Fresh cranberries soaked in rum, rolled in cane sugar, and baked in a bread laden with flaxseed. Really, really yummy bread. And yes, of course I drank the rum. And no, I’m not a lush. And possibly, I might be fibbing… but not about the bread.
Truth in advertising… I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts.
Sweet. Simple. Yellow. A delightful bread with soft curry overtones and moist golden raisins that create tiny oases of sweetness throughout.
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…
Mom made this Stollen every Christmas and the thought of it brings back a torrent of wonderful memories. It looks like it may be heavy or hard, but actually it is light and sweet with chewy bits and icing drizzle and all sorts of magical goodness.
Seriously. Let’s get crazy and throw some dragon fruit, orange juice, dates, cranberries and coriander into a sweet roll bread and drizzle some buttercream icing on it. Hallelujah.
What could be better than apricots soaked in ginger beer? I’ll tell you what… nuthin. This recipe rocks – I know because my wife Becca gave it her “I could eat another slice” seal of approval!
Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.
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.
Anise Lemon pee-KAHN Bread. Not PEE-can. As my Mom, a proper Southern Belle, used to say to her New England friends… a PEE-can is what you put under your bed at night. Silly Yankees.