Our passion is great bread!
Pullman Bread gets its name from it’s former use on the long distance Pullman trains in the United States. This version is made with a portion of whole grain flour, sifted once to remove the bran. In France, however, it is referred to as pain de mie, or “bread of crumb,” because it has very little crust. It is usually baked in a rectangular straight-sided
Home > Bread Making > 2011 Bread-Baking-Blog Archive The 2011 Bread Baking Blog Archive provides an at-a-glance view of all the breads that were featured on the Bread Experience bread baking blog in 2011. 2011 Bread Baking Blog Archive In 2011 we featured breads from the HBinFive and Mellow Bakers baking groups as well as other breads, jams and soups. Click on the links below
One dough; a variety of breads. That’s what I like about the Healthy Bread in Five Minutes method. All you do is make up a batch of dough, store it in the refrigerator and take it out when you want to bake some bread. For the September 1st HBinFive Bread Braid, we made three breads using the 100% Whole Wheat Bread, Plain and Simple dough:
