Category : Mellow Bakers

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29 June, 2010

Bialys: Little pockets of Yum!

Comments : 5 Posted in : Mellow Bakers, Quick and Easy Bread, Yeast Breads on by : Paul
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Bread number 16 in the Mellow Bakers‘ roster of recipes from Jeffrey Hamelman’s amazing book  are Bialys, the plural form of Bialy and pronounced “bee-Al-ees” – yes, I had to look it up. It’s a small yeast roll that originated from Jewish bakers in Bialystok, Poland. It looks somewhat like a bagel but without the hole.
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17 May, 2010

Grissini with a Twist

Comments : 16 Posted in : Mellow Bakers, Quick and Easy Bread, Recipe Included, Yeast Breads on by : Paul
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Here we are in mid-May and this is already the third and last of the May Challenge breads to do in the MellowBakers group bake. And this one is way easy! With just a mix and knead of the dough then a one hour proofing the biggest concern here is: what to put IN the
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9 May, 2010

Corn Bread

Comments : 10 Posted in : Mellow Bakers, Yeast Breads on by : Paul
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When a lot of people think of “corn bread”, they picture the soda-risen American style quickbread that’s a staple in American culture with endless personalized recipes handed down from grandmothers. Well made, it’s delicious and relatively fast to produce. This isn’t that. Just wanted to get that out of the way. This is a yeasted
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10 April, 2010

Rustic Bread for MellowBakers

Comments : 17 Posted in : Mellow Bakers, Yeast Breads on by : Paul
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My third bread in the group bake, the Rustic Bread from Jeffrey Hamelman’s wonderful book is a pre-fermented loaf and has a combination of white bread, rye and whole wheat flours. Although it takes about 22 hours from start to finish, the time actually spent doing anything besides ‘waiting’ is really not that different
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18 March, 2010

Hot Cross Buns! First MellowBakers bread

Comments : 10 Posted in : Festive or Seasonal breads, Mellow Bakers, Sourdough Breads, Yeast Breads on by : Paul
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Well, here we go, the very first bread in the group bake! Having run to the store the day before to pick up candied lemon peel, I was all ready today to get this bread started up. The whole recipe, which is from Jeffery Hamelman’s book , should take about 4.5 hours or so
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