Culinary Adventures with Camilla

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here . Links are also updated each month on this home page . We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog to foodlustpeoplelove[at]gmail[dot]com . Karen of  Karen's Kitchen Stories  is our hostess this month. And she chose GARLIC, in honor of National Garlic Day which is April 19th in the United States. So...she invited us to incorporate black garlic, white garlic, elephant garlic, smoked garlic; powdered, roasted, raw, crushed or whole into our bread creations! Our Garlic Bread Basket... Black Garlic Parmesan Sourdough Bread from Magnolia Days Buttery Garlic Knots from Sara's Tasty Buds Buttery Garlic Pull Apart Bread from Cook's Hideout Caramelized Garlic Chèvre Stuffed Bread from...

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen , and the rest of our fabulous bakers. Our host this month is me,  Culinary Aventures with Camilla , and our theme is Crackers, Crisps, and Flatbreads . For more bread recipes, visit the #TwelveLoaves Pinterest board , or check out last month's mouthwatering selection of #TwelveLoaves enter last month's #TwelveLoaves Seeded Breads! The Crackers, Crisps, and Flatbreads Basket... Cheddar Cheese Crackers from Karen's Kitchen Stories Lemon Oregano Pita Bread from Kudos Kitchen By Renee Pane Carasau from Culinary Adventures with Camilla Parmesan-Thyme Cream Crackers from A Baker's House Piadina (Italian Flat Bread) from Cake Duchess Pretzel Crackers from All Roads Lead to the Kitchen Quick Raspberry Flatbread from Cheap Ethnic Eatz Rye Crispbread from The Bread She Bakes Senbei - Japanese ...

Injera is an Ethiopian flat bread. If you've never had it, think spongy c rêpe versus hefty naan. This is an Ethiopian staple and is traditionally made with teff, a very finely milled millet flour. I used what I had which happened to be an mixture of all-purpose flour and rye flour. Ethiopians use this bread to sop up the flavors of spicy stews. When I first set out to make it, I hadn't read the directions very carefully and didn't realize that the dough needed to ferment for 24 hours before you use the batter. So, that set me back a day. I mixed the dough, left it to ferment, and came back the following evening, ready to make some injera . Let's just say that this was a torturous project. Only about 25% of my injera were worth eating and the boys declared it - "not your best effort, Mommy. It kinda tastes like wine...or beer." I guess I got the fermentation down. The texture et al needs some work. Oh, well. 1 T active dry yeast 5 C warm water 2...