I stopped off at Whole Foods over the weekend and couldn't resist picking up a bottle of Cherry Ale to try in a bread recipe. I also picked up some coconut flour which I will have to try at some later point when I figure out the best use for it.
I am going to my Mother's house for lunch tomorrow to visit with some of my relatives and wanted to bring some nice rolls for lunch. I decided to start off with a basic Challah recipe and made some modifications to make it interesting. I used durum semolina flour along with bread flour, spelt flour and barley flakes. I also used some agave nectar instead of white sugar to add som
A few weeks ago I found an excellent sourdough website created by Teresa Greenway and saved a few recipes to add to my future bake list. I finally decided to give one a try and baked her recipe for an Alaskan Sourdough bread. This bread is slightly sweet similar to a shepherder's bread. The overall bread is 67% hydration and uses some interesting ingredients like evaporated milk.
I have not made rolls in a while, so I figured it was time to give it a go. I was going to make some straight onion rolls from the recipe in Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg, but I decided to try something a little different. I used the onion topping recipe from the book and created a nice soft dough using some smooth style ricotta, whole eggs a
I really did intend to make one of the 100 recipes I have saved from assorted websites and blogs or one of the 1000 recipes from one of my bread books.....really...I did. Well this recipe is kind of adapted from Peter Reinhart's The Bread Bakers Apprentice. I started with the recipe for Italian Bread and changed the biga to using my sourdough starter or le
This recipe is an adaptation from Veronika at http://eattheroses.wordpress.com. It uses the no-knead method and allows the gluten which is very weak in rye breads to develop slowly. I decided to add some dark beer to give it an extra kick and also used First Clear flour instead of Bread or AP flour. I ended up keeping the dough in th
I get a kick out of trying new types of flours and grains in my bread baking. I frequently shop on-line at King Arthur Flour and like to try new and different products when I can. I've read many recipes on The Fresh Loaf using soakers and have tried a few recipes from Peter Reinhart's Whole Grain Bread book with mixed results. I decided the other day to try my own formula using
