Our passion is great bread!
Crisp and light with a hint of wheatiness is how I would describe this sprouted wheat pizza dough. If you want an easy wholewheat pizza dough with exceptional flavor, this one fits the bill. The pizza can be mixed and baked on the same day or you can retard the dough in the refrigerator overnight and bake the pizza the next day. I was looking
This post focuses on how to make round Einkorn French Bread using all-purpose Einkorn flour. I’ve been experimenting with the ancient grain Einkorn for a few years. I enjoy the delicate and silky feel of the flour and the mildly spicy flavor it imparts to bread. I’ve tested Einkorn in different types of bread from quick breads to sourdough. It’s a delightful grain to work
Celebrate the flavors of Tuscany in a bowl with this simple, yet tasty, Tuscan Tomato Bread Soup, known as Pappa al Pomodora. This humble Tuscan dish is a great way to use up stale bread. It is traditionally prepared with day-old Tuscan bread, but can be made with other types of bread. I’m a fanatical bread baker so I tend to have leftover bread quite
Folded and layered in butter and dusted lightly with sugar, these rich delights, called Kouign amann (pronounced [,kwiɲˈamɑ̃nː] are made in a manner similar to puff pastries. They are light and crisp on the outside with soft layers on the inside and just a hint of sweetness to make you smile. Lien chose these exquisite morsels as the challenge for the 7th Anniversary of the
This One Rise Fennel Loaf is a slightly moist and chewy oat bran bread, complemented with the unique texture of spelt flour, and flavor-enhanced with crushed fennel seeds and dried chives. This dough can also be rolled flat and cut to make pull-apart bread sticks. Submitted by Rod (Dallas, TX) One Rise Fennel Loaf Ingredients: 1 cup spelt flour 1 1/2 cups bread flour 3/4
