Brot & Bread
Hanseata Blogspot. Recipes and Anecdotes From My Bar Harbor Kitchen.
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Recipes and Anecdotes From My Bar Harbor Kitchen
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Brot & Bread: WEIZENBRÖTCHEN - GERMAN EVERYDAY ROLLS
Nobody in Germany thinks of baking regular, plain white rolls at home. You get them freshly baked everywhere, in bakeries, supermark...
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Brot & Bread: MY PANTRY - FLOUR TYPE "TRANSLATION"
My baking station - Ikea's toy containers are great for storing flours, too! CLICK HERE FOR AN UP...
Hanseata.blogspot.com news digest
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7 years
FRIESISCHES SCHWARZBROT - A HEARTY RYE FROM THE NORTH SEA COAST
When I started baking breads for A&B Naturals, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping...
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8 years
STICKY BUNS WITH CROISSANT DOUGH - FINGER-LICKING GOOD!
Hier geht's zur deutschen Version dieses Posts
If you undertake the (highly rewarding!) task to make croissants, you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me).
It's not worth the effort to make smaller amounts, but croissants are best enjoyed the same day, and laminated dough doesn't like long hibernation in the freezer.... -
8 years
GLUTEN FREE DINNER ROLLS - WITH OAT, BUCKWHEAT, TEFF, OR HAZELNUTS
Hier geht's zur deutschen Version dieses Posts
I'm a curious person and love trying out new things. When "Cook's Illustrated", one of my favorite food magazines, published a gluten free cookbook, I bought it, out of curiosity, even though I have no problems with gluten.... -
8 years
DUTCH RONDOS - TENDER LITTLE CAKES WITH ALMOND FILLING
Hier geht's zur deutschen Version dieses Posts (folgt noch)
In 2016 we Avid Bakers have a new challenge for breads and pastries: Weekend Bakery.com from the Netherlands.
This is especially interesting to me, since Amsterdam is one of my favorite places....
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| Web host: | Google LLC |
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| Updated: | June 29, 2023 |
| Expires: | July 31, 2024 |
| Created: | July 31, 2000 |
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