Our passion is great bread!
It’s been raining so much lately, that I haven’t wanted to venture out to the store to get food supplies. I decided it was time to make some comfort food using some grains and other ingredients I had on hand. Can you guess what I made? I’ll give you a clue. I love to make jam during the summer months when berries and stoned
This is my funny story about crusty bread. It was drizzling when we arrived in Mallaig, the end of the West Highland Line; where you cross over by ferry to the Isle of Man, in the Scottish Highlands. We had changed our minds, as we often did on this trip, and decided not to cross over to the Isle of Man because we were running
This post is about my experience baking bread in a cloche on Saturday. This loaf can be made completely in one day and baked in a ceramic or stoneware cloche or a Dutch oven. The Saturday White Bread from Ken Forkish’s book Flour, Water, Salt & Yeast was the bread of the month for the Artisan Bread Bakers. The idea behind Saturday Bread is that
The cracker bug hit me earlier this year. I started experimenting with different types of crackers, and haven’t stopped yet. I’ve been making them at least once a week for the past several months. In the midst of my cracker-making craze, I ran across a recipe for sourdough whole wheat crackers. I’ve been testing this recipe for several weeks. I’ve tried other methods, but I
This Cinnamon Crunch Swirl Bread is a delightful cinnamon-infused bread. The dough is brushed with melted butter, sprinkled with cinnamon sugar, and rolled up to form the swirls, then for an extra burst of flavor and added crunch, the top of the loaf is brushed with butter and sprinkled with additional cinnamon sugar prior to baking. What is the purpose of using a glaze
