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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
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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
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.
I walk a couple of miles to buy bread from this guy who sells bread from the trunk of his 1975 Volkswagen beetle at the Texaco in Challenge Ibadan
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
il Mulino Cucina Italiana's bread pudding dessert. Made with Grand Marnier liquor, served warm with vanilla gelato. Verdict: Good, but I wish it had raisins and shredded coconut.
Bread and Butta Café at the Centre for AgriBioscience (AgriBio) at La Trobe University in the Melbourne suburb of Bundoora, Victoria, Australia.
This establishment was previously known as Café Adamo.
Random snapshot of a great foodie find, random little bakery in Hilmar (tiny town), with great pain dulce (Portuguese sweetbread). Walk in to the counter, where a couple of old Portuguese men were chatting in Portuguese with the woman behind the counter, there were slabs of salt cod and other Portuguese food items, and it seemed like you weren't in California anymore, Toto.
This bread is definitely more substantial and wholesome tasting than traditional (and faster) soda breads, but still has a tender crumb and fantastic flavor. It seems a little difficult to work with because of the folding/kneading of the soaked dough, but really it's a quick learning process.
Soaked Kefir Brown Soda Bread
2 c. whole wheat flour
1/2 c. whole milk kefir
6 T. whole milk
1 T. butter, room temperature
3/4 t. baking soda
1/2 t. kosher salt
1 scant T. granulated sugar
2 T. wheat germ
Put the flour and butter into a medium sized bowl and cut the butter in with your fingers or a fork until it kind of disappears. Mix the kefir and milk together well and pour over the flour/butter. Stir with a spoon until the flour is completely mixed in. (You may need an additional 2 T. water if it seems a bit dry.) Cover well and set aside overnight (8 hours or longer).
When continuing, preheat the oven to 350 degrees. Mix the baking soda, salt, sugar and wheat germ together in a small bowl. On a very lightly floured work surface (or on a silpat liner where you won't need any flour at all), turn out the soaked wheat flour and press into a medium-thin disk. Sprinkle about half of the dry mixture over it and carefully fold and knead 2-4 turns. Sprinkle the remaining dry mixture and continue folding and gently kneading a total of 8-10 times until the mixture is evenly distributed throughout. Firmly form into a slightly flattened ball, and use a serrated knife to score an "x" in the top 1/4 inch deep.
Bake on a parchment lined baking sheet for 40-50 minutes until the internal temperature is 190 degrees and the loaf is golden brown. (Tent with foil towards the end of baking time if it appears to be darkening too much.) Cool completely before slicing.
blogged at CakeWalk.