Our passion is great bread!
The 25th bread in the Bread Baker’s Apprentice Challenge is Pizza Napoletana. I love making pizza! I’ve been really psyched about trying this one. I agree with Peter Reinhart’s contention that it is the crust, not the toppings, that make a good pizza. For some time now, I’ve been on a quest to find Pizza Nirvana, and I do believe this pizza crust has earned
Altamura Semolina Bread incorporates semolina flour as well as a sponge of whole wheat and all-purpose flour for a beautiful, rustic texture. It’s a delightful bread! I enjoy breads made with semolina flour and this bread is no exception. Semolina flour feels gritty when dry, but doughs made with this flour become smooth and silky and very easy to work with. Altamura is a town
Over the past several weeks, I’ve been reading (devouring rather) Bread Matters: The state of modern bread and a definitive guide to baking your own by Andrew Whitley. This book had been on my reading list for several months so when the publisher contacted me to see if I would like to review it, I was delighted. I definitely recommend this book to anyone who
When I saw this Autumn Cranberry Pear Jam, I just had to make it! I love pears and the addition of cinnamon and dried cranberries gives this jam a burst of fall flavor that will delight your taste buds. This is a delicious and easy jam to make and it has a beautiful rich color. Perfect for November! I’ve been canning up a storm this
It’s day 24 in the Bread Baker’s Apprentice Challenge and we’re making Panettone. I thought about skipping this one until December but I didn’t want to get out of sequence in the challenge so I just took a little break. You probably didn’t miss me because I’ve been making other breads and jams in the meantime. It’s November and I’ll be making festive breads this
