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Sunday, November 8th, 2009

Baking Delights

100% Whole Wheat & Honey Bread

July 15, 2008 by Marye Audet  
Filed under Breads

100% Whole Wheat & Honey Bread

Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.
100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher …read more

Tomato Swirl Bread

June 5, 2007 by Marye Audet  
Filed under Breads

Tomato Swirl Bread

YUM! This has a faint aftertaste of tomato soup! My kids took care of one whole loaf a minute ago by making cheese sandwiches with it. It is unusual and beautiful…So give it a try.
I took the original tomato bread recipe from The Farm Journal Bread Cookbook. I did tweak it a bit as I felt that whole wheat would need a stronger flavor. This scented the entire kitchen this morning. It would make great toast to go with tomato soup, or cheese soup…it would be a good base for burgers…or even a bologna sandwich.
Dough 1-tomato
1 c tomato …read more


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