I recently wrote about the importance of choosing the right name for your blog, and finding your niche. I mentioned that this blog actually is my 5th blog, Learning By Doing, mainly due to name errors. I already showed you some of my Equine Photography from one of the other blogs. Now with the colder weather approaching, I feel inclined to share some of the content of another blog I used to put my heart in.
Baking is something I’ve enjoyed ever since I was a little girl, and my mom bought me my first red and white baking apron. Every fall as the temperature drops, I take up my passion for baking. I do bake all year round, but much more during fall/winter. Three years ago, when I lived in Napa (CA,) I wrote a baking blog. Despite the fact that I was blogging on blogspot.com, which was the coolest thing back then, I would probably of kept the baking blog if I wasn’t traveling so much. It’s tricky to write new exiting baking posts when you’re on the road. Especially since I made up most of the recipes myself, Learning By Doing.
I had this intro in the header to my baking blog:
The best bread is baked in YOUR kitchen! Baking bread is all about science. It’s easy and logical. Everyone that wants to bake their own bread can do it. I’m going to show you how easy it is, and share some of my best recipes. We are going to bake bread, pastries, cakes, cookies and everything in between.
I still believe that is true that everyone can bake their own bread, and that the bread you bake yourself is always going to be better than the one you buy in the store. Bread is an important part of the Swedish kitchen. There’s almost always bread available as a side to your meal, mostly unsweetened, healthy, full grain bread. As I was browsing through my old baking blog, I noticed a couple things; I believe my English makes more sense now, three years later..lol..and that there’s several recipes there that I HAVE TOO bake right away. I’m going to share those I HAVE TOO bake right away recipes with you 🙂
I’m giving you the first one today, one of my absolute favorites. Easy to bake, and SO delicious. Preferably enjoyed with sharp shedder cheese, and a cup of coffee/tea, or simply as a side to some hot soup on a cold winters day. The crust is a little crispy and the inside soft and chewy. The spelt flour gives the bread it’s character.
When I made up the recipe, I baked it with my dinner plans in mind. I was making a salmon dish; with orange/lemon aioli, and the bread was going to be a side dish, along with a green salad. The bread turned out fabulous, and I’ve made it many times since then. The name Carneros, in Carneros Spelt Loaves is from the part of Napa I was living in, while I was writing my baking blog.
Carneros Spelt Loaves