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this is our meal some days ago...burger bread, shrimps and egg in a cream, salad, tomatoes, onions...juice for me and water with orange for Orla.
As I "studied" the menu, the staffs served some Grissini and Sourdough bread accompanied by Seaweed and Bordier plain butter - they were good
It's been at least a year since I baked bread. All things considered, this one is not too shabby. I haven't had any granulated sugar in the house in a long time but I found some light brown sugar in the freezer. I think I will use it in the recipe from now on.
Plain White Bread
9 oz (300 ml) water
4 tablespoons non fat dry milk powder
1 1/2 tablespoons butter
1 1/2 teaspoons kosher salt
3 tablespoons light brown sugar
3 cups bread flour
1 heaping teaspoon rapid rise yeast.
I'm lazy. I put everything into a bread machine and select the dough cycle. 90 minutes later I knead it a few times on a floured surface and put it into a loaf pan sprayed with Pam.
Proof it in the oven with just the light turned on until it rises properly. Bake in a preheated 350° oven for about 30 minutes.
In K-W there is a factory for Weston's Bread that has been around for a while. the sign really sticks out, so I took a picture of it.
I like the framing in this picture by the trees.
Levain — second try
Levain, the holy of holies of French country bread, is made by
harvesting yeast from organic grapes eight to ten days before you
begin baking. Once baked, it yields a chef, or starter, which is used
to make successive versions of the same bread. Mine is a little
flatter than I intended. I did not renew the wild yeast with new
yeast. I think that the bread itself still looks extraordinary. I
wish I had retained more of the bubbly liquid that makes the chef, but
it goes rancid fairly rapidly. In the meantime, I have six starters
waiting for attention, in addition to this one — who provided a
daughter of her own.