Sometimes good breads come in small packages. This bread was not a high-riser, but it certainly packed a lot of flavor! I may have used pans that were too large for the amount of dough. But looks aren’t everything, and I’ll eat a good slice of bread no matter what shape or [...]
|
|
||
|
I am so thrilled with this bread! You see, sourdough starter and I have had an on again-off again relationship for almost two years now. I cultivated a starter from scratch. It was bubbly and it smelled nice and sour. I used it to make pancakes and cake, with wonderful results. But [...] I am continually amazed by how many variations and adaptations of bread exist. You can add pretty much anything to bread and it will taste amazing. Pick your favorite fruit, vegetable, or beverage. I guarantee there’s a bread recipe out there for it. Everything tastes better with cheese, and bread is no exception. [...] I’m not picky about the texture of my bread. Unless it’s dense enough to break my teeth, I’ll give it a try. This bread is exactly the opposite of dense. It weighs nearly nothing and practically melts in your mouth. In fact, it may just be my favorite bread out of all the loaves I’ve ever [...] Cornmeal and molasses give this bread a deep, rich flavor. You can taste the absence of refined sugar. That flavor is intensified with the addition of whole wheat flour. It tastes just as great with butter and fresh jam as it does with a savory tomato and olive bruschetta. I will definitely make this bread again [...] Anadama bread requires a few ingredients that I don’t normally stock in my kitchen. I’ve been wanting to make it for ages, but I never seem to have everything on the list. Namely, corn meal, molasses, and unbleached bread flour. OK, so I actually found some molasses way in the back of my spice cabinet but [...] Today is World Bread Day 2009, and I’m celebrating by enjoying some Italian Rosemary bread (panmarino). I enjoy seeking out bread recipes that span hours and days. I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread. It’s a huge time [...] |
    |
|
|
Copyright ©2010 Simple Math Bakery - Some Rights Reserved 
This work by Simple Math Bakery is licensed under a Creative Commons Attribution-NonCommercial 3.0 United States. |
||