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This is the first time I've ever attempted to make bread on my own. (Well, besides banana bread, which is not really the same thing, process-wise.) This bread was sooo good, I will be making more!
Recipe is "Transitional Rye Sandwich Bread" from Peter Reinhart's book Whole Grain Breads: New Techniques, Extraordinary Flavor. The ratio of flours is: 50% whole rye, 10% whole wheat and 40% bread flour.
Bakers mix, roll and bake bread at La Conchita bakery in Texcoco, Mexico. The bakery sells about 2,000 rolls per day, according to one employee.
Mike Listman/CIMMYT
www,cimmyt.org
I made these 2 loaves on Monday after a semi-disastrous attempt the previous Friday [I forgot to grease the pan and I have a whole loaf of bread stuck and very reluctant to move - hence no photo]. I was afraid that all the dough wouldn't into fit into my loaf tin and I wanted to experiment baking with steam so I baked half the dough in a casserole dish [with the lid on to create steam] and the other half in the regular loaf tin.
Tough crust but wonderful flavour!
I used my homemade white bread for these garlic bread chips and they turned out really good. This bread would of been good for making croutons too.
Bread recipe: www.flickr.com/photos/25909621@N08/4556474368/
The Goodness Of Bread Makes Feast Out Of Famine - TCF of Canada Ltd. - We’re nostalgic for the touchingly ancient concepts in this ad: “creamed eggs” “transparent cellulose film” and especially “your reputation as a hostess”. Also, it seems that in the old days unexpected guests could be served a loaf of bread and a can of beans.
I made these for Erik Anderson's rabbit and pineapple-sage sausages. They look and taste incredibly good, but they're a little dense. Might try them again soon with some adjustments.
The Kazakh word for bread is "nan." But "nan" usually referred to this particular round style of bread that I call "uzbek round bread" simply because I first encountered it in Uzbekistan when I was there in 2003. After spending so long in Kazakhstan, I no longer think of it as particularly Uzbek.
Black bread is privilege here in Spain. Tatjana had two slices of Estonian bread, so we were happy and enjoyed our quite traditional Estonian lunch.
Bread
Smoked mackerel spread, sea cockles in butter.
Lysverket
Bergen, Norway
(March 6, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography/b>
whole wheat flour was soaked overnight before mixing with a whole wheat poolish to form the final dough. Adapted from various recipes for whole wheat bread posted on The Fresh Loaf.
Each of the buns were a different kind such as jalapeno cheddar, brioche, whole wheat, cranberry, etc.
Anaheim, CA