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Home > Quick Breads > Biscuit Recipes Biscuits are small baked products that originated in Britain. In Europe, the term refers to a hard baked sweet product like a small flat cake (similar to a cookie in North America). In the United States, the term refers to a small form of bread made with baking powder or soda rather than yeast. The tender version we
Home > Artisan Loaves > Recipes for Artisan Breads Artisan Breads are hand-crafted, hearth-baked loaves. The secret to making these beautiful rustic breads is using very wet dough. The bread in the photo is Tartine Country Bread. According to French law, true French bread may contain only the basic four ingredients and sometimes small amounts of rye flour or ascorbic acid. Contemporary French artisan bakers
The Bread of the Month for February for the Artisan Bread Bakers is Multigrain Struan. This loaf can be formed into a log and baked in a loaf pan or into a batard shape and baked on a baking stone with a steam pan underneath. Struan, which means “the convergence or confluence of streams” in Gaelic, is usually made with whatever is available at harvest
