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Honey and Saffron Loaf

I am a big fan of Paul Hollywood. Not only is he a fabulous baker with some amazing recipes, he is great at explaining techiniques and method. On camera, he virtually always mixes with his hands, not using so much as a spoon, let alone an electeic mixer. His kneading …

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Pumpernickel

Pumpernickel is one of the more maligned breads. For good reason. It is a naturally leavened, or sourdough, rye bread. Traditionally, pumpernickel bread is made without wheat flour and is baked for 16-24 hours at a low temperature. This produces a dense, dark, coarse and flavorful loaf, though the flavor …

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Hot Dog Buns

I have never been a big fan of store-bought hot dog buns. I know that the number one complaint about them is that buns are sold in packages of 8, while many hot dogs are sold in packs of only 7, but that doesn’t bother me too much. Who hasn’t …

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Honey Whole Wheat Bread

It seems like it’s been a while since I made a loaf of bread. The last few I’ve made for personal consumption – not just to post about here – have been sourdough. I like sourdough and I feel like my loaves come out consistently well enough to be impressive. …

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Bananaanadamarama

Ah, a slice of Americana, er, Anadama.
Anadama (pronounced an-uh-DAM-uh) bread traces its roots back to colonial New England, the northeastern part of the US. It is characterised by its inclusion of cornmeal and molasses, which are two very American ingredients.

The origin of the name is …

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