News — BreadBakingBabes

Welcome to the April Bread Baking Babes bake!  This month, Karen's Kitchen Stories has chosen a beautiful olive oil wreath that is cut in the style of a French Pain D’Epi wheat stalk bread.  I took a cue from a youtube epi shaping video and pressed nigella seeds (charnushka) into the cut edges for some contrast and I love how it turned out.  Plus I really like the flavor from the nigella.  This toothsome loaf is just begging to be dipped into soup or stew, spread with butter, or dipped into an herbed olive oil with a splash of balsamic...

Many thanks to Cathy of Bread Experience for choosing this sunny loaf for August!  Okay, confession time.  Other than one test piece for hubby, I ate the entire loaf myself.  It did take a few weeks!  But I am the big rye and caraway fan in the house and this was so good, that I simply had pieces toasted for breakfast, with butter or ricotta and jam, until it was sadly all gone.  I made this recipe back in July (at the same time as the July challenge bread) when we had a cool weather break, but it was so...