The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Happy Thanksgiving!

Wandering Bread's picture
Wandering Bread

Happy Thanksgiving!

Hey y'all, I don't have time to post the recipies but I just wanted to give a big happy Thanksgiving to everyone here on TFL! Hope you all are eating well today, we certanly are...

Apple and sweet potato. 




Floydm's picture

Looks great!  Happy Thanksgiving to you and yours, Ryan!


Yerffej's picture


When you get a chance I would like to know what fat(s) you used in that spectacular crust.


Sjadad's picture

Those are beauties. I especially admire the lattice work!  Your dining mates are very lucky!


SylviaH's picture

with awsome looking crust.

Happy Thanksgiving!


dabrownman's picture

paste lattice work.  Beautiful!  Nothing like.....PIE!!!!  Never had a bad one and yours are terrific.

Wandering Bread's picture
Wandering Bread

Thanks everyone for the kind words! Jeff, it's just butter. I am in Switzerland at the moment so I'm using Euorpean butter which is higher fat that the regular US stuff. I can report that the crust was tender, flaky and very flavorful. To me the secret is doing it by hand, without a food processor, and VERY minimal handling. The dough cracks and falls apart all over the place while I'm rolling it out and putting it in the pan. I just press it back together where I need to. I also like to leave my crust relatively thick, which is why you can see the layers puff up in the lattice. Happy Thanksgiving!!!