. water 1 teaspoon instant yeast 1 1/2 teaspoons salt Biga 6 oz. flour 4.32 oz. water ( 1/2 cup + 1 tablespoon ) 1/4 tsp inst. yeast Dough 10 oz. flour 7.2 oz. water 3/4 tsp yeast 1 1/2 tsp. salt Directions: Mix
When I reactivated my rye sourdough starter to make Kontinenbrot, I ended up with extra culture. And, as you’ve probably heard me say, I have a hard time discarding sourdough so I decided to make another rye bread with the extra starter. Many, but not all, German breads contain rye flour. This German Rye Bread would be considered a Krustenbrot. Don’t you just love those
Frosted Light Wheat Cinnamon Rolls with cream cheese frosting are a delightful twist on the classic cinnamon roll recipe. These rolls include a portion of whole wheat flour, which gives them a slightly nuttier flavor and a bit more texture than traditional all-white flour rolls. The dough is sweetened and enriched with butter, and eggs, making it soft and tender. Rolled within this dough is
