OM NOM NOM

7/27/2008 3:47:57 PM

what kind?

7/27/2008 3:48:32 PM

If i'm gonna go the effort to bake something

Its going to be something better than motherfucking bread

7/27/2008 3:49:10 PM

bread is awesome, stfu

7/27/2008 3:49:32 PM

Quote :

"If i'm gonna go the effort to bake something Its going to be something better than motherfucking bread"

1) bread is awesome
2) That is NOT the only thing I've cooked today (pictures forthcoming )

Quote :

"what kind?"

Italian herb...except I threw in a shitton of rosemary, as well, because I ♥ rosemary.

It's a miniloaf maker, because when I had my parents' breadmaker on loan, sometimes we wouldn't finish the bread, and it just killed me to see good bread go to waste.

So I got a machine that does them small, and in 45 minutes. This is only the 2nd time I've made bread in it, and I need to tinker with the recipes, and possibly the yeast, because this loaf is very dense. Tasty, but dense.

7/27/2008 4:06:52 PM

Too domestic for me.

7/27/2008 4:08:01 PM

bread machines are awesome.

7/27/2008 4:19:16 PM

I agree




In that last picture, that's a gobstopper, for size reference.

7/27/2008 4:31:13 PM

that looks like shit

7/27/2008 4:33:00 PM

I baked some bread not too long ago but I only let it rise twice for an hour each. Would be best to let it rise overnight. Apparently the flavor is much better.

7/27/2008 4:33:55 PM

I'll keep that in mind when I finally get around to making it by hand

7/27/2008 4:34:22 PM

yeah because from those pictures you obviously fucked it all up

7/27/2008 4:34:54 PM

I make sourdough bread from a starter (I named him Steve). My mom's starter has been going for nearly a decade.

Homemade bread always tastes better.



You can also use the sourdough starter to make cinnamon rolls:

7/27/2008 5:11:07 PM

bukakke pie

7/27/2008 5:11:41 PM

I have some more in the bread machine

I can't wait til it's done <3

8/15/2008 12:26:58 PM

8/15/2008 12:30:41 PM

Quote :

"fresh homemade whole grain bread"

ftw.

btw, i prefer dense breads (and cakes) to airy light ones. and not only dense, but also chewy and grainy, made with flour that is coarsely milled, and some broken grains thrown in. healthier, and tastier.


[Edited on August 15, 2008 at 12:34 PM. Reason : ]

8/15/2008 12:33:33 PM

Anyone want to buy some?

Plain white
Herbed white
Sesame (either white or wheat)
wheat or wheat with added wheat germ and bran
Egg bread

Price ...I don't know how to price freshly made homemade bread?

I'm also very willing to make cookies for $$$

I've got amaranth and quinoa on the way, so if you're interested, speak up, and I'll make perfecting a recipe for those a higher priority.

[Edited on September 6, 2008 at 2:50 PM. Reason : lkjg]

9/6/2008 2:49:21 PM

i tried to make some earlier while it was raining and it didn't turn out good

might try again here in a few.. that shit is so damn good

[Edited on September 6, 2008 at 2:51 PM. Reason : ^and if I was in Raleigh I'd seriously buy every couple of days--I love fresh bread]

9/6/2008 2:50:20 PM

Tis incredible

^Thanks for the thought. I was about to PM you, asking if you wanted some wheat germ, bran, or gluten. While I use a lot of it, I am still worried about the freshness, as I try to lay off bread. It's too easy to eat much

But since you're not in raleigh...

[Edited on September 6, 2008 at 2:52 PM. Reason : ldjf]

9/6/2008 2:51:17 PM

it's been a few months since i've made bread

honey rosemary wheat is my specialty...the honey comes from my parents' hives, and the rosemary comes from my garden

[Edited on September 6, 2008 at 3:05 PM. Reason : honey rosemary wheat]

9/6/2008 2:56:47 PM

Would you please get me some honey?

9/6/2008 2:59:57 PM

how much? my parents sell at the farmer's market, so i need to see how much they have left

i have dibs on 12lbs of it for my next batch of mead

9/6/2008 3:01:32 PM

Geeze.

8oz would be fine?

I'll take 16oz, though

9/6/2008 3:02:44 PM

next time i head home, i'll see what we've got

maybe i'll drop off a loaf of my honey rosemary wheat, too

9/6/2008 3:05:46 PM

<3<3<3

9/6/2008 3:06:52 PM

would you bake me a loaf for $kentucky?

[Edited on September 6, 2008 at 3:13 PM. Reason : oh shit, i just read up there where you are willing to sell. PM a price plz]

9/6/2008 3:12:11 PM

Quote :

"and if I was in Raleigh the US I'd seriously buy every couple of days--I love fresh bread"

9/6/2008 4:15:02 PM

So, I decided today to figure out the caloric content of said bread.

These numbers are for a whole loaf of my wheat bread, which is half white flour, half whole wheat, with wheat bran and germ added.


[Edited on September 22, 2008 at 5:04 PM. Reason : lj]

9/22/2008 5:02:05 PM

You could add a lot more wheat bran... it won't change the taste, but would add a lot more nutrition.

(I am assuming the unit is grams, so you are adding about 5 grams of wheat bran, which is what, like 1-1.5 tbsp?)

BTW, that's a pretty small loaf, right? About 250 grams ~ 0.5 lb? I like mini-loaves

9/22/2008 6:51:51 PM

*nom nom nom*



































*nom*

9/22/2008 7:31:06 PM

WILL MAKE YOU TIRED

9/22/2008 7:38:12 PM

this thread is extremely relevant to my interests.

9/22/2008 7:41:24 PM

I EATED IT

9/22/2008 7:41:43 PM

But was it cat bread?

9/22/2008 11:48:42 PM

Cutting hot bread is always a challenge.

At home, my parents have a machine that makes a more traditional rectangular loaf. It took 3:10 to make a loaf. Of course, dad would always start it so the bread would be ready right at dinner, or bedtime.

You can't cut hot bread without tearing it. So he made a holder of wood, to fit loaves from the pan. 4 sides: bottom, end, and two sides. And then the cut vertical slits in it, for slicing. You place the bread in the slicer, and slice away.


My bread loaves won't fit this slicer So I've typically resorted to just tearing off chunks. We don't really even eat sandwiches here any more. I assemble plates of meat and cheese, bring the loaf of bread, and sometimes sprouts or mustard.


But! Today! I found a way to slice my bread straight out of the machine. I stick a knife vertically in the bread, and then slice right beside that. I use steak knives.

Quote :

"You could add a lot more wheat bran... it won't change the taste, but would add a lot more nutrition. (I am assuming the unit is grams, so you are adding about 5 grams of wheat bran, which is what, like 1-1.5 tbsp?) BTW, that's a pretty small loaf, right? About 250 grams ~ 0.5 lb? I like mini-loaves "

Correct on all counts. Sometimes I do add more bran; getting the right amount of water is still tricky. I think I'm up to almost 1.5T of wheat germ now, though

[Edited on October 10, 2008 at 12:20 PM. Reason : oep]

10/10/2008 12:19:54 PM

Quote :

"If i'm gonna go the effort to bake something Its going to be something better than motherfucking bread"

lol slave is a funny nigga

10/10/2008 12:20:34 PM

home made bread is the shit. i can eat peanut butter and jelly sandwiches all day with that shit.

10/10/2008 12:48:20 PM

anyone have experience adapting bread machine recipes to traditional cooking?
I want to make this and this, but am not at home with my bread machine.

What I'm thinking I'll do is dissolve the sugar in water, proof the yeast, add oil and non-flour dry ingredients, and then add flour. Like in this recipe.

12/24/2008 2:15:08 PM

plug the toaster in the wall
buy a bag of bread
MAKE TOAST!

12/24/2008 2:15:52 PM

I'm looking forward to my grandma's homemade sourdough bread more than anything this Christmas.

12/24/2008 2:17:49 PM