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.
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.”
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…
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.
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.
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…
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.