With most of my bread making experiments so far I have stayed safely close to the normal flours and grains so I decided this month it was finally time to branch out to the more hearty and interesting grains starting with rye flour. Rye flour on it's own can be extremely dense and so it is…
Bread of the Month: Pan Dulce
Last Monday was Cinco de Mayo which isn't a huge holiday here in New York but is pretty well celebrated in my home state of California. I usually do not celebrate it myself other than choosing to eat Mexican food for dinner that night. So I was somewhat surprised we were invited to a Cinco…
Bread of the Month: Italian Triple Chocolate
You read that right triple chocolate!!! I figured this is the month of and for chocolate lovers right? (see February is synonymous with chocolate). This moist bread is a cross-breed between a dark/molasses bread and a dessert bread. Most dessert bread ingredients form a sweet cake batter rather than a dough and use baking powder and/or soda to…
Bread of the Month: English Muffins
This year I decided I am picking one new bread item per month to home-bake. If you have followed my blog for any length of time you will know that I love to bake but my baking had been mostly limited to desserts. It's only within this past year I began to feel comfortable making…
