How To Bake
The seven breads featured here are:
Country Farm White Bread
Pan de Agua Bread
Big Sky Cracked Wheat Bread
Sour Cream Onion Sandwich Rolls
Black Russian Bread
Rosemary Focaccia Bread
Herb and Garlic Focaccia
I grew up with fry bread. My mother made bread once a week. If we were around, not out in the fields working, she would set aside some of the dough for fry bread.
It was just bread dough, white homemade bread dough. She would let it rise until it was as puffy as her bread loaves before cooking it. If we weren't around, she might put some of the dough in the refrigerator to slow down the rise, hoping for an evening meal. Sometimes that was tricky, getting the timing right. It has to be completely risen to make fry bread
We didn't call it fry bread. For us, it was scones. It was a regional thing. In the Rocky Mountain states, fried bread dough was called scones. When I moved east, I was surprised to find scones ma
This is an fascinating bread. It's not shy at all.
You can make fabulous sandwiches with it. It's bold enough that you can load it with meats, spices, peppers, and cheeses. It's a magical bread.
It's a great accompaniment to meals, especially continental food. It's wonderful for dipping--either in a cheese sauce or olive oil.
This is the bread that you want to explore the wonderful world of savory French toast. With savory French toast, it's no longer for breakfast only but it makes wonderful brunches, lunches, and dinners.
This will change how you eat. We'll give you recipes to get you started. Discover how exciting this bread can be.
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