Happy Anniversary Babes!
17 years!
I still have nightmares about the Crocodile Bread…. Our house was cold (as usual) so I put it on top of the furnace (boiler) to proof. Nightmares!
But this is not the crock.
This is Rieska, Finnish Flatbread.
It’s made with baking soda and baking powder.
And barley flour or mashed potatoes or rye flour, with or without other stuff.
Kelly, of A Messy Kitchen, and our host kitchen for this month, tells us it’s a very flexible recipe / bread.
And easy.
We like easy.
The Babes say that, start to finish, it’s ready in about half an hour.
As usual the Babes interpretation range from savory to sweet.
Head over to A Messy Kitchen. You’ll find all the instructions and hints on ingredients / variations.
That’s it for February!
Wow! That last year went fast!
The Bread Baking Babes
A Messy Kitchen – Kelly
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
And me…. Thyme for Cooking – Katie
Always amazed by how we use the same recipe and we come out with different looking same thing 😉!!
thanks for putting us all together.
As varied as our bakers! I liked both versions I tried but confess to preferring the King Arthur version for versatility and slight texture preference.
Thanks for rounding us up. Seeing all of the breads together makes me want to bake all of the variations.