The glaze (or syrup as Mom calls it) is the secret weapon of this recipe. It seeps into the spirals and turns into actual cocaine. Not really…
I purchased a bread cloche the other day. I feel like a bread baking super hero. Now I can get crispy crusts and airy crumbs like French boulangers – and I don’t have to fly to France to do it.
“I donned my trusty apron and flew into the kitchen.” Read the newest episode in the heroic exploits of your humble home baker as he makes bread with burnt sweet potatoes.
“They have a pleasing mouth feel.” Real quote from my sister-in-law Colleen. She’s a horticulturist. She knows her oats.
Here, I’ve prepared a tweet for you: “Wonderful egg braid w/ #coffee flour, super seeds & ancient grains #quinoa #millet #buckwheat #hemp #amaranth #chia #flax @bluebowlbreads”. You are welcome.
A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.
Oh. My. Lord. You have no idea the taste explosion this bread will cause. Turmeric, ginger, and beet juice sing in perfect harmony on this one.
I wish I could take a picture of the smell of bread. The lemon zest and orange juice give this Sweet Cranberry Cashew Bread a delightful zing. Hoowee, is it tasty.
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.”
What a treat! I got to spend two days in the kitchen with Rabbi Jonathan of Temple Sinai making bagels. He’s a class act and a great teacher…