This recipe for an easy-to-learn, easy-to-eat French bread is one of my favorites. If you can bake a decent loaf of French bread then you can transform that bread into a thousand different recipes and share the love with everyone you know. This recipe shows you how to mix the dough by hand. I hope you try!
An alternative method for making really good hearth bread. If you have a big, cast iron pot, and eat bread now and again, this is a recipe that you absolutely must try…
This recipe is two things–it proves my love for fresh rosemary, a favorite addition to the basic French bread recipe, and it shows how to mix dough mechanically, as opposed to kneading by hand. We add many things to our basic French recipe. Sometimes we grate in parmesan or gruyere cheese, sometimes we add chopped olives, or other times walnuts and dried apricots. But our family’s favorite addition is fresh rosemary right out of the garden. I love getting the oils of the plant all over my hands while I work. Wonderful…
I make this bread often and have been doing so for years. I always need to add more flour (about a 1/2 cup) than the original recipe and mix it with my dough hook in my blue Kitchen Aid mixer. It is a favorite with the kids and always welcome at soup dinners when we’re fasting. Enjoy. (The title of the breads link you to the recipes :))
The ultimate in bare necessities. Sourdough is virtue bread–using the most basic ingredients from the earth–requiring lots of time and patience to produce, and delicious paired with other whole and good foods–especially soups and stews. If you’re a new baker, my advice to you is–learn how to make a nice loaf of French bread first, then scroll right over this way, and let the experiments begin!
An adapted Peter Reinhart recipe for this DELICIOUS harvest bread.
My method of baking prosphoron at home.
I originally posted about this bread here. It’s a bizarre mix of grasses and grains and other stuff, and I had fun with it, and tasted it, and it’s not that bad! Hooray–I know so many folks struggle with wheat allergies and dietary changes.
I fiddled and fiddled and finally came up with a pumpkin bread that I just LOVE. With reduced sugars, added whole wheat, and just enough oil to make the bread moist for days, this recipe is my kind of perfect. But remember–the recipe makes enough batter for two pans of bread–make sure you give that second loaf away!
These cupcakes are delish. Our family makes them now and again when celebrating on a fast day is in order. Yum.
This amazing recipe comes directly from an old, tattered Crabtree and Evelyn cookbook. They’re full of buttery deliciousness!
Did you know granola is baked in an oven and doesn’t have to cost $4 a pound? It’s too true!
I wrote out my recipe to this cookie that I like to make fairly often. It’s filled with good-for-yous and bad-for-yous–finding that lovely balance of YUM!
From the Crabtree and Evelyn cookbook that I love so much. Not very sweet, amazing with a cup of tea. Perfect for tea parties!
These pungent and savory crackers are a family favorite… I love eating them with a sharp cheddar and a crisp apple for lunch. Oh, and we have a hippo cookie cutter; I think cutting them into hippos or Teddy bears or hearts is worth the extra effort 🙂
Leftover bread? We make croutons!!!
Bread without butter? Non!!! Make your very own butter: Jar + Cream + Shake = Butter.
If you live by the ocean, like I do, and have some sunny days coming your way, then make your own salt! All you need is a willing soul to brave the waves, a few glass pans in which to evaporate the water, and the rest is all about watching solar power at work. So simple.
Every year on the eve of Saint Brigid’s feast day (February 1st) people all over the world weave crosses in honor of Saint Brigid, who in turn was always seeking to honor Christ. We like to use wheat for our weaving, and make a big, happy event as we celebrate.