About
Rye breads naturally tend to have a dark colour, especially if they are of a higher extraction flour. However, I've seen alot of rye bread...Read more
Content removed by moderator.Read more
When I saw that Reinhart thought Stollen and Panettone were very similar breads just different shapes I figured I was ready to give it a...Read more
The 40-year old Swedish chef-owner, Mathias Dahlgren, has two Michelin-starred restaurants, Bon Lloc and Matsalen, the latter in Stockholm...Read more
This is a variation of one of Daniel Leader's Rye sourdough recipes called " Czech Country Bread" Pages 308-310 of his book "Local Breads"...Read more
I heard about Stollen recently and how good it is so I decided that I wanted to make some. The only problem is I have never eaten or seen...Read more
recipe test of our very tasty Country Sourdough. This smells great in the oven, and I don't like onions! I put this as batard for style of...Read more
Roasted Pumpkin is a beautiful, naturally sweet bread that we make at Companion Bakery . Much of the natural sugars coming from the slow...Read more
Recently I asked LeadDog what bread he would pair with his favourite wine and he said Pierre Nury's Rustic Light Rye . This gave me the...Read more
This sourdough was inspired by Johnny's Cibatta Integrale . In making this sourdough, I also referenced Peter Reinhart's Pain a l'Ancienne...Read more
Inspired by Dan Lepard (in his Baking with Passion book). I've tweaked the amounts. Choose your fav shortbread recipe . After pressing the...Read more
This recipe is by Chef Stephan Franz..paraphrased and slightly tweaked from The Cooks Book. 250g unsalted butter, cubed 200g golden syrup...Read more
Pistachio BiscottiRead more
Adapted the recipe from AWW cookbook, changed bits. This is a melt and mix shortbread, different for the above, which is creaming.Read more
Shortbread Base: 3/4 cup (170g) unsalted butter 2 cups all-purpose flour 1/2 cup castor sugar 1/2 teaspoon salt Bake 20 mins moderate oven...Read more
So, I've finally put together a fruit loaf with Earl Grey tea in it. It's an Apricot and Earl Grey Fruit Loaf, and I'm eating it right now...Read more
Really I was just in search of a nice fat loaf of sourdough with big fat holes and a moist chewy crumb. After seeing the remarkable effects...Read more
Ok guy's here it is Tarte ux quetsche a la canelle (pate sablee with almonds).Read more
Ciabatta a'lancienne (to mix languages somewhat) based on Peter Reinhart's a l'ancienne recipe.Read more
First a word of caution this recipe uses sugar and yeast and if you don't watch out you will make alcohol. The longer you let it get away...Read more
This is an adaptation of a Spiced Orange Hot Cross Bun I used to do as a yeasted bun. This recipe turned out beautifully soft, spicy and...Read more
This Oat and Apple bread is from Dan Lepard's wonderful book The handmade loaf which has some great bread recipes, fantastic photos and...Read more
I have tried this for two days and it get's pretty good. It's a kind of tortilla(though tortilla doesn't have a rising agent I think) and...Read more
Hi all. I've made a variety of sourdough breads since this obsession hit a couple of months ago (is that all it is...a couple of months?...Read more