Experimental Bread

I've been making bread for more than forty years-- by hand, not by a bread machine. Last year I discovered a cookbook that had a new strategy for making artisan-type breads. This bread, a walnut raisin loaf, is ready to be baked. I use a cast-iron Dutch oven inside of my regular oven. It's a fun technique that makes a wonderfully chewy bread.

Epiphany Tradition

In 1997, we spent January 6, Epiphany, in Barcelona, Spain. Around midday we passed a bakery where many people were buying a festive bread. We, my husband and my daughter who was spending her junior year of college at the University of Barcelona, didn't know what was going on, but I bought a small loaf of the bread for us. Later, I learned that the bread is called by Mexicans, Rosca de Reyes. We're going to enjoy it here in Southern California-- far away from Espana!

Bread Experiment

I'm a experienced bread baker, but decided to try a new book that I got from the library. It's a no-knead recipe. The bread is baked in a pot in a very hot oven. It was an interesting procedure. Here's what the result looks like. I started this loaf yesterday and baked it today.