Leftover Panettone makes a flavorful bread pudding.  A warm dessert for Christmas or New Years Eve.

http://turosdolci.wordpress.com/2010/12/11/panettone-bread-pudding/

Hello guys and girls,

    What city in the United States has the biggest artisan bread scene? Both artisan bread enthusiasts and amateur artisan bread bakers? I was thinking San Francisco, Boston, New Orleans, or New York.

Likewise, what city has the biggest bread scene in general, cookies, artisan breads, cobblers, etc.

 And where are you all from?

great loaves,

Michael

I recently ran across an interesting article about the attention given to baking and the attention "not" given to bread baking. I started to browse around the net and I'm starting to think it might be true. Would love to know your opinion.

Question:

Chefs get all sorts of attention in competitions, but bread bakers, fugetaboutit! Is it really true???

Check out http://www.chewswise.com/chews/2010/09/competitive-breadmaking.html

Here you will find a Government issued Bread book from October 1918  titled "Victory Breads".  It's just a few pages with some WWI info in there.  

http://www.archive.org/stream/victorybreads00unit#page/n1/mode/2up

JP

More as an academic exercise than anything else, a friend and I are developing a product line for an as-yet unrealized bed and breakfast and small coffeeshop / bakery. 

One of the tips I picked up from a previous career inspecting restaurants and bakeries was to make large batches of cookie dough, portion and freeze it, then bake off as needed. 

I'm wondering if any of you in the professional realm do this as a routine matter of course, to assist with workflow in the bakery, and how it turns out? 

In our little fantasy, we'd mix up several large batches of cookie and pastry dough once or twice a week, portion, and freeze. Then we could go straight from freezer to oven for fresh pastries and cookies at a reasonable hour in the morning. (and again in the afternoon). 

I'll be experimenting with doing the same with bread doughs -- doing a bulk fermentation, portioning and shaping, freezing, then defrosting / proofing in a fridge overnight and baking in the morning. 

As we both have families, anything that allows us to do most of our work when our kids are in school will be a bonus (and if this little venture never gets very far, it will at least help us better plan our baking as it is!). 

Ideas? Experiences? Thanks in advance!

Dear friends,

I have made handmade bread almost every day for the last thirty-nine years. We raised a family of nine children and they are mostly made of handmade bread. Being so busy with our children as they were growing up and having little money, I figured out a way of making bread that was not only nutritious and delicious, but also easy, fast and economical. I have taught our six daughters and hundreds of other people how to make bread. Many say it is the best bread they have ever eaten and the first time they have been successful making bread. Our twenty-four grandchildren all love our bread and some are now making it themselves. Our family now has three generations of bread makers who all use this method.

I have never seen bread made this way and have read hundreds of bread recipes and bread books. This method is unique and the bread is some of the best bread you will have ever tasted.

The instructions are simple and specific. All the yeast bread recipes are made with instant yeast. The ingredients are rapidly mixed together. There is a short kneading time and no first rising of the dough.  The bread is shaped, raises and then baked. Every recipe can be completed from start to finish within one and one half hours.

I really thought I was done writing bread books. I have written two, but the enthusiasm I have found from many people still wanting to learn to make bread has only increased. Times are hard now for many people. Homemade bread is inexpensive.

I have been blessed to create better and easier recipes, so come along and join me in a new book on handmade breads. You’ll find old friends and new friends and old ways and new ways to guide your bread-making journey.

All you need to do is to read and follow each individual recipe. All the directions are included in the recipe itself of the entire process of making that particular bread.

This book is available on Amazon.com It is called The Best and Easiest Handmade Breads From Start to Finish in 1 and 1/2 hours.

Well, this is actually the Chocolate Cinnamon Babka recipe from Peter Reinhart's Artisan Breads Every Day. I followed the recipe to a T except I substituted the chocolate for dark brown sugar, as per the request from my girlfriend, who barely ate any after it was done, haha.

I really like how it came out and I love the look. A loaf doesn't get any cooler looking than this and you can't go wrong with a rich, sweet, cinnamony, streusel topped bread. I gave my parents half the loaf and I pretty much ate the rest by myself over two days, my girlfriend only had a taste and acknowledged it was fantastic, she considers herself a expert. She had to look good in a bikini the following week so she said "I should stop making bread!".

This is the first bread I made out of this book, I have made many from PR's other books. I have my eye on taking a whirl at the croissant recipe in this book but I don't know when I will get to that. This was easy, fast, and fun to make and I will definitely be making it again, next time with the chocolate. It is a cool bread to bring to a dinner party for desert, in my opinion.

Enjoy the pictures,

Nick

All whole wheat, from overnight starters, with one Brioche.

this is some of the bread I have made with my own recipes. ;-)))))

I start out with my basic recipe and vary from there.....

 my desem is on the other post....  I enjoy baking. qahtan

 Some of my breads,,,, Brown and white in same pan Whole wheat

Cheese currant buns Guinness and walnut             

Pullman  W/W rolls and loaf  

sourdough baked in cloche

Baking at High Altitude and Sharing Mountain Recipes are 2 scrumptious cookbooks offering experienced high altitude adjustments and recipes that have been requested for decades.

The Muffin Lady chose to write these books as an offering of flavor and ease to all who live and visit regions located at higher elevations. Through the years she has collected and developed palatable treasures and through much trial, efforts, tossings and tastings has found her niche.