Today's Bread (2019-2022)

Do you make your own bread?

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One of my Neighborhood Gal Pals and I modified a no-knead recipe for high altitudes and the original recipe (under 300 feet) calls for 1 1/2 tsp. of Salt. Where we are it's 2 teaspoons.
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I take photos of all of the foods that I make, and I got to thinking, when did I make bread last?
A YEAR AGO!!!!!
I've baked other things, but for reason, not bread.
I need to consciously make an effort, put a reminder on my calendar to clear a day and make bread!
 
Zucchini Bread, well it eats like cake though!

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These are 5X3 (about) inch mini loaves baked in foil pans for our Community's Craft & Bake Sale.
We sacrificed one for quality control :highfive:and had a slice with a nice cup of Coffee for DH and Tea for moi.
Hmmm ... note to self, bake it 2 more minutes next time.
 
kaneohegirlinaz said:
Zucchini Bread, well it eats like cake though!

View attachment 89593View attachment 89594
These are 5X3 (about) inch mini loaves baked in foil pans for our Community's Craft & Bake Sale.
We sacrificed one for quality control :highfive:and had a slice with a nice cup of Coffee for DH and Tea for moi.
Hmmm ... note to self, bake it 2 more minutes next time.
Click to expand...

They look good. I like the way the zucchini (courgette) colour shows in the crumb.
 
Today’s rye bread:

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The recipe did say this is an “Old World flat loaf,” and they weren’t kidding. I think it’ll work perfectly for fondue, because it’s a little dense. It’ll stand up to the cheese better.

That’s if I can quit eating it. I’ve had three slices already today.
 
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Husband is so pleased with his new stand mixer, he got ambitious and decided to feed my sourdough starter and try making sourdough bread.

He messed up a few things - he’s generally not great at baking because he never measures anything- but he turned out a decent loaf. Crust is a bit dry and hard, and it’s a little dense, but not bad for a first attempt.
 
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