bread photos on Flickr

The Santan Freeway Loop 202 is in the southeast valley of Phoenix. Onsite Insite offers billboards along the Santan Freeway between I-10 and the Price Freeway Loop 101 in Chandler, AZ.

Bread Talk by nikkolim

2nd Floor, Main Mall, SM Mall of Asia

Four Square. by Bycroft Boy

Inside front cover from Homeways, a Four Square recipe book, early 1970s. From my collection.

IMG_4400 by Liane

bread making by alllegra

zucchini bread by amanda

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finished bread! i used a recipe i hadn't tried before, and it was great.

Challah by Martha Jackson

I made some whole wheat challah. It was super tasty. Here are its innards.

Thrifted Bread "Basket" by thechiclife

Thrifted Bread "Basket". See my blog post here for the scoop: thechiclife.typepad.com/the_chic_life/2008/12/long-time-n...

bread cake by blythebook

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zucchini, tomato, bread, Parmesan cheese :)

Ginger Bread Welcome by Carol Von Canon

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This must have been a beautiful house in it's day. It now sits empty and decaying.

Taystee_Pan_Dorado_Bread by erlyrizrjr

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Bread by Dale

Bread

Sourdough, multigrain, skyr butter

Lava

Nordurljosavegur 9, 240

Grindavik, Iceland

+354 420 8800

Follow me on Twitter | Check out more at www.daleyasunaga.com

Bread by Matt Schroeder

Bread Sampler @ SouthernBred by mike fabio

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Spotted on Foodspotting

Toasted bread by Radagast

A toasted slice of english muffin bread. The recipe is on my blog here.

Eddepet by Lien (notitie van Lien)

IMG_5128 by chadhashiscamera

bread ladies by ideath

Linus had these little people-shaped crackers? cereal? that he was snacking on, so i was inspired to make my bread a little differently.

Garlic-bread-4 by The Tortilla Channel

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Easy garlic bread with pesto. Check out the recipe at thetortillachannel.com/garlic-bread-recipe/

James Beard's Basic White Bread - 04 by Andree Reno Sanborn

This loaf is very heavy and dense and is very good for sandwiches. Adapted by me from Beard on Bread:

In a standing mixer with mixing paddle, put 1/2 cup of water at body temperature, 1 package of active dry yeast and 2 teaspoons of sugar. Turn mixer on for a little bit and then let it stand for five minutes while it proofs.

Add 3 3/4 cups of King Arthur Unbleached Flour, 1 teaspoon salt and 3/4 cup more of body temperature water. Turn on the mixer. If it is too dry and the mixer begins to jump, add 1 teaspoon of water. I don't think more than this will be needed. Let the mixer run until you have a very nice ball of dough.

Change to the kneading paddle. Let it knead the dough for 10 minutes. Take the dough out and put it upside down in an oiled bowl. Rub the dough gently in the oil and put right side up in the bowl and let it rise covered with oiled plastic wrap loosely on top until it is doubled in bulk (about one hour).

Punch down the dough and knead by hand for as long as you can take it. Shape into a nice loaf and put into a large loaf pan. I use a very long pan from King Arthur.

Bake at 400°F and check at 35 minutes. My loaves are taking at least 45 minutes to bake. If you bake this too long, the crust will be very hard. It is crispy if it is baked just right.

Bread with Parmesan by J. Hendron