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Friends were coming over for a visit yesterday afternoon. Fired up the bread machine (oatmeal/honey bread) in the morning and made a bruschetta of olives and feta cheese. A wedge of goat-milk Gouda, pads of butter and a bottle of Pino Grigio completed a very satisfying snack...
In upper right corner you catch a glimpse of my next project: making Mead (honeywine)!
One piece of bread. Ended up our bill for 8.50 euros (called panna?). I don't like surprises like that. Even though it was served straight from the oven.
Meent 72a
3011 JN Rotterdam
Lees hoe ik het vond op mijn restaurantblogje
My Grandad was a Master Baker and will surely be turning in his grave because I love to make simple no-knead bread! Oh well, he didn't have to run around after a toddler...that's my excuse for not baking "real" bread. That and the fact I don't have biceps like Madonna!
Daily Bread
Thanks to all these talented artists for their contribution to this collage.
1. 35/365: I knead this, 2. chocolate chip cinnamon banana bread, 3. comfort, 4. 5 december
Created with fd's Flickr Toys
Caramelized Onion Bread, a Bread Baking Babes' project for October 2014
complete details and recipe at blog from OUR kitchen: etherwork.net/blog/bbb-october-2014/
I know, it’s look like other kind of flat bread but believe me, this is my naan. I adapt this recipe from The Professional Pastry Chef: Fundamentals of Baking and Pastry by CIA, The Culinary Institute of America. Naan Bread in original recipe is more flat because there is no resting time before get into the oven, you just shape it and bake. But my naan is soft and puffy, you can cut them in half and make a sandwich (look a bit like pita bread but it’s softer). So, if you want different texture, just put them directly into oven after shaping them. I always make a sandwich from this bread, but if you like use it to accompany your curry, it will be good too.
To see the recipe just click
on
Similar to a levain recipe i like to use, but higher hydration. Used this method: sourdough.com/blog/leaddog/pierre-nurys-rustic-light-rye, but didn't retard overnight... just let it proof. Shaped a'la ciabatta rather than just dropping a chunk on the stone.
I learned this recipe combination from the COSTCO annual cookbook 2009 edition.
I never tried pita bread before, but the look is very funny. It's like a pocket.
Marinate pork slices in soy sauce, five spices, Dijon mustard, and ketchup. Put it in a bakeware together with sliced onion, drizzle with olive oil and sea salt. 350 degrees for about 20-30 minutes until pork is brown and crispy.
Fill the toasted and halved pita bread with pork and onion slices, decorate with spinach leaves.
Plus, you need a cup of soda drink or orange juice when enjoying this. Better for lunch.
Another good loaf of bread from Laurel's Kitchen Bread Book.
Pot holder inspiration from: crochethealingandraymond.wordpress.com/2010/11/19/how-man...
My daughter and I decided to make a loaf of homemade bread today. Neither of us have ever attempted this so I sought out a simple white bread recipe from one of my wife's many cookbooks and we set about on the 3-hour process. The recipe was reasonably easy: mix and knead all the ingredients (made easier by the Kitchenaid's dough hook attachment) and let it rise for an hour. Then, shape it into a loaf and put it in an 8-inch pan. Let it rise for another hour and then bake.
And what you see here is the end result of our efforts. We sliced it and ate some about 15 minutes after it came out of the oven and it was absolutely delicious. And believe me, I wish I could let you smell this via Flickr. Our whole house right now is filled with that freshly baked bread smell that you usually only smell at a bakery, and it's causing all of us to salivate against our wills. But I'm not exactly complaining... :^)
I'm very proud of my daughter who happily did most of the work here, supervised by me. She did the mixing/kneading and shaping steps and she was vigilant throughout the rising and baking process. And she produced a perfect and tasty loaf of bread (made, I might add, with about 50 cents worth of ingredients. Explain to me why the bread companies are pushing their prices up over $4 a loaf.)
The Fig & Honey bread from Boulangerie Première Moisson was a very recent find for JC who mentioned it to me recently. As I had tried the other fruit/nut breads from this line I was quite curious as to how it would taste. It reminded me of the sweet figgy goodness from Tresoldi in Bergamo, but with too moist a crumb, which seemed rather soggy (I bought the most crisp long I could find). The taste of the crumb itself was a little boring, no distinct flavours, just like white bread, while the crust was chewy (kind of like a baguette if you leave it in a plastic bag overnight). I was a little sad because it really didn't live up to my expectations. I was hoping for more character. Am I too demanding for good bread?
This is a delicious bread we got at Great Harvest Bread Company today. We walked in and they gave us free samples (large samples) and we decided we should get some.
Bread with 40% cassava flour (Cassava food product). Photo by IITA. (file name: CA_440). ONLY low res available.
Very good, not sugary-sweet as most (purchased) cinnamon breads can be. I added a little more whole wheat flour (3/4 cup total) and some wheat gluten as well. Can't wait to try a few slices as French Toast!
Recipe in Polish but translator available on blog: przepisy-aleksandry.blogspot.com/2012/02/chaka-panda.html