Blog Posts - Bread Baking



How to make Challah bread: baking with mum

Challah bread baking with mum Last week I went along to a challah baking day at the synagogue which was organised by my mum. I don’t tend to make bread all that often – being an impatient, quick bake a cake so I can eat it now, kind of g...
by Cakes Bakes And Cookies on Oct 29, 2015

Hungarian white bread

20th August is St. Stephen’s Day in Hungary, our greatest national holiday, celebrated with day-long festivities followed by spectacular fireworks throughout the country. We commemorate the foundation of the Hungarian state, and remember Stephen I,...
by Zserbo - Recipes from Hungary on Aug 19, 2015

Tutti Frutti Bundt Cake

After preparing Tutti Frutti (click for recipe and further details) last week, I was searching for an opportunity to use those in cooking as well and finally used those in  a  Tutti Frutti Cake on the afternoon of my birthday ! No it was not my Bi...
by Debjanir Rannaghar on May 22, 2015

Nutella Swirled Banana Bread

Again half a dozen over ripe Bananas! Hmmm that’s what I found in my fridge after returning from our Ajmer Trip last week! After seeing the bunch of bananas hubby commented on a flat note “ohh again we will be having Banana Bread with Tea!”….
by Debjanir Rannaghar on Apr 9, 2015

La Dolce Vita on TVB

Baking sourdough bread kneaded by hand is physical and rare. So rare that even TV is coming to witness this!  We had yet another chance to welcome the TVB crew at Bread Elements where star hosts Sarah Song and Sheldon Lo had a go at kneading, shapin...
by Gregoire Michaud Blog on Mar 19, 2015

Baklouti Bread

Good Evening, One and All! Hope that you have been enjoying the holidays and are not only ready, but excited to turn the page into the new year. It seems that as my culinary adventures have expanded at The Enchanted Olive, my tinkerings in the virtua...
by The Word Magicians Kitchen on Dec 28, 2014

Date bread rings

If you walk into any bakery in Amman in the morning, you will be enchanted by the smell of these beautiful date filled bread rings still warm out of the oven. Freshly baked bread alone smells wonderful but it is the added cloud of spices that makes t...
by Chef in disguise on Nov 15, 2014

FRESH TOMATO BREAD

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden. 2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon oregano...
by The Southern Lady Cooks on Jul 29, 2014

ZUCCHINI BREAD

  This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I hav...
by The Southern Lady Cooks on Jul 26, 2014

Cookbooks

This is not placed among critical writings because, as I note below, cookbooks, like other technical manuals, are not primarily literary texts. My intention is to define a profile, a personality from the data presented, just as we sometimes do when...
by Poetry on the Loose on Apr 1, 2014

EASY IRISH BEER BREAD

This Irish Beer Bread recipe is so easy to make and the bread is delicious.  Be sure to celebrate St. Patrick’s Day with a loaf of this bread to share with your family and friends. You may have to make two! It is just that good. 3 cups all-pur...
by The Southern Lady Cooks on Mar 14, 2014

Chewy Ciabatta

A couple of months ago, I posed a question to my Google + Art of  Bread community, querying for the breads they most enjoy making. While many were dabbling with their own works of genius, those who offered a favored bread frequently chose ciabatta.
by The Word Magicians Kitchen on Nov 18, 2013

Day 26 :: Bake Something with Pumpkin

It's fall.  The season for mums, pumpkins, sweaters, snuggling with your honey, and soup  {not necessarily in that order}.  And this morning when I got up it actually felt like fall.  Our house is currently 65 degrees, so I had to...
by Only From Scratch on Oct 26, 2013

Day 26 :: Bake Something with Pumpkin

It's fall.  The season for mums, pumpkins, sweaters, snuggling with your honey, and soup  {not necessarily in that order}.  And this morning when I got up it actually felt like fall.  Our house is currently 65 degrees, so I had to...
by Only From Scratch on Oct 26, 2013

Ken’s Overnight Country Blonde

If you have already completed the 2-day re-up of your sourdough starter, you are now ready to proceed with a bread. I have chosen the overnight country blonde from Ken’s Artisan Bakery, because it closely matches the attempts we (or I) made wit...
by The Word Magicians Kitchen on Oct 10, 2013

Back in the (Sourdough) Saddle Again…

Play ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ That’s right…after my barefaced remonstrance to my inculpable sourdough starters and a subsequent lacuna last week, I am now much revived and ready to plunge back in the sad...
by The Word Magicians Kitchen on Oct 9, 2013

PUMPKIN BANANA BREAD

This Pumpkin Banana Bread is so good for breakfast with coffee or as a snack anytime.  I love anything with pumpkin in the recipe. 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 1 teaspoon gi...
by The Southern Lady Cooks on Oct 8, 2013

Muddling in Middlings and Gristmills

“What are middlings and what are they used for?” I asked the bespectacled monk standing near me dressed in an ordinary, navy blue zipper down sweatshirt, t-shirt, and matching pants. At that moment, my question felt innocuous enough, but...
by The Word Magicians Kitchen on Sep 28, 2013

Rustic Sourdough Bread

Progressing into sourdough bread feels as though we have vaulted into the next dimension of acuminating our artisanal skills. We have carefully constructed our cultures, imbued our breads with more life, and added another tool to our baker’s ba...
by The Word Magicians Kitchen on Sep 26, 2013

You Are the Proud Parent of Sourdough, Now What?

By this part of your journey, your sourdough culture is either activated or just about to pop. Now that you have generated this living, breathing organism, though, your care taking responsibilities for your sourdough have just begun. I refer to the c...
by The Word Magicians Kitchen on Sep 22, 2013


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