The Fresh Loaf

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guan.xiu's picture

The asian flavored sweet roll , made with butter,egg and sugar.

I don't know how to describe lots of recipes because of my poor English. Sorry about that.


Floydm's picture

I worked from home Wednesday and used it as an opportunity to refresh my starter and bake a couple of loaves.

The dough I made was a "little of this and that" dough.  I threw some leftover mashed potatoes in, the last couple of ounces of a bag of rye flour I had, a bit of whole wheat flour from another bag I needed to use up, and a couple of cups of AP flours.  I made the dough very wet, 70+ percent hydration.

I folded a few times throughout the morning and tried to shape a couple of freeform loaves in the early afternoon.  It was amazingly sticky.  No amount of water on my hands or flour on my board (or vice-versa) was working for me. 

After 10 minutes of sticking and swearing and being about ready to dump it into the compost, I dumped the gobs into a couple of loaf pans.  Two hours later, I came downstairs to the kitchen and was pleasantly surprised by how much it had risen in a loaf pan despite the way I had abused it.  So I baked them.

sourdough loaf

Not my most beautiful loaf, but pretty darned good.  I don't think anyone else but me could tell this was not what I'd intended to make.  And the sourdough flavor was tremendous: the extra abuse and longer rises let it develop more.

nosabe332's picture

I decided after a few sensible, somewhat alarmist, posts here on TFL that i would not buy unglazed flooring tiles (terracotta, saltillo, etc) for use in my oven. There are too many health concerns involved with the manufacturing and raw material differences between flooring tiles and bakeware. Any cause for concern should not be ignored. It's likely that flooring tiles could be perfectly fine to bake with. On the other hand, maybe not.

It helps that I'm getting a good amount of money back after taxes, which I decided to spend on a baking stone and other baking equipment. And to keep track of what I could get, I'm putting together this list:

Sur La Table, (Best Manufacturers) $42, 14x16x5/8

Old Stone, (via Amazon) firebrick, $29.95, 14x16x?

Breadtopia, Fibrament, $51, 13x17.5x3/4, $69, 15x20x3/4

Ace Mart, American Metalcraft, Corderite, $44, 14x16x1/2

Central Restaurant, Fibrament, $58.49, 15x20x3/4


i never thought i'd see the day that sur la table looked like an economic option!

ques2008's picture

Finally got myself an inexpensive digital camera and would like to show off one of my "creations" which is far from original.  I'm sure many of you have made this danish ring.  I got this recipe from  Cooks Country is a great web site, by the way, and would like to know how many of you are members and whether or not you use your membership.  They seem to have a gold mine of knowledge with truckloads of practical advice.  I'm thinking of signing up.

Anyway, I'm showing pictures of the (1) preparation for the dough where I slather it with the filling, (2) the finished product and (3) the product partially gobbled up.  I halved the recipe, and didn't quite succeed with the cutting and the turning upside of each slice, but the recipe gives a step-by-step.  I'll try it again one day, and hopefully, get the technique right!

Picture 1:  Prepping the dough.

 prepping the dough


2.  Danish ring fresh out of the oven:

danish ring as it came out of the oven

3.  And now, as it was partially eaten (closer look of slices - as you can see I did not quite do the slices with flying colors!)

partially eaten ring



vincent's picture

·         2 cups evaporated milk

  • 3/4 cup white sugar

  • 1/2 cup butter

  • 4 teaspoon instant dry yeast1 1/2 teaspoons salt

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 6 cups all-purpose flour

  • 4 tablespoon vegetable oil

  • 4 tablespoons or more dry bread crumbs for topping

  • Note no water added


  1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar and the salt; stir until melted. Let cool until lukewarm. And dissolve the baking powder and the baking soda

  2. Pour the cooled milk mixture into a large mixing bowl.. and 6 cups of the flour and the instant dry  yeast (note: be sure you mix well the flour and the instant dry yeast ; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth  . And it should a little bit sticky not so wet…if it is to dry add milk just enough to make sticky and when you kneading just  greased the surface with vegetable oil  no flour.

  3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 25 pieces (depending how many you cut) as long it will be equal parts and form into rounds. Then dip into the bread crumbs and roll it all over.  Place the rolls on a lightly greased baking tray. Cover with a damp cloth and let rise until doubled in volume, about 1 hour

  6. bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown.

  7. i cut remeaning dough about a quart in the pandeasl dough is for the ensaimada  for my trial to make ensaimada it's  the same recipe in the pandesal....




 when you finish the 1st rising of the dough fold it just like pretzel fold and when you finish folding brush with scramble egg the outer surface then cover again with cloth let it rise for 1 hour then bake

Note: i baked them together 1st layer is the pandesal 2nd layer ensaimada after 10 minutes i switch the position  puting the ensaimada 1st layer and the pandesal 2nd layer... until golden brown

bake at 375 degrees F (190 degrees C) for about 15 to 20 minutes or until the tops are golden brown. then get the baking tray spread with margarine by brush and dip in into the sugar i prepared it is hot when done by margarine and sugar....  same reicpe of the pandesal ....  my trial taste good and the pandeasal ....enjoy


SylviaH's picture

Well I'm just getting in practice...the fire needed to be hotter today..Im still very much in the learning stages! At least I know how to build a fire!  That took I can make a fire with only a few minutes of the smoke you get when first lighting up the logs and let me tell can get a lot if you don't do it right!  The first time my daughter and I lit it up...the fire department drove by in our neighborhood!!  I guess they saw what it was and didn't bother us.  A neighbor probably called!!  We had such a laugh! Im practiceing doing multiple bakes! First pizza.  I tried a new crust recipe from PR American Pie Book.  New York Style's thicker and supports heavier toppings...I like the Neo-Neapolitan the best!  I made JH Vermont sourdough this time putting one into the WF Oven...I decided to put the other two loaves in my regular oven because I suspected the WF Oven was not quite hot enough!  My thermo. is broke so I had nothing to register the oven temperature except my hand!  I want one of those lazer thermos!  Last but not least a small roast went in and my husband can take it out when he gets home from work!

  Nice Fire!  Nearly No Smoke!!  I made 5 Pizzas!

J.H. Vermont Sourdough was next as the ovens temp. started to cool!  Started the Levain at 11PM last nite and finished loaves at 9PM tonite!  I retarded in frig. to time with WFOven temperature drop... I was close!  Oven could have been a little hotter...bread took about 30 min. to bake I gave it a couple of spritz of steam!

J.H.Vermont Sourdough loaves that were baked inside...I placed all 3 loaves in oblong plastic tubs for the frig. with spice jars rolled in parchment to support them ; /  ... It was all I could think of as I don't have much room in my refrigerator!

Wood Fired loaf on the Left.  Oven loaves on the Right.Last but not least...a small Bar-B-Q Roast still in the oven for a long slow cook.  The oven will hold heat all night and into the morning!



joenice's picture

Cinnamon Roll Bundle

Starter Dough

  • AP Wheat flour (9,5% protein, i.e. nothing special)

  • Milk 250 ml

  • Sour cream 100 ml

  • Yeast, more than for your ordinary non sweet doughs.

Rest for 45 min

Then add

  • White syrup (or sugar, but white plain syrup makes it more moist)

  • One egg

  • Ground cardamom seeds. First roast them quickly on the stove until they crack open, then grind the black seeds inside.

  • Some more flour or any old white dough lying around.

  • Salt

  • 200g butter in cubes at room temperature is added slowly after 4-5 minutes of machine action.

Rest, divide if necessary and shape each to a smooth heap, rest again. Roll out to 0,3-0.5 cm thickness.

Spread evenly with a soft mix of:

  • Butter

  • Vanilla flavouring

  • Cinnamon

Roll together. Be careful not to roll to thin. Rolling "back" to a thicker size creates a less attractive end result. With QUICK cuts and a non-jagged knife cut the roll in around 3 cm thick slices. Place with minimal space apart on a baking sheet. Not totally together but tight together. Optional: Fill the small spaces in between each roll with raspberry jam.

Let it rise, possibly in a mildly heated and dampened oven, though careful not to melt the butter filling.

Brush with a whisked mixture of

  • One egg

  • 2 tbsp water

  • A pinch of salt 

Sprinkle over some chopped nuts or almonds.

Bake for about 15 min at 225 degrees C in the middle of the oven.

Cool as quickly as possible perhaps even outside to retain moisture.
When cool, garnish with some icing sugar, lemon juice or water mixed to form a thick paste. When half was used i dropped a few drops of Grenadine in what was left and got two colors.

The result from real butter, sour cream, white syrup gives a fantastic taste and moisture while the pre-dough procedure ensures a stronger gluten structure to form and support the rise without the interference of too much sugar initially. As you can see from the picture I only filled some of the gaps with raspberry jam, but the result was good and next time I'll fill them consistantly.

gothicgirl's picture

Posted on - 3/25/2009

When I was in England last Fall I fell in love.

Back Bacon  

Not with a person, or even the land or the culture, however fantastic they all are.  No, I fell in love with the bacon.  In England they serve, almost exclusively, back bacon.  If you have never had this kind of bacon before it is a  glorious mix of lean meat, similar to Canadian Bacon, with a streaky tail, similar to our bacon in the US.  It is nothing short of a miracle, and I am so unhappy that the only way I can get this bacon in Texas is by ordering it from British expat food shops at a premium price.

Fresh from the Oven 

Of course, my love knows no bounds and what are a few dollars compared to the comfort of a well cooked, meaty rasher of bacon?   So, I have a few packs stored in my freezer awaiting their weekend to be fried and eaten, and while I have enjoyed this singular way of eating back bacon, I secretly craved something different.  

Bacon Cheddar Bread 

Last year I received The Bacon Cookbook by James Villas.  As the name implies, this book is about cooking with bacon and it even has a section with bacon desserts (which, of the ones I have tried, are quite good!).  I found myself flipping through this book one Saturday when I found his recipe for English Bacon and Cheddar Bread.  This recipe used back bacon, which is fried and chopped, mixed in the bread itself.  Of course, I had to make it.

I did modify the recipe slightly by mixing the all-purpose flour with some whole wheat graham flour for a hearty texture and nutty flavor.  I also replaced some of the regular milk with buttermilk because (shameful as it is) I ran out of regular milk!  Oops.

 Bacon Cheddar Bread Sliced

While the bread baked the house smelled like bacon mixed with Irish soda bread.   When sliced it had a tight knit crumb studded with bacon and streaked with cheddar cheese.   The flavor had the right mixture of tangy cheese and salty bacon.

Bacon Cheddar Bread Crumb

You can, of course, make this with out back bacon.  Just use 6oz of Canadian bacon and 2 oz of regular streaky bacon chopped and fried together in a pan.  That should replicate the back bacon fairly well.

You really must try this!

Bacon Bread Fixins' 

Bacon Cheddar Cheese Bread   Yield 1 - 10″ loaf
Adapted from The Bacon Cookbook

1/2 pound back bacon (or 6oz Canadian bacon and 2 oz thick cut streaky bacon)
2 cups all-purpose flour
1/2 whole wheat graham flour
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup coarse grated extra-sharp cheddar cheese
1/4 cup lard
2 tablespoons sugar
2 large eggs, beaten
1/2 cup whole milk
3/4 cup buttermilk
1 teaspoon Worcestershire sauce

Heat the oven to 350 F and spray a 10″ loaf pan with non-stick cooking spray.

Back Bacon - Cooked Chopped Back Bacon

Cook the bacon in a skillet until crisp.  Drain on paper towels then chop into small pieces.  Set aside.

Cheese and Dry Ingredients Cheese and Dry Ingredients mixed

In a large bowl combine the flours, salt, baking powder, and sugar.   Add the lard and, with your hands, mix it into the four until it looks like coarse sand.  Add the cheese and toss to combine.

Wet Ingredients CHopped Bacon and Bread Dough

In another bowl mix the eggs, milk, buttermilk, and Worcestershire sauce.   Pour the wet over the dry and mix until the dry ingredients are almost incorporated.  Add the bacon and fold in, making sure to scrape the sides and bottom of the bowl.  Do not overmix.

Bread - Ready to Bake 

Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the top of the bread is lightly brown and a thin knife inserted into the center of the bread comes out clean.

Fresh from the Oven   

Cool in the pan for 10 minutes, then turn out on a wire rack to cool. 

Bacon Cheddar Bread  

Serve slightly warm, with Irish butter if you can find it.  (I recommend Kerrygold).

Bacon Cheddar Bread Buttered

mmdione's picture

I've been spending most of my week-end baking since the first 'Bread from lesson 2'. It is so addictive! (but I love it).

Here is the bread I tried* on sunday night and it turned out great. The recipe is from Emeril ( 

Here is the dough before the final rise:

The bread is just taken out of the oven... this is the biggest bread I've ever seen :)

Very flavourful!




*I did not use the kosher salt

Floydm's picture

I recently set up so that I could monitor the site while away from the computer.  It isn't perfect, but it works fairly well on cell phones or other portable devices like the Kindle

I'll be surprised if there is a huge audience for this but, then again, it could be handy if you want to pull up a recipe or a photo of one of your recent bakes when you are over at someone else's house.


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