The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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melbournebread's picture

Best French toast ever

I never used to think brioche was that special.  Until I made this brioche loaf this weekend and just felt I had to share the recipe.  It makes a high, light, golden loaf of the most amazing brioche I've ever tasted.  Forget bakery brioche, this stuff is amazing.  It smells so rich and buttery, even days after it's made, and it still tasted fresh three days later (if yours can last that long!)

The recipe is apparently originally from Fleischman's Yeast but I couldn't find the recipe on the Fleishman's website.  I mixed together the milk, water, egg, sugar and softened butter in the pan before putting in the dry ingredients.  Use the "sweet bread" cycle if you have it.

* 3 large eggs
* 1/2 cup butter or margarine, softened
* 1/3 cup milk (70º to 80ºF)
* 3 tablespoons water (70º to 80ºF)
* 3/4 teaspoon salt
* 3 cups bread flour
* 2 tablespoons sugar
* 1 1/2 teaspoons bread machine yeast

And of course, the best way to eat brioche is in pain perdu, or French Toast!  Mix together about 1 egg per 1/4c milk, 1 or 2T sugar, small dash of vanilla and pinch of nutmeg (this will just coat two tall slices).  Dip the bread slices in the egg mix (don't let it soak too long) and cook in a buttered pan.  It'll be so rich and divine you won't need a thing on it - doesn't need maple syrup, butter, or anything more.

I just wish I'd taken a picture to share!

Panadero's picture

Panes de Puerto Rico

I lived in Puerto Rico in the 1950's early 1960's. There was a bakery near-by where my Grandfather would get fresh hot bread every morning-Pan de Agua. I would like to replicate in my oven. Also Pan de Manteca which came later in my life. Any help?

varda's picture

Day 3 Multigrain Batard

Until I found this site, I had never heard of spelt much less cooked with it.   Today's entry in my seven breads in seven days self-teaching event is a multigrain batard with spelt.   I made this using (slightly modified) no-knead methods.   This loaf lost its shape a bit while baking and looks like a boule from one side and a batard from the other.  

Here is the formula:

225 g bread flour

30 g spelt

20 g whole wheat

25 g rye

210 g water

3/4 tsp salt

<1/4 tsp yeast (less than 1 gram so hard to measure)

Night before mix all ingredients and leave in bowl on counter.   In the morning stretch and fold in the bowl.   When the dough has risen again and looks like it's about to collapse but hasn't, scrape out of bowl onto lightly floured counter.   (Times respectively for these steps 12 hours and 3.5 hours.)   Pat into ball and let rest for 10 minutes.  Shape into a batard.   Place on board sprinkled with cornmeal.  Let rise until double and/or fingertip impression remains.   (Note - I let this go until it was well past double and dough was still springing back.   Finally after 2.5 hours I decided not to risk letting it overproof and popped it into the oven.)   At least a half hour prior to baking preheat oven and stone to 475.  Score.  Place loaf on stone and cover with a lid (I used the bottom of a metal roasting pan.)   Bake for 20 minutes covered, then remove the cover for the last 15 minutes.  

Any tips on how to do this better for this or the other breads I posted yesterday and the day before are humbly requested!

dablues's picture

Pumpernickel Bread Dough

I made a loaf of pumpernickel bread from the KA Flour recipe.  The dough is very sticky.  I prepared the dough in a bread machine on dough setting.  Then when time to take it out and form, it was way to sticky.  I contemplated dusting the surface with flour and forming the loaf, but I followed the instructions that said, put on a lightly oiled surface, and form.  I knew it wouldn't come out right and it didn't.  After forming and raising when trying to get it onto my stone, it was a mess.  I was going to dust the counter with flour, flour my hands, and scoop the dough out onto the floured surface, then sprinkle some flour onto the dough and work the dough, but wasn't sure what type of flour to use.  The load is made with pumpernickel flour and Sir Lancelot flour.  What type of flour should I use to work the dough.  I was thinking of regular flour but am not sure.  I'm going to make the bread again tomorrow and see if I can get the dough to be the way I want it to be.  Any input will be greatly appreciated.  Thanks.

ehanner's picture

Rich Cinnamon Toast Bread Suggestions

My daughter asked me to bring some rich cinnamon bread to substitute for French Toast next week at the Easter brunch she is hosting. She likes the idea of using the toaster instead of the mess and time to fry soaked bread for 18 people.

I'm hoping someone will have a favorite enriched cinnamon bread they will suggest. It has to be able to go in the toaster, so not a rolled up cinnamon bun. Thank you in advance. I don't usually make sweets like this so I'm not experienced in the recipe selection.


qahtan's picture

recipe for bread pudding ??????

 How does one give a recipe for bread pudding when it's made up as you go along nothing measured. 

the last one I made posted picture couple days ago.

I had a couple bags of bread crumbs in the freezer,  some w/w bread and white had gone a bit stale so I buzzed in in the Cuisinart, bagged it and froze it. I dunno about 4/5 cups I suppose. 

 When thawed I  added a cup raw brown sugar, about 1/2 cup warm honey about 3/4 cup melted butter, 4 eggs, a lot of spice, allspice and mixed spice, about 1/2 cup chopped dates, lots currants, raisins, and sultanas and enough milk to make it all bind togather, I let it stand about 2 hours to soak up milk., put mixture into greased pan  good sprinkle sugar on top and baked it 400 till knife came out clean,,,,,

sorry it is so vague, but it is a make it up as you go along.....


artisanfood's picture

Real Bread in the Lake District

There is a great Artisan bread scene in Cumbria, home of the Lake District. The lead article this month in our Artisan-food magazine covers a number of them, plus there is a great video from the morning shift at the Staff of Life bakery in Kendal, where Simon created a unique loaf just for us.

Let us know what you think.

Martin -



nicodvb's picture

Colomba with poolish


I implemented this recipe for the classical easter cake "colomba" from an italian pastry chef

but with some adaptions. The recipe calls for a stiff sourdough, something that I really detest because it requires many more attentions that I want to dedicate it and because it involves a lot of risks for the taste (acidity is always around the corner, not something you will like in a cake).

I replaced the stiff sourdough with two consecutive poolishes amounting to the same amount of flour; the water in excess was subtracted from the first dough. Moreover I started with my rye sourdough (100% hydratation), but in many other occasions my friends and I used a plain white wheat or durum wheat sourdough without the slightest problem.

Salt is essential to relent the enzymatic rection that deteriorates the gluten, thus I moved it from the second to the first dough. When I didn't I had a lot of failures.

This kind of cakes requires the use of a very strong flours. I used a "canadian" one (in italy they are called "manitoba", W >= 350).

The original recipe amounts to 1.5 KG; I rescaled the ingredients to get to 1 KG.

First poolish: 13 gr sourdough, 13 of flour (depends on your starter, mine was rye), 14 of water. Let triple.

Second poolish: add 40 gr of water and 40 of very high gluten/canadian flour. Let triple.

First dough:

flour 260 gr
butter 70 gr
sugar 70 gr
2 egg yolks
water 80+ gr (I used 80 gr of egg whites, instead)

salt 4 gr

mix water, eggs, sugar and salt, dissolve very well and add 100 gr of flour; whip to create a smooth cream, add the poolish, mix well, add the remaining flour and work to get a smooth dough, add the butter in 2 turns and knead until the dough is perfectly smooth and elastic. It's sticky, better use a kneading machine or a bread machine (as I did). Let double in a warm environment.

Second dough:

mix 20 gr of sugar (I used 50) with 60 gr of flour and knead them in the dough, add 2 egg yolks (one at a time) and 1 teaspoon of honey, mix until they are perfectly embedded, add 55 gr of butter and knead the dough until it's perfectly elastic. Add some vanilla extract, some orange zest ( I used the grated zest of two lemons, instead) and 200 gr of candied orange zest, mix until they are perfectly distributed and let the dough rest for one hour.

Fold the dough and fill the mould as explained in the pictures in the linked article and let rise in a warm environment until the dough gets 2 cm below the border of the mould.

Cover the surface with the almond glaze (I changed it: 100 gr of almond finely chopped with 20 gr of durum flour and 120 of sugar, then mixed with enough egg white to get a very very dense cream), spread some almond on top of the glaze and cook at 180°C for 50 minutes.

This is the last I made, of the many;)

Unfortunately the glaze cracked because of the incredible oven spring.



The texture was a bit of a disappointment because it didn't come out as open-crumbed as in many other occasions. Taste is wondeful ;)


scottsourdough's picture

Moldy banneton

When I reached for my banneton this morning I was in for a big surprise. The entire bottom of the banneton was covered in blue mold! Obviously, I decided to hold off on using it for now.

Has this happened to anyone else? I keep my banneton in a a plastic bag, but it isn't sealed like a ziploc. From what I'ver heard, it seems most people allow some flour to stay in the grooves of their bannetons. I leave some flour in the grooves, but not an excessive amount. I'm not sure what caused the mold. The only thing I can think of is that it should have been in a sealed bag.

I think I'll end up throwing out this banneton, but if anyone has a suggestion to save it I'd appreciate it. It's a round willow banneton, with no linen lining. How can I clean it? I'd also take any suggestions about why this happened and how to prevent it in the future.

jennyloh's picture

Rosemary Olive Oil Bread (with seeds)

I saw Floyd's posting on this recipe.  Wanted to try out.  I also saw some seeded recipes,  and wanted to add in the seeds. I need some advice here,  as the the bread turned out a little dense - see the crumb below.

125g All Purpose Flour 85g water 2.5g salt 2g yeast
Day 1:  Mix all and leave rise for 1 hour,  then refrigerate it overnight.
Final Dough
350g Bread Flour 225g water 40g extra virgin olive oil 5g rosemary leaves (I used dried) 7.5g salt 2.5g yeast All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed  20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire.  Stir constantly till brown.  Put in a bowl and cover overnight.

Day 2:  Mix dough first,  and add in preferment,  knead well.  I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. (Should I have waited after the 1st rise to add in the seeds?)
Rising/Proofing:  Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds,  which I should have followed).  1 fold and shape.  Proof for 1 1/2 hours. (The dough have doubled well,  my first rise should have been longer??)
Bake:  Steam the oven at 250 degrees celsius,  and  bake at 230 degrees celsius for 50 minutes,  and bring down the temperature to 200 degree celsius for 20 minutes.  (did I bake a little too long?)
Looking for some advice please?