980. Hobbit Wafer Bran Bread

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I tend to go through phases in regards to my breakfasts. While not everyday is an egg and toast kind of day, we somehow eat what each one wants on weekdays, then gather for a more opulent breakfast on weekends. Examples of weekday breakfasts range from cheese-zaatar toast to green monster smoothie. Weekend breakfasts are likely to included fried tomato and maybe even thareed bagilla. Continue reading “980. Hobbit Wafer Bran Bread”

971. Algerian Bread of the Home

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My happiness in this post is boundless for three very good reasons. First off, the MENA Cooking Club has been revived. If you are new, this Club brings together anyone interested enough to join us on our journey of discovery of the Middle East and North Africa States through their local food. We start off with A for Algeria today, which brings me to my second reason. Continue reading “971. Algerian Bread of the Home”

962. Stone Baked Bread

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By far my favorite bread to make at home is the no-knead overnight artisan bread (and its many variations), and the wholewheat loaf. The classic overnight artisan bread boule is baked in a dutch oven, simply meaning a heavy metal oven-safe pot and lid. This stone baked bread uses exactly the same recipe as the artisan, but is just baked differently. The result was very different. Continue reading “962. Stone Baked Bread”

852. Whole Wheat Bread Loaf

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I have struggled a fair bit in the bread making department and truly believed my success is limited to a decent loaf of 5 minute artisan bread (a nifty base recipe with endless varieties including amazing stecca, focaccia, and pull apart). This is the recipe that changed my bread making universe. The fact that it’s wholewheat makes it all the more tasty! Continue reading “852. Whole Wheat Bread Loaf”