Hi,

This is Jackie from PhamFatale.com. Please do click on the link below and head on over to my bread contest to vote for your favorite bread recipe. You could win an awesome knife. One lucky voter will be picked and win a Petty Phoenix knife from New West KnifeWorks (a $99 value).

Bread Contest

Good luck!

The voting period will be open until 11.59 p.m. (Pacific Time), on October 7th, 2009.

Hello, everybody!

So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:

Naturally, in gratitude I've baked him lots of bread.  We're not quite done, but in approximately two weeks we will have (for $50) 150 litres of red wine!  Which leads me to my question:

I've seen and read a number of beer bread recipes.  But obviously, we've got plentiful wine...  Are there any breads which call for a splash of wine in the dough?  It seems like it would be possible, but I've never seen any; I'm still a student baker, so I don't know if there are any chemical or taste-related reason for this.  Does anybody know, and if wine bread exists, any ideas?  

Thanks!  

Erzsebet

Also, if anybody is interested in other pictures and a diary of our winemaking process, it's on my blog -http://erzsebetgilbert.blogspot.com

Well.  It has been numerous weeks since my last entry and I have discovered I just don't have the dedication it takes to keep a bread blog.

So... I mean to do a post on these sooner or later.

Mm... I think I may do a post on these also. (Well eventually.  :D)

I became very enthusiastic with my scoring.... (ah, thank you, Russ for your advice on my blog post before...)

And this was my first sourdough bread from the new member of our family, Loxley (a.k.a. the Loch Ness Monster of the Fridge)  I absolutely love sourdough... I find the oven rise is always so much more!  So far my favourite game into the kitchen is to take out 3/4 cup of sourdough starter and 3 cups of flour, then improvise the rest.

Here's another sourdough which i made with spices, buttermilk, fresh orange juice, raisins, dried cranberries and mostly whole wheat flour.

This is the dough for the blueberry buttermilk bread, without the blueberries yet added in.  The specks are lemon thyme.

And here it is cooked...

This isn't much of what bread I've been baking, but it's a tad bit.  Unfortunately i don't have the dedication to take a picture of every bread either!!

Update: Thank you to Kuret. I'll have to work on that so until then I just got rid of the pictures! :)

This batch came out particulalrly nice. Buttertop Honey Whole Wheat

Very soft crumb with a chewy crust. the recipe is available on my website at www.flyfishohio.us

I am an experienced home bread baker who routinely bakes artisan breads, whole wheat, multi-grain, and SD rye breads.  I have successfully used my KA, Bosch Universal, or even my Cuisinart for all types of dough.  

After reading King Arthur's Whole Grain cookbook, I was struck by their assertion that when they field-tested three methods for kneading:  bread machine, electric, and hand, the bread machine consistently demonstrated superior results. 

When I bake bread, I incorporate a preferment, autolyse and, depending on the dough, fold and stretch.  I wonder if anyone has had successful experience with a particular type of bread machine.  Having read Amazon bread machine reviews (I always read 5 and 1 star reviews), I am more confused than ever.  I do not necessarily want to bake my bread in a bread machine, but I would enjoy the luxury of being able to program a series of good kneading times.

Thanks,

Diane

The chefs at the Royal Plaza on Scotts put together this F1 racing car made of bread. This is in time for the F1 night races in Singapore this September.

I found a Cerutil bread loaf pan that has non-stick coating inside.

it is ceramic/stoneware and had no directions. I tried the website for Cerutil but no luck.

Anyone out there use one of these?

Thanks

A day or three ago I read a message from someone who asked, very reasonably, why make bread from scratch when it's possible to turn out bread from prepared mixes at  lower cost and which rise every time. They're good questions and they're ones we may all have asked at some previous time.

 My reasons are that I can now make bread with a better taste and texture doing it from scratch. My loaves stay fresh (this is Tuesday evening and I've just eaten some of the bread I made last Thursday morning) and have a great taste. But, more than that, I'm persuaded that modern "factory Bread" is not something I want to eat or to dose my family with. (I include pre-packed mixes in that exclusion.)

I encourage anyone interested in this topic to go to http://www.independent.co.uk/life-style/food-and-drink/features/the-shocking-truth-about-bread-413156.html and http://www.grain.org/seedling/?id=471 for two articles which, although based on the views and research of one highly successful baker, are sufficiently different that it's worth reading and printing out both of them.

I'm sorry to have misplaced the original post but hope the poster may come across this reply.

Sojourner

Every single time that I have been to Russia (which is quite a few times) I always went to the nearest supermarket as quickly as I could after my arrival in order to buy a loaf of rye bread. There are, just as in many parts of the world, various types of rye bread in Russia, but the one that I really crave is the black, extra-dark rye bread that I, basically put, grew up on. These pictures (http://russianreport.files.wordpress.com/2009/07/black-rye.jpg and http://commons.wikimedia.org/wiki/File:Bread_%28buhanka%29.jpg) are the closest examples of what I'm looking for that I could find on the net. Does anyone know a recipe which will give me similar results without having to use a starter? Thanks.

Hello everyone!

I'm rather a novice at baking and I love experimenting, but I would like other people's opinions before I try out the following recipe. Truth be told, I made it up myself. I'm going for a white bread loaf with a relatively moist inside and a crispy outside. So please give me some advice and any critique is welcome!

500 grams white bread flour
80 ml milk
180 ml water (about)
1 egg
2 tablespoons olive oil
1 1/2 tablespoons white sugar
1/2 tablespoon salt
1 teaspoon baking powder
1 teaspoon instant yeast (please tell me whether this should be heaped or not)

So, we mix everything together, knead it and leave it to rise, until it has doubled in size. Then we take it out of the bowl,  form it and leave it to rise a second time (Do you think I should do this? I know that if I let the the bread over-ferment it will acquire a beery taste, but I want it to have the best flavour possible. Should I maybe put less sugar in?). We glaze the loaf/loaves/rolls and bake them for 45 minutes at 200 degrees Celsius.

Does this sound sane?