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The good thing about a lot of these recipes is that even if you suck at it and your bread comes out looking like a snake, it still tastes pretty good. French bread is amazing. It's crazy how 4 ingredients can taste so good... especially when 2 of those ingredients are flour and water.
Thanks julochka for the book recommendation that has transformed my bread baking (The river cottage bread handbook). Pictured here is a basic wholemeal topped with oatmeal in the foreground and poppyseed in the background (the poppyseed is my favorite so far)
Amber and I made gingerbread bread! We doubled the recipe and made two loaves. It is so good right out of the oven.
Ingredients for one loaf:
2 c. all-purpose flour, sifted before measuring
1/3 c. sugar
1 t. salt
1/2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 1/2 t. ground ginger
1/2 t. ground cloves
1/2 c. melted butter
1 c. molasses
1 egg
1/2 c. buttermilk
1/4 c. hot water
See the recipe here.
28 August 2013. El Fasher: A baker gets the bread from the oven in his bakery in El Fasher, North Darfur.
Photo by Albert González Farran, UNAMID
Another South African recipe- and oh so easy! 4 cups of flour, a pinch of salt and a bottle of beer mixed together!
The loaf on the left used ascorbic acid powder as a dough enhancer; the one on the right used (less successfully) an equal amount of acetic acid (vinegar) as part of the liquid content of the dough.
Dec 2009
Day 3 in Gdansk started with a wander to follow some Christmassy music - a local church was hosting a St Nicholas Day fete, including a guy dressed as St Nicholas. There was also food available in the form of bread, some sort of spread (herring?) and gerkhins (eugh yuk! not for me!), as well as cake.
After this distraction we headed to the Gdansk shipyard gates and the Monument to the Fallen Shipyard Workers 1970 which we had promised to take mum too.
We stopped off at the pieces of the Berlin Wall and Gdansk shipyard wall for quick photos.
Whilst at the Monument we heard and almighty noise of engines and horns honking. We had seen an unusually high police pressence as we walked by and wondered what was going on but we had no idea what to expect. Curiosity got the better of me and Paul (and mum and dad followed) and we came to see hundreds of people on motorbikes dressed as Santas (turns out there were 2300 bikes and 2900 participants - according to a Flickr source). The noise was unbelievable (although Paul tells me not as noisy as race days). Everyone dressed up was very festive. It is a charity event, collecting money for children's charities.
We stopped one guy dressed in a City of Westminster flourescent jacket - I asked if he was English and the answer was no. I asked if he had worked in England and again the answer was no. Somehow he had acquired a City of Westminster Keep the Streets Clean jacket. Very bizarre.
Paul and I very, very briefly toyed with whether we could come over next year on his bike. We quickly rejected the idea as (a) there were no other nationality's bikes and (b) it was freezing cold, and travelling across West and Central Europe on a bike in December wasn't that appealing!
Mum and Dad left us to watch the bikes and went off to the Solidarity / Solidarnosc Roads to Freedom exhibition and Paul and I spent some more time bike spotting and then headed for drinks and more gorgeous cakes.
After meeting with Mum and Dad and them having cakes too, we all headed to the bus stop as we intended to go and see Westerplatte where WW2 began. We looked at the bus times and unfortunately there was just one bus, which ran every 40 mins and which ran a limited service in Winter. Due to the time we couldn't guarantee getting back into Gdansk and we couldn't guarantee there would be taxis available, so sadly we had to opt out of the visit.
Instead Mum and Dad headed into Gdansk for a wander and Paul and I headed to the Christmas Market (which turned out to be a market, which only a slight Christmas flavour) and did some Christmas shopping for Paul and shared a Polish sausage which was yummy and filled a gap.
In the evening we headed out for food at the Sphinx restaurant which served, well, we weren't sure as the menu was entirely in Polish. Case of guess work and checking with the waiter who then served whatever we pointed to!
After food it was to Cafe Ferber once again for more drinks - Paul had a Bubble Gum shake which he said was too sickly. It was nice for a sip but I think he was brave to drink the lot. I stuck to Vodka.
Then it was a final few Christmas light photos and a relatively early night. We got up at 3am the next morning in order to catch a minibus which didn't turn up. So we took a taxi to the airport for our 6am flight home.
I printed out the original recipe which the NYT now puts behind a paywall. But there are lots of links around. I used the original quantities (below) but just substituted wholewheat flour. There are many variations around too. I quite like the texture and crispy crust, but will try some variations.
3 cups all-purpose or bread flour
1/4 teaspoon instant yeast
1-1/4 teaspoons salt
1 5/8 cups water.
I think too that maybe I should have left it to rise for longer, as it is noticeably less high than my earlier white flour efforts (see album).
Bread sticks with Gary Horrocks and Val Skelton. UKeiG 2015 AGM and workshops held at the RSA, John Adam Street, London on 18th June 2015.
Bread
I'll be darned if I could account for each of the options on this carte, but let me try. There were at least four forms of "baguette." There were regular baguettes, olive baguettes, and rosemary baguettes. There were bacon pain epis, buns filled with Comte, buns filled with Gruyere, and pain de campagne.
On the shelf below, there were half a dozen brioche rounds - one yellow with saffron, one pastel green with basil, and one regular brioche roll glistening with egg wash and a little cherry (?) stem sticking out the top that made them look like burnished apples. There was also milk bread rolls (which reminded me of the bacon-studded milk bread rolls at L20).
I chose milk bread, Gruyere, and saffron brioche. The saffron brioche was my favorite, though the milk bread was excellent as well.
To read more about this meal, visit the ulterior epicure.lterior epicure.
Crisp butter bread – delicate, delicious, crunchy crust surrounds a tasty and moist crumb.
Olive oil bun – the exterior was a little on the hard side, the interior was dry and rather pedestrian.
I was delighted to find out that you can upgrade your You Pick Two at Panera to a bread bowl soup for only $1 more!!
This is what I get lately--broccoli cheddar soup in a bread bowl, Fuji apple chicken salad with extra dressing. When we left I had consumed all but a very little bit of the bread bowl. I can't get enough!
I don't often buy animal shaped bread, but when I do, I make it a bread bunny from Big Sky Bread in Kettering. www.bigskybreaddayton.com/
Complimentary bread is served before your meal at the Longhorn Steakhouse. For my meal, I had the tomato mozzarella salad with mixed baby field greens, grape tomatoes, basil, fresh mozzarella cheese and a balsamic vinaigrette dressing.
Sweet cinnamon raisin no knead bread. Check out the recipe at thetortillachannel.com/cinnamon-raisin-bread/
Bread and Pebre
Boragó
Santiago, Chile
(October 28, 2013)
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I love bread heels, especially if it's a crusty artisan boule... like Splendido's Country bread.
Not usually a white bread lover, but I love this crust.
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We bake our own bread. Well, 'we' is usually 'I' , but I've taught E a lot of the steps, so he can step in if I can't do a part of the process.
It takes 8-9 hours in total, depending on rising time/humidity/magical bread science I don't understand yet, but since 6 or 7 of that is rise time, it doesn't really chain me to the stove. And it's really, really good, if I may say so.
Art inspired by my film of the same name. It was originally supposed to be a response to a university brief about the 3 greatest things but instead it just turned into a great desire to make a film based around super powers of a bread nature! I'll link the film soon.
Posted by twitter.com/noktonlux
Daily bike round. Daily Fresh Bread at "Bread, Espresso &" from 8am.
iPhone 4