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You'll want to put the smack down on this savory bread with a quickness! Made with butter and parmesan cheese, this dough is beaten into the shape of a mask, tattooed with gel food coloring and baked into submission. However formidable these Li-bread may be, they're no match for a hungry little girl.
I've got a lot of goodwill towards Break Bread. As they say on their website, 'Every day our professional chefs prepare delicious, wholesome meals' and 'We only ever use the best, fresh ingredients'.
This makes it all the more surprising that at their new Smithdown Road cafe they can serve such a terrible advert for their service. 15 minutes after ordering breakfast (there were only three other tables taken, but they'd all already been served), our 'professional chef' left the cafe to go and pick up beans and bread from the nearest newsagent.
Beans and sausage were served lukewarm. The 'slow roasted plum tomato' was this effort above that must have spent all of 5 minutes in the oven. The toast was two slices of the soggiest untoasted bread I've ever seen (the toast in the photo was their second attempt, this time served with frozen butter).
Danish braid, sound good, this month is being hosted Kelly of Sass & Veracity, and Ben of What’s Cookin’? and the recipe is from The Secrets of Baking: Simple Techniques for Sophisticated Desserts (I still don’t have this book and after making this Danish braid, I will reconsider about buying it).
I made laminated dough before but I can’t say I’m master, and having a chance to try new recipe is a real challenge. I love to make this kind of bread (it will make you occupied for day). At first when making the dough (Detrempe), I couldn’t believe the dough will be workable, it’s super sticky dough for laminated dough, but I just follow the instruction and put it in the fridge. Anyway I use a lot of flour to sprinkle the dough when roll in the butter block, it’s amazing that after the second turn, the dough was very manageable and because of the stickiness, the leaking of the butter was less. I think this recipe is great even I still find it quite hard to work with (in the first and second turn), but the bread turn out beautiful and delicious, I love the little freckle of orange zest and vanilla bean, which made this bread smell so good.
Note: I find the filling is too little, may be I use small size apple, next time I will make it again but I will make more filling.
To see the recipe go to
June 2008 Daring Bakers Challenge #19: “Danish Braid” from Sherry Yard’s The
Secrets of Baking
on
Panera Bread Restaurant, Southington, CT. 7/2014 Pics by Mike Mozart of TheToyChannel and JeepersMedia on YouTube
Panera Bread #847 (closed) [4,900 square feet]
9200 Stony Point Parkway, Suite 158D, Stony Point Fashion Park, Richmond, VA
This location opened in 2004 and closed in March 2020.
We had a selection of Indian breads and dips and tried various combinations. The banana-stuffed bread went interestingly well with some of the savoury dips.
Paul's bread was some of the most organically fire altered bread I'd ever seen. The dark, almost charred zones provide amazing contrast in the surface of the loaf
Imagine (or not) my delight when this accompanied the massive charcuterie tasting (which should probably be shared, but thankfully my dining companion felt like a "simple" main course - while I wanted to graze and snack on a whole host of things. Known fact to all my dining companions: I do have eyes as large as my stomach. This was the first of three items I ordered for dinner that night).
Generous amount of lightly toasted and tasty walnut bread, golden brioche (not too rich, but supple crumb - good against the delicious fat on my charcuterie platter), amazing mildly sweet and fruity fig cake, beautiful pickled vegetables, the *best* potato salad (made from Chef Steh's family recipe) and a mild palate cleansing beet salad. I can't stress how impressed I was with this side plate.
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
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
Another good loaf of bread from Laurel's Kitchen Bread Book.
Pot holder inspiration from: crochethealingandraymond.wordpress.com/2010/11/19/how-man...
I am quite pleased with these.
I altered my recipe slightly by replacing margarine with sunflower oil in the ingredients.
It seemed to make the final product much lighter in texture and like a soft white bread roll should be.
I will make these rolls bigger next time which would make them ideal for Bacon Sarnies!
I decided to try cooking bread on my grill again. I used a pizza stone on my gas grill and indirect heat. The bread came out well. Nice to bake it outside given the temperatures here.
I made the dough with wheat flour and olive oil to honor my grandmother, who cooked bread in a stone hearth in Sicily.