The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Not dead, just hiding

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loydb's picture
loydb

Not dead, just hiding

I'm not dead, I've just been hiding from the temptations of the current ITJB items...

Plus, I haven't done anything interesting other than my usual weekly sourdoughs that we live off of, with maybe the following exceptions:

I made a bunch of marbled, braided loaves for people that I didn't get pictures of. At the end, I had a handful of strands left over and I was tired of braiding, so I shoved them into a lidless pullman pan...

The second picture is my new favorite condiment. Sourdough with toasted sunflower seeds, toasted, a little bit of garlic butter, sprinkle with parmesan, then toast. Top with the cherry pepper mix. I am drooling thinking about it. I normally don't go in much for pre-prepared condiments, but this was under $3 and looked good, so I gave it a shot. Yum.

 

Comments

gmagmabaking2's picture
gmagmabaking2

that bread and the condiment look awesome.. the marbling with the braiding is great... you are a treasure!

 

dabrownman's picture
dabrownman

loaf a lot.  What a nice idea. Beats braiding - one of my least favorite things to do so I don't even braid challah anymore! I picked up some habaneros at the Mexican Market ysterday to make a hot relish to remember :-) Oddly, the spellchecker doesn't like habaneroes and suggest I replace it with Hebrews.  That is just not right ?  Spell checkers are more stupid than my Doxie Dog who is bred on purpose to be the stupidest breed of dog possible.

Happy Baking

loydb's picture
loydb

I used the cherry peppers to make a honey-based glaze for baby backs. Mmmmm.

 

dabrownman's picture
dabrownman

Those are some fine tasting......eeerrrrr.....looking....... ribs you have there.  Wish I could taste them though. We don't see too much hot pepper bread on TFL for some reason.  They proudly serve Wonder Bread at Authur Bryant's in KCMO with their ribs.  So where is your rib bread? :-)

loydb's picture
loydb

Sadly, MyFitnessPal indicated that bread would take the already-decadent calorie count of the ribs over my 2,000/day threshold, so it was nothing but glorious, glorious meat.