This was deeeep dish! I used a 9" non-stick springform pan which worked great.

And for my daughter of 7 yrs...

Cheesy.

KP

Pumpernickel bread, made with a rye sourdough starter. The first rise and the rise after shaping were a little lackluster. I think the temperature in my house was a little too cool, and with 8 hours of rise time at the 78 degrees specified in the recipe, I really can't let it rise longer if I want a one day bread. I'll have to build myself a proofing box :)

Anyway, here's what the loaves looked like sitting on my SuperPeel before popping into the oven. They've probaby grown about 25% since I put them on the sheet.

Here's my first attempt at Chicago style deep-dish. I made it in a 12" cast iron pan. The results were outstanding! I really enjoyed the flaky, biscuit-like crust.

-Joe

This is my bread, just baked

Thank you very much for the very good recipe!
teresa

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Thanks, and hav

Don't really know what I was aiming for but this was a great loaf and before we finished at dinner time here is the last bit photo

I followed Gordon's recipe for Challah bread. The only change I made came during the choice of flours. I didn't have any whole wheat around, so instead of 2 cups whole wheat and 2.5 cups flour, I used 3/4 cup of rye flour and the remainder unbleached flour. The taste is slightly nutty, but very tasty.
Thanks for the great recipe.

My braid got a touch bulbous on one end. :)

Pretty, eh? Man, it was good.

The basil is from the garden. In two or three more weeks I'll be able to use home grown tomatoes too.

Here is MY attempt at Floyd's rendition of blueberry braided bread. :) I stuffed one with the bluberry recipe (that's the one that's slightly broke open) and the other with a golden raspberry/orange zest/orange juice/Bacardi Rum filling.