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I have a ton of cucumbers. I have already made about 10 jars of dill pickles and was trying to decide if I wanted to make more when a friend recommended making bread & butter pickles. Well as luck would have it...Marisa's first book "Food in Jars" had a great recipe. So there they are..I used the fancy green colored jars and one purple jar. The pickles don't look too good in the purple jar, but they sure look great in the green jars.
So many petty traders carry their wares on their backs, or their heads, or however they can. They stop on demand to make a sale.
This is what we found on the bottom of one of the bread rolls we had for our dinner last night! It must be a miracle ;o)
200g Rye flour
300g strong white flour
400g warm water
Tablespoon or two of rapeseed oil
Flaked sea salt
7g Yeast
Method... well, it's bread!
My bread is often this collapsed shape (although possibly not as bad since I got new yeast), but I could never decide why it happened...
I usually prefer to take light, bright photos, but I enjoy looking at the darker shots that others take. And so this time, I tried my own, and even darkened it a bit while editing...
D's term :-) but I do think (and Djelibeybi agrees) that this is the best loaf I've ever made. I used the spelt bread basic recipe from the River Cottage Bread Handbook, but actually made this with 1/3 wholegrain spelt flour, 1/3 normal strong white flour, and 1/3 wholemeal strong flour. After shaping, I coated the loaves with rolled oats. Altogether VERY pleased, but the real test will be what it's like in the morning with Vegemite :-D
Breakfast May 1, 2010
Lemon Poppy Seed Bread
This bread made a lovely breakfast. It tasted delicious and not too sweet.
Ingredients:
* 1/2 cup (aka 1 stick) unsalted butter, at room temperature (plus a little extra to grease the pan)
* 1 cup granulated sugar
* 2 eggs
* 1 2/3 cups all-purpose flour (plus a little extra to coat the pan)
* Zest from 1 lemon
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 tablespoon poppy seeds
* 3/4 cup buttermilk
* 3 tablespoons lemon juice and 1 tablespoon sugar (for a glaze, if desired)
Preheat the oven to 350°F. I greased an 8” x 4” (x 4”, I think) bread pan with butter, then I coated that butter with a very light layer of flour and tapped out the excess flour.
In a large mixing bowl, cream together sugar and butter. Stir in eggs. Stir in flour, lemon zest, baking soda, salt, poppy seeds, and buttermilk.
Pour the batter into the loaf pan. Bake for about 45 minutes (or an hour if you have a sucky stove like I do) until a knife inserted into the center comes out clean. The top of my loaf did brown quite a bit, so after a half hour of cooking, I covered my loaf with a tent of foil to prevent it from getting burnt.
Once out of the oven, cool on a wire rack. My loaf stuck to the sides of the pan in one spot - I think because I didn’t grease the pan well (grrrr!).
Whisk together the lemon juice and sugar and brush on top of the bread for a glaze. The glaze adds extra sweetness and tartness.
This man was at one of the stalls at the Victoria Market, he was having a lovely conversation with his customer about the different breads - not often these days do you get good service like that.
This is like the tastiest bread I've ever made! So good :)
Recipe: afoodiestaysfit.com/2011/01/my-moms-famous-white-bread/co...