Our passion is great bread!
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
Pane de Cristal, also known as Glass Bread, is made with a high hydration dough (100% or more) and features an open crumb structure with a thinner, crispier crust that supposedly shatters, like glass, when sliced. This unique bread is from the Catalonia region of Spain and represents the local version of ciabatta. Instead of shattered glass, some of my loaves reminded me of blown
