Our passion is great bread!
February is the month for love and lovers. Did you know that in many parts of Europe, there is an ancient tradition of giving Lover’s Bread? These gingerbreads were heart-shaped and extravagantly decorated with colored spun-sugar flowers. As the tradition goes, once the gingerbreads were given, the heart was bespoken and the young man who ate them with the woman who represented his heart’s desire
For the February 15th HBinFive Bread Braid, we made several breads to celebrate St. Valentine’s Day: Chocolate Espresso Bread, Chocolate Tangerine Bars and Red Beet Buns. I decided to get creative with the Chocolate Espresso Bread and bake it in a flower pot. The result was a dark brown bread that looks like dirt. I’m okay with that! It adds to the effect! The bread
I wanted to make Stollen, the 36th bread in the BBA Challenge, in December since it’s a Holiday bread, but decided not to skip ahead. I’m glad I waited because I got a little bit tired of all of the enriched breads during the Holidays. We’ve been making sourdough breads for the past few weeks in the challenge so this enriched bread is a nice
The next bread in the BBA Challenge is #35 Sunflower Seed Rye. I loved making this bread! The dough is wonderful and so easy to work with and the flavor is extraordinary. I think I found my favorite bread! I could eat this bread and nothing else all day. Really!!! I had been under a lot of stress due to a project at work last
Friday night was pizza night at my house. I had company over for dinner and a movie and decided it would be fun to make homemade pizza. I thought about making Pizza Napoletana from the BBA Challenge, but it tastes best when you let the dough rest in the refrigerator overnight. Another one of my favorites is Brick Oven-Style Pizza made with a poolish and
