Too much butter for me!!

7 Days of Shooting Week #36 A Good Match Texture Tuesday ....

Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... thanks to you all.

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

Monkey bread from Bread and Soup party at Kat and Eric's.

zucchini, tomato, bread, Parmesan cheese :)

Texas Roadhouse

250 Buckley Boulevard, Bear, DE 19701

Spotted on Foodspotting

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

Warmed in the oven with butter and parmesan cheese.

www.kraftrecipes.com/recipes/banana-walnut-bread-55432.as...

What you need

1-1/2 cups flour

35 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)

2-1/4 tsp. CALUMET Baking Powder

1/2 tsp. salt

1/2 cup (1 stick) margarine or butter, softened

3/4 cup sugar

2 eggs

2 medium ripe bananas, mashed (about 1 cup)

1/2 cup milk

3/4 cup PLANTERS Walnut Pieces, divided

Make It

PREHEAT oven to 350°F. Mix flour, wafer crumbs, baking powder and salt; set aside.

BEAT margarine and sugar in medium bowl with electric mixer on medium speed until creamy. Add eggs; beat until light and fluffy. Blend in bananas. Add flour mixture alternately with milk, beating well after each addition. Stir in 1/2 cup of the walnuts. Spread into greased 9x5-inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.

BAKE 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Cut into 16 slices to serve.

Breads by Paige Young, owner and Chef at P.I.E. Bake Shoppe Charleston SC

Bread for evenTinierTown's annual fall wine tasting

original post: A cook's basket of herbs

www.gnufmuffin.com/2015/10/rustic-country-bread-cooks-ill...

I got some leftover dough from another recipe, so I rolled it up with plenty of cinammon, brushed it with egg and...off it went! "Sweet sourdough buttery stick", plenty of butter and milk in there... 100% sourdough. The dough was slightly under-proofed, it could have been lighter, but it didn't have any hint of the sour starter,

Bread & Company bakery/cafe in Green Hills, Nashville, TN

Bread on Sale in Bamberg, Germany on a Sunday morning.

Kai and his preschool buddy (and families) got together for dinner. The two kids got to cut out some shapes for pan-fried bread.

Tic-tac-toe boule, sliced

This was an overnight pure leaven bread that I FORGOT to add salt to. The next morning, I added the forgotten salt and let the bulk rise go for another 2 hours. Then, I formed the loaf (30 min. bench rest first) and let it rise 4 hours at room temp and 30 min. in the fridge. I didn't think it would turn out as well as it did!

ciabatta bread

dav

pan sin amasado, 24 horas de fermentación

My first ever homemade bread. Story and recipe here.

Ham, green pepper, tomato with feta cheese with a zesty tomato and chili pepper sauce

homemade sourdough bread air bubbles

Bread, pan

I am not usually a food photographer - but homemade jam and bread is so good. Someone left a mess out on the table (why they didn't eat it? I don't know) and I had my camera. View Large

Bill decided to use the leftover yeast from the bread to make a starter. Now I have a reason to make some sort of yeasty bread product at least once every two weeks!

We roughly followed Alton Brown's instructions for a commercial-yeast based starter:

2 cups warm (~100˚F) water

1 tsp instant yeast

1 tsp sugar

1 cup flour

Mix ingredients together. Place in warm (80-95˚F) spot for 24 hours to grow the colony. Use all starter or feed 1 cup each of flour and warm water* and then refrigerate. Use 1 cup starter every two weeks. If unused for 1 month, discard half, allow to warm to room temperature and feed 1 cup warm water and 1 cup flour.

Hopefully this will stay strong until summer when I can try and culture some wild yeast and have my own variety of Cupertino sourdough.

Edit: 24Mar11:

*All of this won't fit in a quart-sized mason jar and still have room for growth.

I'm leaving mine out of the fridge for the timebeing, hoping it will help catch some wild yeast, so I have to feed it daily. I've successfully been keeping it at around 2 cups total and feeding no more than 1 cup water and flour per day. Yesterday I only gave it 1/4 cup flour and water in the morning and 1/2 cup flour and water in the evening and removed about a cup this morning to add to my sourdough pancakes.

new version with saffron

This is the first loaf of bread I made with my new bread machine I was given as a gift. Did the whole mixing kneading and baking process in the machine.

Spinach garlic butter

Bread lorry

Made using sweet bun recipe

4lb bread

I'm very proud of how pretty the loaves are. Especially the bigger one. And it tasted great, too!

I used a recipe from Beard on Bread, about 50% graham flour and 50% white bread flour.

Blogged: www.mellieblossom.com/fluffy-white-bread-recipe/