If one has the time to examine other recipes and try different products while buying ingredients, testing can take place to see how each ingredient rolls out into the true essence of a recipe, i.e. food product. As I am sure you will all agree, the continuous research into ingredients will give way to the secret behind what works and what doesn't work in a high quality meal. With the price of food going up, we sometimes have to substitute one ingredient for another. We try to use the best butter, oil, flour, and grains. This will change the taste of our bread, but keeping it rough and natural will maintain our good health.

Bread is an important element of our nutrition. Good bread comes from bringing back into one bowl all the parts that have been separated for the marketplace. Unbleached flour, whole wheat, and wheat germ will enrich the bread and keep it worthwhile eating and nutritious.

From breakfast toast, to sandwich lunch, to accompaniment at dinner, bread is there. It also makes the perfect gift for friends and family.

Thanks to my Sicilian mother-in-law and her daughters, I have learned many things about getting bread on the table.

There are many different kinds of wood ovens. Depending on materials available, the wood oven can be very primitive to high tech.

A classic wood burning oven

I also make pizza. And with a bit of variation, I can create:

foccacia

sweet confectionary treats

rolls

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There are certain staple ingredients that I have on hand all the time in big quantity and in order of importance:

Visit the King Arthur Flour Web site from here. It is a great Web site for serious bakers.

Panuzzu - Lovely Bread
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Last updated on July 27, 2008
Enjoy the lazy days of summer!
Web page created by Bonnie