Our passion is great bread!
This Einkorn Povitica Potica Sweet Bread utilizes an enriched dough that is rolled out or stretched really thin and then spread with ground nuts, cocoa, cinnamon sugar, and a hint of ground coffee for added flavor. Before baking, it is brushed with melted butter and sprinkled with a blend of ground coffee, cinnamon, and sugar. Potica or Povitica is the bread of the month for
This Rustic Olive Oil Wreath Bread, with its chewy crust and tender crumb, is shaped into a wreath, and then cut with scissors like an epi. It looks great on the table and can be pulled apart to make individual rolls. Karen, of Karen’s Kitchen Stories, the April host kitchen for the Bread Baking Babes, was inspired to make this Olive Oil Wreath after attending
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
