A wheat based dough made with 55% polenta, the Corn semi-sourdough is a great breakfast bread as French toast or lovely in a bread and butter pudding. Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water
Monthly Archives: June 2017
A naturally sweet, soft nutritional bread made from roasted pumpkins in a corn and wheat based dough. Makes superb sandwiches, fresh or toasted or great with salads, soups or just warmed with a thin layer of butter. Ingredients: White flour, polenta, 1% yeast, raw sugar, salt, filtered water, roast pumpkin.
Great for fresh or toasted sandwiches at lunch, or an accompaniment to dinner the foccacia is ideal filled or topped with your favourite fillings, or try making it into a garlic bread to go with a nice Italian pasta or risotto Award Winning Bread 2014 – 2nd Place – Baking Association of Australia Ingredients: White flour, […]
Made from local flour and olive oil, the Ciabatta is a unique open textured loaf traditionally used for bruschetta and dipping in olive oil or balsamic vinegar. A wonderful carrier of food, Ciabatta is particularly ideal for sopping up sauces and soup. Award Winning Bread 2013 – 1st place – Baking Association of Australia 2014 – […]