Our passion is great bread!
This Fruity Pain au Levain, with cranberries, raisins, and walnuts, is naturally leavened and makes a lovely canvas on which to practice decorative scoring. You just need to score around the dried fruit and nuts. I enjoy the combination of cranberries and walnuts in bread and have made several different versions over the years. However, this Pain au Levain, with the addition of raisins, as
These Einkorn Potato Focaccine, made with potatoes and all-purpose einkorn flour, are flavored with olive oil, sea salt, and sage. They look like little focaccia and are perfect for snacking. They taste great dipped in olive oil infused with your favorite herb blend. Typically, focaccine are made with Italian Type 0 flour or a blend of Type 0 and durum wheat flour. Type 0 is
This festive Sourdough Bread Roll Wreath features naturally leavened dinner rolls made from stone-ground all-purpose flour from Georgia wheat. It comes together very easily and makes a lovely presentation. When I created the Rosemary Orange Bread Roll Wreath a few weeks ago, I used my family’s all-time favorite yeast rolls. This time, I converted the family recipe to sourdough, and after a bit of tweaking,
This rosemary orange bread roll wreath, made with soft yeast rolls infused with a hint of orange zest and fresh rosemary, makes a lovely edible centerpiece for your Holiday table. When your family makes a fuss over how special this wreath looks, no need to tell them how easy it was to put together. You’ll love the simplicity of this method This bread roll wreath
Bierocks, also known as runzas, are hand-held meat pies or bread pockets made with yeasted dough and filled with beef, cabbage, onions, and seasonings. Sauerkraut is often added for additional flavor. These bread pockets are the bread of the month for the Bread Baking Babes. Kelly of A Messy Kitchen is the host kitchen. Runzas (Bierocks) are a thing in Nebraska as well as in
