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…
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.
It takes time and patience, but your reward will be a crusty loaf with a chewy yet tender crumb and a clean, wheaty flavor.
Living in New Jersey means that I can get an outstanding pizza pretty much at every corner. Nevertheless, once in a while, I like making my own pizza at home and from scratch. To me a perfect pizza starts with a perfect crust; thin, crispy and light. But to re-create this typical texture at home,…
An incredibly soft bread with a rather mild flavor and a large portion of healthy oats.
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.
Simple wheat bread refined with buttermilk, which keeps the bread longer fresh and benefits the flavor. Its delicate-sour note makes the small but subtle difference.
The French name: brioche à tête refers to its shape (tête means head). The classic brioche is baked in a traditional round, fluted mold with a small “head” on top. It’s often simply called Brioche Parisienne. For best results please use European style butter, like Plugrá, Finlandia or Kerrygold.