Kneading the Bread

In the eighth grade I started baking bread as a school project. I baked a different kind of bread every week for six weeks, took pictures of the bread and wrote a report. I've been baking ever since. This blog is a record of my bread baking from when my first grandson, now thirteen, was a little boy until now.

Friday, January 30, 2009

Seven Grain Honey Bread

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Today Dylan and I baked another of my favorite Hensperger recipes from my falling-apart-at-the-seams copy of her Baking Bread: Old and New T...

Gourmet's Rye Walnut Rolls

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Today I made Gourmet's Rye Walnut Rolls in this month's magazine on page 87. I didn't follow the recipe exactly because at my h...
Sunday, January 25, 2009

Fantail Rolls - Part Two

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Although I used a pizza wheel to cut the strips, I used a bread knife to cut the stacked strips into six rolls. Then you turn the strip stac...

Buttermilk Fantails - Part One

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In this month's roll feature in Gourmet , I also made the buttermilk fantail rolls on pg. 86. This was an interesting recipe to try. He...

Cornstalk Rolls from Gourmet Feb '09

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This month's Gourmet features rolls on the cover - lots and lots of rolls. Yesterday I baked two of the recipes. This recipe is for th...
Friday, January 16, 2009

Maple Oatmeal Bread - Part Two

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Continuing the recipe: Turn the bread out of the rising bowl and cut it into two pieces. A bench knife does a great job for this. You ca...
2 comments:

Maple Oatmeal Bread - Part One

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Today I made Maple Oatmeal Bread from one of my favorite cookbooks by Beth Hensperger: Baking Bread: Old and New Traditions . One of the key...
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