Our passion is great bread!
This Le Pain Tordu is a bit twisted. The dough for this lovely sourdough French bread is pressed with a rolling pin and twisted a few times to produce a uniquely shaped loaf. My version includes a bit of rye flour, sprouted wheat flour, and an added twist. This tasty loaf is the monthly bake for the Bread Baking Babes. Elle of Feeding My Enthusiasms
The bread of the month for the Bread Baking Babes is Arkatena Bread. What makes this bread so unique, besides the flavor, is that it is leavened with a chickpea starter. Elizabeth of blog from OUR kitchen chose this Cypriot-style Arkatena Bread from the book Bread Matters by Andrew Whitley. Since I am a bread book fanatic, I already had the book sitting on my bookshelf,
This Einkorn Butter Pecan Kringle begins with a buttery base, then a pâte à choux (pastry layer) is piped or spread on. After baking, the pastry ring is topped with caramel and pecans, and drizzled with a powdered sugar glaze. As you can see from the photo above, I got a bit overzealous with the caramel sauce (and the glaze), and admittedly, it was very
Bread is for celebrating and this Rosemary Einkorn Bread Roll Wreath with Baked Brie, Pomegranate and Pistachios makes a showstopper centerpiece for any Holiday table. Your guests will ooh and aah and ask how you did it! Just smile and say “Oh! It was nothing!” The bread rolls in this festive wreath are made completely with einkorn flour. I used a mix of all-purpose and
The November Bread for the Bread Baking Babes is a Sourdough or Wild Savory Danish Crown, meaning it is leavened with wild yeast. Filled with onions and cheese, this butter-rich ring of bread reminds me of a big croissant filled with onions. Although this bread crown is not quite as flaky as a croissant, it does have some lovely buttery layers and a delicious flavor.
