This ciabatta, meaning "slipper," which the loaves resemble, is a classic Italian bread. This artisan bread has an open crumb and chewy crust.
New England Brown Bread
Saveur (March 2012) In August 2009, we were staying with our friends Dan and Wendy in Belfast, Maine. That Saturday, they suggested that the four of us drive up to Bangor for the annual American Folk Festival. Mere moments after...
Pain à l'Ancienne Recipe on Food52
I have baked bread for the family every Sunday and Wednesday now for almost ten years. I really enjoy bread and I have so many favorites that it's hard to choose just one. I have begged, borrowed, and stolen techniques and formulas from whomever and wherever they can be found. I am by no means the creator of this recipe. Although I have seen many different versions over the years, and I am sure all have had their influence, I have to give credit to two bakers who have influenced me and this…
Farmhouse Whole Wheat Bread Recipe on Food52
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hours before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would.
Seeded Rye Loaf
Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Tartine’s Basic Country Bread
Tartine’s Basic Country Bread : It could have risen a bit more. It should have had a more open crumb. And the ears would have definitely been
Orange Pull-Apart Loaf Recipe
A slightly sweetened, orange-scented pull-apart loaf that stays soft and serveable for two days. While this bread has a little more sugar than normal, and a little more butter than normal, it's got enough flavor that you don't need to add any butter to it when you eat it. You can slather it with butter if you want to, of course. But it doesn't need it.
Pastry Affair | Multigrain Bread
Today marks the second anniversary (and the 250th recipe!) of this blog. It feels surreal to know that I've sat down at this computer three times a week for the last two years to share photographs, recipes, and stories with you. When I started this blog, it was on a whim. I knew nothing about came
Recipe: Rye Toasting Bread with Dried Cherries & Pumpkin Seeds
Winter has me baking a lot — bread, especially — so this week when it got unbearably frigid outside I came up with a bread for breakfast and snack-time that pulls inspiration from three very different recipes: my grandmother’s English muffin toasting bread, a thin dark 100% rye I used to be able to find in health food stores but alas no longer, and the fruity, nutty, seediness of my “truly everything bagels” recipe.
No-Knead Barbari Bread Recipe on Food52
Barbari is one of several most popular breads in Iran. There are neighborhood bakeries that bake fresh barbari three times a day for daily meals. A popular Iranian breakfast consists of barbari with feta cheese or butter and jam along with a cup of hot sweetened tea. Barbari loaded with feta, walnuts and fresh herbs (a mix of basil, mint leaves, watercress, tarragon, radishes) is a popular treat for an afternoon snack.
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