Well hello blog world. I am back. Is anybody still out there? No. It's okay, I am used to talking to myself.
So, I love biscuits with a capital L. I am not really going out on a culinary limb here, because really who doesn't love biscuits? If you don'… more »
Okay, so I went on a bit of a challah making craze. Over the week while I was on vacation I made 3 batches of challah yielding a total of 6 loaves.
You may recall a few weeks ago I made my first challah for our Bread Baking Day roundup. I used Peter… more »
I was lucky enough to host this month's Bread Baking Day. I decided to challenge all you awesome internet bread bakers to try something, *GASP* brand new, never tested, maybe even a bit challenging. The results are in, and by God they look delicious.… more »
***update - check out my improved 5 braid challah.***
I made this challah bread a few weeks ago for two reasons. One, I have never made a challah before and decided this would be my entry for August's Bread Baking Day which we are hosting, and two, I… more »
So... WE, the humble imafoodblog.com staff, have been graced with the opportunity to host Bread Baking Day #23, and we couldn't be more excited about it. I've even come up with a theme, one for which I can guarantee that no one from the lowliest home br… more »
Bruschetta has been around for a long time, like 15th century long time. It originated, of course, somewhere in central Italy. The word bruschetta is derived from the word brucare which is of Roman dialect and means "to roast over the coals". (Thanks Wik… more »
This is yet another quality recipe from The Bread Baker's Apprentice by Peter Reinhardt. When I saw that our friend Stefanie at Hefe und mehr chose Sweet Breads as this months Bread Baking Day, I knew this was what I was going to make. The title of the r… more »
Due to the many and varied ways in which all you bread bakers out there name/size you images, I decided to leave them all in native resolution, except those too big to fit in my content area w/o being distorted. I couldn't believe how many submissions t… more »
Well, normally Nick writes the posts on this blog about our forays in bread baking. He has a much better understanding of bread baking and the science behind it. However, we made this focaccia together, and somehow I got the task of writing a post for it… more »