Thread: Fresh baked bread!

Hello!
How many likes the smell of fresh baked bread? Or the taste of a slice of still warm, soft bread with masses of butter and ripe cheese?

Well, I do, and since I also likes to bake I'm able to enjoy the above said pleasure!

Today it looks like this in my kitchen, what a joy!

Care to share your recipe?

On request:

0,8 liters milk
0,05 liters olive oil
0,05 liters applesauce
2 tablespoons malt syrup
1 tablespoon salt
mix in a pan and heat until fingerwarm

add yeast and mix thoroughly

add
0,1 liter of sunflower seeds
0,1 liter crushed linseeds
0,75 liter rye flour
1,25 liter wheat flour

work the dough well, about 10 minutes if by hand, and let it rest for 20 minutes.
split the dough in 3 pieces (or more if you like buns!) and shape to loafs.

let rest for 60 minutes.

bake in the middle of the oven, 200 degres celcius, for about 35 minutes.

Enjoy!!

Man, that looks good!

That bread looks so good it made me hungry, I could almost imagine what it smells like. Man I think Im gonna get into bread now.

very nice, i am lazy and usually do the machine with results that i'd be embarassed to post next to your pictures. one of these days i'll make a good one the proper way

There is nothing better in the whole world than fresh baked hot homemade bread! My neighbor makes it for all of the neighbors twice a week and we just cannot wait for the phonecall!

I wish I had time to make it - it is the difference between a mach 3 and an Ellis straightedge!

I fancy sourdough. Been using the same sponge for 5 years now. Love to cook. Nothing like a fresh southern biscuit and some homemade apple butter. baguettes are another favorite but a bit of a pain to make.

Add a cup of my freshly roasted coffee or a couple shots of espresso and I am not motivated to leave the kitchen, other than to get more biscuit and java.

Fresh baked bread is one if life's most sublime pleasures!

Cheers,
Rick

What do you call it?

I love to bake but do not have the opportunity as often any more as I have a family member that has been diagnosed with celiacs disease (allergy to gluten). I take the opportunity to try working with new flours like rice, sorgum, potato, etc.

I think that fresh baked bread is almost ingrained in our DNA as it was such a staple food stuff for humans for so long.

+1 on the fresh bread being like a fine straight razor!
+1 on sourdough I have one that goes bask five years and have some in the freezer, just in case.

Thanks for sharing!
Tom