This Sourdough Pain de Mie, or Pullman Loaf, as it is more commonly known in the U.S., is a tender and buttery sandwich bread that can be made with up to 30% whole grain and still retain its fluffy texture. To achieve the unique shape, it is baked in a long Pullman Pan with a lid. Pain de Mie, which means “Bread of the Crumb”
Hungarian Almond Roll with Blueberries and KAMUT
This Almond Roll with Blueberries and KAMUT, is a spiraled nut roll made with 30% home-milled whole grain KAMUT. The cooked filling of finely ground almonds, dried blueberries, lemon zest, milk, and sugar provides a deliciously sweet flavor and the crunchy texture makes a delightful treat. Gigi’s Hungarian Almond Roll is the inspiration for our monthly bake for the Bread Baking Babes. Pat of Feeding
Sourdough KAMUT Chelsea Buns #BreadBakingBabes
These sweet, lightly spiced and sticky Sourdough KAMUT Chelsea Buns, flavored with lemon zest and filled with raisins, are a hefty proposition indeed. Sugary, spicy, sticky, square and coiled like a Swiss roll, the Chelsea bun as we know it is a pretty hefty proposition.” Elizabeth David from English Bread and Yeast Cookery This is the 11th Anniversary of the Bread Baking Babes and we’re celebrating
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