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Found in folder "Ephemera - Bread Labels," Weights and Measures Records (Record Series 2705-02), Seattle Municipal Archives.
Basic loaf using Mark Bittman's recipe from How to Cook Everything, which doesn't use much yeast and has a long first rise. This was a particularly wet dough, and had a very holey crumb.
www.kingarthurflour.com/shop/PrintRecipe?RID=91&radio=1
Rustic Sourdough Bread
1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
2 teaspoons instant yeast
1 tablespoon sugar
2 1/2 teaspoons salt
5 cups King Arthur Unbleached All-Purpose Flour
Directions
1) Combine all of the ingredients, kneading to form a smooth dough.
2) Allow the dough to rise, in a covered bowl, until it's doubled in size, about 90 minutes.
3) Gently divide the dough in half; it'll deflate somewhat.
4) Gently shape the dough into two oval loaves; or, for longer loaves, two 10" to 11" logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425°F.
5) Spray the loaves with lukewarm water.
6) Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here.
7) Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
This was a regular light brown bread dough baked in ordinary small flower pots from a garden centre (not used yet for growing anything!)
Storm front came through last night, this morning. Nice air. Lower pressure? Higher humidity? Anyway, my bread dough liked it. Tastes good, too.
The International Harvester Metro Van was originally launched in 1938 and was used heavily in the 40‘s and 50‘s for multiple stop deliveries of baked goods, dairy, ice cream, even as ambulances. A fold-back seat enables the driver to operate this vehicle while sitting or standing and slide back doors make getting in and out a breeze. This particular custom “Bread Sled” is called Bread Winner and has been given a ground-scraping stance and was built for The Fabulous Forties challenge over at LUGNuts.
After making cinnamon rolls successfully with yeast, I knew I had to branch out to real bread. My mom gave me a copy of Whole Grain Baking from King Arthur Flour so I decided to make this walnut bread. It came out great. Unfortunately I wasn't able to get it into the oven when the dome was perfect, so it's a flatter loaf. Tastes great though!
I am really happy with this loaf. After lots of testing, I think I have finally achieved what I wanted with a new multi-grain recipe. (This loaf was made in the bread machine. Once I pressed "Start", I did not check on the bread; hence, the white line of flour you see on the side.)
Buttermilk yeast bread baked in a dutch oven.
Wonderfully soft on the inside with a delicious, crispy crust, sprinkled with coarse salt.
Recipe and step-by-step tutorial on www.baking911.com
Flickr friend, Mystuart, posts some beautiful photos of bread. After a recent post, I pulled out and dusted off our bread machine. My first attempt was not pretty so I changed recipes and here's today's loaf. Instead of raisins, I substituted cranraisins and dried cherries. BTW - Mystuart's baking is done in an oven.
EXPLORE: Jul15/11 #336
When you have only two pennies left in the world, buy a loaf of bread with one, and a lily with the other.
Chinese Proverb
A nice slice of bread and jam :)
This photograph comes to you by courtesy of the letter J.
Follow the alphabet with February Alphabet Fun: 2016 Edition.
Finished version of the baguettes I made on Sunday. Two are stuffed with turkey and pepperjack, two are plain and were delicious with some goat cheese on. Om nom nom. Next... cheesemaking!!