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
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.
A macro photo of some bread I picked up at a local bakery. It had blueberries, cranberries, and white chocolate inside.
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.
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.
When I was a kid, many of our staples were delivered to our front door. The milk man came on Mondays, the bread man came on Wednesdays, and the ice cream man came mostly everyday during the warm summer months.
My favorite was the bread man. My mom would give me a dime, and I'd buy a warm crusty sourdough french roll off the back of his truck. I still remember the rich smell of freshly baked bread that emanated from the back of that truck when he opened the doors. Ah, the bliss. To this very day, I'm still an unrepentant carb eater.
San Juan Ridge, Nevada County CA
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!
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
― James Beard
bread mold. :-)
Normally your bread doesn't look like this. Only if you want to take pictures of mold.
Flat bread of Uzbekistan - non or naan. Uzbek non is widely considered to be the very best of Central Asian tandoor breads.
Photo was taken in east Uzbekistan on the roadside marketplace somewhere on the way from Andijan to Tashkent.
archive.aramcoworld.com/issue/201504/the.fabled.flatbread...
little mouse living in a house made of bread and straw.
she's got a table made of little saucer.
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Bread and games, just like it was yesterday, just like it is today and just like it will be tomorrow.
Do not fool your self thinking that today it is even a bit different or better from what it was.
Only freedom of your inner world is always there.
Underneath of the reconstructed amphitheater in Xanten, Germany.
invites to the groups only by admins, please spare me of the awards iconography
Big fluffy store bought bread....I have a childhood memory of balling up a slice of Weber's bread and (aghast) eating it! Yikes! I do love cookie dough, so certainly there must be a connection! #cy365#captureyour365#bread
Voghera, 08-05-2016 Festa dell'Ascensione.
Furgone FIAT 1100 T (1957-58).
Carrozzeria: PASINO.
Moskva 5
Obbiettivo: Industar-24 105 millimetri
Formato: 6x6
Esposizione: regola del 16
Messa a fuoco: telemetro.
ROLLEI 120 RPX 400 ASA
Svil.: KODAK D-76 1+1 14:00 20°
Fix: Tetenal Superfix Plus 1+4 05:00 20°
Scanner EPSON V600 - 2400 dpi
"LSA" bread. My variation of a Dan Lepard recipe, adding LSA mix (ground linseed, sunflower seed, almond) into the dough.
See more of my food images here.
(Click here to see my "most interesting" photos on flickriver.)
Bread Pudding is a sweet dessert made by baking a pudding mixture made with bread, sugar, cinnamon powder, raisins, eggs, butter, condensed milk and vanilla extract. So transform your everyday loaf of bread into a delectable dessert everyone will enjoy and perfect for the holidays!
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2023/12/bread-puddi...
For hundreds more delicious recipes and mouthwatering food images, please go to: