Fougasse is a type flatbread baked in Provence and likely to have additions like olives, cheese, or garlic. Traditionally used to assess the temperature of a wood fired oven, Fougasse was made daily. The time it would take to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded (hence the French phrase ‘il ne faut pas brûler la fougasse’: ‘do not burn the fougasse’). One of the shows I like to watch is The Great British Baking Show. I enjoy the creativity of the bakers and the variety of baked goods that the … Continue reading Extraordinary Bread – Fougasse

I am nearing the end of my recent attempt to try all of the recipes in the King Arthur Baking Company, Extraordinary Breads collection. Today’s recipe is another nut filled recipe, Potika. I am very thankful I purchased a large bag of ground walnuts when I was at Fleet Farm a few weeks ago. I was saved the hassle of having to grind the nuts myself! I may try making this again using ground pecans. Continue reading Extraordinary Bread – Potika

The King Arthur Baking Company recipe for Cinnamon Star Bread is one I have made several times. It’s actually a rather easy recipe to make and tastes great. So, in honor of St. Patrick’s Day tomorrow, and to try something different, I decided to make a savory version of this recipe and try to make shamrocks instead of a star. The changes that I made are not really Irish, but rather Greek in flavor. The color, however, is most definitely an Irish green. These were very tasty and a very green for St. Patrick’s Day. But, I think next time, … Continue reading Extraordinary Bread – Cinnamon Star Bread