This No-Knead Sicilian Olive Bread is the direct descendant of a very popular Middle Eastern appetizer we served a lot at catering events. The combination of calamata olives, orange zest, fennel seeds, rosemary, thyme, hot pepper flakes, and olive oil elevates the bread. Continue reading
Chocolate Orange Raisin Bread – A Favorite Homemade Bread
Perfecting this Chocolate Orange Raisin Bread was exhilarating for me. I have been fascinated with chocolate bread for more years than I care to remember. Almost every recipe I read mentioned the denseness of the bread. Every chocolate bread I made was dense. In fact, I have a Chocolate Cherry Bread on my blog that is also dense. Good, but dense. There had to be a way to lighten up the dough and make a moist, light and flavorful loaf.
I was reminded of this quest when I saw a Chocolate Bread recipe by David Lebovitz. Again, he mentioned the dense word. After giving the problem some thought I came up with the answer – and it was right in front of me all the time – a sponge. Continue reading
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading
I first ran across this Stuffed Italian Bread, Pane Bianco, which means white bread, on the King Arthur website. I love bread and I love making it. I am always on the hunt for a new recipe. The first thing that caught my eye was the gorgeous shape of this Stuffed Italian Bread which is actually very easy to accomplish.
As I read the introduction, I noticed we have Dianna Wara of Washington, Illinois to thank for this beauty. She took first place with her Pane Bianco in the first-ever National Festival of Breads. King Arthur simplified it somewhat and I followed their lead on that since I didn’t have the original recipe for this Stuffed Italian Bread. Continue reading