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A quick (very) strobist-style shot. Yesterday my daughter & I spent some time making this "monkey bread." I was skeptical as to its outcome - it looked too simple. However, it has turned out to be a fantastically fun bread. See, you wad little pieces of dough together & bake them in a cupcake pan - this creates the form. Then, when eating, you pull it apart, piece by piece - the come apart naturally.
Seriously, it's fun finger-eatin' food. And did I mention that there's a ton of butter? Delicious.
Strobist: Nikon iTTL on manual, with high-speed synch turned on. 1/320th of a second at f/1.4. Single sb600 at 1/128th power (24mm spread), through a mini softbox. Background is our ёлка.
The recipe came from here. I doubt anyone's surprised.
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.
Kroger Special Coverage
As you walk through the doors from the last photo this is the first department that greets you. I like how this décor doesn't go all bland and names departments specially, for example “bread and pastry” versus just plain “bakery.”
(c) 2015 Retail Retell
These places are public so these photos are too, but just as I tell where they came from, I'd appreciate if you'd say who :)
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
l'intera produzione
ricetta del Pane toscano di Capecchi (ricetta/recipe sul mio Blog ilmondodiluvi.blogspot.com) a cui ho sostituito la farina di grano tenero con quella di grano duro, biga da 400 gr e 250 gr di semi vari tostati
Finally got a reliable recipe. A tweaked version of Michel Roux Jr's:
275g strong bread flour
200g plain flour
3g yeast (1/2 of one of those little packets)
30g butter
1tsp salt
20g golden syrup
320ml milk
Can use all bread flour, but found that slightly chewy (down to more gluten?). Split with normal seems better.
Slightly warm milk, syrup & butter in saucepan. Add to dry ingredients and mix. Knead for 10 mins, leave 1hr. Knock back, put in 2lb loaf tin, leave until doubled in size (about 30 mins).
Preheat the oven to 220C (fan oven)
Using scissors (or knife, find scissors easier), slice top of loaf down middle. Just 'cos looks nice. After 10 minutes, reduce the heat to 180C and leave in for a further 40 minutes-ish. Remove from tin and tap bottom. Should sound hollow. The bottom of the bread. Obviously.
Seems to keep better than other recipes for some reason - 3 days seems fine.
This is my latest attempt at a sour mesquite bread. I start the bread the day before and let it is overnight to sour. After 24 hours I add more flour and some mesquite. The mesquite can only go in last as it tends to go to alcohol if left to sit. This batch use at least 1.5 teaspoon salt to bring out the flavor. Also baking time should be on increased to 50 minutes as it's a little doughy.
These one is not perfect as the dough is over time before cooking. As I bought a new bread knife and still don't know how to use, the scratch on bread is ugly....But my family still have to eat all of them....hahahah....
This week I experimented with one by adding kalamata olives and substituting some water with olive juice.
Peanuts and popcorn... surprise! Sweet and salty kettle corn is ground down to a coarse meal before being mixed into a slightly rich, honey-sweetened whole wheat dough. A handful of chopped peanuts adds the classic nutty element... it's a sandwich loaf that's anything but!
I think this is version 1. Half-recipe, substituted in 1 cup of white flour for whole wheat. We tried one with the dried milk and one without. Decided we liked it better without the milk. Milk added more sweetness and made the crumb finer, so it tasted a bit more like a sweet store-bought wheat bread.