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I wanted to see if I could make those bread bowls, like the ones they have at Panera. So, I found a simple recipe online at The Fresh Loaf. They turned out more like mini bread bowls, but they made a filling dinner, filled with some black beans mixed with garlic, onion, olive oil, tomatoes, salt & pepper.
Recipe from the NY Times No-Knead Bread article.
It should be darker. I'll use less salt next time. But it's very good and very easy to make.
I used all purpose white flour since this was my first try at this method. From now on I'll use an organic unbleached flour blended with other whole grains, nuts and any other additive that's good in bread.
Note to myself: I WILL remember to slash the top of the next one.
A square of bread pudding sits on an orange plate in a pool of dark sauce, its browned top studded with fruit and nuts. The warm tones and the glossy sauce make a rustic, comforting dessert.
from the book "The Urban Homestead"
Made using homemade sourdough starter. This bread smelled soooooo good and was quite tasty.
A lone goose wanders the edge of Bass Lake, California and picks up a large slice of white bread and carries it into the waters of the lake. Colored pencil and ink drawing.
Why is a “Baker’s dozen” 13? “Baker's dozen” is a phrase that means 13 items. The practice comes from medieval times when bread was sold in small loaves, most often in standard dozens of 12 pieces. Some loaves were lighter than others because of different weight of ingredients, not all dozens were equal. By adding an additional loaf to the dozen, customers were getting weight by the law.
you can't tell from the photo exactly, but it was barely enough for us all to share for dinner. but isn't it cute? and purty?