View allAll Photos Tagged bread
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.
A recipe I cooked for the second time, today taking photos of the process.
Blogged at illawarrafoodreviews.blogspot.com/2009/05/recipe-and-phot...
20090507-185804-7
I just got distracted and let it rise too long. I thought it would flatten out like a pancake when I put it in the oven or be hollow like a balloon. But it's ordinary bread, a little lighter than usual, but really tasty. It will go well with my soup. ;o)
With the butter braid dough we did three loaves: a 3-, 4- and 5-strand braid. I'd never done a 4 or 5; they are not intuitive, but mine came out pretty well. To get every segment even and at the right angle takes a bit of practice, I think.
This sourdough bread offers a thick and crispy golden crust with a perfectly tangy wide-holed crumb hiding inside.
Get the recipe at Wonderland Kitchen.
MALLMOULD is professional plastic crate mould manufacturer,more than 2000 sets various crate moulds such as vegetable crate mould, bottle crate mould, fruit crate mould, fish crate mould, bread crate mould, folding crate mould.
mallmould@gmail.com
"Bread and Circuses" was the social control by Roman Emperors of their populations focused on feeding & entertaining the people - often with exotic and bloody fights to the death with gladiators and wild animals in the Colosseum.
Rome, Italy
Honeymoon, Day 12
& butter :p
"I like bread and butter,
I like toast and jam,
That's what my baby feeds me,
I'm her loving man.
He likes bread and butter,
He likes toast and jam,
That's what his baby feeds him,
He's her loving man."
~The Newbeats
This saturday, Alexandre Bettler organised a Bread Workshop: Le Corbusier Bakes Units”; part of the Le Corbusier exhibition at Barbican, there was a day of activities and workshop
The bread Workshops on SuperMarketo: supermarketo.com/the-bread-workshop-book/
Another mediocre photo. That is two in one day. Also - yes - I realize this is the Flickr stream o'food lately. :)
Not bad, but a bit too sweet. I accidentally added vanilla sugar rather than normal sugar, so it's a little ... vanillary as well.
Chocolate Chip Zucchini Bread
2 cups grated zucchini
3 eggs
1 cup applesauce
2 cups sugar
1/2 cup vegetable oil
3 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups flour
6 ounces chocolate chips
1/2 cup cocoa
Grease and flour two loaf pans. Stir together zucchini, eggs, applesauce, sugar, and vegetable oil. Add the rest of the ingredients. Divide batter between the loaf pans. Bake at 350 degrees for 45 minutes. Reduce temperature to 300 degrees and bake an additional 15 minutes. Makes 2 loaves.
Garni07, lavash04
Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş; Persian: لواش; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. It is called Lavaas in Jammu and Kashmir, India, but is more round in shape.