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Beer bread - hot out of the oven for dinner tonight.
Recipe:
3 C self-rising flour
6 tbsp sugar
1 bottle of beer (dark is better)
1/4 C butter
pre-heat over to 350.
mix first 3 ingredients together until sticky goo. Pour into greased baking pan.
bake 45 min.
melt butter.
take bread out, pour melted butter over. put back in oven for additional 15 min.
Made this particular loaf with my last bottle of New Castle. I'm beginning a "Year without Beer" - or any other alcohol for that matter. We'll see how far I get into the year before temptation overcomes my will-power. Two weeks in, so far, so good.
Bread, as featured in Foster Families Magazine Autumn 2011.
See the video tips here: www.youtube.com/playlist?list=PL921B59D82BB97E10
See the recipes here: fosterfamilies.co.uk/download.html
breads for sale in Yafo at Aboulafiya, a store in Yafo that sells all kinds of baked breads, cheese pies, and burekas (stuffed breads).
My first loaf of no-knead bread. It turned out pretty well. Very tasty indeed.
I used Michael Ruhlman’s recipe: ruhlman.com/2011/02/no-knead-bread-a-converts-story.html
When I uploaded the photo of 'dried fruits bread', I said I'll bake choco chip bread for blueaubrey, and at last I baked it this morning! :D
French baguettes, with fresh yeast and triple fermentation.
You'll find a French version of the recipe here: tuyaudepoele.canalblog.com/archives/2006/10/09/2859869.html
For FMS Photo of the Day "I Made This." (And, typically, the day I needed to photograph them was the day they didn't rise very well.)
blythe physical challenge #34
Perrier plays peek-a-bo with the bread while the other 2 look on thinking what a geek!!!
From about the turn of the century. This is part of a collection of historical memorabilia, housed in the Redoubt Fort in Harwich.
I used my adaption of the Peasant Loaf recipe from "Artisan Bread in Five Minutes a Day".
Most of the Rosemary fell off but the Sea Salt stayed.
Pane Toscano o pane sciocco - fresh out of the oven.
overhead view shows main lighting - soft light cam left, hard light (-2) cam right.
I used the Artisan Bread in Five Minutes buttermilk dough recipe (basically the same as the master recipe, but with 1 cup of buttermilk and 2 cups of water instead of 3 cups of water). I shaped it according to the instructions for ciabatta in the book (wetting my hands to keep the dough from sticking, instead of using flour).
These came out well for sandwiches, a little softer than the regular recipe.