View allAll Photos Tagged bread
The Wonder Bread Factory, 356 Fougeron Street, is an industrial bakery built from 1914 to 1915 and designed by architect and engineer Corry B. Comstock. The plant, closed in 2004, is associated with Ward & Ward Incorporated and the Continental Baking Company, maker of iconic American products Wonder Bread and Hostess Cakes. An icon of the Buffalo Belt Line, the Wonder Bread Factory is an excellent example of restrained classicism applied to early twentieth century fireproof factory architecture, embodying what architectural historian Betsy Hunter Bradley identified as an industrial ideal of "beauty based on function, utility, and process."
These exterior photos were submitted to Buffalo's Common Council in June 2018 as part of a local landmarking application.
Contact me for online and print use. Archival 8x10 prints are also available. davidtorke@gmail.com
little mouse living in a house made of bread and straw.
she's got a table made of little saucer.
instagram:
www.instagram.com/awesome_oso/
facebook:
Making of bread shot video: www.facebook.com/SlavaGalaka/videos/1878045832461385/
Setup is simple: Two lights. One from the right, strobe with softbox 60*90 centimeters and grid. Other softbox 60*90 from the left as fill light. Canon 6D, 24-105, 105mm, F16, 1/125.
- Nothing more delicious .., than the smell of bread ....
- Nada más delicioso.., que el olor a pan....
From " My Table " series of paintings. Still life with fish. Painting still life puts me into meditative state of mind probably more than painting other subjects.
I hope that it has translated onto canvas.
I miss baking, but my time is very limited right now.
I can't wait to be able to bake at least once a week.
It's almost there. This one tasted fantastic! A few more loaves to make sure it works every time, and there will be a recipe.
it took 30 minutes covered, 12 minutes uncovered. she was already brown after the first 30 minutes! i love my red pot. :)
(i jumped on the bandwagon and decided to make the amazingly easy no knead bread that has been all over the internet lately. well, it really is so easy a 6 year old could make it. i will make it again and again and again. the only difficult part is waiting nearly 20 hours to eat it! best to start a batch right before you go to bed and then cook it with your dinner.)
No-Knead Bread
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.)
yum!!!!!
I broke our glass baked goods dome yesterday and ruined the newly baked bread inside. I've been using some different methods lately but figured Jim Lahey's no knead was a great replacement. The loaves are always so pretty.
Technically it is a Dorset Knob, which is make from the left over bread dough. Baked three times, which makes sure it is very hard. Great when dunking into a hot drink, my favourite being hot chocolate.
Traditional bread or known as Khambir is most common traditional local bread preferred by the locals of Leh Ladakh in most of their dishes. Khambir brown color with a thick crust, made from local whole wheat, serve mainly for breakfast with butter, tea which is prepared by adding a pinch of butter and salt.
PENTAX K-1 • FF Mode • 200 ISO • Pentax DA* 55mm F1.4 SDM
Écomusée d'Alsace • Ungersheim • Haut-Rhin • Alsace • France
The new UK £5 note (bread) has a transparent panel showing the queen and Elizabeth Tower... which turned out to make the perfect 'projection' lighting for this weeks MM!
Our friend's husband baked 2 different breads for us for lunch.
And he baked another kind of bread for us to bring home.
Everything was really perfect.
See that perfect tiny loaf?? Well, the rest of the dough got wasted. Yep. I didn't trust myself.. or the measurements... because I had used too much water in the beginning..and, then.. couldn't seem to get it less than very sloppy and sticky... and so the dough got tossed, but I decided to save enough to make a small loaf...or what I thought may only yield a bun.
Look at the wonderful loaf .. Then, I was ticked with myself. I couldn't knead it like I normally do with the recipe of course..so just let it hang about on the counter for more or less the usual time ..and added a bit of flour to get it formed into a loaf ..let it rise a bit more and... ..it worked fine.
Next time... I just use the whole mess of dough, no matter what... and see what happens. Most of bread making is experimentation anyway, isn't it? Okay... not most....but a lot of it definitely is...
The other two loaves are the original recipe I usually use for our regular bread.. 1/2 and 1/2 whole wheat and white flours... that time I got the water measure correct. And, some yummy fruit muffins.
January 03, 2016
Satiate:
/ˈseɪʃɪˌeɪt/ ([verb sey-shee-eyt; adjective sey-shee-it, -eyt])
verb (transitive)
1.to fill or supply beyond capacity or desire, often arousing weariness
2.to supply to satisfaction or capacity
3. to satisfy to the full; sate.
------
This week while browsing baking blogs online, I came across this recipe at Lovin' from the Oven and figured after all the chocolates and cookies from the holidays, this could be a nice break!
The recipe was easy to follow and aside from adjusting the baking time because my oven is ridiculous and doesn't know how to hold heat, it was a pretty simple process!
Recipe for those interested:
Ingredients:
For the Bread
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup white sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1 apple, peeled and chopped, mixed with 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon
For the glaze
- 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency
Directions
1. Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan. (Or line with parchment paper, which is what I did because parchment paper is my best friend in the kitchen)
2. Mix brown sugar and cinnamon together in a bowl and set aside.
3. Cream together the white sugar and butter. Add in the eggs and vanilla extract.
4. Gradually stir in the flour and baking powder. Mix milk into batter until smooth.
5. Pour half the batter into the prepared loaf pan; the top with half the apples and half the brown sugar mixture.
6. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture.
7. Swirl brown sugar mixture through apples using a knife. (Following instructions is hard, so I skipped this step... still turned out okay just not as visually appealing)
8. Bake for 30-40 minutes, or until toothpick comes out clean. (Or if your oven is evil; bake for 65 minutes and hope for the best)
9. Let cool for 15 minutes before drizzling with glaze. (Or get distracted and come back an hour later to do this step)
Enjoy!
Hope everyone is having a sweet Sunday!
Click "L" for a larger view.