Rosemary Focaccia Bread 1 1/4 cups Very Warm Water (110 degrees) 1/2 teaspoon Sugar 1 teaspoon Active Dry Yeast 4 cups Flour 1 teaspoon Salt 3 tablespoons Olive Oil 2 tablespoons finely chopped Fresh Rosemary For Baking: 1/4 cup additional Olive Oil 2 teaspoons additional Salt Dissolve the sugar into the warm water, then stir … Continue reading Rosemary Focaccia Bread
It's finally baking season! Cool crisp weather outside means I can finally turn on my oven inside. First up is, of course, baguettes! Baguette (Makes Two) 4 cups Flour 1 teaspoon Salt 1 teaspoon Active Dry Yeast 1/2 teaspoon Sugar 2 cups Warm Water (Aprox. 105 degrees) 4 tablespoons Melted Butter Measure out the warm … Continue reading The First Baguette!
Honey Oatmeal Boule 1 1/2 cup Warm Milk (110 degrees) 1 teaspoon Sugar 1 teaspoon Active Dry Yeast 3-4 cups Flour + Dusting 1 cup whole Rolled Oats 2 tablespoons melted Butter 3 tablespoons Honey Microwave the milk for 30 seconds and measure the temperature with a digital thermometer. Place the milk back into the … Continue reading Honey Oatmeal Boule
We didn't make it to Pazzoria Bakery this year for our panettone bread so I thought, "How hard could it be?" As it turns out, not that hard! After some experimenting I think I've got it right. Panettone Loaf For the dried fruit mixture: 1/4 cup each of: Dried Cranberries Dried Currants Golden Rasins Dried … Continue reading Holiday Panettone Loaf