It’s that time again! Time to reveal the monthly bread for the Bread Baking Babes (BBB). The host for this month’s bake is Karen of Bake My Day and she chose the Wild Rice and Onion Bread from Peter Reinhart’s book Artisan Bread Every Day. Instead of following the recipe as presented, I took a different approach. I went to the back of the book,
The Back to the Future, Buddies traveled way back this month to make soft pretzels. I missed these pretzels when the Bread Baking Babes (BBBs) made them in 2011 so I was glad Carola chose them this month. Pretzels have a unique history. Also known as Pretiola (little reward) in Latin, they are said to have been invented by monks around 610 AD to reward
These Make Ahead Honey Spelt Rolls are super easy; the dough is prepared ahead of time and can be frozen until you’re ready to bake the rolls. I enjoy making different types of breads and rolls with spelt flour. I’ve had many successes, but some duds as well. One of my less than glorious attempts at utilizing spelt in a recipe happened on Thanksgiving Day.
Enjoy the flavors of Fall with this Pumpkin Spice Chocolate Babka…seasoned with pumpkin and spices and rolled with love, chocolate love, that is. I just love this time of year and baking with seasonal favorites like pumpkin, apples, and spices galore. I haven’t gotten my fill of pumpkin bread yet so when I found out we were making Spice Breads for the Twelve Loaves baking
If at first you don’t succeed, try and try again. That’s what I told myself when my Einkorn sourdough starter bit the dust a few weeks ago. I just restarted it and continued my quest to make sourdough bread using an Einkorn sourdough culture and Einkorn flour. In this post, I’ll present Einkorn Sourdough Bread 3 Ways. I’ve been experimenting with Einkorn sourdough for a
A few weeks ago, a visitor to my blog commented on the sprouted wheat bread with no flour post. She wanted to know if I had experimented with and had any success with sprouted bread lately. Well, now that you mention it, it has been awhile since I’ve made bread using only sprouted wheat. So you know what that means… it’s time to experiment again.
As 2011 draws to a close, it’s time to reflect on what we’ve accomplished this year and set new goals for 2012. It has been a great year for the BYOB Bakers. We’ve baked our own bread together, made new friends, shared recipes and photos, and passed the bread basket around for all to enjoy. I want to thank all of the bakers that participated
Another year, another loaf of bread… BYOB has moved and is now hosted by Carola of Sweet and That’s it. The BYOB Bakers have spent the past year baking and sharing bread together. It’s been a great ride! We have one more roundup at the end of this month to showcase our Holiday breads. Then our BYOB 2011 journey will come to a
The November Bake Your Own Bread (BYOB) Roundup features a fabulous assortment of breads and other baked goods from bakers around the world. It’s always a comfort to know that baking bread is enjoyed by people of all nations. We invite you to pull up a chair and feast your eyes on the breads and other baked delights the BYOB Bakers made in October.
Fall is finally here! The leaves are starting to change color and there is a crispness in the air. Don’t you just love this time of year? It’s a great time to be baking. The BYOB Bakers have been doing just that. Can you smell the wonderful aroma coming from their kitchens? It’s the smell of freshly baked bread. Mmmm…not to mention the wonderful smells