Pan bread, like my pain de mie and spelt sourdough, are wonderful ways to bake bread that makes the most perfect slices. I see pan bread as a place to play and push the limits as the pan provides structure and is an insurance policy. You can push the hydration, get creative with mix-ins, or play with purees (like my pumpkin pan bread!).
A healthy and nutritious sandwich bread with whole grains, seeds, and oats.
A delicious and nutritious pan loaf that’s as soft or softer than white bread.
The chewiest, fluffiest, most delicious focaccia.
This delicate pan loaf takes soft bread to the next level.
Incredibly soft and delicious, this “sneaky” healthy bread is as flavorful as it is nutritious.
Pumpkin, cinnamon, and raisins make this seductive loaf perfect for fall—or anytime, really.
A tender sandwich bread without the use of butter, eggs, or sugar. Perfect for school (or adult) lunches!
Spelt found its way into my baking rotation ages ago and has since become a regular.
A pan loaf with subtle sweetness from honey and a soft texture from a barley porridge.
Super soft. A touch sweet. Incredibly delicious. The perfect bread for toast.
Perhaps one of the greatest foods in existence; get ready to impress.
A whole grain pan loaf that makes for some healthy — and delicious — toast.
A whole grain sandwich bread sure to please even the the pickiest of little eaters.
It’s been cold here in New Mexico, like really, really cold. When it’s ten degrees outside you only want one of a few things: 1)