Measuring at 15 inches long, these mini-baguettes are a perfect accompaniment to hearty soup or a dish of pasta. Since I use a mix of white and whole wheat organic flours (instead of just white flour), they are denser than the standard baguette, but just as delicious and healthier than white bread. I’ve been able to make any of my standard bread varieties for the mini-baguettes: Rosemary-Kalamata Olive (pictured above), Zaatar-Olive oil, Walnut-Fig, or Basic white/wheat.Breads | Comment (1)
A hearty breakfast bread made from organic flours, this crusty artisan loaf is sprinkled with high-quality raw walnut pieces, and dried California mission figs, giving it a sweeter flavor. I like to eat it thickly sliced with butter and raw honey for a delicious and wholesome start to my day. It also works great as a sandwich bread, or paired with a sharp cheese and a glass of red wine.
Za’atar is a unique blend of spices like thyme, sumac, and sesame, common in the Middle East, particularly Palestine. It is traditionally served with olive oil and warm pita.
I combined this concept into a crusty loaf of fresh artisan bread made from organic flours, teeming with the fragrance of Za’atar and the sublime texture of cold pressed organic olive oil. Perfect for sandwiches, or toasted with sliced feta and ripe tomatoes!
A match made in heaven, fresh chopped rosemary, when combined with black Kalamata olives in a warm, crusty loaf of fresh bread is like nothing else in the world of breads. I prefer to halve the olives rather than finely chop them as they tend to get lost in the bread. The rosemary comes straight out of my backyard and into the bread (after being washed and chopped of course!).
This is one of my most popular breads and works great as baguettes too! As always, I use a mix of organic white and whole wheat flours.
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Just weeks after buying my first Dutch Oven, I learned about the No-Knead Dutch Oven method for baking bread and immediately began experimenting. With about 5 minutes of actual working time, and 20-24 hours of just letting the dough rise on its own, I was able to create stunning crusty loaves of artisan bread that tasted better than anything I could find at a store. I have never bought a loaf since then!
My favorite combination of flours is half white flour and half ‘white-whole wheat.’ But all white, and all wheat loaves are great too! After perfecting the basic loaf, I developed a number of variations (see links on the right). For all my breads, I use King Arthur Organic white and Organic White Whole Wheat Flours.