egg – Blue Bowl Breads

Pulla

Mark OppenneerJanuary 5, 2021January 5, 2021

In a new feature I’d like to call “Mark Hasn’t Made This One Yet,” allow me to introduce The Crazy Food Lady, a.k.a S.N.Arly. She just posted a Youtube video…

Gluten-Free Mostly Morning Glory Muffins

Mark OppenneerDecember 9, 2018June 15, 2019

There is a lot to love about these muffins. You like fruits? We got em. You like nuts? Check. How about trendy hipster bits like cashew yogurt and chia seeds? You betcha. Oh, and you were hoping for a little spice? We got you covered.

Betsy’s Stollen

Betsy OppenneerNovember 24, 2018April 20, 2022

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.

Lemon Pepper Bread

Mark OppenneerJune 3, 2018

As you bring a piece of this Lemon Pepper Bread to your mouth, you’ll smell a hint of citrus that offers a wonderful contrast to the mild heat of the cracked pepper that follows. Not quite sweet and sour, but close.

Celery Seed Herb Bread

Mark OppenneerMay 26, 2018June 16, 2018

I do so love an herb bread. Thought it was about time to honor the bastard step child of the seed family: celery seeds. In the allergen hall of fame, celery seeds are second only to peanuts. Bet you didn’t know that.

Jalapeño Cheddar Sandwich Bread

Mark OppenneerApril 14, 2018May 28, 2018

I wanted to use corn. But I didn’t. Fortunately, I don’t lug around my regrets. There is always a next time… and there most definitely will be. This bread has a sweet, mellow, warmth.

Maybe Scandinavian Coffee Bread

Mark OppenneerMarch 20, 2018May 28, 2018

I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.

Pesto Parmesan Bread

Mark OppenneerFebruary 11, 2018February 11, 2018

Becca told me the other day that cheese breads were my jam. Sesame Cheddar, Basil Havarti, and now Pesto Parmesan. She said I should specialize in cheese breads. Which is interesting because I once dreamed of opening a local fromagerie. That’s right, I dream of cheese – and sometimes honey – but mostly cheese.