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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
"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:
The International Harvester Metro Van was originally launched in 1938 and was used heavily in the 40‘s and 50‘s for multiple stop deliveries of baked goods, dairy, ice cream, even as ambulances. A fold-back seat enables the driver to operate this vehicle while sitting or standing and slide back doors make getting in and out a breeze. This particular custom “Bread Sled” is called Bread Winner and has been given a ground-scraping stance and was built for The Fabulous Forties challenge over at LUGNuts.
Love it when the light comes in that window just so…. and someone here knows about my abhorrence of those plastic bread bag closing tags
A currant sphere is a round sandwich with currants, sometimes with raisins. The dough is compared to plain bread dough except with currants and possibly raisins enriched with egg and butter, sometimes lemon peel, sugar and sugar
An example of hendiadys , I was told some 4 or 5 decades ago.
Sainsbury's bread and Waitrose butter.
The knife used to spread it had small serrations.
Purchased Zucchini from a Farmers Market and baked Zucchini Bread. Came out good.
I cut it when it was still hot. Should have waited to view a cleaner cut. Will post my adapted version of this recipe on my blog, Baking is my Zen.
RECIPE from blog, COOKING CLASSY
www.cookingclassy.com/zucchini-bread/
Zucchini Bread
Servings: 12
Prep Time
20 minutes
Cook Time
55 minutes
Cooling Time
30 minutes
Total Time
1 hour 45 minutes
Ingredients
2 cups (284g) all-purpose flour (preferably unbleached, scoop and level to measure)
2 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup packed (215g) light brown sugar*
1/4 cup + 2 Tbsp vegetable oil
2 large eggs, at room temperature
1 Tbsp vanilla extract
20 oz. zucchini, at room temperature, shredded (3 cups)
Instructions
Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan, dust lightly with flour then shake out excess.
In a medium mixing bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt. Set aside.
In a separate large mixing bowl whisk together brown sugar, vegetable oil, eggs, and vanilla extract.
Wrap half the zucchini in cheesecloth, then squeeze liquid into a bowl. Repeat with second half of zucchini, you should have 6 - 7 Tbsp rendered juice, if not squeeze to remove more.**
Stir zucchini into brown sugar mixture.
Add flour mixture and fold and stir just until no streaks of flour remain.
Pour evenly into prepared loaf pan.
Bake in preheated oven until toothpick inserted into center comes out clean. About 50 - 60 minutes.***
Let cool in pan 10 minutes then invert onto wire rack and let cool at least 10 minutes before slicing.
Store in an airtight container at room temperature.****
Recipe Notes
*If you'd like a sweeter zucchini bread you can add an extra 1/4 cup brown sugar, if you'd like a mildly sweet loaf you can reduce by 1/4 cup.
**If you don't have cheesecloth I have also done this by spreading zucchini evenly over 3 overlapped, long sheets of paper towels, then roll up and squeeze to remove excess liquid. Unroll onto cutting board. You should have removed about 4 oz of liquid.
***If needed you can tent loaf with aluminum foil during the last 10 minutes of baking if loaf is browning too much on top.
****Zucchini bread can be stored in the fridge for 6 - 7 days to extend shelf life, bring to room temperature before serving. It can also be frozen for 3 months.
Variations
You can also fold in 1 cup semi-sweet chocolate chips and/or 1 cup chopped walnuts or pecans to the batter before baking.
Add 1/2 cup raisins.
If you love spices, increase nutmeg to 1/2 tsp, add 1 tsp ground ginger and 1/4 tsp ground cloves.
Copyright © 2020 Cooking Classy
Thank heavens not everyone hates gluten. I'm sad for those who have health issues but I love bread in all its variety. These loaves were all beautiful at the farmer's market but I bought one a little further to the right, out of the picture.
"Miner's Sourdough" with just 4 ingredients: wheat flour, sourdough starter, water and salt. It's amazing when toasted and dripping with butter.
Homemade. First time I've tried to make Unleavened Bread or Matzoh Crackers. I thought I'd do a little experimenting. : )
Peppered bacon bread from Zingerman's. Verdict? YUM freakin' YUM. The texture inside was amazing, and the crust super crispy and divine. Hard to believe that such fresh-tasting and amazing bread was baked in Ann Arbor, MI.