Our passion is great bread!
If you enjoy Italian Bread, but want to give it a slightly different flair, try these Italian Spelt Loaves. Instead of using regular bread flour, the biga and final dough are made with a mixture of white and whole grain Spelt flour. The method for making this bread is similar to the method we used for the Italian Bread in the BBA Challenge; however, this
Every once in a while I just want to bake some delicious and fluffy white bread. I missed my chance last month so I’m making up for it this month. Hokkaido Milk Bread was the BOM (Bread of the Month) for July for the Artisan Bread Bakers FB Group. I’m late to the party, but believe me, this bread is worth the wait. It looked
This Sprouted Einkorn Bread with no Flour is made completely with sprouted grains. Just sprout the grains and grind them in a food processor or meat grinder. I started this experiment a few weeks ago when a visitor to my blog commented on the sprouted wheat bread with no flour post. She wanted to know if I had experimented with sprouted bread lately. It had
This peach orange marmalade is a special treat. It’s not like regular marmalade made with strips of orange peel. This marmalade is made with finely grated orange peel which provides a delicious orange flavor without the bitterness. Just pure sunshine. It’s been a hot and busy summer. I usually visit my favorite farm a couple of times during the summer to get peaches, but due
These easy baguettes can be made the same day using the straight dough method, which usually takes about 5 hours from start to finish. Or, you can let the dough rest in the refrigerator overnight, and bake the loaves the next day. These loaves don’t require the addition of an overnight preferment, such as a poolish or Pâte Fermentée so letting the dough rest in
