Look what I just pulled out of the oven, everybody! You can't imagine how good my house smells... because this lovely white, wheat, and rye bread rose is filled with homemade sundried tomato pesto.



I feel like I don't even need a lead-in this month because of how pretty the outcome is, but I am excited to share this recipe anyway. I bake a lot, and I usually don't do baking meeting with Eden Cooks because there is a lot of hands-on knowledge to bread that can be hard to talk about.

But this recipe is so forgiving! I made it around December, and after the potluck I brought it to, two novice bakers asked the recipe and how I did it, and were able to make beautiful breads even their first time. Making a stiff bread is not too hard, and after it sits in your refrigerator over night... you have no idea how simple it is to create the rose design (pioneered in Russia). You'll have a great success your first time too---and this will look beautiful as a centerpiece, right next to real roses, or as the main gift for your lover on a special evening!



Eden Cooks is a cooking club for any interested members of the Eden community. We will meet on the forum to discuss everything from tips and pointers for less well-equipped kitchens, explanations of cooking terms, and important techniques. There will be a featured recipe each meeting, with pictures taken as I prepare it for you. I will cover some ingredient substitutions to make each recipe more friendly to people with dietary restrictions.


During the meeting, five $10 gift cards to EF will be awarded to the winners of a trivia contest from information that I will provide during the meeting, and to those who share wok tips and chopping tips of their own.


This beautiful Rose Bread is a wonderful way to show you care. I'm so happy with how easy this recipe is, and I'm even more happy to share this simple shape and other baking tips with you, so I can't wait to see you in this very thread on Monday the 18th at 8pm EST! less

I know you can, DeltaLima, I've got all the possible pitfalls covered!

Everybody ready to learn some baking skills? You have no idea how excited I am to finally feature a bread with Eden Cooks. I bake a lot, but there's a lot of nuance in baking so it can be hard to put in an hour meeting. SInce I haven't asked about baking before, how many of you guys bake, and how many are new to it? Share stories while we wait for everyone to show up. less

Especially with yeast breads, it can take more time, but the results are way yummier and also way way way cheaper. So listen in!

I am thinking of doing a simple baked dessert (yeast bread, you can't even do with a mix) in one of the next few months. So far I'm thinking breakfast (like making yogurt and some other thigns?), and then homemade oatmeal cream pies... so many yummy things to make. less

No worries, I know those days! Even though there aren't too many of us right now...Welcome to the February meeting of Eden Cooks---where we're featuring a little romantic touch on a super-delicious bread. What looks better at the center of your table than a rose? Romantic dinner, celebration, regular day---what a pretty way to show your love!I'm a pretty avid baker, but when I try to share recipes with my mom my dad always complains that "there's too much background knowledge that you have that a beginner doesn't. Bread is hard to teach, you just have to practice." But THIS bread, even a beginner can do! I think it is because of how stiff the dough is, but I've had two first-time-ever bakers come out with pretty roses so far, not even watching what I did, just following verbal instructions. So with pictures, you guys have it even better!This bread design apparently originated in or near the Ural mountains---there is wheat (grown in Ukraine) and rye (grown in Russia) as a nod to these origins, and also for flavor. You can make this same bread recipe and design, and fill it with cinnamon-sugar-butter, or basil pesto, or dried apples processed in a food processor, or anything else you can think of. less

No worries, I know those days! Even though there aren't too many of us right now...Welcome to the February meeting of Eden Cooks---where we're featuring a little romantic touch on a super-delicious bread. What looks better at the center of your table than a rose? Romantic dinner, celebration, regular day---what a pretty way to show your love!I'm a pretty avid baker, but when I try to share recipes with my mom my dad always complains that "there's too much background knowledge that you have that a beginner doesn't. Bread is hard to teach, you just have to practice." But THIS bread, even a beginner can do! I think it is because of how stiff the dough is, but I've had two first-time-ever bakers come out with pretty roses so far, not even watching what I did, just following verbal instructions. So with pictures, you guys have it even better!This bread design apparently originated in or near the Ural mountains---there is wheat (grown in Ukraine) and rye (grown in Russia) as a nod to these origins, and also for flavor. You can make this same bread recipe and design, and fill it with cinnamon-sugar-butter, or basil pesto, or dried apples processed in a food processor, or anything else you can think of. less

Oh, definitely self taught! I watched my mom cook a lot, and I read voraciously. And I have a really particular palate, store-bought stuff doesn't taste very good to me. So I do it all myself! And, Welcome, I'm really glad you're here!


Let's get down to business! I'll set this up in two sections: the pesto and the bread.
For sundried tomato pesto
1 cup sun-dried tomatoes (I used the dry kind, but the oil-packed kind would work too.)
3 cloves garlic
1/4 cup sliced almonds, toasted
3 Tbsp parsley
1/4 cup parmesan or asagio cheese, grated---I used the flaked parmesan sold by Bel Gioso so I used about a half-cup.
1 Tbsp olive oil (not needed if using oil-packed tomatoes)
1/2 tsp salt
4 drops vinegar-based hot sauce (Tabasco or Frank's)
1/2 cup mayonnaise.


For the bread:
4 and 1/3 cup all purpose flour
1/2 cup whole wheat flour
2 cups water at 95F
1/4 cup rye flour
2 tsp salt
1 tsp yeast
1 and 3/4 tsp sugar

less