This mild-tasting, chewy, white bread takes full advantage of a covered cloche stoneware baker.
It’s not a boule, it’s not a baguette. It’s a bastard.
Soft and fluffy like a pillow. Prepare the dough in the evening and enjoy the best brioche ever for breakfast, brunch or as a snack.
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.
An express version of the classic Polish Farmer’s Bread, packed with a generous portion of flax and sunflower seeds.
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.
Do you have leftover bread? Make croutons!
Tastes best fresh out of the oven with a salad or a variety of dips, like my Authentic Baba Ghanoush (Eastern Mediterranean Aubergine Dip) or Smoky Eggplant Dip.