www.nightowlcraftworks.com/2011/03/29/a-great-french-brea...

Several years ago I started baking my own bread from time to time. My results weren't consistent and I got frustrated by not really understanding what had gone wrong. However, the pandemic has meant that I've had plenty of spare time to perfect my technique and for the past fourteen months or so we have never bought any commercially produced bread or rolls. Its all been home made. I was going to buy a food mixer to do some of the hard work but I discovered that I actually enjoyed kneading the dough so I do it all by hand.

This is today's effort which looks a bit more symmetrical than most of my attempts, so I thought it was worth a photo. I have to give credit to John Kirkwood on Youtube whose videos and recipes gave me inspiration and useful tips..

I had cut the slice lines but then the bread started to explode at the seems and got that giant crack lengthwise.

So like any sane person I kept putting butter into the crack.

Looks like a bread and the most unbelievable it tastes like bread.

I think I made it! :)

i make this a lot... to the point that we rarely buy store-bought, at least lately. difficult to describe how good it is so i won't really try.

Pentax K-3 | A50/1.4 (top) FA31/1.8 (bottom)

Mom sent me this recipe in the 80s, and for some reason I didn't make it until yesterday. I wish she were here so I could tell her how right she was -- it's terrific!! The first loaf vanished by nightfall. We are working on the second today. ;)

Stuten is a sweet and fluffy bread. It is most commonly eaten with a spread of butter and jam.

I've been making sour dough bread these last few months. Thanks bluesinateacup for the recipe and inspiration. The loaves themselves have all been edible but not always very ascetically satisfying but I'm quite pleased with this effort from today

For Project 365 2022 Edition: 4/365

One of my goals for 2021 was something I'd wanted to do all my life: learn how to make sourdough. I did it last January. It took a couple of weeks to grow the starter, of course. Since last February I've been baking most of our bread. Oats and maple syrup usually go into it.

Thank you to everyone who visits, faves, and comments.

Just out of the oven. Mmmm...smells so good. My second sucessful attemp at making bread.

small boule, my standard loaf of no-knead bread, poppy seed baguette

When I wake up in the middle of the night on the weekend, I don't ask "Why the hell am I awake at this hour?" I just enjoy it, the world is so quiet then. And it means I can justify a good long nap later that day.

It happens a lot when I have a big event that morning, out of fear of oversleeping. Sometimes it just happens and I read for a couple hours before falling asleep again.

These breads are the fruits of yesterday's 2:30 am awake time. Inspired by E, I checked out Artisan Bread in Five Minutes a Day and made the basic master dough for the boule and baguette. I already had a batch of NKB dough brewing, so I baked that so we could compare the breads.

Oh yeah, once you get used to working with the wet dough, it really is as easy and less time-intensive as described. There's just a bit of waiting for the dough to rest and bake. If you plan ahead, you can have awesome fresh bread every day.

Plain honey buttermilk bread on the left, honey buttermilk bread with extra honey, cinnamon and raisins on the right.

Same recipe as the last bread I baked.

I toasted the coconut but forgot to add it to the bread.

Interestingly enough yesterday, when I arrived at the lake there was this trail of bread which stopped at the bench you see in front of it. This bread was moldy. So far none of the wildlife had any interest in it. Food waste - sometimes planning for meals can be challenging. These don't look like rolls that came from a source I'm familiar with. They were still there the next day.

bread by auro, photo by vanz

Archival photo from Fortress of Louisburg, Nova Scotia, a National Historic Site pivotal in the 18th Century French and English struggle for Canada.

Thank you to everyone who visits, faves, and comments.

ODC - Sliced

Explored

ODT - Bread

No Knead Bread

Pan trenzado

www.cookipedia.co.uk/wiki/index.php/Plaited_bread

www.forumthermomix.com/index.php?topic=8794.msg126156#msg...

Banana Nut Bread

Insert knife in center to check for doneness before taking out of oven.

real bread

Homemade sourdough challah bread and prickly pear jelly. The challah doesn't taste like sourdough--the trick is in how long you let the starter and dough proof, and in this case, not too long.

Seen in 115 pictures in 2015

#23 - Homegrown/made

#bread #newyear #2015 #canon #canonrebel #photo #food #colombianfood #colombia

rye bread for Things Wot I Made Then Ate

INGREDIENTS:

3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour

1 teaspoon granulated sugar

1 package regular or fast-acting dry yeast (2 1/4 teaspoons)

1 1/4 cups water

2 tablespoons olive or vegetable oil

2 teaspoons dried rosemary or thyme leaves, if desired

1 teaspoon salt

1 1/4 cups diced Asiago, Swiss or other firm cheese

Cooking spray for greasing bowl and cookie sheet

DIRECTIONS:

1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.

2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes.

3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.

4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.

5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F.

6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash.

7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.

Three loaves of Oat Bread and one large loaf of white bread. Baked from scratch fresh from the oven cooling on the rack.

Yummy rye bread in a bread machine:

1 tsp yeast

250g Rye flour

100g Wholewheat or spelt flour

1 tbsp treacle or honey

1 tsp salt

1 tbsp oil

280ml water

Set machine to wholewheat medium loaf - poof! Rye bread

On a Sunday morning, what could be better?

www.breadworld.com/Recipe.aspx?id=498