Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
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.
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.
Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.
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.
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 strange tale featuring mythological friends, a newly appointed court jester, Fleischmann’s yeast, and a persnickety old gas range…
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.