TIP OF THE DAY: Easter Bread

Tsouréki, a braided yeast loaf with red-colored hard-boiled eggs. Photo courtesy Artisan Bread In Five.   Modern bakers make loaves and rolls shaped like rabbits. But from early times in Europe, rich, festive breads were baked as a celebration of the end of winter. Later they became associated with Easter. Often they were yeast breads,…
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TOP PICK OF THE WEEK: Yummy Breads From Ozery Bakery

Morning Rounds: the deliciously better alternative to breakfast pastries. We’re addicted to them. Photo courtesy Ozery Bakery.   Ozery Bakery is a family owned business that bakes better-for-you breads and crackers, holesome and delicious. The grains are organic whole grains: Kamut/Khorasan wheat, oats, rye, spelt, and whole wheat. The breads use only natural ingredients—no preservatives…
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