Our passion is great bread!
I love pizza. Whether its thin and crispy, thick and doughy, Chicago-style, Tuscan-style, round, square, rectangle you name it, if it’s pizza, I usually like it. There’s just something about having dinner on a crust. Pizza is fun to make, fun to eat, and a great way to entertain friends. I should probably clarify that even though I like different types of dough, I’m usually
It’s been a couple of months since I visited Le Casacce, but I remember it like it was yesterday. Majestic Tuscan sunsets, and beautiful roses that frame the charming stone architecture with color and splendor. I spent a couple of weeks in this paradise attending a conference and basking in the Tuscan countryside. This post was supposed to be
Home > Oatmeal Breads > Oat Bran Rolls by Rod (Dallas, TX) An easy oat bran bread recipe that creates savory rolls, chewy inside and crunchy outside – substitute herbs and spices as desired. Briefly pre-moistening oat bran in the Proof is the secret to using coarse oat bran. Herbed Oat Bran Rolls Ingredients: (more listed in Proof) 1 2/3 cups bread flour
When you hear the term “artisan bread,” do you automatically think preferment, overnight sponge or sourdough (aka wild yeast)? Usually when I make an artisan loaf, I like to add some sort of preferment or at least let the dough rest in the refrigerator overnight to help develop the flavor. However, this past Saturday, I decided to answer the question: Can you make a
The inclusion of fresh herbs in this Panmarino Italian Rosemary Bread provides an earthy characteristic and an intoxicating fragrance. When you add olive oil to the mix, it blends the elements together to form the perfect environment for a savory meal. I particularly enjoy making breads with rosemary. As the bread is baking, the aroma of the herbs drifts out of the kitchen and follows
