The second loaf in my holiday baking spree is a staple in New Mexico… Green Chile Cheese bread! I’m still working on perfecting this recipe and I think I’m getting really close. I think the key to good coverage of cheese and chile on the top of the bread is to use sliced cheese instead…

The third loaf in my holiday baking spree was inspired by focaccia with some garlic chunks and rosemary added to this one. The smell was off the charts good. I probably could have used a little bit more garlic and rosemary but it was a good first try. Schedule: I based this loaf off of…

I wanted to make a hearty bread for sandwiches and toast so I dug through my pantry and found as many seeds and nuts as I could find and threw them all into this bread! The addition of some spent grain flour gives it that extra boost of whole grain flavor too. Schedule: I based…

Here in New Mexico it feels like it went straight from ‘heat of the Summer’ to ‘middle of Fall’ overnight. In addition to roasting green chile and hot air balloons, the Fall always makes me think of pumpkins. I had a little bit of pumpkin puree left over and decided to put some, along with…

It’s finally cooling off enough to the point where I feel comfortable running the oven for a couple hours. I’ve been craving some home made bread and figured I’d jump back in with some spent grain bread. I love the flavors and aromas the spent grain gives to the bread. I’ve mentioned it before, but…

I really love how adding a little bit of rye flour to a loaf can give it an extreme boost of complexity. In this loaf I added some spelt flour as well. Schedule: I based this loaf off of my bakers yeast schedule. Ingredients: Dough 420g bread flour 50g spelt flour 30g rye flour 390g…