Thread: Who bakes bread?

Yes I,m baking bread now! I,m getting to be quite the homemaker, we also are eating a banana nut bread recipe Roy gave me. Yum, yum,, If I ever get over yesterday's meal, but,ll eat some more Banana bread today,, let me know on the buttermilk, I love it. Tc

Originally Posted by tcrideshd

Yes I,m baking bread now! I,m getting to be quite the homemaker, we also are eating a banana nut bread recipe Roy gave me. Yum, yum,, If I ever get over yesterday's meal, but,ll eat some more Banana bread today,, let me know on the buttermilk, I love it. Tc

My Brother In Blades, I guess that I might have to replace this pic of you in my file;



With this one;



Bake On!

Pout the gorilla head on the doughboy body, and there you go!!!! I,m loving the homemade bread so much we haven't bought bread in a month now,, Glen the one thing I found out us the time for the rises us nit always true, it really gas also t to do with what climate your dealing with to, I just wait till it rises, no clear ck, also I do make sure of my yeast, my first attempt such like yours. I used a bad batch of yeast,, Now back the my banana bread with a glass of buttermilk! Tc

I'll pass on the banana bread TC but a slice of regular bread straight out of the oven, smothered in butter, with a slab of home made sausage sounds killer to me.

Ya the first slice straight out the oven with butter all over it is the cooks Priviledge , and yesterday the Irish soda bread straight out the oven with a slab of Kerrygold butter was my Priviledge for yesterday's feast. Tc

Originally Posted by tcrideshd

Ya the first slice straight out the oven with butter all over it is the cooks Priviledge , and yesterday the Irish soda bread straight out the oven with a slab of Kerrygold butter was my Priviledge for yesterday's feast. Tc

Yeah That ^^^^

She makes the Soda bread in this house, but exactly the same here smoothed in KerryGold Butter sopping up the Corned Beef juices off the plate OMG it was so good

This looks like an interesting one. It has both white and dark rye flours along with whole wheat and bread flours. Its a three day procedure and makes an crusty bread with an earthy aroma. Once cool, I'm looking forward to cutting into it.