Our passion is great bread!
This Rustic Sourdough Horiatiko Psomi Greek Country Village Bread is made with an enriched dough and features a unique golden color due to the inclusion of semolina flour. The crust is sprinkled with sesame seeds, which when baked, give the loaf a delicious and nutty crunch. My version is leavened with sourdough and includes a bit of white whole wheat flour for a rustic country-style
These Sourdough Einkorn Cypriot Flaounes are flavorful, Greek-style cheese pastries seasoned with unique Greek spices, and filled with a mixture of cheese, semolina, raisins, and spices. My version is naturally leavened and made completely with einkorn. This month marks the 15th Anniversary of the Bread Baking Babes. Kelly of A Messy Kitchen, the host kitchen, chose Cypriot Flaounes as the monthly bake and introduced us
This Yeasted Corn Flour Bread, made with a lean dough, and corn flour rather than corn meal, is filled with corn kernels, and baked as an open pan bread or in a Dutch Oven. This yeasted corn flour bread is the bake of the month for the Bread Baking Babes. Karen, of Karen’s Kitchen Stories is the host this month and she chose this bread
