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Banana Cinnamon Pecan Bread is a naturally sweet, moist bread, with the scent of cinnamon and crunch of pecan. It can be enjoyed just as is, or slathered with Black Grapes Jam or butter. Here is how to make it.
www.whiskaffair.com/2016/02/banana-cinnamon-pecan-bread-2...
At long last I achieved a loaf with oven spring! Made with Shipton Mill No. 1 flour. I gotta say, this is damn good.
Made two larger baguettes from the same batch. Dough was slightly wetter and rose a bit more. So satisfying.
A basket of handmade and freshly baked bread. This is a Xmas gift to a friend who loves food.
20 Nov 2010
My first attempt at making wholewhat bread. Used my favourite bread recipe that my mum always uses.
Finished loaf.
I only have one loaf tin. I meant to cut the recipe down to only make one loaf, but forgot half-way through mixing the ingredients and started putting in full amounts. So I had to go back and add the right amounts of everything else. It also meant I ended up with a LOT of bread. It's a good thing it's tasty!
For more, see my blog at sweetstuffbyshannon.blogspot.com
Where the 1st edition was not too edible. My 2nd attempt at baking and it came out much better.
Modified recipe from here
House-made breads from grissini, herb-flecked focaccia to crostini are accompanied by a trio of thick and creamy spreads including a blend of balsamic and olive oil, hot pepper sauce, and an incredible milky thick spread made of Parmigiano-Reggiano cheese and pear.
The balsamic and olive oil was almost as thick, rich and aromatic as hazelnut butter.
The pepper sauce was bright, fruity and licked with fiery heat.
But it was the Parmigiano and pear spread that took my breath away. It was as voluptuous as whipped soft serve ice cream that's milky sweet, and pleasure inducing as clotted cream. I didn't know if it was gauche to pile an inch of the spread on the bread, or to scrape the bowl clean like it was a pot of ice cream, but I couldn't help it. It was so good.
Chef told me that he sometimes uses the Parmigiano-pear sauce to finish a steak or pasta dish. I know what I'll be ordering very soon.
Photo done for "Macro Monday"
This weeks theme "Danger"
You don't want to get your hand to close to this whilst slicing bread, always a hazard when working in a bakery.
Baguettes! If I could just get rid of those huge rips down the sides they'd be perfect...I know why it's happening but I can't do much about it.
Teller's bakery, Agrippas Street, Mahane Yehuda, Jerusalem, Israel
Blogged at apinnick.wordpress.com/2009/07/09/tellers-bakery-in-mahan...