You will love every bite.
Paula Deen’s whole wheat and honey bread is a wonderful soft sandwich bread with a slight honey note.
If you tried and liked my Buttermilk Bread than you will like this one as well. A plain wheat bread, refined with yogurt for extra flavor and freshness.
This bread here is a simple wheat bread refined with buttermilk, which not only benefits the freshness of the bread but also the flavor. The delicate-sour note makes the small but subtle difference.
This is my favorite recipe for a perfect Brioche Parisienne.
Richer than a simple wheat bread but not as sweet as a Brioche. I reserve this bread for weekend breakfasts with the family. Butter, strawberry jam or Nutella are my favorite spreads on the Sunday Bread.
Traditional American cornbread is a butter or lard-enriched quick bread, leavened with baking powder and baking soda. It is usually pretty sweet. I make mine with yeasted Broa dough and bake it in a cast-iron pot. Broa is a very rustic cornbread from the Portuguese countryside. It is usually served with soups and spicy meat stews but…
The aromatic starter dough, made from whole wheat flour and sourdough, gives this bread not only explicitly more flavor, but also a particularly fluffy crumb. The roasted walnuts make for the crunch. Mild sausage and cheese, as well as subtly spiced spreads fit wonderfully. Please try it out. It’s worth it!
When I started baking bread, sourdough was not even a topic for me. I concentrated on yeast breads first as the procedure for baking with sourdough seemed too complicated. Sourdough was something for professional bakers only. However, at some point I could no longer resist the challenge. My first sourdough breads however were inedible lumps,…