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Post by feather on Oct 30, 2019 17:53:19 GMT
I'm fascinated by bread that is made to turn out beautiful.
This one comes to mind.
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Post by feather on Oct 30, 2019 17:55:56 GMT
This one I've made and you can too.
I'm going to make it again but with garlic, parsley, and nutritional yeast.
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Post by Deleted on Oct 30, 2019 18:42:37 GMT
We have a little bakery here in our little town. Their bread, pastries and pizza are all baked in their wood fired oven. Everything is so pretty and smells so good....James thebreadboard.net/
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Post by feather on Oct 30, 2019 18:47:54 GMT
That place is awesome! And quite a variety too. Yum.
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Post by Deleted on Oct 30, 2019 18:59:50 GMT
We don't eat much sliced bread anymore. We do make an all purpose dough. Sourdough and rolled oats. Good for dinner rolls and cinnamon rolls. So good for BLT's and sliders too. I don't know, for some reason we like more crust, same with making muffins instead of using a bread pan, using same recipe....James
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Post by feather on Oct 30, 2019 19:04:51 GMT
@jwal10 , we like crust a lot too. I make whole wheat bread with no partial flours, and into hamburger bun shapes because we both like having the crust of bread on both pieces.
EDIT: for the rare time we eat store bought bread, we've tried ezekial bread. There is a local bakery item in the grocery that has whole grains only, and sweetened with plums, no added sugar, so we buy those at times.
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Post by solargeek on Oct 30, 2019 22:53:31 GMT
Not a fan of Ezekial bread but LOVE LOVE LOVE BAKING! I make tons of different kinds of yeast breads/rolls/dessert items. DH does not like 'quick bread' but I do. However, then I would have to eat it all and my hips would be bigger. So I stick to yeast breads. Great pictures! feather,@jwal10,
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Post by feather on Oct 30, 2019 23:01:31 GMT
Not a fan of Ezekial bread but LOVE LOVE LOVE BAKING! I make tons of different kinds of yeast breads/rolls/dessert items. DH does not like 'quick bread' but I do. However, then I would have to eat it all and my hips would be bigger. So I stick to yeast breads. Great pictures! feather ,@jwal10 , Hey there Sister in Christ. I love that you love making bread. show us your wares..... I'm working out a recipe for some yeast bread that I've never made before and I'm excited how it may turn out. I'll post pictures when I get them done.
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Post by solargeek on Oct 31, 2019 2:28:07 GMT
feather, I can post them on FB if you want to get them there? I could put them on your DH's FB so you don't have to search for them.
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Post by snoozy on Oct 31, 2019 15:13:19 GMT
Wow. I wish I could make bread so beautiful. But at least I have developed a recipe that turns out a tasty multigrain loaf with only one cup of white flour in it, that we love to have with our morning tea.
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Post by feather on Oct 31, 2019 16:21:54 GMT
snoozy , is your recipe in your blog? Care to share here? I can't seem to make your link to your blog work...what's up with it?
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Post by feather on Oct 31, 2019 17:35:52 GMT
feather , I can post them on FB if you want to get them there? I could put them on your DH's FB so you don't have to search for them. Sure, you can put them on DH's FB if you like, I'll move them from there to here.
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Post by feather on Oct 31, 2019 18:13:16 GMT
This is the bread I made in 2016 and if I can remember how to assemble it I'll make it again.
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Post by bowdonkey on Oct 31, 2019 19:59:51 GMT
Artisianbreadwithstev. One of my favorite baking youtubers. He has a multigrain bread I like, tried alot of others but this is one we like best. I'm trying to give it a little more loft without resorting to GMO bread flours. We use non gmo because our kids insist on it.
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Post by snoozy on Oct 31, 2019 20:10:12 GMT
snoozy , is your recipe in your blog? Care to share here? I can't seem to make your link to your blog work...what's up with it? It is not on my blog. One of these days I will do a post with that recipe. Meanwhile, I have changed my blog name/address to alia.link. It seems to be working when I search for it. Try again?
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Post by feather on Oct 31, 2019 20:19:38 GMT
snoozy , I thought clicking on the link would take me there. When I search for alia.link, then it shows up, thanks.
Edit: I think it might work to put alia.link to make it link directly from your signature. The 'http://' in front of alia.link.
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Post by Tim Horton on Oct 31, 2019 20:19:38 GMT
Up here we get a what is called a Canadian Rye that is very good. Unfortunately most of the sour dough that is available is what would be considered a French style. Not worth the effort let alone the money as it has so little taste in my opinion.
Many years ago, I ran into a "Mels diner" kind of place in Montana, owned and run by a guy who looked like a bear in a white t shirt and apron. He said he was a navy cook and cooked on the Alaska pipeline camps. In general the food was great and his bakery stuff was WONDERFUL. Saying he brought his sour dough starter back from Alaska. His baking had a real Alaska, Yukon, stand on its own two feet flavor that was great. I've never run across it again. Never been able to grow a starter of my own that survived, let alone thrived.
On occasion Sweetie will make what is called the "British National Loaf" A whole wheat bread the recipe being from rationing in WW2.
Sweeties homemade bread is always the best.
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Post by farmchix on Oct 31, 2019 23:58:12 GMT
They are all just beautiful. Mine, however, looks like a loaf of bread. LOL
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Post by snoozy on Nov 1, 2019 0:31:23 GMT
snoozy , I thought clicking on the link would take me there. When I search for alia.link, then it shows up, thanks.
Edit: I think it might work to put alia.link to make it link directly from your signature. The 'http://' in front of alia.link. Done! 😊
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Post by feather on Nov 1, 2019 1:03:13 GMT
snoozy, YAY it works! I love the magic of it. I read your article about the tea buying with the little boy shop keeper, then you selling tea for 20 years. Very nice. I'm very much the immerse myself in the culture, of grocery stores and little shops, though I haven't been to such exotic places as you have been. Recently we went to exotic Minot ND, and on our first day I checked my grocery list against the son and roommates inventory, then off to the grocery store where my son is the deli manager.
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Post by snoozy on Nov 2, 2019 15:24:18 GMT
Googled Minot and it came up with a really exotic looking Scandinavian church...
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Post by feather on Nov 2, 2019 15:41:27 GMT
Googled Minot and it came up with a really exotic looking Scandinavian church... We went to see it back 3 years ago. It is quite beautiful. They had people inside explaining its history and answering questions. That area of the state is big into norwegian and scandinavian food and traditions. Some of the restaurants have the traditional norwegian potato dumplings. There is a festival at the end of September celebrating www.hostfest.com/ If you get a chance while traveling to Minot, don't miss either of these (like we did this year.)
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Post by snoozy on Nov 2, 2019 21:37:56 GMT
My bread recipe is this: Put 1/2c of polenta and 1/2c of steelcut oats along with a dollop of molasses in your electric mixing bowl. Add 1c boiling water. Forget about it for awhile. Then add 1c of cold water (or if you've forgotten about it for a long time, warm water.) Sprinkle on a scant 2 tsp of yeast and let it activate. Then mix in 1c of unbleached white flour, 2 tsp salt, and 2 dollops of olive oil. When that is all nicely mixed, start adding in 2c wholewheat flour, 1/4c at a time. Use your judgment. Maybe it needs a little more, maybe it doesn't need all of the 2c. Knead it either with the dough hook or by hand. It will never get all silky like white bread, but just knead it till you don't want to anymore. Dump it out onto something, and wash the mixing bowl out with hot water. When it has drained a bit, oil the bowl and flop the dough back in, making sure to get the dough oiled up all over. Cover with a lid or plastic wrap, and let it rise till doubled.
When it is doubled, oil a loaf pan really well, and put the dough in the pan. Take a super sharp, oiled knife and slash the loaf lengthwise so it can expand. Cover the pan with a plastic bag (like a greenhouse) and let it rise till it is ready to go in the oven. Bake at 400F for 10 minutes, then lower the heat to 365F, and continue to bake for 40 minutes. Voila. You can use rolled oats, if that is what you have on hand. In fact, you can use any ol' grain you have going, including leftover rice, barley or whatever. If it is cooked already, just soak the polenta in the boiling water, and add the cooked grain after. You can use honey if you don't have molasses. You can add nuts or seeds. The main thing to remember is the ratio: 1/2c polenta + 1/2c other grain, 1c white flour, 2c wholewheat, 2c of water. (Along with a spoonful (anywhere from 1-3t molasses or honey, 2t yeast, 2t salt, 2 dollops of olive oil.) Hope it works for you.
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Post by feather on Nov 2, 2019 21:59:28 GMT
snoozy, thank you for sharing such a flexible recipe. I'll have to try it.
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Post by feather on Nov 7, 2019 0:27:22 GMT
solargeek , Solar geek says: 16 whole wheat rolls, 1 whole wheat bread with rosemary, 2 breads half white/half wheat and 8 rolls of that same mix
Beautiful and I bet it smells so good there!
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Post by tenbusybees on Nov 7, 2019 1:10:09 GMT
Beautiful loaves!
I make a couple of loaves (at least LOL!) every morning. Nothing as lovely as yours though. Yours are works of art.
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Post by feather on Nov 7, 2019 1:26:09 GMT
Beautiful loaves! I make a couple of loaves (at least LOL!) every morning. Nothing as lovely as yours though. Yours are works of art. Hot bread, every morning. None of the bees will ever leave home.
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Post by solargeek on Nov 7, 2019 5:25:09 GMT
solargeek , Solar geek says: 16 whole wheat rolls, 1 whole wheat bread with rosemary, 2 breads half white/half wheat and 8 rolls of that same mix Beautiful and I bet it smells so good there!
feather thank you for posting my pictures!!!
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Post by sss3 on Nov 14, 2019 22:46:33 GMT
feather, I've made this bread. Simple to do. Baked in cp insert. Had to give up bluten; so no longer make.
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Post by snoozy on Nov 16, 2019 0:01:32 GMT
Well, that was bright. I made up my bread dough, then put it in the bowl to rise. After an hour, I realize it is not rising at all, and then I suddenly can't remember putting in the yeast. What a dope! So I woke up some yeast in a Tbsp of warm water and worked in into the dough. Should be ok. Ha!
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