Blog posts

In front of the store where I sell my breads I saw a bed of lavender in full bloom. The smell was wonderful, recalling memories of glorious summer holidays as a student in the Provence. It also reminded me of a bread recipe with lavender that I always wanted to try, and some lavender cupcakes I had made last year, but wasn't quite satisfied with.

No crazy marathon baking for me this weekend - just one loaf of bread and one apricot frangipane tart.

I love English apricots - a massive box for £2.50, can't complain, can I? I wonder if I can make a recipe for Apricot bread? Hmmm....

I had some extra sourdough starter that I needed to use, and have been craving pizza for breakfast.  This recipe is extremely easy and the dough is very flavorful and has a light sour tang.  Enjoy!

Tim

RICH  EGG-YOLK  CHALLAH

Hello,
I really enjoyed the recent course I took that was put on by the Bread Bakers Guild of America, and am grateful for being a member and for having the chance to participate. Another thing I really appreciate about membership in the Guild is access to Guild's online newsletter and formula archive. There's lots of good stuff in that archive!
 
Today's bake is Oatmeal and Sweet Date Bread, one of the Team USA 2005 formulas the Guild provides online.

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

Here's my take on sourdough, it as worked for me.

Ingredients:

I posted an earlier version of this recipe, but I've refined it and it's pretty much awesome now. Makes 6 large muffins.

Preheat oven to 425F

Combine in large bowl:

• 1.25 cups flour
• 0.75 cups cornmeal
• 0.25 cups sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt (or 0.25 if you use salted butter below)

Combine and whisk together in small bowl: