I've looked all around the TFL forum, and, since I can't find any threads on this subject, I thought I'd start one. I very rarely buy a commercial 'Healthy bar' since, apart from the fact that I'm vegan, they're always for too sweet for my taste, so I wanted to have a go at making my own.

I stumbled across this recipe by accident when I left my fruit breakfast naans too long in the frying pan - they dried out and became 'biscuity'.

The bars contain no added fat, no refined sugars and no yeast, and can be varied infinitely!:

http://nobreadisanisland.blogspot.com/2011/04/healthy-fruit-and-oat-bar.html

I'd be interested in hearing of other attempts at homemade oat bars.

Cheers, Paul

HELP! I made a batch of sweet bread (pan dulce) yesterday and it was a disaster! I am trying to change my recipe so that it is diabetic worthy.

I substituted stevia liquid for the sugar and half the all-purpose flour for coconut (25%) and barley (25%) flours but the consitancy is dense, with an aftertaste, the bread didn't rise in the oven or brown. 

Any suggestions????   Thanks :) 

Hi folks,

I know that the topic has been discussed before, but I still don't get it. No-Knead (sourdough in this case, but I've tried the authentic recipe) just does not work for me!

I have pics and I would really appreaciate if you could give me feedback on my sourdough no-knead disaster. It has been quite frustrating since it is not the first time I fail, it is the 5th or 6th indeed (I lost count). It never worked! I keep seeing online beautiful pictures of fully risen loafes baked without effort, but in my case, unless I spend 10-15 minutes kneading the hell out of my dough, it just does not work!

So, here's my intuition:

1) The gluten did not develop. Maybe because this time the dough was not wet enough and I know that all flours have different absorbing power, but how the heck do you know if you have to throw all the ingredients at once?!

2) The second rise seem to be the real problem, since the first time it maybe even overfermented. Maybe my kitchen was to warm?!

Again, these are just random thoughts because every time a new problem arise. Ao any suggestion is appreciated! :-) I have more details in my blog post http://sickofood.blogspot.com/2010/10/no-knead-sourdough-bread-disaster.html

Cheers,

Matilda

http://sickofood.blogspot.com/

Here's one of those quick bread recipes that pops out of my folder when I see burstingly fresh zucchini at the produce stand. It's adapted from a recipe that's been passed around in my family as 'Doris Fenton's Zucchini Bread' for donkey's years and so, when I lightened up the oil and tweaked the quantities to suit, it only seemed fair to carry on the name.

Makes 2 loaves 

3 large eggs

2 cups sugar

½ cup canola oil

½ cup apple juice

1½ teaspoons vanilla

2 ¾ cups all-purpose flour (see note)

1½ teaspoons cinnamon

2 ¼ teaspoons baking soda

1½ teaspoons salt

¼ teaspoons baking powder

3 cups grated fresh zucchini, loosely packed, about 1 pound (see note)

Note: If the zucchini is not fresh - either days old in the fridge or store bought - decrease the flour to 2 ½  cups.  Zucchini fresh off the vine has more moisture. To grate zucchini cut in thirds and put through the cheese grater of your food processor. 

1. Set rack in center of oven and preheat oven to 375º.
2. Using a flat beater, beat eggs until frothy.  Beat in the sugar. Add oil, apple juice and vanilla and beat until thick and lemon colored.
3. Mix together the flour, cinnamon, baking soda, salt and baking powder in a bowl.  Add along with the zucchini to the egg and oil mixture and beat until blended.
4. Pour evenly into 2 buttered and lightly floured glass loaf pans.
5. Bake for 10 minutes at 375º. Lower heat to 350º degrees and bake for 1 hour longer.  The loaves should have a dark skin with splits along the top, and a toothpick inserted into one of the splits should be nearly clean, with no batter buildup.
6. Cool in pans on rack for 15 minutes.  Gently remove from pans, using a sharp knife if necessary, and then cool for an hour or more before serving.

Freezing note: Make this zucchini bread now, when the zucchini is at its most flavorful, and freeze some for later. Wrap half loaves tightly in plastic, label and freeze in loaf bag. It's great months later when thawed for a feast!

For original blog, please go to www.wsoodfiredkitchen.com or search for 'Sortachef'

Copyright 2010 by Don Hogeland

In the middle of the week,  I decided to make some bread after returning from 2 full days of meeting,  I need to de-stress.  Picked up Bernard Clayton's book and saw this attractive name - Feather Bread.  I wondered if this is the same kind of bread that I had at the restaurant of the hotel that I stayed.  So,  I started late in the night.  Click here for the recipe

Well,  it didn't turn out like the bread from the restaurant,  although I shaped it like it,  it turned out tasting really good when it is fresh.

Somehow,  I realised that white breads seems to harden fast?  Rye bread taste even better as the days goes by.  I tried heating up the bread,  but it was not the same as freshly baked.

My son and I discussed that perhaps I should wait till we want to eat these breads,  have it ready in the fridge and bake it near meal times.  suggestions anyone?

Hello,

I have started a bakery in China producing a local type of quick bread. the recipe is below

50 eggs

25kg flour

2.5 ltrs oil

4 kg sugar

we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.

we let rise in a warm place over night. in the morning we put the bread in the mixer again and "knead" for around 2 mins and add a 1/3 kilogram of baking soda. then we seperate the dough into small ball, flatten with a presser, and smear a filling onto the dough. we then cut the dough into four pieces and arrange in a small aluminum conatiner. we cook the bread at 270 degrees celcius for around 35 minutes and then turn off the heat and let cook for another 5 mins. we then take the bread out of the containers and let cool before serving.

my current problem is that the bread continues to turn out very dry. when i eat the bread i have trouble swollowing it. the filling we put on it tastes good but the actually bread tastes very dry. we have tried adding more water to the mixing, adding yogurt, increasing oil, letting rise for two days, trying different flours, all to no effect. we have tried the bread at other places and it is relatively "wet" or easier to eat. it is sweeter than our bread. the recipe we have was given to us by the other comany also (we essentially franchised from them) and they do not know what the problem is either.

i think our method is similar to the "epoxy" method used by peter for his new whole grain bread. i just cant seem to get the flavor out of the bread, and get it to be more moist. please if you have any suggestions help me. and if you happen to visit beijing def drop me a message. thanks in advance

Baking in Beijing

After seeing so many lovely rye loaves here, I wanted one for dinner. Since I didn't have time (or enough yeast) for a yeast bread, I decided to try and find a quick bread recipe online. This was a bit sweet for my taste, but I might make it again with less honey. With the sweetness, I quite enjoyed it for breakfast the next morning. I'm also going to order the deli rye flavor enhancer from King Arthur for future loaves - whether yeasted or quick.

I am new to bread making... But managed to whip up these rolls. The recipe for the dough is from BBA.

Interior:

The recipe is here

***Edited Link***