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.
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 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.
A grilled cheese competition? Heck yeah. My team won with Gouda Grilled Cheese on Homemade Bacon Whiskey Bread w/ Arugula, Sliced Avocado, and a Light Maple Mustard Spread. Just saying…
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.
This bread is fine-textured and somewhat bitter. I recommend serving it thinly sliced, toasted and topped with brie and apple.
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.
Because of the favorable chemical reaction between onions and yeast, onions are known as a “friend of yeast.” Whenever “a friend” is used, you can expect more volume, and a moister texture. This bread makes terrific loaves for sandwiches.
Without a doubt, this is one of my family’s favorite breads. You can’t beat the combined flavor of toasted sesame seeds and sharp Cheddar cheese.