Our passion is great bread!
It’s time once again for Steph Chow’s Jam Exchange. I always enjoy participating in this jam exchange because I get to make some new jams and try some new jams that somebody else made. This is my third year participating in this jam exchange. In 2010, I made Cherry Preserves and Cantaloupe Preserves with Cinnamon, last year I made Spiced Wine and Peach Jam and
This month, the Bread Baking Babes and Buddies are honoring Julia Child who would’ve been 100 years old on August 15th. In memory of this remarkable woman, the BBBs have been baking Julia’s version of Pain Français (French Bread) from her book Mastering the Art of French Cooking, Volume Two. Julia Child was very detailed and thorough which I appreciate being a detail-oriented person myself.
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
