View allAll Photos Tagged bread
A bread loaf in a San Francisco bakery. It reminded me of a co-worker from my office back home.
Camer: Canon 50D
Lens: Canon EF 24-70 2.8 L
1/400 f. 5.6
Location: San Francisco, California
Date: March 9, 2011
Time: 4:50 p.m.
Anadama bread is enhanced by a subtle molasses flavor and works as a sandwich bread or lightly toasted with a bit of butter!
From The Bread Bakers Apprentice.
www.sporkorfoon.com/spork_or_a_foon/2009/05/bba-challenge...
Made in stainless steel pot with heavy bottom...using domed pyrex lid with foil for tight seal...first use of new oven...:)
This is the step by step recipe...illustrated...that I tried...it was very soupy and I had to add some flour...but it was good...:)
kittbo.blogspot.com/2006/12/no-knead-bread-step-by-step.html
Autumn, when leaves begin to change color and fall, when cold weather is right around the corner, and indoor activities become all the rage! This is a time to enjoy the simple and beautify changes occurring. Therefore, this month I decided to try and capture these changes well all know and love.
John 6:47-59
47 Verily, verily, I say unto you, He that believeth on me hath everlasting life. 48 I am that bread of life. 49 Your fathers did eat manna in the wilderness, and are dead. 50 This is the bread which cometh down from heaven, that a man may eat thereof, and not die. 51 . I am the living bread which came down from heaven: if any man eat of this bread, he shall live for ever: and the bread that I will give is my flesh, which I will give for the life of the world. . 52 The Jews therefore strove among themselves, saying, How can this man give us his flesh to eat? 53 . Then Jesus said unto them, Verily, verily, I say unto you, Except ye eat the flesh of the Son of man, and drink his blood, ye have no life in you. 54 Whoso eateth my flesh, and drinketh my blood, hath eternal life; and I will raise him up at the last day. 55 For my flesh is meat indeed, and my blood is drink indeed. 56 He that eateth my flesh, and drinketh my blood, dwelleth in me, and I in him. 57 As the living Father hath sent me, and I live by the Father: so he that eateth me, even he shall live by me. 58 This is that bread which came down from heaven: not as your fathers did eat manna, and are dead: he that eateth of this bread shall live for ever. 59 These things said he in the synagogue, as he taught in Capernaum.
Note the verses equate belief in Jesus and eating the flesh and blood of Jesus with eternal life.
This is a photo of the ceremonial bread waved in worship at the Messianic celebration of the Feast of Pentecost.
The bread was made from soft winter wheat berries purchased from Hickory Acres Farm in Oberlin. Ground in the dry blade container of my Vita-Mix. Flavored with herbs from the garden and (slightly) sweetened with local honey from Jorgensen's Apiary.
Butter made from Snowville Creamery cream.
One flavored with rosemary and thyme from the garden. The other with fennel pollen from The Spice House in Chicago and New Mexico Chili from Rancho Gordo.
First breads of the new year, if you look carefully you might see a 15 slashed in the top.
These were about half ap flour and half spelt / Lonesome Stone whole wheat bread flour. I dusted with spelt flakes just because, but I got to thinking I should have added some to the interior. Maybe I'll revisit the Tartine method porridge breads this year. I didn't really have the time last year, and I never perfected them.
Lighting info: white shoot through umbrella behind bread camera right and white cloth on camera left providing some fill. Also, a sheet of typing paper taped on the wall so that the bread knife's blade picks up white reflection as the wall is turquoise (see upper left corner).
7/8 cup warm water
3 Tbsp oil
1 tsp lemon juice
1 tsp salt
1 1/2 Tbsp brown sugar
2 1/2 cups bread flour
1 1/2 tsp active dry yeast
______
add when your machine indicates (after the first rise)
1/2 tsp cinnamon
1 cup raisins
Combine ingredients according to your bread machine's instructions
280g (2 cups) flour
2 t baking powder
1 t kosher salt
¼ t baking soda
3 bananas, spoiled
2 large eggs
106g (1/2 cup) neutral oil
50g (1/4 cup) coconut sugar
50g (1/4 cup) cane sugar
28ml (2 T) milk
coconut sugar
coconut flakes
sea salt
1. Sift together the flour, baking powder, salt, and baking soda, set aside.
2. Whisk together the bananas, eggs, oil, sugars, and milk.
3. Whisk in half the flour mixture into the banana mixture.
4. Gently fold in the remaining flour, making sure not to overwork the batter.
5. Top with coconut sugar, coconut flakes, and salt.
6. Bake at 350 degrees for 45-55 minutes.