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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.
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
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.)
Elegant bread service tray at a fine restaurant. (Here's the butter service tray that you can see at the top left of this photo.)
... my next shot after the Regent V was of the then current DG rolling stock. 676 (C676 FFJ) is a Carlyle-bodied Ford Transit, of the Bayline unit, seen on Torbay Road, Torquay
Recipe adapted from Artisan bread in 5 mins a day
Doughs: (can make four 1-pound loaves of bread)
1 3/4 cups of lukewarm water
1/2 cup of honey
1/2 cup of melted butter or veg oil that I used
4 eggs slightly beaten
1 1/2 tbsp of yeast
1 1/2 tbsp of salt
7 cups of all purpose flour
The filling:
80 gm desiccated coconut
40 gm soft butter
1 egg yoke
Egg wash: 1 egg beaten
a) Just follow the video to mix all ingredients to make the doughs, and rest for 2 hours in room temperature.
b) Pull out 1 pound of doughs, with a rolling pin, roll out a 1/4 inches thick rectangle.
c) Cream together the filling ingredient, spread evenly over the rectangle dough, starting with the long side, roll the dough into a log.
d) Cut the log into equal pieces and arrange in the pan, brushed the top with egg wash, and grease the mold; then bake about 15-20 minutes in an preheat oven in 180c.
**for the rest of doughs, we can put into the frigo for max 14 days, or freeze the small separated portions for 1 month.
ENJOY ;)
Dave's killer bread with 1/2 spelt. 1/2 local wheat + millet, finished loaves rolled in sunflower seeds
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.
esse é o verdadeiro pão duro, é uma massa muito gostosa.
Mas tem uma casca dura, se bobear da pra bater em um ladrão com um pão desses!
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.