Our passion is great bread!
This Seeded Rye Loaf is made using William Alexander’s method featured in the Saveur Magazine. This bread takes 11 days to make if you are creating the sourdough rye starter from scratch. If you already have a rye starter, you may use it in this bread instead of creating a new one. Although the sourdough rye starter takes 9 days to establish, the time spent
For the past several years, I’ve grown a small vegetable and herb garden in my back yard and in pots on the deck and on the front walkway. Last year I lost the squash plants to the squash borer and squash bugs so this year, I decided to grow most of the cucumbers, and all of the squash and zucchini in big pots rather than
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
