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I've seen butterscotch chips in banana bread plenty of times so decided to try it out for myself. I didn't much care for it. The chips themselves disappeared, leaving holes surrounded by a caramel sort-of goo. I'll just stick with plain old banana bread, now that I've satisfied my curiosity!
This generally complete bread oven, built c1930 by Barron’s Engineers of Tooting was used by the Co-op at Helpringham, Lincolnshire, in a purpose built outbuilding from 1948 until possibly the early 1970’s. The owners of the old Co-op need to convert the outbuilding and wish to remove the oven, but do not want to see it scrapped. This large cast iron oven is 2.2m (H) x 1.6m (W) x 3.4m (L), stands on two brick plinths and has a brick built hearth and chimney. The owners would require a contribution of £3000 to make good the building after the new owner removed the oven. For further details please visit bit.ly/qXlmrm
Bread at a dinner party in Bishkek, Kyrgyzstan. MSU has a new contract to develop better wheat Integrated Pest Management strategies in Central Asia. This work is part of the Central Asia Integrated Pest Management Project (web site: ipm.msu.edu/central-asia.htm). MSU lead organizer is Karim Maredia.
My first attempt at a hand made rye bread turned out quite well. The second attempt tasted even better.
Beautiful loaf of bread. Used pretty much 1/2 of the batch of dough to produce this gorgeous beauty.
It's bread is really quite sweet and my friends told me it's made from brown sugar ... is that true? :p
Yummy anyway ~
Blogged at New bread taste experience~
One of the loveliest food markets I have ever been to in the small town of Revel in Languedoc. The market is held every saturday morning (at least in summertime).
Bread molds are usually of the white fuzzy or green fuzzy variety. The house has apparently been infested with a yellow variety, likely from my work where I first started seeing this color of mold showing up on bread. Spores must have hitched a ride on my clothing. Doesn't speak well of the environment where I work.
I picked up both the pain du verger ($350/$5.75) and the much written about baguette aux noix ($3.50).
The cinnamony moist fruit studded bread was lovely, neither sweet nor cake like; the walnut bread on the other hand was mediocre: dense, lacked the promise of levain character, and fell flat on the palate. Insert disappointment here.