This enriched white bread is reminiscent of eggless challah or French pain au lait. It’s a great white bread to eat on its own, as toast, and, perhaps best of all, cut into slices and left out to dry overnight for pain perdu, also known as French toast. Yields 1 loaf
The amount of flour required here is more open-ended than other recipes because of a few variables in making this bread. Depending on how long the cornmeal is left to absorb the water, you will need more or less flour for kneading. Yields 2 loaves
These hefty bagels are perfect with a dab of butter. They also make perfect BLTs. Yields 18 bagels at +/- 130 grams each Correction: The amount of flour use in this recipe was misstated in the print edition. The correct amount appears below. East Coast Living regrets the error.
Bowers measures his ingredients by weight, a preferred method for many big-volume bakers. You can find a basic kitchen scale at most department or dollar stores. Yields three loaves
Neal Bowers, Lunenburg’s bread man, talks outdoor baking
Six must try Atlantic Canadian wines for summer
A century-old home in rural Prince Edward Island gets a much needed restoration
Lightscaping shows you a whole new side of your garden
A health scare convinced this New Brunswick glass blower to follow her passion
A little bit of landscaping can help you create an outdoor oasis you can call your own
