The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


zolablue's picture

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill.  The flavor was outstanding.  My husband loved them!

I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it.  It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers.  We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions.  It made a fabulous hamburger. 

Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe.  I did brush the top of the buns with unsalted butter when they were hot from the oven. 

Inspired by Floyd's, Potato Rosemary Rolls:

And Tingull's, Country Dill Bread:

qahtan's picture

buttermilk bread

June 5, 2007 - 12:04pm -- qahtan

Please don't ask me for the recipe...I was interupted and that threw every thing out of wack.. 

 I had 2 cups warm milk,
       2 cups water
       1 rounded table spoon of sugar
       1 good ounce fresh yeast crumpled
       4 cups flour
       Then after  this was mixed I added 3 heaping tablespoons dry butter milk, about 1/2 cup soft butter, mixed that well and added 1 1/2 teaspoons salt, and enough flour togive me a nice dough..  It's the amount of flour that I put in I am not sure of... ;-))) qahtan

David Aplin's picture

Government Brown

May 20, 2007 - 6:33pm -- David Aplin

Hi Fellow Bread Bakers, I recently read an article in Toronto Life magazine (I'm from Toronto, Canada) and it concerned a type of bread that was available in South Africa during the apartheid years. It was called "Government Brown" and the article described it as a kind of whole bread with the addition of nuts and dried fruit- prunes, raisins, figs, apricots, apples, mangos, dates, pineapple, blueberries, cherries, cranberries, etc. It was produced by the government hence its name. The article did have a recipe, I tried making it and it SUCKED.

lefty33's picture

Getting Loaves from Rising-spot to Stone

May 16, 2007 - 12:46pm -- lefty33

So when you preheat the stone in the oven while the bread is in its final rise after shaping, how does one go about transferring the loaf from where it is rising to the hot stone without misshaping the loaf in the process?

 I love the spring a hot stone gives, but I've only done it with rolls since these fit in one hand and are easily moved from the pan they're rising on to the preheated stone.  I'm afraid if I do this with a loaf it'll lose air and flatten out.

pumpkinpapa's picture

Earth ovens and breads

April 24, 2007 - 2:58pm -- pumpkinpapa

I found this on another list and thought there may be some here who would be interested to know that Kiko Denzer and Hannah Field are on tour promoting their simple designs for earth oven building and naturally leavened breads. The schedule is as follows:

ehanner's picture

Yesterday morning I was busy feeding starters and I recalled some recent mentions on the forum about using the excess starter instead of discarding it. I decided to quickly put twice the amount I normally use (100g) into a bowl and start a soaker for later. My starter was very happy, bubbling away and smelled great! So I weighed out 200g and finished feeding the boys.

When I got around to finishing the soaker, I decided to make a SF style 50% whole grain combination using a "everything but the kitchen sink" blend. This is a highly random selection whatever I see in the flour pantry and never ever gets measured, except that the total weight equals the AP weight. A look at today's gumbo; WW, white WW, rye, seven grain mix, wheat germ and milled flax. This was a lean mix with no oil or malt or honey. I set the hydration at 85% based on the total flour weight and set it in an 80f spot for the day.

I managed to remember to stretch and fold once before I started my Saturday run around routine. Today was going to be a challenge to get everything accomplished and still do justice to the bread. Off to deliver 2 lap tops, repair a stubborn router, bank, take daughter bowling, Stretch and fold, drive to Milwaukee with son to move band equipment, another stretch and fold, groceries an pick up a pizza (no energy for home baked tonight).

A side note; My son is an aspiring musician. He teaches/plays the saxophone and most everything with a reed, flute and guitar. While Jazz is his passion, rock and roll funk style is the band focus. The drummer is a tall good looking boy who is a self described Vegan. My son tells me he is struggling trying to find tasty food that fits the vegan profile. Always looking for a justified excuse to bake something I decide to look into what this means. From initial research it looks like most of my breads would qualify since I don't add butter or milk as a general rule and honey is my sweetener of choice. Maybe I could just make most of my breads "OK for Vegans". The Tomsbread style 100% WW would be a hit for sure.

After dinner I declared the bulk ferment finished. One last fold and a decision about the final consistency of the dough. I added a little more flour at the last s&f so it's now about 80% hydrated. Formed into a boule and set on parchment for a free form proofing. My daughter had a friend over for the evening so they picked the movie. Had to be a thriller sci-fi flick for them. Movie's over and the oven is heating up again.  Checker board slash, hold my breath (no it didn't fall on slashing) and into the oven. Tonight I'm ignoring all the steaming gadgets/covers and unceremoniously toss a 1/2C of hot water onto the brick in the bottom of my oven. Quick cover the vent and set the timer for 10 minutes so I don't forget the towel covering the vent. Another 13 minutes and it looks done. The question now is will 2 teenage girls let it alone long enough to cool?. I better take the picture now, just in case!

It looks about right but I could of rotated it for a more even browning.

Look at that structure! I might try and remember how I did this! I do love the taste of whole grains caramelized on the outside and chewy in the inside.  


Thegreenbaker's picture

Since my faith in my baking skills has come back I have been baking every 2 days or so.


I made a batch of rustic bread last night and it was soooooooo tasty. We couldnt get enough of it......needless to say we have almost finished the first loaf :)

Each time I bake I get more and more excited.!


heres a link to my flickr bread photo site.


So when I make Rustic bread, I add 3 tablespoons of Rice bran oil and 1/2 cup of semolina flour. (fine ground semolina really)


It adds to the taste and is AMAZING! day I will be able to post pics properly. 




mattie405's picture

My pizza and bread , still in the learning stage but getting better. at least they taste really good.

beenjamming's picture

Beer Bread

March 7, 2007 - 2:22pm -- beenjamming

I'm planning to do a bit of baking this weekend and i've been meaning to make some beer bread. The ithaca bakery sells a delicious sourdough jalapeno and cheddar loaf made with becks. I was wondering if anyone had any recipes for yeasted beer bread or the typical baker percentage of beer you'd use for something like this. Any help would be greatly appreciated.


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