This is my first attempt at making sourdough bread with my new starter Rosebud and it turned out beautifully. I did have a picture to go by and it looks very similar to my bread. The top was rounded just a little bit more than mine. This is a recipe from King Arthur Flour (KAF) and … Continue reading
I had such good luck with a savory bread I made in the Slow Cooker, go here for the recipe, that I decided to try a sweet recipe with a glaze added after it cooled. Oh my, this is delicious too – moist and lemony! It reminded me more of a “cake” and not bread.
When I found this recipe in one of my slow cooker magazines I knew I had to make it. I believe it was a Better Homes and Garden magazine. Actually, I made it twice! This was a fun recipe for me, I guess they usually are, just to experiment using a slow cooker to “bake” … Continue reading
When I first heard about the Fiesta Friday Challenge making use of two ingredients, yeast and herbs, I already had the ideal recipe to contribute to this new party hosted by Catherine at CatherineCuisine and Angie at The Novice Gardener . This recipe appeared in an issue of the Baking Sheet by King Arthur Flour (you have … Continue reading
My first post in 2014 is a recipe by an American company, King Arthur Flour where I played a part in the correction of an ingredient in this recipe. King Arthur Flour has, and will continue to be, one of my best baking sources. I absolutely love this company – buy AMERICAN! First, a little history or you can … Continue reading
I cannot remember the last time I used Bisquick in any dish. I grew up with this – my Mom used it for biscuits (with lots of butter and syrup), pancakes for breakfast, shortcakes and all kinds of other goodies. It brings back some fond childhood memories; Bisquick and Betty Crocker – we all have heard … Continue reading
These are the rolls I made a week ago and froze for Thanksgiving. Of course I had to have one (maybe two) along with some green tea that afternoon 🙂 Rolls made with yeast sure do smell good when they are baking. The recipe may have butter and sugar but there is also a healthy 2 … Continue reading
I need to post the recipe from a baking class I took recently from Zingerman’s Bakery in Ann Arbor on making ciabatta and focaccia. This recipe is not a bad alternative and very quick to fix. See my recipe for Two Dipping Oils for Ciabatta and Focaccia.
My sister and I took an Italian bread baking class earlier this month at Zingerman’s Bakery where we made ciabatta and focaccia. Needless to say the bread was delicious. As we froze some of it (we had a total of 8 loaves of bread, 2 poolish and dough to make 4 more loaves) we recently thawed some … Continue reading
I like to serve these tasty biscuits as appetizers, but you can make them bigger and serve with soup or chili. This is a King Arthur Flour recipe where I have made a few changes to please my family. These biscuits do require a few special ingredients such as the cheese powder and Pizza Dough Flavor that I … Continue reading