The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Brigid's picture

Cinnamon Raisin Walnut Swirl Bread - BBA

January 4, 2008 - 12:18pm -- Brigid

Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!

 

Me, dividing the dough: 

 

maxamilliankolbe's picture

Sad NJ transplant looking for beloved Portuguese rolls recipe - however, not the Portuguese sweet bread previously discussed

December 31, 2007 - 8:42am -- maxamilliankolbe
Forums: 

I am a NJ transplant in Omaha, Nebraska and am dying to make Portuguese rolls the way I could get them while living in NJ. They are not the Portuguese sweet bread that I have read much about elsewhere on the site, but rather are oval shaped rolls that have been folded and left to rise to create a crease down the middle. They are plain old white and the crust is a little chewy. They typically do not have a very hard crust, which makes them perfect for sandwiches because you don't kill your gums or your teeth trying to bite into them.

dmsnyder's picture
dmsnyder

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...

David

bj's picture
bj

i made the sourdough starter from pineapple at day7 i made a stupid thing i had it in the oven and without thinking turned it on it was partially baked liquid in the center it looks alive should i try too save it ...............thanks bill

psmeers's picture
psmeers

HI,

 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

psmeers's picture

Help: buttery egg bread recipe lost, just in time for Thanksgiving

November 15, 2007 - 12:49pm -- psmeers
Forums: 

Hi,

 This is my first post, and hope you can help.  My mother's buttery egg bread recipe has disappeared, and I need it for next week.  It consists of flour, eggs, milk, yeast, and salt.  Makes a batter like dough, which rises in the fridge, with one punch down, then left overnight.  It's dropped, soft and spongy, into loaf pans coated with melted butter, resulting in a crunchy crust.  So, I know the outline, just need to recoup the details and proportions.

 Sound familiar?  The troops are hungry!

Cooky's picture

Aarggh! Need some help here with cold-start baking

October 21, 2007 - 1:33pm -- Cooky

Hi, guys. I am mightily frustrated this afternoon following my third bad experience with cold-start baking of no-knead bread. I know I've made it work a few times, but when it goes bad, it's a mess. Basically, the bread bakes into the pan and cannot be dislodged without destroying the loaf altogether. I've tried it with two different baking vessels, both of which work great when preheated to blistering temps. I have had the same experience with traditional loaf pans - even when I oiled the heck out of them first.

Teresa_in_nc's picture
Teresa_in_nc

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.

We began by making a sponge after our kick-off dinner (NC BBQ) followed by Shaker Daily Loaf (a white bread) and Herbed Country French Loaves (using the sponge) the next morning. We continued our baking by making Struan Bread and Classic 100% Whole Wheat Bread. Soft Butter Knot Rolls and Orange Sweet Rolls followed the grain breads. The seven students worked in pairs, taking turns mixing and kneading. I tried my best to help some of them improve their kneading skills - LOL! One class member was a standout at kneading, having made bread regularly years ago. Her breads had a vastly different feel to them which I attributed to her kneading skills.

This group of experienced cooks did a champion job of cleaning up the kitchen every day! And I didn't even have to ask them to clean up or ask that they be quiet while I was talking! Going on field trips was a bit like "herding cats" for me though - LOL!

We went to the Old Mill of Guilford after a lunch break the first baking day. I purchased a few things for the class recipes at that time, but I was very pleased to have organized the class so well that we did not once have to run down the street to the grocery store the entire time - Wednesday evening to Sunday morning.

Thursday night we went to L'Italiano, a very good local Italian restaurant in High Point. Friday we alloted to shopping at the Vietri outlet in Hillsborough, A Southern Season in Chapel Hill (where we had a wonderful lunch at their Weathervane Cafe) and Replacements, Ltd. on I-40/85 near Greensboro. Dinner Friday night was at Blue Water Grille in High Point where we had delicious seafood, fish, and pork.

Saturday began with a morning visit to the NC Farmer's Market nearby. We found lots of vegetables and goat cheese for our pizza lesson that day. We continued class with Focaccia and pizza dough from the Basic Pizza Primer found here at The Fresh Loaf. I asked for questions Saturday afternoon and an hour later we finished up with the Q&A session! We concluded Paney Camp with homemade pizza on Saturday evening.

Our B&B hosts provided a delicous Italian Breakfast Strata (made with our breads) for our brunch on Sunday morning. Two members left for their 11:00 am flight and the other campers went to Old Salem and SECCA in Winston Salem, just a few miles west of the B&B location. All the campers had a chance to pack up bread we had made to take home if they had room. After our fond good-byes, I packed up and came home where I promptly crashed and didn't move for several hours - LOL!

All in all, I think the breadmaking camp and classes went very well. We couldn't do anything about the 100 degree temp heat wave that the whole Southeast and other parts of the nation was experiencing in early August. And...it's supposed to get up to 100 again today. Even though the B&B had A/C, it was about 85 in the kitchen with the ovens going all day. We did change our plans to go shopping after my friend at the Goat Lady Dairy called and said it was miserably hot there and they had no A/C in their cheese tasting room. Our planned trip to the potteries around Seagrove was also canceled due to the heat. But as the camp teacher/tour guide, I just went with the flow of what the campers wanted to do and everything was fine. I did make sure to call ahead and cancel our visits to the Dairy and the pottery where I had scheduled a demonstration.

Last year's camp was Canning Camp in Michigan, where the campers learned to can and make jams, salsa, etc. Next year may be Pastry Camp, but the location has not been set yet. In two years....maybe cooking classes in Italy??? I am soooo getting ready for that one!

Teresa, the "Doughmaster" (the name the campers gave me)

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