Fortunately i found this website two weeks ago and i saw so many beautiful bread you guys made. i realy hope i can get them from my oven . I think that yeasterday I got a good start in bread baking.I like the croissants so i decided the crossant will be my first bread and i gave it a shot but  I never thought that my first bread will look like this golden brown, good smell and the taste also is good to me and my friends. Here, i wanna thank to Gothicgirl who posted her croissants' recipe with so many details which i used for my first bread, thank you so much!!!

I am so happy and excited :) and i wanna share with you.

Here we go, the pictures of my first bread

Hi there fresh loafers,

I just joined this community yesterday, while anxiously waitin for my first ever yeast bread to ferment and proof! Since hanukkah starts today at sundown, with sabbat, i was excited to try out a challah bread. I didn't get too ambitious with the braiding, and stuck to a 3 piece braid but i was more than thrilled with the results! Since i have an intolerance to modern wheat protein, i used 100% spelt flour (a mix of whole and light unbleached). I took the recipe from "Second Helpings Please!" and adapted slightly - i traded the sugar for honey and the wheat for spelt. This made a very wet, sticky dough so i had to add (what seemed like a lot) of extra flour to make a firmer dough, but with each rise it seemed to form a more workeable dough... now onto the pictures!

it turned out wonderfully- a nice honey sweetness, light flaky texture (which i have never managed to find with storebought spelt which tends to be really dense) and a wonderful nutty flavour from the spelt.

I am an avid kitchen enthusiast, and work at a cafe, dealing with almost 100% organic ingredients and as local as possible (depending on the time of year, obviously here in canada). I look forward to learning more about bread-making and realy getting my hands dirty trying new things!

best to all in this challah-day season!

en

I am new to the site and to bread making.  I just made my first loaf tonight.  Orange walnut bread and it turned out pretty good for the first try.  I do think that I made one mistake.  During the last 10 minutes of baking I had to take out the bread and pour on top 1/2 cup sugar mixed with 3 TBS orange juice.  Instead of it staying in the middle, most of it ran to the sides.  I put it in to finish the last 10 minutes of baking.  When I took it out it was a little sticky on the top edges.  Still had a great taste.  The orange juice mixture seemed a little thick when pouring.  Not sure, any thoughts?

Also, just want to say I love this site.  I have learned so much from reading all the info.  I plan to get my own mill and grind my own flour in the near future.  Looking forward to learning from all of ya'll.