Our passion is great bread!
It was my turn to choose the bread and flavor for the May 30th Baking through Flatbreads and Flavors FB Group. I had a hard time deciding what to pick until I ran across the Moroccan Anise Bread. One of the suggested dishes to accompany the bread was Chicken Tagine. The anise flavor in the bread and the spices used in the Chicken Tagine sounded
This Shepherds Bread is made with simple ingredients and baked in a conventional oven using a bread pot, Dutch oven, or bread cloche. There’s something very comforting about a simple loaf of bread made with simple ingredients. This Shepherd’s Bread is one of those simple breads that’s a pleasure to make and soothing to eat. It reminds me of simpler times. Karen of Bake My
Kimmelweck Rolls are the BOM (Bread of the Month) for the Artisan Bread Bakers FB Group. A Kimmelweck or “Weck” Roll as they are commonly referred to, is a hard roll that resembles a crusty Kaiser roll, but is topped with caraway and coarse salt instead of poppy seeds. The caraway gives provide a unique, almost licorice flavor. If you don’t enjoy the flavor of
This Whole Grain Spelt Levain is one of the breads featured in the May Issue of Saveur Magazine. They did a story on William Alexander and his breads and this is one of the breads. One of my Facebook friends posted about this issue on Facebook, and I couldn’t wait to take a look at the breads. I really like Mr. Alexander’s methods. I learned
For the May 15th Baking through “Flatbreads and Flavors” FB group bake, Gretchen chose Turcoman Sourdough Bread and Chickpea and Onion Stew. This bread and stew is based on a traditional “local” meal from Turkmenistan, a country in Central Asia about the size of California. The flatbread, also known as Chorek, is made with a sour dough and goats milk and usually contains fried lamb
