Take a gallon of fine flour, and a pint of good new ale barm or yeast, and put it to the flour, with the whites of six new laid eggs well beaten in a dish … Robert May, The Accomplisht Cook, 1685 (first published 1660) The challenge for the Bread Baking Babes this month was to make Robert May’s ‘French Bread the best way’ from
Chocolate Chip Zucchini Bread with KAMUT
This Chocolate Chip Zucchini Bread, made with KAMUT flour, home grown zucchini, and chocolate chips, makes a delicious treat. I thought I had used the last of my zucchini with the creamy curried zucchini soup, but wouldn’t you know it, they started growing again. So I decided to continue my zucchini bread experiment using ancient grains. So far, I’ve made zucchini bread using Einkorn, Spelt,
Classic Sourdough Bread for all Seasons and Flours
This Classic Sourdough Bread for all Seasons and Flours can be made with different types of flours, and baked as a soft crust sourdough sandwich loaf in a loaf pan, or freeform, to please picky kids or adults. However, if you prefer a chewy crust, just bake it freeform on the baking stone at a higher temperature and reduce the bake time. A few weeks
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