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My four year old made this loaf - everything but the scoring, and the ins/outs of the oven. Easiest bread ever - recipe is here.
virtualspacetravel.blogspot.com/2012/01/bread-rolls.html#...
They're very good - bake with a bowl of water in the bottom of the oven, steam helps to produce a nice soft crumb
the very first sourdough bread I made in San Francisco. The bacteria here is supposed to be special - which makes a great moist bread. It's REALLY good, I am amazed with myself... (took me over a week to get to this stage, though...)
Lovingly Artisan bread for sale at Preston Markets
Strobist: Godox V860II held high and fired with Godox trigger, TTL
I like whole what bread, not because it’s a good source of fiber (I’m not the person who always think about health all the time, happy eating in moderation will be good for your health, trust me). I like its texture and sweet smell; it’s good for sandwich too. This recipe comes from Baking Illustrated: A Best Recipe Classic by the editors of cook’s illustrated magazine (if you read cook’s illustrated magazine, the recipe will be tried and tested many time before publishing so most of the recipes are trustable as they said that they do all the wrong things so we don’t have to). This bread is easy to make (but it will be easier if you have heavy-duty standing mixer), has a good texture, chewy and slightly sweet, only a small butter is enough to make it better. So hope you try this bread, if not for its flavor, it’s good to your health too.
To see the recipe go to
Whole Wheat Bread with Wheat Germ and Rye
on
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.
We've been making yogurt cheese, which is as simple as getting yogurt and letting it strain overnight through some muslin. We use Greek yogurt and end up with a bowl of whey and a lump of tangy "cheese" with the texture of cream cheese. I've been freezing the whey until I have enough for the recipe (300g). The whey and butter in the bread give it a very light-yellow colour and a sweet taste. The crust is a little too dark, but there you go.
(Probably could tidied up the background a bit. I was hungry and that, with ham and chutney, was my lunch).
I rushed this one (didn't do a proper final proving) hence the silly flat shape, but it was well risen and tasty. More white flour than wholemeal, four types of seeds. Would be five, but I seem to have run out of linseed. Was in a rush as were going off to Jane Austen's house with the Austins, and learned that what I really need is a bakehouse.
76% wheat flour, 24% whole rye flour, 58% liquid (26% water, 36% cider).
Turned out to be quite heavy and dense. Thinking about increasing amount of liquid, making some changes in fermentation process. And will check the oven temperature more accurately.
A loaf of fresh baked bread with candles in the background.
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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!