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This sourdough bread is an adaptation from Rose Levy Beranbaum’s wholesome book “The Bread Bible.” We have simplified the recipe slightly, as all the sourdough breads in her book are rather lengthy and complicated. The bread turned out quite nice with a subtle yet prominent sourdough flavor and a good texture. The addition of seeds makes all
This loaf, also an adaptation from Rose Levy Beranbaum’s book “The Bread Bible” makes a nice sandwich bread and is relatively easy to make. A combination of all-purpose flour, wheat flour, rye and flaxseeds are used, and still, the bread tastes remarkably light. The bread has a fine, slightly dense crumb and it is especially suitable for
If you wish to make an amazingly buttery, rich cinnamon-raisin loaf, then this bread is for you. This recipe, also an adaptation from “The Bread Bible” calls for a dough starter that most conveniently sits in the fridge overnight. The flour mixture contains a stick of butter that gives this bread a very flaky, almost pastry like texture
This nice and flavorful bread is an adaptation on Rose Levy Beranbaum’s “Tyrolean Ten-Grain Torpedo” from her book “The Bread Bible.” She uses a 10 grain cereal mixture, however we simplified it somewhat and used a combination of slightly fewer grains. This bread did turn out very nice. Since only bread flour is used and no whole wheat
This pugliese, is an adaptation on “Brinna’s Pugliese” the book “The Bread Bible” and it turned out quite nice. The small amount of rye in the recipe (it actually called for pumpernickel flour, however we used dark rye flour instead, not coarse rye) gave it wonderful underlying hint and flavor, do not leave it out! It had had a wonderful
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