View allAll Photos Tagged Bread
It's almost there. This one tasted fantastic! A few more loaves to make sure it works every time, and there will be a recipe.
I broke our glass baked goods dome yesterday and ruined the newly baked bread inside. I've been using some different methods lately but figured Jim Lahey's no knead was a great replacement. The loaves are always so pretty.
Bread and Pigeons, Philadelphia
September 17, 2023 - 11:33 a.m.
Filmed at Galusha Pennypacker Memorial
PENTAX K-1 • FF Mode • 200 ISO • Pentax DA* 55mm F1.4 SDM
Écomusée d'Alsace • Ungersheim • Haut-Rhin • Alsace • France
Technically it is a Dorset Knob, which is make from the left over bread dough. Baked three times, which makes sure it is very hard. Great when dunking into a hot drink, my favourite being hot chocolate.
January 03, 2016
Satiate:
/ˈseɪʃɪˌeɪt/ ([verb sey-shee-eyt; adjective sey-shee-it, -eyt])
verb (transitive)
1.to fill or supply beyond capacity or desire, often arousing weariness
2.to supply to satisfaction or capacity
3. to satisfy to the full; sate.
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This week while browsing baking blogs online, I came across this recipe at Lovin' from the Oven and figured after all the chocolates and cookies from the holidays, this could be a nice break!
The recipe was easy to follow and aside from adjusting the baking time because my oven is ridiculous and doesn't know how to hold heat, it was a pretty simple process!
Recipe for those interested:
Ingredients:
For the Bread
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 apple, peeled and chopped, mixed with 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon
For the glaze
- 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency
Directions
1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan. (Or line with parchment paper, which is what I did because parchment paper is my best friend in the kitchen)
2. Mix brown sugar and cinnamon together in a bowl and set aside.
3. Cream together the white sugar and butter. Add in the eggs and vanilla extract.
4. Gradually stir in the flour and baking powder. Mix milk into batter until smooth.
5. Pour half the batter into the prepared loaf pan; the top with half the apples and half the brown sugar mixture.
6. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture.
7. Swirl brown sugar mixture through apples using a knife. (Following instructions is hard, so I skipped this step... still turned out okay just not as visually appealing)
8. Bake for 30-40 minutes, or until toothpick comes out clean. (Or if your oven is evil; bake for 65 minutes and hope for the best)
9. Let cool for 15 minutes before drizzling with glaze. (Or get distracted and come back an hour later to do this step)
Enjoy!
Hope everyone is having a sweet Sunday!
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little mouse living in a house made of bread and straw.
she's got a table made of little saucer.
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"LSA" bread. My variation of a Dan Lepard recipe, adding LSA mix (ground linseed, sunflower seed, almond) into the dough.
See more of my food images here.
(Click here to see my "most interesting" photos on flickriver.)
An example of hendiadys , I was told some 4 or 5 decades ago.
Sainsbury's bread and Waitrose butter.
The knife used to spread it had small serrations.
Voghera, 08-05-2016 Festa dell'Ascensione.
Furgone FIAT 1100 T (1957-58).
Carrozzeria: PASINO.
Moskva 5
Obbiettivo: Industar-24 105 millimetri
Formato: 6x6
Esposizione: regola del 16
Messa a fuoco: telemetro.
ROLLEI 120 RPX 400 ASA
Svil.: KODAK D-76 1+1 14:00 20°
Fix: Tetenal Superfix Plus 1+4 05:00 20°
Scanner EPSON V600 - 2400 dpi
"The first fattening thing....my true love made for me....cran-berry bread!!!!"
I hope all that celebrate had a Happy American Thanksgiving yesterday.