Our passion is great bread!
This Light Wheat Sourdough Wool Roll Bread utilizes the Japanese-style tangzhong method to create a soft, and pillowy pullapart bread. The dough can be stuffed (or not) with a sweet or savory filling, then sliced, rolled, and stacked in a round pan, so as the dough rises and bakes, the final result resembles rolls of wool or thick yarn. Judy, of Judy’s Gross Eats, the
Sangak, also known as Persian Pebble Bread or Persian Army Bread, is a flatbread usually made with whole meal flour, and baked on a bed of hot stones. Wild Naan Sangak is the bread of the month for the Bread Baking Babes. Elizabeth of blog from Our Kitchen, the host kitchen this month, has been enjoying “Persian-style” dinners recently so she decided we needed to
These Sourdough Cruffins are crisp and lightly caramelized on the outside with buttery and soft layers on the inside. A cross between a croissant and a cinnamon roll, these Cruffins are spread with a spiced sugar filling, wrapped in a sweet spiral, and baked in a popover tray. The first Cruffin is said to have been made in 2013 by Kate Reid of Lune Croissanterie
