Milk is a common ingredient in breadmaking. But how exactly does it affect bread dough? And what alternatives are there? Generally, milk is used in sweetened enriched dough like sweet rolls and burger buns. But a regular loaf of white bread can also sometimes be made...
This tasty and nutritious five-grain semolina bread is another great addition to this month’s multi grain bread recipe collection. Durum wheat (of which semolina is milled) has more protein than any other type of wheat – which is good for us. The protein that is...
Comparing 15 glazes on one dough was quite a fun experiment with surprising results. We all know the most common ones like egg, milk, oil. But you could make dozens of different glazes with various ingredients and then even more once you start mixing them with one...
The title alone should make you want to bake this walnut & golden raisin whole wheat bread. It is sweet, savoury, nutty and super easy to make! Another one for the New Year’s Resolution series. I’m sure most of us were a bit naughty over the holidays, so now is...
We all use eggs in our bread dough from time to time. But do we ever question the effect it may have on the dough? And which part of the egg does what? These questions have been increasingly popping up in the comments section under some of my videos. And I started...
