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In the UK bread is slang for money.
Here are two currencies - £20 (GBP) and €10 (EUR).
Money, dough, bread, sponduliks, readies, cash, folding money, champagne coupons, beer vouchers etc.
Macro Mondays candidate
A professionally-prepared dessert of bread pudding consisting of: broche soaked in custard creme; raspberry sauce and; white chocolate creme anglaise.
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.
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
Banana Nut Bread
1 Cup Sugar
2 Tbsp soft shortening
1 Egg
3/4 Cup Milk
1 Cup Mashed Bananas
Mix sugar, shortening and egg thoroughly.
Stir in Milk and Mashed Bananas
3 Cups Gold Medal Flour
3 1/2 Tsp. Baking Powder
1 Tsp. Salt
3/4 Cup Nuts ( I use chopped pecans)
Blend dry ingredients and mix into batter
Add Nuts. Pour into greased loaf pan and bake for 60-70 minutes.
Insert knife in center to check for doneness before taking out of oven.
Three loaves of Oat Bread and one large loaf of white bread. Baked from scratch fresh from the oven cooling on the rack.
I baked some homestyle bread last weekend. It turned out pretty okay. I think that I over-kneaded it because it was a bit denser than the Italian-style loaves I like to get at Central Market.
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.
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.