Semolina flour and olive oil give this loaf a wonderful taste and tender crumb. Cut wide pieces off and split crosswise like an English muffin to make sandwiches. Ingredients: 1 envelope fast acting yeast 1 cup luke warm water (less … Continue reading
Pre-cooked bacon is convenient for using a slice at a time. This is great when you are cooking for one or two or when you need a bit of cooked bacon to flavor a chowder or garnish a salad. Store … Continue reading
Nothing warms the house like the smell of pumpernickel bread cooking in the oven. Lace it with caraway seeds and the smell is even better. Though hard to find in the grocery store, pumpernickel flour and rye flour are easily … Continue reading
Potato gnocchi are much easier than they look especially if you make a small batch starting with one large russet potato (about 1 pound). The recipe calls for potato starch (AKA potato flour) but you can replace it with flour. … Continue reading
