Once Upon a time: Cooking … Baking … Traveling … Laughing …


BBB ~ Thin Crispy Spring Focaccia

My ideal for Focaccia comes from walking on the Portofino docks.  In fact, Portofino is my ideal for two things, Focaccia and the idyllic port I’d most like to sail into in a small sail boat.  On the occasion of my most heavenly Focaccia, we didn’t sail in, we drove the winding roads darkening into a rainy evening.  We stopped when we came to two hotels, one was closed for the season, we were the only guests at the other.  Our room was on the water, we slept with the doors open to the sound of waves and rain.  The next morning we discovered we hadn’t made it to Portofino.  We’d stopped just short of Portofino.  To get to town we either had to get back in the car and drive a couple miles around the corner OR walk about a mile over the gentle hill across the road and through olive groves where they were netting olives.  Which way did we go?  The day was brilliant and we covered the town and the hills around.  We were walking the docks in early afternoon.  We bought a slab of warm from the oven Rosemary garlic focaccia from a bakery and sat down at a dockside wine place and watched the boats sailing.  That has always been how I define focaccia, thick and billowy with deep pockets of fruity olive oil and rosemary with the perfect touch of salt.
Now this Focaccia, Cathy’s Focaccia, this is not how I define Focaccia.  Cathy’s Focaccia (because you know by now Cathy of BreadExperience is our KOM) is NOT my Portofino Focaccia BUT let me tell you it now defines Glorious Spring Crispy Focaccia for me even if the temp was only 33° when I made this.  The babes kept showing this baked with lemons and were raving about a cookbook “The Flavor Bible” and I’m thinking “Nope no more cookbooks until I have a real oven and slice a fresh lemon and put it on bread to bake, and then I’m supposed to eat.”  NOT going to happen.


You’ll want to double down on lemon slices, put them close together.

Thanks, but no I won’t be eating my hat, perhaps my words.  I will be baking another Thin Crispy Lemon and Asparagus Focaccia, Thank You very much Cathy.

Thin Crispy Spring Focaccia

Recipe By: Cathy (breadexperience)
Yield: Four ~400-gram Focaccias

40 grams (100 %) Bread Flour
44 grams (125%) water, room temperature
1/8 teaspoon/ 4 grams (10%) instant yeast
Final Dough
668 grams (80%) Bread Flour, I used 600 grams
167 grams (20%) Sprouted Spelt Flour (or whole wheat or bread flour), I used 235 grams sprouted wheat
¼ teaspoon instant yeast
625 grams (75%) – 725 grams (87%) water *
84 grams (All) Poolish
17 grams Olive Oil
25 grams water (3%), to mix with the salt
17 grams Coarse Sea Salt
Topping Suggestions:
Olive Oil
Coarse Sea Salt, for sprinkling if desired
Fennel Seeds, to taste
Dried Thyme, to taste
Lemon slices, thinly sliced
Spring Mix Greens, or other greens as desired
Alfalfa Sprouts


I shaved the ends of the asparagus and cut each stalk in half.  Slice the lemons as thin as possible.  I only used one.  I’ll not hesitate to use part of another next time.

1. *The bread flour I used is closer to a light whole wheat and I also used some sprouted wheat which absorbs more liquid. If using regular white bread flour, the hydration should be closer to 77% – 80%.

2. Poolish:
In a medium bowl, whisk together the bread flour and yeast. Pour in the room temperature water and combine using a wooden spoon. Scrape down the sides of the bowl using a spatula or dough scraper. Cover the bowl with plastic wrap and let it rest on the counter at room temperature (75 degrees F. /25 degrees C.) for 12 to 14 hours.

3. Final Dough:
The next day, or when ready to mix the final dough, whisk together the flours and yeast in a large bowl.  Pour the water and oil over the poolish and mix thoroughly with a wooden spoon or Danish dough whisk to break up the poolish. Add the water gradually, reserving the 25 grams to mix with the salt.  I started with about 650 grams (78%), then gradually added more water until the dough reached the consistency I was looking for 725 grams (87%).  Scrape down the sides of the bowl with a dough scraper, cover and let it rest (autolyze) for 20 minutes.

4. Uncover and sprinkle the salt over the top of the dough. Pour the remaining 25 grams of water over the salt to dissolve it.  Using wet hands, thoroughly incorporate the salt into the dough. Scrape down the sides of the bowl, cover with plastic wrap or a kitchen towel and let it rest for 20 minutes.

5. Sprinkle water on a work surface. Uncover the dough and transfer it to the wet surface. Using wet hands, fold the dough from all sides.  Then gently tuck the seams under and place the dough back in the bowl.  Using water on the counter and your hands, alleviates the need to oil the bowl or the work surface. Cover the bowl again with plastic wrap or a kitchen towel and set the dough aside for the third time to ferment for 20 minutes.

6. Sprinkle water on the work surface again and fold the dough one last time. Tuck the seams under and place it back in the bowl. Cover and set it aside to ferment for 2 hours.

7. An hour before you plan to bake the focaccia, place a baking stone or tiles in the oven and preheat it to 500 degrees F. (260 degrees C.) If you plan to use a pan for steam, place it in the oven at this time.

8. Sprinkle your work surface with water. Transfer the dough to the work surface and divide it into four equal pieces. Depending on the type of flour you use and the hydration, each piece will be approximately 400 grams.  Mine were about 410 grams each.

Shape each piece into a round and cover with plastic. Let them bench rest for 15 minutes.

At this point, wrap the dough balls you won’t be baking in oiled plastic, placed them in a plastic bag and put them in the refrigerator to use another day.  I froze two.  Feel free to make them all at once if you prefer.

9. Lightly oil two half sheets of parchment paper. Place one dough ball on each sheet. Gently press on the dough to degas it and then shape each piece into a flattish round.  Cover the rounds with plastic wrap and let them proof for 45 minutes.

Uncover the dough, drizzle olive oil over the top and gently stretch each piece into an oval disk the length of the parchment paper, or to the desired size.  I sprinkled the top with sea salt (optional), pepper and place thinly sliced lemons, then laid my asparagus.


I suppose it’s simple caramelization of the lemons but even very thinly sliced they take on the texture of jam and hint of lemon curd in a flavor extravaganza! It is marvelous.

10. Using a baker’s peel or unrimmed baking sheet, transfer the focaccia (on the parchment) to the preheated baking stone.  My little Breville oven only goes to 450 but it does have a baking stone (my steel is too large but works on the outside grill).

Bake the focaccia for 10 minutes, or until the loaves are golden brown and crisp around the edges.  Remove the parchment paper partway through baking to allow the bottom to firm up.  Mine took 25 minutes at 450°.  The hotter 500° would have eliminated the center softer crust I’m sure and would have baked much faster which I know produces much better crust.

Repeat with the remaining focaccias.

This focaccia makes a great appetizer or the main meal. For Cathy the flavors of the fennel seed, thyme and lemon paired really well.  She and her taste testers  really enjoyed the hint of tanginess you get when you bite into a piece with a lemon slice. However, feel free to use the toppings and flavors of your choice.

Cathy (BreadExperience) is our flavor star Kitchen of the Month. Bake this Spring Focaccia recipe above and post it on your blog before the 30th of this month. Please make sure you mention BBB May 2016 in the subject line and link to Cathy’s BBB post in your own blog post. If you don’t have a blog do not hesitate to bake and email Cathy with your name  (breadexperience at gmail dot com), a 500px wide image of your bread. Cathy will then send you a BBB badge for this bread that you can then add to your post on your blog. The round up can be expected around the 3nd of June.

You’ll want to double down on lemon slices, put them close together. Trust me you REALLY want to bake this one.

I’ll be baking my 2nd dough ball of Cathy’s Spring Focaccia today, slightly warmer more spring like today in the 60’s.  Trust me, try at least one with lemon.  I know I’ll be putting many lemons on this again.
And, yes, alright I did buy the book.  And No, I still only have the little Breville convection toaster oven.


A … best laid plans post ….

You know the kind of post where your best laid plans went packing.  That’s actually what has been happening in my kitchen.  About all my plans for baking have become plans for packing.  The kitchen here is 80% packed.  So, while appliances function, tools can be difficult to come by.  Last week I wanted to bake with a tube pan …. packed.  Makes things challenging.  And a bread with starter … stopped me cold.

When I wanted to bake with the Babes last month, the starter eluded me.  I forgot to mix it every night for days on end.  Probably the most difficult issue was that by the end of the day of packing boxes and stacking them to be able to walk through the kitchen, the bottle of Riesling really begged just to be poured into glasses not into a bowl of dough.

So even though I didn’t bake the bread, I can see from the Babes and Buddies who baked it, this was a wonderful loaf.  So I’ve gathered up the Buddies who did bake the bread and they are a truly glorious bunch of Babe Buddies.

In no particular order here they are:

Kelly did a lot better than I did.  My starter had stopped, Kelly was able to revive her starter to bake this gorgeous loaf seems to be keeping it going full force with light fluffy pancakes!


Kelly Hill, A Messy Kitchen

Karen seemed to be doing something I’m always doing … she started on the recipe without getting the big picture reading through the recipe before beginning.  Fortunately she knew how to slow things down … she also knew that baking this bread in a cast iron Dutch oven would give her a lovely color to her loaf and crisp crust.


Karen Kerr, Karen’s Kitchen Stories

Carola’s loaf really speaks to me … because it sparkles with flax seed!  Always a winner in my book.

3-BBB July 13

Carola Bolgiani, Sweet and That’s It

Claartje has one of those perfect crumbs, the kind we all aspire to.  I’d crack open another bottle of that Riesling to celebrate that crumb.


Claartje Devos, Claire’s Baking Journey

Cathy says her loaf has ” a slight blemish from being stuck to the basket.”  I say her loaf has individualism and great flavor.  How do I know it had great flavor?  Because the friend she shared it with liked it enough to keep the entire loaf.  Now that’s good flavor.


Kathy Warner, Bread Experience

Thank you Buddies for baking once again with the Babes.

I’ll make you two promises even if one is slightly qualified.

1. I’m 100% sure you’ll want to bake August’s bread!

2. If I have internet, I’ll be posting the bread on the 16th … because I’ve baked it and boy oh boy it’s a lovely.


Tomato, Basil, & Garlic Filled Pane Bianco

I must apologize to Natashya.  Living In The Kitchen With Puppies (Natashya ) our most wonderful Kitchen of the Month, gave us a glorious recipe … for white bread and I used almost half white whole wheat and added ground flax seed.  Sigh, then when it came time for the kneading … I reached for the whole wheat, really I did.  Still, I really like the look, the crumb and for sure the taste.  Then when the recipe called for 3/4 teaspoon granulated garlic or garlic powder, well, I haven’t had any of that in my house for maybe 30 years.  Since, I had just bought a long stocking of fresh garlic, there was just no way I was going to the store for 3/4 teaspoon granulated garlic or garlic powder.  So, I’m really sorry Natashya, I really played with the recipe … oh and oops, I had a really bad senior moment and forgot to add the cheese to the tomato, garlic filling but hey what’s cheese for if not to put between two slices of a loaf and grill it!  Oh yes it is a glorious bread.  Thank you Natashya for inviting me to play.  And thank you King Arthur.

5 Garlic Heads

There are those of us who obsess about somethings.  Like measurements.  I’m not one of those.  Especially I’m not one of those when life tries to keep me in sleepless chaos.  Amazing how you can be totally exhausted, even falling asleep sitting up but as soon as you get horizontal, the brain leaps into high gear and starts reviewing every thing that’s got you tied to the worry wart and your eyes are wide open all night.  So while I can’t be bothered to obsess about measurements, Elizabeth takes care of all that obsessing for me.  (Not being one to name names.)  This is the kind of recipe I would look at and think “WAY to much yeast.”  No slow rise with flavor develop with this one.  BUT I’m getting a different picture lately.  Ordinarily I’d have been inclined to make it a tablespoon.  Since Elizabeth raved about the oven rise and I was using some whole wheat, I went with the 4 teaspoons.  I did put it in the fridge for about 20 minutes and let it rise then about an hour and a half.

As to the sugar … I’m at the end of a bag of brown sugar that’s gotten a little dry … so I used a clot (sort of like a big pinch).  See how carefully I measure.
Gosh, I’m beginning to feel rather heretical.  Normally, I go with the metric measures.  I really like just pouring flour from the bag into the bowl on the scale.  For some reason known only to the cosmos, I used the cup measures.  Go figure.

Tomato, Basil, & Garlic Filled Pane Bianco

Roasted Garlic
Recipe from: King Arthur Flour’s website adapted by Natashya
Yield: 2 loaves


Ingredients by volume:
* 1/2 cup warm water
* 1/4 cup sugar ~ sigh, couldn’t do it, just a pinch
* 4 teaspoons instant yeast
* 1 cup warm skim milk
* 1/3 cup extra-virgin olive oil
* 2 large eggs
* 2 teaspoons salt ~ didn’t really measure
* 6 cups King Arthur Unbleached Bread Flour
* 1 (8 1/2-ounce) jar oil-packed sun-dried tomatoes
* 5 heads garlic, roasted, yes really
* 1 1/2 cups shredded Italian blend cheese, forgotten but topped with parmesan
* 2/3 cup chopped fresh basil ~ not quite

S shape

1) Combine the water, sugar (I used just a pinch), yeast, milk, olive oil, eggs, salt, and flour, and mixed and kneaded by hand, until you’ve made a cohesive, soft dough. By hand, the dough formed a smooth ball. Place the dough in a greased bowl, and turn to grease the top. Cover and let rise in a warm place until double, about 45 minutes.  To roast my garlic and let it cool, I wanted a slightly slower rise.  A twenty minute rest in the fridge followed by an hour and a half rise on the counter worked very well.

2) Meanwhile, thoroughly drain the sun-dried tomatoes; lay them on a paper towel to absorb any excess oil. Using kitchen shears, finely chop the tomatoes.

3) Line two baking sheets with parchment. Gently deflate the dough and divide it in half. Roll one piece into a 22″ x 8 1/2″ rectangle. Sprinkle on half the garlic, cheese, basil, and tomatoes.

4. 4) Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal.

5) Place the log seam-side down on a baking sheet. Using kitchen shears, start 1/2″ from one end and cut the log lengthwise down the center about 1″ deep, to within 1/2″ of the other end.

6) Keeping the cut side up, form an “S” shape. Tuck both ends under the center of the “S” to form a “figure 8”; pinch the ends together to seal. Cover and let rise in a warm place until double, 45 to 60 minutes.

Playing around

7) For the second loaf, I played with a different shape.  Filled and rolled the same way but cut the ends became the center buds and the log cut into triangles.


8) While the loaves are rising, preheat the oven to 350°F.9) Bake the first loaf for 35 to 40 minutes. Tent the loaf with foil after 15 to 20 minutes to prevent over-browning. Bake the remaining loaf.IMG_323910) Remove loaves from their pans; cook on racks. Store any leftovers well-wrapped, at room temperature.The cheese sandwichBecause I forgot the cheese in the filling, I tried several slices on the grill … OH MY OH MY what a glorious cheese sandwich.BBB logo april 2013Want to try this bread with us?  You know you do!  If you wanna give this one a bake too, you’re all very welcome to bake along as our Bread Baking Buddy. Bake, tell us what your thoughts are about it, blog and send it all to Living In The Kitchen With Puppies (Natashya ).  Here’s the scoop from Natashya:  I invited the Bread Baking Babes to have fun with this bread, and all Buddies and home bakers are welcome to join in. If you would like to bake this delicious bread – bake it up, blog it, and let us know how you liked the experience. Send me a link by April 26th, and a medium-sized photo if I can’t get one from your site, to kitchenpuppies AT gmail DOT com – I’ll put up a round-up on the 27th.  Send an e-mail with Buddy for Tomato Basil & Garlic Filled Pane Bianco.  Really, you’ll enjoy this even if you don’t use five heads of garlic.


BBB – Fan Tan Rolls


Our lovely Babe and Kitchen of the Month Elle from Feeding My Enthusiasms selected our bread, following our recent themes of shaping’s.  Then she called this shaping technique “silly”.   I would have to disagree with her calling this “silly”.   Now, I ask you “Have you ever looked up the word silly?”  Let me tell you it’s an education.  For your edification:

silly |ˈsilē| adjective ( sillier , silliest ) having or showing a lack of common sense or judgment; absurd and foolish: another of his silly jokes | “Don’t be silly!” she said. • ridiculously trivial or frivolous: he would brood about silly things. • [ as complement ] used to convey that an activity or process has been engaged in to such a degree that someone is no longer capable of thinking or acting sensibly: he often drank himself silly | his mother worried herself silly over him. • archaic (esp. of a woman, child, or animal) helpless; defenseless. noun ( pl. sillies ) informal a foolish person (often used as a form of address): Come on, silly. PHRASES the silly season high summer, regarded as the season when newspapers often publish trivial material because of a lack of important news. DERIVATIVES sillily |ˈsiləlē|adverb, silliness noun ORIGIN late Middle English (in the sense ‘deserving of pity or sympathy’): alteration of dialect seely ‘happy,’ later ‘innocent, feeble,’ from a West Germanic base meaning ‘luck, happiness.’ The sense ‘foolish’ developed via the stages ‘feeble’ and ‘unsophisticated, ignorant.’ from my on line dictionary


I do not think it is silly, trivial or frivolous to shape bread into shapes that appeal to the eye and make the bread easier and more interesting to eat.  So, I found the FanTan Rolls delightful.  Layering the dough with flavor creates a pull-apart bread infused with fabulous flavor … I’m assuming you used something you love to eat.  A pull-apart bread is wonderful finger food.  Sweet or savory, these are a delight with morning coffee, with soup for lunch and again as rolls with dinner.  Doubling the versatility of a recipe like this is super easy using two different fillings: make 6 rolls sweet and the other 6 savory, make them all savory but two different savories, heck, I think these would be very lovely just plain, let flavor guide you. Sweet Orange Marmalade Fan-tan Rolls Recipe By: Pat “Feeding My Enthusiasms”  

We have been doing some serious bread shaping these last months Babes so I thought I’d keep it going with a somewhat silly shaping method for rolls. It’s called making fantans and they are baked in muffin tins and look a bit like fans. Dough is rolled out, cut in strips and stacked, then the stacks are cut to make the contents of each tin, with the cut ends up above the muffin tin, fanned out a bit. Once they rise and bake they look less like fans but when you take them from the muffin tin they look more fan-like.  You can certainly make savoury fantans and I will be just fine with any changes you want to make, including using something other than marmalade for the filling. Butter and cinnamon sugar would be easy, Nutella would be lovely, jam of any flavor would be delicious. If you eliminate the nutmeg, maple syrup, and vanilla from the dough then doing butter and herb, a tomato paste, or any other savoury filling that suits you would work fine. The shape is the thing. The rolls are fine without any embellishments, but look really pretty with a drizzle of icing. You could sprinkle on some sliced almonds, too.


FanTan Rolls

 3-4 cups all-purpose flour, divided

1 cup whole wheat bread flour

1 teaspoon salt

1/4 teaspoon freshly ground nutmeg

1 cup whole wheat sourdough starter OR 1 package of RapidRise yeast mixed with ¼ cup warm water

1 cup non fat evaporated milk

1/4 cup (1/2 stick) butter

1/4 cup pure maple syrup(I used slightly less and honey)

1/4 cup egg substitute OR 1 egg, lightly beaten

1/2 teaspoon vanilla

6 tablespoons + 2 tablespoons unsalted butter, melted, divided

Flavor Direction ~ open to interpretation and preference

2/3 cup marmalade (about), warmed

  And yes, I made savory and I still used the honey sweetener and the vanilla.  Recently I used some vanilla been in a savory bean dish and it lent a haunting background note that was lovely.  



1. Sift 1 cup of the all-purpose flour, the 1 cup of whole wheat bread flour, salt, and nutmeg into a large mixing bowl. Stir until well blended. Set aside.  

2. Place evaporated milk, butter and maple syrup into a saucepan and heat until butter is nearly melted. Remove from heat. Stir a few minutes to help mixture cool. Let cool to 110 degrees F. 2. a.  Oh dear, I fear I stepped off the path here.  I’m really not a lover of evaporated milk and I used half and half.  And of course as I’ve said I used honey instead of maple syrup.  

3. Add starter or yeast and water to the milk mixture. 3. a. I had just recently worked up a new starter and used it.  I think my starter was not quite ready and my aim was to bake these again using the yeast but I could not manage it.  

4. Add milk mixture to flour mixture; beat well. Add egg and vanilla; stir until blended. Add 1 cup all-purpose flour, stir until thoroughly incorporated. Gradually add enough of the remaining flour to make soft dough that is rather sticky. 4. a. I still had most of a cup of flour left out.  

5. Turn dough out onto a lightly floured surface. Knead 3 minutes or until dough is smooth and silky. (Add additional flour if needed while kneading, but only enough to keep it from sticking a lot.) Place in oiled (or clean if you are Elizabeth) bowl, turn dough to lightly coat with oil. Cover with plastic wrap and set in a warm place to rise for 1 ½ to 2 hours. 5. a. Mine took 3 hours and had very little rise.  


6. Dust your work surface with flour. Punch down the dough, then halve it. Wrap one half in the plastic wrap and set aside. Roll the other half into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush dough with half the melted butter. 6. a. Shame again, I didn’t square everything up.  


7.  Spread the surface of the dough with about 1/2 your desired filling/spread/flavor, leaving 1/6 strip plain. This will allow you to have a plain side of dough on each side of the roll touching the muffin cup. Cut into 6 equal strips, then stack the strips on top of each other with the plain strip on top. Cut through the layers into 6 equal pieces, 7. a. Leaving one strip plain allows for the two outside ends to be clean of any potentially messy fillings, keeps fingers cleaner.  I just put the filling on, I am a firm believer in excess.  Remember, it’s the filling of your choice.  


8. then place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. Repeat with the remaining dough and the rest of the marmalade for the other six cups of the muffin tin.  

9. Cover with a tea towel and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 to 1-1/2 hours. (Optional – I put a piece of plastic wrap between the rolls and the towel because of the sticky marmalade.) 9. a. I allowed my rolls to rise 2 full hours.  I have a large plastic rectangular box that fits over my muffin pan, two loaves of bread or similar sizes and that’s what I use.  

10. Place the rack in the middle and preheat the oven to 375° F/190° C.  10. a. I did my cinnamon sugar rolls at 360°F in a convection oven for the 25 minutes below.  


This is my latest coffee trick and absolutely healthy chocolate.  With my microplane grater, I grated very finely a large chunk of dark unsweetened chocolate.  Every morning I put about a 1/2 to 1 teaspoon of the chocolate in the bottom of my coffee mug, pour hot milk on it, stir, pour hot espresso into that and finally


… top it all off with the skim milk froth … yes it is heavenly and most especially with a cheese topped Fan Tan Roll.  I defy anybody to sit in front of a warm fire with that in front of you and feel sorry for yourself no matter what your troubles of the moment are.

11. Remove the towel and bake the rolls until they are golden brown, about 20 to 25 minutes. Cool in the pan ten minutes, then transfer to a rack and allow to cool for about another 20 minutes before serving. If desired, drizzle a glaze of 1 teaspoon milk whisked together with enough confectioners’ sugar (icing sugar) to make a drizzle that will not spread too much. Use the tines of a fork to drizzle it on. Let dry before serving the rolls. 11. a. I used no glaze on my sweet ones but I did rewarm my savory tomato pesto six with (sigh) cheese.  Remember what I said about excess.  


When we did the Russian Rose Bread, I did some e-mail exchanging with BreadSong from the Fresh Loaf web site.  She did bake the Rose and you can find it here.  She also talked about a wonderful recipe for a sundried tomato pesto.  When we got January’s recipe for Fan Tan Rolls, I very quickly went for BreadSong’s recipe.  I used more garlic than she did and it is really very wonderful.  Of course it’s hard for me to leave things alone and next time I might use either some Aleppo pepper or maybe even an Anaheim pepper.


Don’t forget to visit my fellow Bread Baking Babes to see how they baked and also… visit our Katie! She is the BBBBB (Bitchin’ Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!


This Bread and all it’s iterations goes to Susan for YeastSpotting!


Trot on over to Feeding My Enthusiasms and all the other Babes blogs to see how they worked this recipe and made it their own.  And Thank You so very much for another wonderful recipe Elle.


Then be a Bread Baking Buddy with us and bake your own Fan Tan Rolls.

Here’s how:

1.Bake the Fan Tan Rolls, snap a pic & share your thoughts about how you liked it (or not liked it).

2.Send an email to Kitchen of the Month (find that info here). Please note in the subject line that this is for the BBB Buddy Bread.


Time for me to bake again.

This month we welcome a new Babe and believe me she is a BABE.  Jamie from Life’s a Feast.

Next bread for the BBB’s will post on the 16th of next month.  Just think next month it’s five years of Babes!