Rustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more–from the James Beard award-winning author of  Sourdough .Bread and butter, toast and jam, scones and clotted cream–baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award-winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry and u0026 Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels , Lemony Herb Chevre , and Beet-Cured Gravlax . The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

Toast and Jam: Modern Recipes for Rustic Baked Goods and Sweet and Savory Spreads PDF

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