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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 this tender, crusty, fragrant bread from Peter Rheinhart's recipe found in his wonderful book, The Bread Baker's Apprentice. It has a bunch of steps and takes 3 days to make, if you don't have a rye sourdough starter already living in the fridge, but every step is worth it as it is the BEST rye bread I've EVER tasted! If you are interested in baking bread, probably surpassing that of your local bakery, I suggest you look into this. Amazon has it and you can search through it at your leisure, but be warned. If you look at it, you WILL buy it! :)
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)
An old man sells fresh bread in a souk in Essaouira, Morroco. Behind the main scene is a stall with hanging cuts of meat.
For the longest time I have been fascinated with the beautiful colors that mold can produce; and, for a while, I've wanted to photograph it. One day I noticed that some bread I had was beginning to mold. Being a lazy boy, I let it sit there for a week or two. By the time I was finally ready to throw it out, it was completely covered with colorful mold. Instantly I knew that my chance had come and I photographed it!
As regular visitors will know, the caretaker of the flats where I live is also a baker who regularly brings me a huge bag of unsold bread and cakes... I will freeze some, but am about to go out now and share this amazing haul with my friends who live nearby! Ich liebe dich, Christian Baumhardt...vielen, vielen Dank.
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.
Nana Banana Bread is super moist and packed with flavor. Makes a scrumptious, sweet breakfast or simple afternoon snack.
Get the recipe & details here:
from 昆明園 (Kunming Restaurant), 台北市復興北路81巷26號 (#26, Lane 81 off Fuxing North Road, just south of Nanjing East Road in Taipei), 02-2751-6776
made after River Cottage recipe. I've made my own home grown starter meaning I've grown my own wild yeast....
Super nice taste, take a long time, but it is worth it!
Yummmm grandma's coffee bread. Mom just tweaks it a bit to be able to make it in the breadmaker. The smell takes me back to my childhood!
I made banana bread with some really sad overripe bananas. I thought the bread and jam combo was good. K thought it was too much. I think we will try the figgy jam with ricotta spread on a whole grain bread, or something like that.
My tear & share bread I made today. We're going to eat this later with a baked brie, and a glass or two of homemade elderberry wine. Yum yum!
It's got wholegrain mustard, ham and grated cheddar cheese in it.