Homemade or good bakery bread. Rolls, Bolillos, French, Italian, White, Wheat, Black bread, etc. Post your pics, recipes, address of bakery if you want.

I'll start with today's

Asiago Everything Bread from a King Arthur baking company recipe:

Can smell it from here.

Only thing better is fresh baked cookie smell wafting through the house.

DO sourdough





Whole wheat oat bran

Looks great... I think you guys forgot the recipe part though =)

My wife make to oat bread. It’s real and it’s fabulous. (Seinfeld reference)

The sourdough is starter, flour, kosher salt.

Pro tip... never identify or explain pop culture references.

Thanks, FC. Thought twice before adding that, but you know how stuff flies over heads.

What you talkin' bout Willis?

[quote=ironbender]DO sourdough





Whole wheat oat bran



[/quote

Exactly why I started the thread.

Big sigh, fresh bread is at the top of my seefood diet.

You might look at the King Arthur Flour website for the one I posted. Might have to get on their mailing list though. My wife gets a "magazine", mostly an ad for all their products, every couple of months. Has recipes in them. If she finds one she likes she tears it out, puts it in her recipe folder, and tosses the rest in the trash.

Ironbender is right, the sourdough is pretty simple.

We doctor ours up, I should say I do, with various grains and flours for variety. But basically starter, flour, salt, and some water will do it...........................




just like the sourdoughs did it.

Oh, we're high tech. We use the breadmaker to do all the hard work, kneading and all that, then turn it out to rise and put in oven to bake.

All looks great. I miss bread and, in particular, my dear Mother's bread sticks. Those with mortadella just worked.

I bet. Did Mrs M. have a recipe for those sticks?

Mortadella be good with just about anything right now.

Great looking loaves Geno & Mike !!!!

Nothing better.

With salted butter.

My wife's bread, for loves, and fishes potluck.

Good job Mrs Wabi.

Pumpernickel today.

Recipe is on the bag of pumpernickel flour from King Arthur:

Geno
I trade the wine I make to a gal in the neighborhood who makes these sourdough loaves. Damn good and beautiful too

Nice trade off!

Whoa.

fuggin' A dude, that's a nice trade.

Lovely gal too

Wine'll get you a loaf of bread.

Wonder what a box of garlic will get you?

Gorgeous loaf. It'd almost be a shame to cut into that. Almost.

Got into the house to the aroma of two loaves of that oat bran whole wheat above.

Wife made some applesauce bread yesterday, kind of like a banana bread type stuff.

Forgot to take pics. Oops

Tasty stuff with a little butter on it.

We made corn bread Saturday, my wife's 'cheat day' she's on one of these trendy diets otherwise.
So eating clean up... number 14 - Salty303! Its a dirty job but someone's gotta do it. Once more skoff left for tonight
To quote Geno Forgot to take pics. Oops.

Voted most wholesome thread on the Fire!

Too busy consuming solids. I get it.

Swang fo da fences!!

Ummmmm????

Bad breath?

Yes, that too.

I wasn't in on the vote, probably because I started the thread.

But I second that emotion.

Last night. Mmmn? I wonder what's in the bowl underneath this clean towel?



Oh my, lookie there. A sourdough sponge!




This morning. E delicioso!



I fired up one of the starters yesterday just to make sure it keeps going and was going to make a loaf. My wife has a recipe she likes to use, so I let her have at it. Starter is a few months old now and getting quite "tart".

When you feed it, add about a Tbsp ofRye flour yo the regular flour. Adds sourness. The yeasty beasties must metabolize the a little differently than wheat.

That one got fired up with some whole wheat after getting it out of the fridge.

I'll try the rye flour next time maybe.

No doubt, there's some different chemistry going on. Usually I just restart it with all purpose, take what I need out for the bread and mix the other flours in with that. Buckwheat works wonders for flavor too. Oat flour also.

Might have to give some potato flour a try someday. Might remind me of vodka though

New Years Day morning I woke to this. Some sort of granola bread with raisins and orange zest in it. Some recipe my wife got from the flour company catalog. (King Arthur??) She substituted some sort of Kashi cereal for the granola and it came out great.

Japanese milk bread

Never seen a long pan like that.

Found them for the wife for banana bread, works for lots of things

interesting.

Looks tasty.

Do you have a link to a favorite recipe for that bread or if I find one online are they all similar?

https://www.scrumdiddlyumptious.com/japanese-milk-bread/

Here is the one I used

Some sort of soft wheat bread with bulgar wheat in it.

She got to it and had a slice before I could get a pic.

Of course, I benefit by knowing it will taste good

damn that was quick, thanks!

More sourdough this week! And it's getting even more sour than the last one.

Not bread, but homemade hot dog buns. Wife saw a commercial or a TV show with someone eating a hotdog today. She mentioned she could go for one, I told her I have some sausages in the freezer. We don't do hotdogs here, I can't eat them, get a bad case of indigestion from them. So she made rolls to go with the sausages.

My sister laughed at them when I sent this pic. They're not pretty, even sized, or such, but they are hella tasty.



Look for the dinner results in the dinner thread, It was yummy.

The China Doll grew up on steamed bread, but goes on YouTube and gets recipes all the time. Bread, dinner rolls, scones, tarts; she makes ‘em all. Very tasty and they all freeze well.

From some starter that I’ve kept alive for years.

Xclnt!!

32_20fan
That's a beauty

Some good looking loafs!

Pumpkin seed and oatmeal yeast-bread. The foundation to many good sandwiches.

See what I started?

You folks are killin' it.

Hurray for the homemade breads

Bride has two loaves as above, rising now.

Came in handy when grocery store aisles were empty last year...

I dig that aggressive crust. Hot temp?

I bake the loaf in a 500F preheated (1 hour) cast iron dutch oven for the first 20-25 minutes and then pull the lid off for the last 20 minutes or so while also dropping the temp to 450F. Without a fancy professional baking oven with water injection/steam control, the closed dutch oven provides the initial high humidity environment which helps the crust development.

Cool. We cant use our oven that hot or it sets off the interconnected smoke alarms and sends the dogs scurrying for the dog door. Not so bad in the summer, except for the panic one dog has, but in winter at 20F it's not too good for whippets to be out there that long.

Another trick we use for the crust is a pie pan of water in the oven with the bread. Doesn't come out quite as nice as yours 32_20fan, but it works OK.

The daily bread this morning was sundried tomato mozzarella bread. Some basil and dried onion in it makes it quite aromatic

Sourdough/fig

Outstanding!!

We're working the same recipe, but I drop it to 375F when I pull the lid. That's a great bread base, I've put garlic and cheese in, beer, whatever. I'm not a baker, but it's hard to f up. I'm going to try that hot finish.

Flat bread.

Coolio fats!

My wife made it a few days back, seems her dough was a little slack and it spread more than intended. Was still delish though. It has buckwheat flour and molasses in it.



So, I woke up the sourdough the other night and she made another loaf with that yesterday. And put it in a bread pan just in case

Anyone remember that bread making monk back in the 90's on TV?

We made a lot of bread back then.

I do recall something, but in the 90's we didn't have much TV, no cable as I recall. First half I was a starving student and for a person without a "job" I spent an awful lot of 11-12 hr days in class and at the library. Second half, after my wife and I got together, we lived in hovels and paid back student loans while working as much as we could. TV over the airwaves was enough for our needs.

Geno, Your wife obviously is no pilgrim in the kitchen, did she ever try that King Arthur beer/sourdough/dark on you? Somebody brought a couple loaves of that to the Grange Cioppino feed a couple years ago... so good it nearly caused a riot. I tried it (no baker me for sure) and it was a total disaster...threw most of it out in the field, the deer would come over and look at it...and walk off. Finally the blue jays wore it down.

flintlocke,

she uses a lot of King Arthur stuff, don't know if she tried that one yet. Some of our bread recipes come from there, most come from the Bread Machine Magic series of books and the little pamphlet book that came with the machine. A year or so back, she started preferring to make it in the oven and just uses the dough setting.

I make some bread every now and again too, it's not always her doing. But, having worked in commercial bakeries for almost 10 years, I can usually put together something edible without a recipe or by switching ingredients in some of the recipes we have.

I'll look for that stuff you mentioned in her King Arthur stuff and give it a try if I find it.

Growing up, Dad would get a 50lb bag of white and a 50lb bag of whole wheat from the Wiesenburger mill for the year's bread. Was a big half day trip.


I ordered a 40lb bag of king arthur's when covid started.

Big step up from all purpose flour.

Whole wheat sourdough with spelt berries

Dutch Oven Whey Bread proofed in the Instant Pot. [img]https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/galleries/15711954#Post15711954[/img]

NICE MATE !

Half oatmeal, half wheat. Got on autopilot and forgot to change up my heat treat.

But the house smells good.

Great looking stuff Ella.....................and the rest of y'all.

Latest one was an Irish Soda Bread



Longarm's and stevenson's are looking good too!

Yesterdays somewhat misshapen Sweet Oat Bread (made with molasses)

English Toasting Bread today:



Homemade bagels the other day, recipe from our favorite bagel place over on the coast. My says " I need to work on making them nice looking"



Toasted, with some cream cheese on them, they were plenty good enough for me. I didn't care what they looked liked. All gone now!

Bumping this thread up because on my third try I finally got something other than a brown frisbee. It just came out of the oven so I have to wait an hour or more before I can cut into it. Pretty excited. It's whole wheat sourdough. I bought four kinds of stone ground locally grown wheat. Using Michael Pollan's method. I think my previous failures were due to the starter not being strong enough. I think..

Georgian Khachapuri bread. You serve it still hot and mix the uncooked egg into the hot cheese.

The dough turned out super light this time.

I’m sure that tastes just fine, but somethings I just won’t eat because they don’t look very “appetizing.

Our guest that night had the same reaction on seeing it, but once it was mixed up and he tried it, was fine.

And, many people would make the same observation about watching sausages being made.

The best for me:

BEER BREAD:
3 cups self-rising flour
1⁄4 cup brown sugar
1 (12-ounce) can beer
1⁄2 cup melted butter
1 egg (beaten)

Preheat oven to 350 degrees.
Mix all dry ingredients.
Mix all wet ingredients.
Mix all ingredients together.
Pour into a greased loaf pan.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

Super easy. Takes a minute to mix. No kneading necessary. Delicious. You can vary the taste based on the beer you use, but a lighter beer usually works better.

Sourdough loaf I made yesterday.

Dude,

I NEED the recipe. Looks amazing.

Ha ha.

Watched an episode of "How It's Made" concerning black pudding. It might turn some folks off, more so than just knowing what it's made from.

Yoghurt rye. No caraway seeds as the wife doesn't like them. Molasses is the sweetener and it tastes wonderful.

This one shows you step by step with pics. https://georgianrecipes.net/2013/03/29/acharuli-ajarian-khachapuri/

This is the recipe I used. There should be 1/2 cup water in the ingredients section and you might still need to add a bit more. https://www.foodnetwork.com/recipes...nd-egg-bread-adjaruli-khachapuri-3626548

You might find the feta a bit salty. Traditional (and what we used) is shredded Suluguni cheese and Tsvarog cheese. If you can find it, a “dry” cottage cheese (sometimes called Farmers cheese) is very similar to Tsvarog and the mozzarella works instead of Suluguni.

Man on man. If I still lived up north near Spokane I'd go look for those cheeses or a Ukrainian version at the market there.

I bookmarked those recipes for future reference. Thanks!

Still hot.

Iron Mike, it's in Wabigoon, Five Roses Flour Cookbook has a bread recipe for making bread in a kitchen that has freezing temperatures overnight.

That bread looks great!

Valsdad, here’s an easy way to make Tsvarog. Not the way that Slavyanka does it (she doesn’t use lemon), but close enough, if you wanted to try it.

Tks, wabi.

Damn, looking at some of the loaves on here, we've got some folks with skills for sure.

Wife made some "burger buns" the other day. Local grocery gives out a calendar every year with coupons for free stuff or good discounts. Got a package of free pulled pork stuff this month. Needed buns for a proper sammich.

wannabe,

thanks for the cheesemaking video. I've seen similar for making "yoghurt cheese", which I bet would work too.

Wife made the whole wheat oat bread again. Pics a pg or two back. Same bread. 🥖

Oh my !!

Sourdough sponge is working overnight as I type.

I'll sleep good knowing what will likely be ready to eat when I awake!

This morning's sourdough

I sure wish we could turn the oven up that high without the smoke alarm going off.

This is how ours turned out. Tasty, I really like it, but not anywhere near as pretty as yours.

But ours had Stubbs waiting on it to come out of the oven!

That works too Geno.

Told the wife it may not look pretty, but it tastes like homemade bread is supposed to taste. delicious!

Gluten free, Keto (no flour) "bread";

99s
What's it made of? Egg?
Dan

Yes mate, egg & a metric $hit ton of cheese !

I'll get the recipe from Deb, if you'd like it ?

Very tasty.

Thanks, they look really good

Cheers

Paul
Crustless quiche!

(say that 5x fast!). 🤔

Mike, you know, real men don't eat quiche !

Thanks Paul. I'm thinking with a sliced summer tomato would be 'le bombe!'

Damn, now ya got me slobberin !

Nonsense! Quiche is the perfect man food.

Scrambled eggs, ham, spinach, cheese....

AND ITS PIE!!!

Hey, I started this thread.

What's this "bread" scheidt in quotes stuff.

Keto bread my sweet arse............................its a friggen omelette by any other measure. A baked omelette.

Sure looks tasty......................




but it ain't bread!

Test run, with a "decent" store bought 'mater;



Works good 'nuff !

Don't tell Geno.

Too late, I just saw the pic!

anyhow, back to bread. Made some Volkkornbrot yesterday, made a few adaptations to the book recipe. The King Arthur pumpernickel flour worked great as a sub for plain old rye flour. King Arthur says that flour is the rye version of whole wheat. Didn't have buttermilk on hand, so I mixed some milk and yogurt together. It turned out quite tasty. Tonight I'll have some with sausage made by my German neighbor and some of my homemade kraut.

Wow!

I'm pretty jealous of you two that can use the hot oven.

Yogurt rye:

Finally got something for this thread.

Neighbor lady made it for us.

And it aint no damnable zucchini bread.

Nothing fancy. Woke up the sourdough and decided on pumpernickel. Didn't want to heat up the house, so I just baked it in the machine. King Arthur pumpernickel flour was used instead of regular old rye flour. Adapted the non-sourdough recipe and used all my remembered skills from my commercial Wonder Bread days to see it to near perfection. I'm like that you know.

It came out delicious.

My wife's bread, and the fishes.

For the church potluck that irritated Fieldgrade so.

Nice work, Mr. G.

Do not dis field grade Charlie, RIP.

He was a good dude and is missed.

No way Mike, just a miss understanding.

Thank you kind sir.

I loves me some pumpernickel..................most any rye bread to tell the truth.

Wish I could get the wife to like caraway seeds, the Swedish rye we make is good.............but missing something.

Like cilantro, some folks just can't tolerate caraway. My wife is one of them.

Lets kick this in the ass I know you ppl been baking out there.

You be makin a ninja hungry.

Kicking dis upstairs

Thanks Fats,

for those who don't visit the zoo upstairs, I got a new bread cookbook from our electrical co-op and the wife and I have been trying recipes. We love rye, so I tried one of the recipes for Jewish rye, without the caraway seeds so the wife could enjoy it. It was a bread machine recipe but we just use the machine to do all the kneading and bake it in the oven in the winter.

It came out nice and also tastes great:



Not sure we'll ever get through all the recipes. It's one of those books like from the church ladies from some Parish somewhere. Spiral bound. nearly 100 pages. Some of the recipes are for making stuff like this Czech recipe where you need to put a sheet on the dining table, flour it, then roll the dough out so thin you can almost see through it, spread the filling on it, then roll it all up. Probably not happenin' at the Casa de Whippets!

I'll make a few more and try to post pics.

Home from vacay and made this. It’s the no knead bread I posted here:
https://www.24hourcampfire.com/ubbt...129/tasty-and-easy-do-bread#Post18005129

Last one I did

Looks like a few of us are doing no knead recipes. Chris C, that's an interesting texture. Be curious how you got it.

Mine is as follows. What I love about this recipe is you can't fugh it up. I've don't measure, have ended up with near pancake batter, forgotten to put lid on/off, thrown whatever seemed tasty in, accidentally turned off the oven half way, etc., and it's always at least edible:

4 cups--some combination of bread flour, whole wheat bread flour, wheat germ, oatmeal, pumpkin seeds, sunflower seeds, etc.

Optional--grated cheese, garlic cloves, bacon bits, pecans, etc.

Pinch or scoop of salt.
Pinch or scoop of sugar or honey.

2+ cups--some combination, yeast, hot water, beer, etc.

Mix it up, cover, leave overnight.

Dump it on a greased cutting board in the morning, fold it a few times, stick it back in the bowl, let it sit 2-12 hours.

Heat oven and cast iron pot and lid to 500.

Optional--sprinkle the dough with olive oil and salt.

Sprinkle the bottom of the hot pan with cornmeal to aid extraction--the one critical step!

Dump in the dough.

Bake with the lid on at 500 for 1/2 hour.

Bake with the lid off at 450-350 for 1/2 hour.

Dump on a rack and let cool. Enjoy all week.

It has become a habit for me to freshly bake an individual portion whenever I feel like having bread, rather than buy sliced bread at the market. For a few minutes work I get to enjoy the smell of bread baking (one of my fondest pleasures from early childhood) and additionally enjoy eating hot, freshly baked bread with butter melting into it.

My dough is so very simple, just 2 ingredients--all purpose baking mix and milk. No measuring--only enough milk to produce the right consistency. Baked in my toaster oven until the aroma and color tell me it is ready--no timer.

All porpoise baking mix as in Bisquik?

A generic Bisquik sold at Ralph's market under the Kroger brand name.

Thanks.

Used Sam's (Mannlicher) From the D,O, bread thread, comes from pouring melted butter on it.

Also I have been using parchment paper, pops out real nice.

What I do is dump the dough on a paper plate dusted with the same all purpose baking mix. The dough gets folded over and over, and flattened, using a butter knife. This "pattie" is then placed on a piece of aluminum foil which has been sprayed with Pam.

I’ve gone through 3 pages any not one recipe yet?

From my first post:

"My dough is so very simple, just 2 ingredients--all purpose baking mix and milk. No measuring--only enough milk to produce the right consistency. Baked in my toaster oven until the aroma and color tell me it is ready--no timer."

Reposted this above, from a thread I started a while back.

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/18005129/tasty-and-easy-do-bread

Mine is about 7 posts above yours....

From the looks of some of those loaves, I'm going to have to try some of the no-knead versions. Thanks folks.


Wife made Irish soda bread yesterday, subbed raisins for the currants as we have none, but always have raisins.



It's more than half way gone now

Wife made a nice 7 grain bread the other day. Two slices left, which I will finish for lunch now. A loaf of French bread is in the breadmaker as I type. Dough will be ready in 40 minutes or so, then rise and into the oven. Never tried this recipe, it's one from our new book

but, this 7 grain one from the old books came out great:

Old Fashion Church Bread

Where is my butter and honey.

pal what bread is that?

I would be interested in a recipe if you could.

I make myself an individual serving using only generic baking mix and milk.

One of my better efforts:

Beauty!

Ella, that's a beauty for sure! Would you share that recipe? Thanks,

Dick

From a page or two back. For this one, I think I used 1.75 cups of bread flour and a handful of wheat germ, a heavy spoonful of honey and the rest is as above. Sprinkled with kosher salt and slashed it before putting it in the oven.

Today's lunch is bologna and cheese on a couple slices with mustard and mayo.

Nothing as fancy as some of you folks. Ella, that looks magically delicious!

Just a loaf of pumpernickel sammich bread the wife made today. Crazy good taste.

Boule

Full disclaimer. I tried to edit the post for that loaf but couldn't. Should be 3.75 cups of flour and a handful of wheat germ, not 1.75! And I tried to recreate that loaf earlier this week and got something paler and less fluffy. I just got lucky that time.

Post a pumpernickel recipe, Vd, and TR, give us some details!

Gosh, you guys are making some fantastic looking loaves !

Maybe, when I retire, I'll get into it.

Banana nut bread with a proper amount of NUTS!

Fats I hear I might be at a certain Stockton bakery tommorow…?

Thats the word Thunderbird🤙

Fats!! Missed you man…

Good lookin family.

Sorry I missed you fellers.

Like I told ur bro Mama wanted to get out of town for awhile.

So, how safe is Stockton these days ?

All good fats…that bakery was packed. And these things were monsters

Now THAT’S a pizza!

Somebody fugged up and spilled cut olives on it!

That my friends is a Genuine Focaccizza.

You've only seen me post individually wrapped pieces.

The Bay Area Bros decided to go whole hog and order up two of them monsters.

Agreed - they need to be distributed much more uniformly.

JC you need to back away from them Boomer threads. Starting to exhibit mere-exposure tendencies.

What don't you Mehbraskins understand about Rustica?

I saw a recipe for that once.


That does not preclude me from being a jackleg sombitch about it on the internets.

Spicy.

My Wife is the baker
If you can find cracked rye, it's good.

Up just because it's focaccizza and how damn sexy the model is.😂🤣😂

SUMBITCH, that is a sexy beast !

The pizza ain’t bad either…

Hahaha !

Dudes!

I may actually have to stop in Stockton if I ever get over to that part of the Valley again.

Semolina bread with sesame seeds on top ain't bad either

Hi Valsdadm, as per your request.

I developed my seed bread by modifying this online recipe from the Whole Wheat Bread YouTube I posted below.

Follow her recipe EXACTLY the way she does hers, except when you mix all of the dry ingredients in your Kitchen Aide bowl, add 1/3 cup of this seed mixture which I buy on Amazon. They are sold by Yupik - BOONAUASIG Yupik Organic Super 6 Seeds Mix. I buy the 1kg package. I pay $12.63 CDN, so USD it's way less!

The seeds in this package are all Organic: Brown Flax, Golden Flax, Sunflower, Natural Sesame, Black Chia, and Pumpkin Seeds.

Note: When I make similar breads, I typically go for a tighter dough, this dough is very loose, but don't worry about that. If you add more flour than she calls for you will get a firmer bread, hers is nice and soft. The way she does it is perfect! I use surgical gloves that I get a little wet so the bread dough does not stick to my hands so much. Then as she does, I knead it with 50 palm kneads. The bread is exceptional Toasted!

Also when resting in the pan to rise make sure the loaf has risen until it's 1" above the pan lip. It takes between 45 min to an hour. She coverers hers with foil 1/2 way through the 30-minute bake, I do not, in my oven it is unnecessary,

Also in her video, she says you don't have to grease the pan, but DO grease the pan otherwise the loaf sticks to the pan and is a biotch to get out.

The Seeds:



Jen Can Cook YouTube



Finished Bread



Enjoy!

We gave the Easy Wheat Bread video a try. Worked out well. Think we'll try that single rise with the church bread we make.

Wife has a loaf rising right now.

looks pretty good. We'll have BLTs tonight, see how that WORKS OUT.

If you can find it, cracked rye makes good bread

We buy bulk wheat and rye grain (berries) and grind our own flour as we need it. We buy white bread and all-purpose flours from Sam's Club or King Stupids.

Great job on that bread MickinColo. Interesting how loose the dough is when you take it out of the mixing bowl hey?

Very impressed with your slicing skills too, how did you enjoy the BLTs?

What I like about that recipe, is I can make a loaf faster than I can drive to a store and back to buy a loaf, and it's superior and cheaper to make than store-bought, excluding the resting and cooking time.

I enjoy it toasted with lots of butter, with Poached Eggs.

Cheers ~

The BLTs were very tasty, I love BLTs on most any bread but especially wheat bread. The bread recipe is very similarly to what we normally do except for the single rise method. It sure saves time. I'm not a bread slicing guru, I use a guide.

I like that system you have, what is it called I need to buy one, freehand cutting sucks, you never do get even sliced no matter how hard I try!

Give that seed bread a try it is exceptional and very healthy!

Cheers ~

There are a number of different kinds on Amazon and at different price points.

We'll get around and give that seed bread a try.

I am sure you will enjoy it MickinColo.

After seeing your Bread Slicing System I decided to buy one and it arrived yesterday. In Canada, Amazon does not sell the one you recommended or I would have, so I bought the one in the picture below. I bought it because it had the most stars.

Thank you for your tip, no more with the unevenly sliced bread! Made a toasted Tomato and Onion samich last night for dinner, one of my favorites and the only way I eat tomatoes unless they are in a sauce.

Cheers ~

Very nice, they do make a world of difference.