View allAll Photos Tagged bread
It is delicious.
We'll need:
- Stale bread, cut up into small pieces. If you don't have stale bread, don't make bread pudding.
- I use a milk/half-and-half mix in a 1:1 ratio, enough to fill a mixing bowl with the bread until only the top layer of bread is not covered, then squish things down with your hands a bit to get things under "water".
We'll also need chopped up savoury bits. In this case:
- 100gr cherry tomato
- two paprika
- a third of a block of extra old cheddar (we're making bread pudding, this doesn't have to be finest of the finest. Just flavourful enough. Cracker Barrel works fine).
- some savoury spices: salt, pepper, onion and garlic powder, and mixed italian herbs
- also, because we had some left over, about a cup of purple basil
And finally:
- three eggs (depending on how much bread you have, you may want more or fewer)
Preparation is about as easy as it gets: mix bread and milk/cream. Let it stand for about 10 minutes, then mix it with your hand while squish-crushing the bread. It should let you do that. If the bread's too hard, let it sit another 10 minutes. Mix everything else into the bread/milk/cream mixture; again, this is hand work. A mixer will just turn it into a homogenous boring nonsense.
Let's bake that to perfection:
"pour" (but more like scoop) the mixture into a tin --I used a bread tin in this case because I wanted to eat slices of bread pudding-- and then bake this in the oven at 180C for anywhere between 45 and 60 minutes. I like to cook mine covered for half an hour, then uncovered for the remaining 15-30 minutes. Once the pudding looks golden brown on top, and risen more than you thought it would, turn off the oven, and then with the door open leave the bread pudding in the oven as it cools down. When the oven's cooled down to the point that it's merely warm, and sticking your hand in doesn't make you want to pull it back out, take out the pudding and set it somewhere to cool down further on its own (being fully away that that tin IS still going to be super hot).
When it feels warm enough to handle, carefully remove the bread pudding from the tin (it should have firmed up, but can still easily break up), and then either serve and eat immediately (serving optional), or have it cool down further. The longer you leave it alone, the more it will compact, to the point where after about an hour you can cut slices, and if you refrigerate it overnight it will have become an amazing, dense, rich flavoured consistency that is perfect for cutting off slices and frying them up in a skillet for breakfast, lunch, or next-day-dinner.
An important note: if you are impatient, you will completely destroy the pudding when you take it out: the cooling process actually sets the pudding to a "just firm enough" consistency, so trying to get it out of the tin too early means you end up with a near liquid running off everything. Don't be that person.
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft.
Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.
www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/04...
Tartine method, not bad looking but a miserable failure inside. My starter was well fed too. For some reason, it took me forever to perfect that ratio when I first started it, and I can never just pick it up when I want to.
I didn't waste it though. It tasted pretty good, and even with a cavernous somewhat gluey middle, I made croutons (grainy mustard, olive oil, s&p), and pulverized 1/4 loaf for breadcrumbs. I swear I made the best meatballs of my life using them soaked in milk...
my attempted lemon tart was a disaster visually (it still tasted good) so here is some bread i made this morning. Delicious with home-made mushroom pate.
It's soup kind of weather and the best thing I can think of to make with soup is a batch of Rosemary bread. I just pulled these out of the oven a little while ago and I am just so proud of the ears! Look at them! I've not had ears like that since I worked in the bakeshop and we had nice hot steam injected ovens and decks. I used to be a very good slasher of the dough and thought I had lost it..but it seems to be back (perhaps just for a fleeting moment, but I'll take it).
Homemade rye-wheat-flax bread with a favorite sweet spread.
Blogged by the Tumblr site "Why France?"
J'ai pigé la recette dans un article de Jeffrey Steingarten ! Il semblerait que tout un mouvement se soit développé autour de ce concept...
Il s'agit d'un pain sans pétrissage. En laissant la pâte fermenter pendant 18 heures, on permet au gluten de se former sans l'aide du pétrissage.
J'ai utilisé un tiers de farine tout usage et deux tiers de farine d'épeautre. La croute est un peu brulée, mais très savoureuse.
Normally in a restaurant, you get bread to nibble on while you're eating. In France, you get mini-baguettes...
We just completed our bread oven project. We used the Swishy7 plans which we found very useful. Overall the project wasn’t hard to build it just took forever to complete. I am dumbfounded by the weight of the materials necessary to build one of these things. We have fired it once so far to make pizza and as advertised the pizza only took a couple of minutes to cook. We still need to make a door and clean the brick but for now we are just going to be playing with it.
made at the same time as making pizza, the dough was fermented for half a day and then formed, rested and risen for another couple of hours. The result was light, slightly chewy and pretty tasty.
Bread pudding with dried cranberries, candied ginger, cinnamon and cardamom. Served with a proper English custard.
When two billboards were removed from this building in Oak Cliff it revealed an old Sunbeam Bread sign painted on the wall.
Just cut the first piece of bread I baked today. Wonderful tasting white bread.
Followed this recipe everytime I bake some bread, it never fails.
www.takebackthebread.com/white.html
The Recipe
Getting started
Place the yeast into a large bowl. Add two cups of warm water to get the yeast activated. How warm? I use tap water. It's the right temperature when it's hot enough to start hurting my finger ( around 105 degrees F).
Stir the water and yeast together with a spoon once to make sure the yeast doesn't stick to the bottom of the bowl. Now walk away for 10 minutes. When you come back, there should be a scum or bubbles on the top of the water. If you're unsure, watch the video, it shows you what it should look like.
Next, add the salt. Give it a stir.
Now, start adding flour, one cup at a time. Stir it in with the water, making sure it all gets wet. The consistency will change from pancake batter to a thick gloopy mess, until finally it gets too hard to stir with a big spoon. It should still be pretty wet and sticky at this stage.
It's time to get your hands in there. Put flour on your hands, and start mixing in extra flour with your fingers. Squeeze the dough as you add more flour. Once it isn't really sticky, start kneading. You can do all of this in the bowl. To knead the dough, press it down with the heel of your hand so that it lies flat on the bottom of the bowl. Next, fold it over on itself. Push that down with your hands, adding a bit of flour as you go. Keep doing this folding and flattening until the dough isn't sticky anymore.
Now you should be able to pick up the dough with your hands, and it hangs together. Start molding it into a ball. It should start to feel smooth and silky. It is often a bit warm and pliable, but won't fall apart if you hold it up, allowing gravity to tug on it. The video can help you see what this stage should look like. But relax, you've done the hardest part already!
The First Rise
Now it's time for the first rise to begin. Take the dough ball out of the bowl. Scrape out any of the flour in the bowl, dump it. Now add a tablespoon of vegetable oil to the bowl and grease the bowl. This is to prevent the dough from sticking to the sides. Now put the dough back in. Cover with a damp towel. The first rise has begun!
Allow the dough to rise for an hour until it has doubled in size. How long this takes depends on the temperature of your kitchen. If it's cold, the first rise may take 90 minutes.
Once the dough has doubled in size, it needs to be punched down. So take your fist and slam it into the bread so that it deflates. For the past hour the yeast has been eating the flour, and belching out carbon dioxide. Now you're letting that gas escape. Pick up the bread and knead it with your fingers for a minute or two, just like you did before. Press down, fold over, press down again. After two minutes of this, shape it into a ball.
The Second Rise
Now, grease a bread pan with one tablespoon of oil, and place the dough ball inside. Cover it with a damp towel. This is the start of the second rise. Go away for an hour, or until the dough has crested the pan, and looks like the right size. This is still dependent on your kitchen's temperature.
Preheat the oven to 400 degrees F.
Baking the Dough
For a good crust, place a pan into the oven filled with water. Let this sit on the bottom rack. When the oven is at the right temperature, take the towel off the bread gently. Place the bread pan and dough into the oven on the middle rack. It may get taller, so don't let it be too close to the broiler coils or the top of the oven.
Close the door, and let it bake for 30 minutes. It is done when the top is a golden brown and it sounds hollow if you knock on it.
Let the bread cool for at least ten minutes before you take it out of the pan. It will rip if you try to pull it out right away. You don't want to ruin your masterpiece.
Congratulations!
If you have never done this before, I highly recommend watching the video so you can see what each stage should look like. Get the basics right, and you'll be making this bread for years.
What I've got going hear is Honey, Mustard, Oatmeal bread hmmm my first for this recipe but I'm kinda a new be for bread making. All ya have to know is read right - right. lolol.
Bunny Bread Truck - Lewis Bakeries - Madison, Tenn. 2007. This truck appears to be about two feet longer that the other Bunny trucks in the area. It also has different rear doors and has a sliding driver's door.
The flatbread disc is flattened even further, then loaded up: a bit of oil, some black pepper, then a tablespoon of garlic.
Next step: rolling the thing up tightly, coiling that into a spiral, then flattening the coil into a new disk.
Recipe from Flatbreads and Flavors: A Baker's Atlas, Jeffrey Alford and Naomi Duguid.