This recipe is an example of how you can take the basic recipe for bread and add other ingredients to make it completely different. I used all unbleached white bread flour in this recipe (no whole wheat) because I wanted it light and airy. The recipe is a large batch recipe that makes 9 loaves,Continue reading “Spinach-Parmesan Bread (pictures and a recipe)”
Category Archives: Bread Making
>Spinach-Parmesan Bread (pictures and a recipe)
> This recipe is an example of how you can take the basic recipe for bread and add other ingredients to make it completely different. I used all unbleached white bread flour in this recipe (no whole wheat) because I wanted it light and airy. The recipe is a large batch recipe that makes 9Continue reading “>Spinach-Parmesan Bread (pictures and a recipe)”
24-Hour 100% Whole Wheat Bread
As is often the case I’ve been experimenting with different recipes for healthy bread…in this case 100% whole wheat. I’m convinced (or at least hoping) I’ll eventually get the recipe I want. But before I get into the latest experiment I should answer a couple questions asked by readers recently albeit on earlier posts. JohnContinue reading “24-Hour 100% Whole Wheat Bread”
>24-Hour 100% Whole Wheat Bread
> As is often the case I’ve been experimenting with different recipes for healthy bread…in this case 100% whole wheat. I’m convinced (or at least hoping) I’ll eventually get the recipe I want. But before I get into the latest experiment I should answer a couple questions asked by readers recently albeit on earlier posts.Continue reading “>24-Hour 100% Whole Wheat Bread”
More Experiments in Fermentation (Cinnamon-Raisin Bread)
I made a bread recipe that is slightly different but at the same time just a variation on a theme. I made cinnamon-raisin bread using a traditional recipe but including the raisins in the preferment. It was interesting because the raisins, though not entirely disintegrated, became so soft that when I mixed the dough theyContinue reading “More Experiments in Fermentation (Cinnamon-Raisin Bread)”
>More Experiments in Fermentation (Cinnamon-Raisin Bread)
> I made a bread recipe that is slightly different but at the same time just a variation on a theme. I made cinnamon-raisin bread using a traditional recipe but including the raisins in the preferment. It was interesting because the raisins, though not entirely disintegrated, became so soft that when I mixed the doughContinue reading “>More Experiments in Fermentation (Cinnamon-Raisin Bread)”
Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)
Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature. Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in aContinue reading “Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)”
>Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)
> Bring 3 cups of water to a boil, turn it off, then add 8 ounces (about 2 cups) of sun dried tomatoes to the hot water. Allow the liquid to cool to room temperature. Combine the tomato-water mixture with 3 cups of whole wheat flour and a tablespoon of instant yeast. Place it in aContinue reading “>Whole Wheat Sun Dried Tomato Bread with Cheddar and Parmesan (step-by-step photos and instructions)”
29 Hour Whole Wheat Bread
This is a method I use for making bread when I want to control the bread process and not let it dictate my life for the day…using a refrigerator to retard the dough can stretch the bread making process up to 3 days. This is a method of baking professional bakers use…controlling the temperature ofContinue reading “29 Hour Whole Wheat Bread”
>29 Hour Whole Wheat Bread
> This is a method I use for making bread when I want to control the bread process and not let it dictate my life for the day…using a refrigerator to retard the dough can stretch the bread making process up to 3 days. This is a method of baking professional bakers use…controlling the temperatureContinue reading “>29 Hour Whole Wheat Bread”
>Ezekiel Bread
>“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.”—Ezekiel 4:9 (NIV) This is by far one of my most favorite breads. No, not just because it is mentioned in the Bible (there are many references to bread in the Bible).Continue reading “>Ezekiel Bread”
Ezekiel Bread
“Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself.”—Ezekiel 4:9 (NIV) (If you are coming upon this post via a search engine you can find an updated version of this recipe here.) This is by far one of my mostContinue reading “Ezekiel Bread”
>Multi-Grain Pizza and Two Loaves of Bread
>If you are a regular reader of this blog you know two things about me. One is that I like to ride bikes, and the other is that I like to bake and eat homemade bread…a lot. I eat some sort of bread product at almost every meal and have not purchased a loaf inContinue reading “>Multi-Grain Pizza and Two Loaves of Bread”
Multi-Grain Pizza and Two Loaves of Bread
If you are a regular reader of this blog you know two things about me. One is that I like to ride bikes, and the other is that I like to bake and eat homemade bread…a lot. I eat some sort of bread product at almost every meal and have not purchased a loaf inContinue reading “Multi-Grain Pizza and Two Loaves of Bread”
>Whole Wheat Focaccia
>I made this simple focaccia today to take to take to my sister’s house as part of out Easter dinner. It’s made with a basic bread dough, but I substituted 1/3 of the flour with course whole wheat flour. I also added a little honey to the dough. This focaccia is another example of howContinue reading “>Whole Wheat Focaccia”
Whole Wheat Focaccia
I made this simple focaccia today to take to take to my sister’s house as part of out Easter dinner. It’s made with a basic bread dough, but I substituted 1/3 of the flour with course whole wheat flour. I also added a little honey to the dough. This focaccia is another example of howContinue reading “Whole Wheat Focaccia”
>Ezekiel Bread
>I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years…and allContinue reading “>Ezekiel Bread”
Ezekiel Bread
(If you are coming upon this post via a search engine you can find an updated version of this recipe here.) I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. IContinue reading “Ezekiel Bread”
Lent
I came across this quote recently and thought I’d share it. It’s by Bernard Dupaigne, Professor at the Museum of Natural History in Paris (Muséum national d’Histoire naturelle), and author of The History of Bread; the quote is from his book. “Bread is an object of unparalleled worship and decorum. It embodies the full cycleContinue reading “Lent”
>Lent
> I came across this quote recently and thought I’d share it. It’s by Bernard Dupaigne, Professor at the Museum of Natural History in Paris (Muséum national d’Histoire naturelle), and author of The History of Bread; the quote is from his book. “Bread is an object of unparalleled worship and decorum. It embodies the fullContinue reading “>Lent”
Urban Simplicty 