Our passion is great bread!
This Sourdough Pain de Mie, or Pullman Loaf, as it is more commonly known in the U.S., is a tender and buttery sandwich bread that can be made with up to 30% whole grain and still retain its fluffy texture. To achieve the unique shape, it is baked in a long Pullman Pan with a lid. Pain de Mie, which means “Bread of the Crumb”
These Lemony Hong Kong-Style Inside Out Sourdough Coconut Buns, are soft milk buns with a moist and sweet shredded coconut-based filling. My coconut buns are naturally leavened and feature lemon zest in the dough and filling for a delightful lemony-coconut flavor. I also used a portion of home-milled whole grain einkorn flour for good measure. Aparna, of My Diverse Kitchen, chose these delightful Inside Out
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.
