In Mennonite communities, Easter paska is a special treat – kids look forward to this sweet iced bread from Oma’s oven.
Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
This crusty fluffy bread came out so tasty, our most particular eater Kathleen asked for 4 helpings!
Yup, I finally caved in to the quarantine sourdough ritual. In the past year of coronavirus lockdowns, the number of times I’ve heard people talk about making homemade sourdough went through the roof.
Sometimes a classic French baguette is necessary to brighten everyone’s spirits. The crackly crust, soft center, and amazing fresh-baked smell will put a smile on most faces.
I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.
My husband Tim’s family makes Mennonite zwieback for many meals and gatherings. They’re a bit like two mini-buns stuck together. You pull the top one off and fill the little bread bowl underneath it with jam.
These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering.
For our crusty two-tier artisan bread, we used coconut oil instead of lard and converted the measurements from grams to cups and tablespoons.
They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.