This Sourdough KAMUT Potato Thyme and Cheese Pavé has a delicious and pronounced cheesy flavor and a soft and spongy texture. Potato Thyme and Goat Cheese Pavé is the bread of the month for the Bread Baking Babes. My version is made with wild yeast (sourdough) and includes about 20% home-milled whole grain KAMUT flour. I wasn’t able to locate any grated goat cheese so
Arkatena Bread with Chickpea Starter
The bread of the month for the Bread Baking Babes is Arkatena Bread. What makes this bread so unique, besides the flavor, is that it is leavened with a chickpea starter. Elizabeth of blog from OUR kitchen chose this Cypriot-style Arkatena Bread from the book Bread Matters by Andrew Whitley. Since I am a bread book fanatic, I already had the book sitting on my bookshelf,
Einkorn Butter Pecan Kringle
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 over zealous with the caramel sauce (and the glaze), and admittedly, it was
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