Thread: Who bakes bread?

Originally Posted by Crawler

Two days ago, I separated from the main chunk into the appropriate size, balled up, floured to prevent sticking, sheeted out, rolled into a loaf shape, and placed into pans... about 68,000 loaves of bread. Does that count?

Did you eat all of that yourself?

Well you guys have gone and done it!! Looks like I'll have to make some of my Dill Onion Bread and take some pictures. With my sifts it may have to wait until next weekend. I'll post the recipe then. I got it from Jeff Smith's Cookbook. It's interesting as it uses large curd cottage cheese in it.

My best friends mother used to make a batter style dill bread but I like this much better. When I was asked to take pictures at her and pop's 50th Wedding Anniversary I said I would but only if I could bring the Dill Bread. I was given the green light. I made 12 braided loaves and there wasn't a single piece left.

Until then I'll leave this for all of the 'Loafers' out there in the Land of the Straights and Home of the Brave

https://www.youtube.com/watch?v=Q_TGQ7rGL-Q

A little light reading.


Hollande Gets Crispy Crust as Paris Picks City’s Best Baguette - Bloomberg Business

Well the weekend is here so I made my Onion Dill Bread. I did two different versions one a simple loaf and the other a braided one.

The simple one was baked in my new counter-top convection oven with mixed results. It browned very nicely but the top rose and hit an element.

The braided loaf was done in a conventional oven.

Both had an 'Egg White' wash which doesn't brown as much as when using the yoke.

My oldest daughter has requested one loaf. I believe that she will be receiving the braided one as I couldn't resist trying the loaf one.

Dough while it's just starting to rise



Notice how the gasses being produced are making the plastic wrap expand.



The braided loaf isn't 'tightly wrapped' so the plastic doesn't expand



Finished bread



Same batch/different ways of baking. As I've said the black mark on the loaf is from my experimenting with my new counter top convection oven and the loaf rose too high and contacted the element.

OH! As you can see I couldn't wait to have a couple of pieces of the dill bread.

My oldest daughter will get the braided loaf here in about 30 minutes or however long it takes for the loaves to finally cool down.

Supper is Red Beans with Ham, Cottage Cheese and what the hell does this have to do with Baking Bread?????

Well you can't have beans and ham without Cornbread!

Right out of the oven



Cooled enough to take out of the pan



Once cooled some more it will be served with some butter and honey from Afghanistan compliments of a member and friend.



Off to set the table and have some good eats

Cinnamon Rasin Walnut bread. I'll freeze these for the breakfast on the weekends coming up.

Looks like the walnuts etc are mixed into the dough, then once the dough has been rolled out flat then there is cinnamon sprinkled on the exposed surface (perhaps on melted butter) then the bread is rolled up and allowed to rise. Yes, No, Maybe So

Originally Posted by cudarunner

Looks like the walnuts etc are mixed into the dough, then once the dough has been rolled out flat then there is cinnamon sprinkled on the exposed surface (perhaps on melted butter) then the bread is rolled up and allowed to rise. Yes, No, Maybe So

Cinnamon and sugar dusted over the flattened dough. Then rolled into a loaf.

Originally Posted by OCDshaver

Cinnamon and sugar dusted over the flattened dough. Then rolled into a loaf.

I get a B+ as I was 'close'

Ok, here is the bread made from the overly expensive KA "European style" flour. Is it worth the cost? Meh. It made a really nice bread but I don't know that it justifies the cost.