Our passion is great bread!
Home > Biscuit Recipes This is an easy and delicious breakfast biscuit recipe. You can use self-rising flour instead of all-purpose to make the preparation even faster. Just omit the baking powder and salt. Serve these biscuits with jam or butter. What a wonderful way to start the day! Breakfast Biscuit Recipe Ingredients: 2 cups all-purpose flour ** 1 tablespoon baking powder 1/2 teaspoon salt
This week, we’re making a French Bread using the Artisan Bread in Five Minutes method. A couronne is a beautiful ring or crown-shaped loaf that is a specialty of Lyon. This is a very easy bread to make especially with this method. Instead of having to allow extra time to make the dough, we can use the last bit of dough from the batch that
Home > Rye Breads > Pumpernickel Bread Recipe Molasses and a tiny bit of cocoa powder gives this pumpernickel bread its rich, dark color. This moist, dense-grained bread, with the texture of the popular imported pumpernickel you can buy in the gourmet food section of some stores, is perfect for slicing thinly and using as a base for canapés (chopped liver and onions or pickled
This week in the bread baking blog, we’re continuing our series on making Artisan Bread using the Artisan Bread in Five Minutes‘ method. Today, we’re making baguettes from dough that has been fermenting in the refrigerator for the past week. The long fermentation process gives the bread a wonderful flavor and chewy texture. Do you ever have days (or weeks) when you’re just too exhausted
The 14th bread in the Bread Baker’s Apprentice Challenge is French Baguettes. This French bread utilizes a Pâte Fermentée or pre-ferment to bring out the flavor and improve the structure of the bread. You can use the pre-ferment on the same day you make it, but according to Peter Reinhart, giving it an overnight treatment brings out more flavor. I made the Pâte Fermentée Saturday
