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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)
Wiedermal tut Frau Lander so, als habe die biblisch-christliche Glaubenslehre etwas mit Liebe zu tun. Wir erfahren außerdem von Bäckerproblemen im Jahre 0.
www.awq.de/2018/12/es-war-einmal-gedanken-zu-sonntagsgeda...
Made some baguettes today, I didn't cut them deeply enough and they got a bit too much flour on the outside from the towels so they split a bit.
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...
Fresh out of the oven. Wholemeal bread plain and simple
Available to buy from Bishops Waltham Country Market 9.15-11am Every Friday Jubilee Hall Bishops Waltham
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...
From The Secrets of Jesuit Breadmaking by Brother Rick Curry. I'm sure I've mentioned before just how much I love this book. I've had it since it first came out in 1995 and have made this bread countless times, but I think today's bread was the best I've ever made, in part because it's taken me this long to realize that I can trust Brother Rick about how much salt I need to use. Duh.
I had some leftover cornmeal and up this came up as a solution... great homemade bread : mustard, capers, black pepper and sundry tomatoes
Yeah, very funny, leave me to shape all the bloody baguettes on my own....
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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
this photo belong to eastern contry of the world.and iran have the beast traditional breads that is usefull for your safety.because it is full of fiber and nutritive value that prevent fro diabet-fatness and other illness.we can teach you how baking them.if you like see our photo in flicker by name of bread-iran or my name reza khajeh.email:khajehbread@yahoo.com
Robotic bread makers could, in future, cut down the need to maintain inventory at your neighbourhood bakery and make economic downturns milder.
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.
A one of a kind!! This bread board has a base made from hard maple, and a removable cutting surface made from a variety of exotic woods. Overall size is 12" x 8 1/2" x 2 1/2". Made with food-safe glue and hand rubbed oil finish.
ODC2...Bread...Who cares if it was already after 9:00 at night. We had a great dinner and finished with a nice red wine, bread, and cheese. Ah, la France!