It is quite amazing how the French create a variety of breads with only flour, yeast, water and their famous art of folding and shaping – called „le faconnage“ – which gives each bread its unique texture and taste. My basic recipe for a traditional French bread is very easy to make. If you want […]
Served yesterday as part of our New Year’s Day menu. The original recipe comes from Paula Deen, the queen of Southern cooking. I adjusted the recipe slightly by reducing the buttermilk and adding 2 eggs for an extra fluffy crumb and a crunchy crust.
They are not only beautiful to look at, but they also taste amazing. You can vary the recipe and enhance the flavor by using extra virgin olive or pumpkin seed oil instead of neutral vegetable oil.
Three years ago I started my blogging adventure with a recipe for a simple wheat bread baked in a pot. Click here to get that recipe. 124 recipes later I would like to share with you another version of this timeless classic. This time around your bread will mature longer, with less yeast for an even […]
This Tarragon and Sea Salt Butter is beautifully light and fragrant. It adds a wonderful hint of anise to your meal. Perfect for meat or fish or simply on a piece of good bread.
The natural sweetness of ripe Italian plums (in Poland known as węgierki, literally Hungarians) blends perfectly with the earthy, pungent aroma and spicy flavor of fresh ginger and the sweet, woody fragrance of cinnamon. Since ginger has a very strong flavor, I suggest that you add it gradually, spoon by spoon, to match your taste. […]
An express version of the classic farmer’s bread, packed with a generous portion of flax and sunflower seeds. Simply combine all ingredients, set aside to rest, knead, proof and bake. Stored in an air-tight container, bread box or a plastic bag farmer’s bread stays fresh for up to a week.
This whole-grain sourdough bread contains just enough whole wheat flour to give it its rich, deep and nutty flavor without making the loaf flat and heavy.
Plain yet delicious. Prepare the dough the night before and place it in the refrigerator. All you have to do in the morning is shape, bake and enjoy your perfect breakfast rolls.
Do you have leftover bread? Make croutons!