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…
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!
Try it with a salad or a dip.
Bursting with whole grain and seeds, this bread requires minimum effort. You don’t need to knead and proof the dough or even preheat the oven. Simply combine all ingredients and place your loaf in a cold oven. Set up the temperature and bake for an hour.
The art of making the perfect garlic bread is to make it neither too greasy nor too dry. Other than that it’s super simple and it goes well with a wide range of grilled dishes.