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A local bakery had such a tempting variety of fresh baked breads that I want to buy one each. This photo would be so much better if it came with the aroma that make you lick your lips and smile. What is your favorie kind of bread?
Today I remembered I had raisin bread in the freezer. I looked up bread pudding on the internet. I chose Thomas Jefferson`s favorite, with a few variations. I added pecans. The topping is whipped non-fat milk
A few more from the weekend.
I only had the 30mm f/1.4 with me but I really enjoy shooting this way sometimes.
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.
I made this bread in my enameled dutch oven. It's leavened with sourdough and mead dregs and is a mix of whole wheat and white flours.
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.
Warwood (Wheeling), WV. May 2017.
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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.
The flour comes from Anita's Mill in Chilliwack. It is stoneground, organic hard red wheat "slightly more textured" - and mislabelled "wholewheat" when it was actually white flour. I did not know this at the time since it was the first use I had made of flour from this mill. The second bag - opened a month later - has flour that looks much more like wholewheat.
That being said the bread was still Very Good Indeed.