Pão de Milho, (Broa de Milho) began as an essential bread in the poorer areas of Portugal. Corn was brought to Portugal and Spain by fisherman and whalers while sailing the New England coastline. The… View Post
This bread takes its name from the capital of the Aquitaine of France, Bordeaux. Couronne means crown and Bordelaise is the name given to the citizens of Bordeaux. While looking very intricate in design, it… View Post
A beautiful fresh apple and dried fruit-filled yeast bread that is not only delicious, but festive as well. It is shaped like a giant pretzel and is usually glazed with a sugar syrup or dusted… View Post
While looking for a bit of history about Pané Siciliano, I came upon this quote, “Per noi, il pane è sacro”( For us, bread is sacred). A profound statement and so true of the Sicilians feelings… View Post
Now that cooking pizza in the new wood-fired oven has been a success, it was time to try baking some sourdough bread ( recipe coming soon). This photo is my contribution to Black and White Wednesday… View Post
This rye bread is one of the easiest and most flavorful of all the rye breads I have baked. It has a soft texture and makes a perfect sandwich bread. Even when toasted and slathered… View Post
