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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!
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.
Basic White Bread
Ingredients
6 cups flour
1 tbsp sugar
2.5 teaspoons salt
2.25 tsp active dry yeast (1 envelope)
2 cups very warm water, about 120°
2 tablespoons softened butter
Equipment: 2 loaf pans
Makes 2 loaves
Instructions:
In a large bowl, mix 2 cups flour, sugar, salt, and yeast. While mixing, dd the water and butter. Continue mixing at high speed for 3 minutes.
Add 1/2 cup flour and beat 4 minutes longer.
Stir in 3 cups flour, or enough to make a soft dough. Turn out onto a lightly floured surface. Knead for about 8 to 10 minutes, or until dough is smooth and elastic, adding a little more flour as necessary.
Place dough in a large buttered bowl, turning to butter top. Cover with a clean towel and let rise for about 1 hour in a warm place, free of drafts. [This loaf rose overnight.] Punch dough down; knead until smooth. Cut dough in half, cover with the mixing bowl, and let stand for 15 minutes longer. Roll each half into a 12x9-inch rectangle. Starting with the narrow edge, roll up, turning ends under to make loaves to fit pans. Place rolls seam side down in greased loaf pans, 9x5x3-inches. Cover pans with clean towel and let rise in warm place until double, about 45 minutes. Bake loaves at 400° for 25 to 30 minutes, or until loaves sound hollow when tapped with fingers. Remove from pans to racks; brush with butter for a soft, more flavorful crust.
A very tasty bread. The crumb has rich flavor, chewy texture. Crust was moderately firm (except the firm bottom).
Bread
Flatbread, savory biscuits, and ciabatta.
Notes: The biscuits (studded with bacon, scallions and Cheddar?) were dry. The fry bread okay, but not very flavorful. I think it might have had a high amount of corn meal in it; it tasted whole grainy. I didn't taste the ciabatta.
Not your standard basket of stomach fillers, but fantastic specimens from the fabulous David Wilson (I will admit a bias, but there is ample reason for such feelings - his products are top notch, an obvious reflection of his skill and the quality of ingredients he employs). Here a cube of salt sprinkled artisan churned butter was served with "Dave's bread" (featuring crackly crusts on springy fresh milled whole grain bread and baguettes with large air pockets).