Our passion is great bread!
One of the May breads for the Mellow Bakers is Rosemary and Fresh Cheese Sticks from Dan Lepard’s The Handmade Loaf or The Art of Handmade Bread. I was waiting for the right menu and occasion to bake them. My youngest son came home from college this past weekend so this was a good opportunity to make a special meal. We both love bread sticks
I’ve been experimenting with Einkorn this month so I decided to make a pizza crust using whole grain Einkorn Flour. I invited my taste tester over for pizza night, and to get him engaged in the process, I let him choose the toppings. He likes to watch the Food Network Channel so I thought he might have some good ideas. Turns out, he had some
I’m continuing my experiment with Einkorn. This time, I made a basic whole wheat bread using freshly milled Einkorn flour and an overnight sponge. You can also make this bread with regular whole wheat or spelt flour if you prefer. Einkorn was the first wheat to be cultivated by man over 12,000 years ago. It is starting to make a come back because of its
by Rod (Dallas, TX) A hearty biscuit recipe, combining the lighter supergrain, quinoa, with complementary veggies, herbs, spices and shredded cheese. Supergrain Cheese Biscuits Ingredients: 1 3/4 cups all purpose flour 2 1/2 tsp baking powder 3 tsp dried parsley 1/2 tsp garlic granules 1 tsp sugar 1/2 tsp salt 2 tbsp. cold butter 2/3 cup half & half 3/4 cup shredded cheese 1 1/2
If you’re wondering what’s been happening with The Bread Experience, I’ve been busy baking bread and learning new techniques, but I haven’t posted about everything. I’ve been holding out on you. The wait is over. I’m delighted to announce another way for you to stay in touch. Beginning this month, you’ll find me on Culinarychat.net. I’m one of the contributing writers in the Baking section.
