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Irish Soda Bread made from a recipe given by Carmen, or Baking is my Zen. www.flickr.com/people/bakingismyzen/, and it was really great with the Irish Stew.
I have a new pet. I started a sourdough sponge last week and have been feeding it every day. The first batch of bread from this sponge was rather brick-like, the 2nd batch was at least edible but still lacked something. This here's the third batch, and finally I have success!
Super delicious savory bread with a hint of sweetness. The crust was a bit moist and shiny. Actually, the whole thing was fairly moist.
Ingredients: organic all purpose flour, bread flour, whole wheat flour, organic oat bran, oats, organic black sesame, organic honey, natural leavan, water
The bread is getting better. On baking day I've had to increase my yield to three loaves because the first loaf gets eaten entirely before the day is through. It's a weird kind of excitement and amazement every time.
Go out and buy the Tartine Bread cookbook. Even if you never bake, you can drool over Eric Wolfinger's beautiful images. The book has been an inspiration to me on both levels.
Recipe from the rather fine River Cottage bread book. The fennel seeds add a really nice flavour. Must be time to bake another loaf of dark German rye bread soon.
This very special bread with decoration of grapes is a symbolic gift for the Church from children who have their first Communion in Catholic church in Poland.
I'm usually not huge on posting pictures of my food anywhere but I am just too excited about this banana bread! My house smells amazing now!
Bread is big in Morocco. A meal is not complete without bread, and it is always fresh and always good. Sure you can eat a tagine with a fork, but the proper way to eat Moroccan stews and many other dishes is to scoop up a bite-sized portion of the meal with a piece of bread.
Moroccan bread (called khobz in Arabic) is shaped into round, flattish loaves which have lots of crust. Exactly what goes into each loaf is a matter of personal preference. White, semolina, wheat, rye, and barley are some of the flours that might be used, while anise and cumin seeds are just two additions that could be added for extra flavor.
Bread is never wasted. If some is dropped, or found on the floor, it is immediately retrieved. In markets you will find tables of stale bread pieces for sale for a few pennies. It would certainly not be thrown away.
My bread always ends up of a suitable density and shape to substitute for a curling stone. No real idea why. (As Brian would say, in a musing tone: "Interesting.") But it tasted good, and helped to tone my jaw muscles while I ate it!
One for me. One for my parents. I wish I time to make these daily.
Jaden Hair has some pretty solid advice: steamykitchen.com/75-baking-the-perfect-loaf-of-french-br...
i wanted to make this (one of ten loaves of Irish soda bread made by Denny and myself) into a puppet of a wisecracking knight. ate it instead.
So much bread for just two people. The basket included a variety of breads that were available for that day.
Review here: http://i-am-evil.livejournal.com/206906.html
The bread is made by Ryugetudo 'æŸ³æœˆå ‚' near Demachiyanagi station.
It is my most popular baker in Kyoto.
I really like the baker's bread, because it tastes so friendly!!
X-E2 / SUMMARIT 50mm F1.5 / Nissin i40