The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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bruschetta, jam, anything that you'd make to put on top of bread.

AbeNW11's picture

Coating a sourdough with oatmeal or whole oat grains

January 30, 2015 - 5:10am -- AbeNW11

I have a recipe which I would like to try but with a twist. Want to coat it with oatmeal or whole oats.

What is the best way to do this. Is it simple just sprinkling it on top before baking?

This makes sense to me but also thinking it might bake too hard.

What is the best way to do this?

Yeasty_Beasty's picture

Guiness Reduction

October 4, 2014 - 3:21pm -- Yeasty_Beasty

I didn't see this anywhere on the forums, but it's something I highly recommend you try.

Last year I went to Disney World with my family.   One of the restaurants we ate at was in Downtown Disney,  an Irish place called Raglan Road.   The food was some of the best I had on our trip.

little lemon loaf's picture

What about a Compound Butter?

February 4, 2014 - 12:53pm -- little lemon loaf

anyone have a favorite compound butter?

anyone make their own butter at home?

just recently made an asiago, chili garlic butter to go with a baguette.

It was delicious the day it was made, but a bit spicy as it aged.
maybe less chili next time.

Asiago, Chili, Garlic Compound Butter

1 stick of unsalted butter, room temp
3 T asiago cheese grated
1 tsp dried chili flakes or 1 small chili minced. (again this gets hot over time)
1/2 tsp garlic (roasted or raw) minced
pinch of salt 

Cob's picture

Recipes for fried bread

July 30, 2013 - 12:12pm -- Cob

Yes it's bad. But it isn't toast or bruschetta, so it will do me until I'm bored.

(I'm not sure this the forum for recycling stale bread, so excuse me if I'm imposing myself....)

I've been making croutons for salad the old fash' way, deep-fried cubes in hot oil (none of this healthy drizzling your cubes with EVO for a quick toasting in the oven), and simply deep-frying little triangles of bread, for no reason, other than they're quite tasty with salt and pepper.

Cob's picture

Tahnisalata, a quickie hummus

July 19, 2013 - 5:59am -- Cob

Just thought I'd share for peeps addicted to hummus/houmous and all other variations on the chick-pea dip, but do not have the time to prepare it from a tin of chickpeas, let alone make it from dried peas as I do.

Hummus is actually a chickpea dip without tahini, but in the West we're all accustomed to it made with tahini, the hummus bi tahina (C.Roden).

Cut out the hummus (the fibrous matter and nubby taste), voila, you've tahini 'salad', that is, a creamed dip.

Heidela123's picture

Apple skin pectin?

December 9, 2012 - 7:44am -- Heidela123

I am making apple pies and would love to make pectin from the skins since I will have a huge pile. I can feed them to the ducks/ hens and actually have some guilt because they love to race around with the spiraled skin hysterically before eating them.

But I am drifting sorry


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