The next bread in the March 15th HBinFive Bread Braid is Avocado-Guacamole Bread. As the name suggests, the dough is made with avocado, along with some tomato and garlic. With half of the Avocado-Guacamole dough, I made Pizza with Roasted Red Peppers, Onions & Garlic. For the flour, I used a mixture of freshly milled hard red spring wheat and hard white winter wheat in
Pesto & Pine Nut Focaccia: HBinFive
For the first bread of the March 15th HBinFive Bread Braid, I made Focaccia using the Healthy Bread In Five Minutes Pesto & Pine Nut Bread dough. My avocado wasn’t quite ripe enough to make the Avocado bread yet so I started with this one. This dough had such a wonderful flavor that I thought it deserved to be made into something different than just
Grilled BBQ Pizza with Whole Wheat Olive Oil Dough
For the final bread of the March 1st bread braid, we were supposed to make Southwestern Focaccia with Roasted Corn and Goat Cheese; however, I opted to make pizza instead. The Healthy Bread In Five Minutes’ book provides several dough options for making the Southwestern Focaccia. One option is to use Mesquite Dough made with a mixture of Mesquite flour, all-purpose flour, whole wheat flour
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