Our passion is great bread!
These light wheat olive oil loaves include three of my favorite things – olive oil, rosemary, and a preferment. The preferment enhances the flavor and texture of the loaves. The dough also includes some home-milled wholegrain flour which lends a lovely color and rustic appeal. I’ve been on an olive oil kick ever since I made this rustic olive oil wreath with the Bread Baking
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
These homemade sourdough burger buns, made with 30% whole grain spelt, olive oil, and honey, are perfect for sandwiches and burgers. I started working on these buns a few weeks ago when I realized I didn’t have a goto recipe for sourdough burger buns. I do have an easy recipe for light wheat burger buns based on the Healthy Bread in Five Minutes method. However,
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled wholegrain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet flavor and the crunchy texture makes a delightful treat. Gigi’s Hungarian Almond Roll is the inspiration for our monthly bake for the Bread Baking Babes. Pat of Feeding
This Einkorn Povitica Potica Sweet Bread utilizes an enriched dough that is rolled out or stretched really thin and then spread with ground nuts, cocoa, cinnamon sugar, and a hint of ground coffee for added flavor. Before baking, it is brushed with melted butter and sprinkled with a blend of ground coffee, cinnamon, and sugar. Potica or Povitica is the bread of the month for
