These aren’t your ordinary blueberry muffins… they pack a full flavor and a light but hearty texture. The combination of orange juice, cinnamon, and blueberry work together nicely to create a bite that is zesty but not too sweet.
A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal.
When some of my remote co-workers came to town recently, I brought in some Buttermilk Black Bean Bread to share. A fine group of people…
The zing of lemon rind in this hearty recipe complements the subtle tartness of the buttermilk and the nutty taste of the müesli.
There are many ways to rate food – but the amount of time it takes a teenager to devour a loaf fresh from the oven is still my best measure of success.
This bread is loosely based on my Mom’s Full-Grain Bread from “The Bread Book.” I used a bunch of ‘spare parts’ ingredients laying around including chia seeds, whole grain farro, and millet flour.
Based on my Mom’s Millet Breadsticks… you can serve these breadsticks as an hors d’oeuvre, with or without a dip, to accompany soups, or as a substitute for dinner rolls. My 12 year-old says they’re awesome dipped in milk.
This recipe is a variation of my Mom’s Black Peasant Bread from the The Bread Book. It doesn’t look black… unless you close your eyes. This recipe calls for Death Wish Coffee®, my favorite cup o’ joe.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
A variation of my Chia Farro Seed & Grain Bread which is a variation on Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington.
Okay, so I realize that this is not a bread recipe – and that I have published it on a bread blog. Please take your concerns up with the proper authorities…
My wife went out of town recently and left some beautiful little sweet peppers on the counter. They were getting just a titch wrinkly and so naturally I thought, “I should make bread with those.”
Getting some snow tomorrow. This Savory Portobello Bread – with portobello mushroom, green onions, garlic, and capers – is a nice send-off to fall and a hearty, savory welcome to winter.
I’ve been hoping that my 12 year old would try one of my recent multigrain recipes, but that seems a distant dream at this point. Like many kids, if the bread isn’t white, he isn’t interested…
A whole wheat egg braid made with Stump City Brewing Red Ale and red winter wheat berries. Made in celebration of Stump City Brewing in Gloversville, New York.
A savory loaf engineered to make the best tasting toast you’ll ever have. To make it look fancy and add a tiny bit of flavor, I sprinkled the top of the loaf with Parmesan cheese.
A strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.