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But not just ANY bread -- my first gluten-free loaf (Bob's Red Mill "Walrus Bread"). And it was good! You could've knocked me over with a feather.
Strobist info: SB26 with white shoot-through umbrella top/back 1/8 power. SB26 with diy grid and 1/2 cto 1/64 power aimed at the cut. Triggered with skyports.
Setup shot here
french baguettes - peter reinhart's recipe using pate fermentee fridged for 3 days - GREAT flavour & crumb, crust needs a bit of work. NB - pate fermentee can be safely fridged for up to 7 days - will smell very yeasty/alcoholic but will bake out - produces great caramelization
I made too many cinnamon rolls yesterday, most of which were on the brink of getting stale this morning, so I made bread pudding out of them. Hmmm-mmm! Sarap! (Shown here with a side of vanilla ice cream and a drizzle of chocolate syrup)
using the Bakesale Betty's recipe. super yummy! and not very banana-y. i think next time, i'm going to throw in some nuts. and decrease the sugar. but husband thinks it's the best banana bread ever! blogged on Muffin Top.
UPDATE: I added half a banana, decreased the sugar, and threw in pecans. BEST BANANA BREAD EVER NOW! Recipe up at the above Muffin Top blog post.
7/7
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for FPC
i think this is my first time using a printed fabric for the background and i'm really happy with it. i was worried the patterns might be distracting but i find it otherwise.
the styling of the individual puddings are inspired from bea's broiche/bread pudding. in some photos of the series you can see the layers of the paper cups that i used because the custard was leaking out!
p.s. yay! i've finished assessment!
Bread was severely rationed in wartime Britain, and the population was encouraged to eat home-grown potatos, rather than imported wheat.
From the Special Exhibition. opening today at the Imperial War Museum, London.