View allAll Photos Tagged bread
~from the Rubaiyat of Omar Khayyam~
homemade molasses oatmeal bread, still warm from the oven. Mmmmmmm...
This weekend I had a taste for sourdough but didn't really feel like waiting for a starter, etc. So, I substituted the water in a traditional recipe with a sour red Flemish ale called Duchesse De Bourgogne. The rise was slow, but it had pretty good oven spring so it filled out nicely and the flavor is excellent. No substitute for a several-day-long prefermented biga, but great in a pinch.
Delicious homemade honey wheat bread. Recipe adopted from Tammy's Recipes.
Ingredients
1 cup warm water (110-115ºF)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast
Preparation
1. Combine first water, milk, oil, honey, brown sugar, and salt in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 1 hour.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 1 hour.
4. Bake at 350ºF for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm. Store leftover bread in an airtight bag or freeze until needed.
People pushing and yelling after hours of waiting in line for subsidized bread loafs. Bread crisis exploded in Egypt recently after prices of all food commodities crazily increased. Bread, remained the only thing to fill a hungry poor stomach for PT5. Today $1 = LE 5.5 while LE1 = PT 100 or 20 bread loafs.
Photo by Nora Younis taken on March 24, 2008.
Quite an appetizing display of breads and pastries from which I chose the pain au lait, chorizo bun and rosemary croissant. Could you blame me for seeking my comforts in tasty fats? Neither could I. Later on I partook in the multigrain boule, the baguette and a slice of the campagne. The initial choices were my favourites.
Inspired by my successful attempts with regular bread pudding, I made my first batch of chocolate bread pudding.
I was pointed to a recipe in the Joy of Cooking by an internet friend and I paired the bread pudding with a Baileys creme anglaise sauce (an idea that I totally stole from a restaurant here in Charlottesville that serves it).
Chuck does Italian. Seeing as how he's a male and not a female I didn't braid these loaves. He might have been offended. Find out more about Chuck here: vanillaicing.typepad.com/vanilla_icing/2009/05/chuck-does...
Another all natural leavened loaf risen entirely at room temp. I even bench rested this one but it was so soft I had trouble getting it into the cast iron pot to bake. It does have a unique shape, but still very good in flavor.
(I was following Ken Forkish ratios, but I added too much leaven on purpose... that probably accounts for the hard-to-handle-ness.)
Making yucca bread the old way. I'm eating my yucca bread i like it. You can see the video on you-tube go here, www.youtube.com/watch?v=ynOEvuPI17E&feature=email&...
I have recently discovered the marvellous taste of fresh home made bread and wanted to be able to cut it evenly.
This guide took about 2 hours to design and make from scrap timber.
With a long bladed bread knife it will cut perfectly even thin to extra thick slices from a fresh loaf that I normally leave to cool for about 2 hours.
The little legs stop it from sliding back on the worktop and the thickness is varied by the number of cardboard spacers under the loaf.
Cost nothing and it works !