Our passion is great bread!
This Rosemary Spelt Semolina Pain Au Levain was my bread-baking project for the past several weeks. My first goal with this bread was to test my new oblong banneton basket. I needed a bread that used a lot of dough to be able to fill this 13.5-inch basket. The Pain au Levain dough was close to 3 pounds of dough so it fit the bill.
Last month I had the pleasure of being the host kitchen for the Bread Baking Babes and Buddies. My challenge to the bakers was to make Spring Focaccia. I chose this bread because it reminded me of new growth. My inspiration came from a photo of a focaccia that I saw in a magazine article. Topped with sliced lemons and greens, it reminded me of
These Olive Oil Anise Einkorn Loaves, made with a mix of all-purpose Einkorn and whole grain Einkorn pastry flour, are infused with honey, lemon zest and anise seeds to produce a slightly sweet, and mildly spicy flavor reminiscent of licorice. I brought a version of this bread to a family function several years ago, and everyone enjoyed it so when I was trying to come
Celebrate Spring with Thin and Crispy Spring Focaccia with Lemon, Fennel Seeds and Thyme. I’m the hostess for the Bread Baking Babes this month and my challenge to the Babes and to you, if you choose to participate, is to show me your festive Spring Focaccia. I got the inspiration for this bread from an article in The Local Palate, a magazine that I recently
Submitted by Rod in Dallas These Prairie Scootin’ Bannock are an interesting departure from the norm. Bannock are a type of Scottish scones which represent a cross between a chewy oatmeal cookie and a biscuit. This “pioneer” version is made with spelt instead the traditional oats and barley flour and are baked instead of cooked on the griddle. Prairie Scootin’ Bannock Far from the wilds
