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bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavour, texture, colour, shelf life, nutrition, and ease of production.
After several attempts using various recipes this is the most successful focaccia I've made, so far - I used several bits of different recipes in the end. The onion and thyme topping is optional - there are many other toppings you could use or simply sprinkle with olive oil and coarse sea salt...
It wasn't meant to be Bud Light - I bought a good brown ale the other day for making this beer bread. But there it was - gone! My son had drunk it. :mad: Bud Light was the only alternative in the house. It worked out OK. You can really taste the Masa Harina (blue cornmeal) in this bread even...
In this house its a multigrain, medium sliced (from Aldi usually). Hardly a gourmet bread - but that's what everyone here likes for everyday sandwiches, toast etc. So its in the cupboard most of the time. This alternates sometimes with soft white sliced bread. I like that too sometimes. You...
I've recently made two versions of Bara Brith (a yeasted fruit bread/tea loaf). Most recipes for yeasted fruit bread suggest adding the dried fruit after the first rising, which is what I did. This is really not very easy and I'm not happy with the result.
Does anyone (@medtran49?) know how to...
I mentioned in the recent thread on herb flatbreads that I have been trying (and consistently failing) to replicate the focaccia that I used to buy from Fratelli Camisa in London 35 years ago. Having experimented recently with sloppy wet doughs, and having also seen Paul Hollywood's recipe for...
A simple thyme bread (pain au thyme)
You need:
400g of strong white bread flour
1 level teaspoon of salt
¾ teaspoon of dried thyme
5g of dried active yeast
¾ teaspoon of sugar
½ tablespoonful of olive oil
warm water
Method:
Put the flour, salt, thyme, sugar and dried active yeast into a...
It was only after I’d made this bread that I discovered that pain au sarrasin actually exists – and is a speciality of Brittany. (Perhaps it’s sold on some local markets or sur commande from a boulangère artisanale – but I’ve never seen it for sale). If the bread contains between 10% and 40%...
The inspiration for this came from David Scott’s recipe in Middle Eastern Vegetarian Cookery (Rider and Company Ltd, 1981)
You need:
500g of strong white bread flour
1 level teaspoon of fennel seeds
1 level teaspoon of caraway seeds
1 level teaspoons of poppy seeds
1 level teaspoon of salt
1...
I was experimenting really and ended up using a banaton in a reversal of the way its normally used. The banaton is normally used for the final rise to give the bread distinctive ridges. Here, I used it for the first rise, then turned it out and let the dough spread and 'split' before cooking...
We served this with Shakshuka with kefta https://www.cookingbites.com/threads/shakshuka-with-kefta.13164/.
1/2 cup AP flour
1/2 cup whole wheat flour
1 cup farina OR semolina OR barley OR corn or oat flour.
1/2 Tbsp dry yeast.
1/2 Tbsp sugar
1/2 tsp salt.
1/2 Tbsp olive oil.
1/2 egg (1 egg...
No specific quantities here. Its a matter of taste and you can use more or less bread in relation to tomatoes. I used about a third in volume of bread to tomatoes. My twist on this Tuscan classic is to bake the cubes of bread with rosemary and add chopped pickled lemon for piquancy...
5-6 ounces speck, 1/4 inch dice
1-1/2 Tbsp butter
7 oz country/rustic bread, torn, dried some
Dry breadcrumbs if needed, preferably homemade from leftover bread (we keep in the freezer)
4 oz warm milk
2 eggs
1/2 medium onion, chopped fine
1 garlic clove, chopped fine
2 tbsp chopped chives
8 oz...
I decided to combine all the classic elements of a puttanesca pasta preparation – olives, capers, achovies, tomatoes, and garlic - And see what would happen if they were baked into a bread. I purposely made them flat, so I could use them as a sandwich bun. And, the look is like a very savory...
I've been wanting to make this star bread for a long time - it looks complicated but in fact its reasonably simple once you try the technique. You can use all kinds of fillings for the star bread, sweet or savoury. The technique is based on Saffron & Cranberry Star Bread by Cravings in...
These are simplicity itself and the filling comes from the supermarket.
The croustades are made in mini tartlet tins, which are available in trays of 12; what they are essentially are croutons made into tartlet cases. There are a number of fillings that could go into them – Mexican Guacamole...
This savoury bread pudding can be served warm or at room temperature, rather like a quiche. Its good accompanied by a tomato salad.
Ingredients
75g ciabatta bread cut into cubes
3 tbsp olive oil
2 fat garlic cloves
2 medium leeks, chopped into small rounds
100g mushrooms, chopped into bite...
We make this as a side when we make standing rib roast (prime rib)
Courtesy Emeril Lagasse
"Emeril's Creole Christmas"
Ingredients
3 Tbsp unsalted butter
3 Cups thinly sliced yellow onion
2 tsp salt
1/4 plus 1/8 tsp cayenne pepper
1/8 tsp freshly ground black pepper
1 lb assorted mushrooms...
I've made naan bread many times. My regular naan bread recipe includes olive oil, which this one omits. And while naan bread is traditionally made with yogurt, it's not used in the proportions I use here. The recipe for Light Bagels that I posted previously uses the same technique: the fat free...
Congratulations go to @SatNavSaysStraightOn who won the Recipe Challenge ‘sesame seeds’ with a recipe for Sesame Seed Snaps and has chosen bread (as an ingredient within a recipe) as the next challenge ingredient. The new extended deadline for entries is midday Saturday 14th July (BST).
The...
ok I make my own, my friend just gave me a garlic plait. I pull the cloves apart and freeze the cloves in ice cream containers.pic shown. I use 1 pound of butter and about 2 whole bulbs worth of garlic cut and chopped finely. Then I add about 1/4 cup olive oil which I find keeps it soft. Also...
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