Blog posts

Baking a light rye for the family over Thanksgiving

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JMonkey on 23 Nov 2007 at 14:28

For Thanksgiving weekend, we've got guests for the first time in years. When we lived in Boston, Aurora and I decided after a couple of years traveling to Atlanta for Thanksgiving that it's just too much to hop on a plane. Flying on the Wednesday before Thanksgiving sucks rocks, and both of us always have to work that day, so we had to rush to the airport in the evening holiday traffic. Then we spend just a few short days before rushing back home on Sunday, hoping our flights don't get canceled or delayed, leaving us marooned in some strange city and missing a day of work.

sourdough starter

Toast
bj on 23 Nov 2007 at 11:00
i made the sourdough starter from pineapple at day7 i made a stupid thing i had it in the oven and without thinking turned it on it was partially baked liquid in the center it looks alive should i try too save it ...............thanks bill

Stuffing

Profile picture for user Floydm
Floydm on 19 Nov 2007 at 15:22
Yet another miche I baked last night... miche The sad thing is I'm just going to chop this up and let it dry out to make stuffing out of it. Yes, it is cheaper and easier for me to do this than go buy a bag of bread crumbs at the store. Besides, this will taste considerable better I am sure.

Aunt Bert's Cinnamon Rolls

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Anonymous on 18 Nov 2007 at 01:48

Aunt Bert's Cinnamon Roll's

Aunt Bert's Cinnamon Roll's

 Scald 1 Cup milk, add:

      5 Tbsp. Sugar

      1 TBsp. Salt

Mix - then set aside to cool.

Dissolve 2 ½ tsp. dry yeast and 1/8 tsp. ground ginger in 1 cup luke-warm to medium warm water. Yeast should start to bubble a little in about 15 minutes.

Food Buzz

Profile picture for user Floydm
Floydm on 15 Nov 2007 at 16:22
As you may have noticed, in the past couple of days I've replaced a few of the ads on this site with ads for Food Buzz. The folks at Food Buzz approached me a month or so ago to talk about sponsoring the site. After chatting with them I agreed because it seemed like a mutually beneficial relationship. Food Buzz will include The Fresh Loaf as one of their Featured Publishers, thus increasing the exposure of this site. Presumably that'll increase traffic here and expose more people to the great content we're creating here.

Help! Buttery egg bread recipe lost, just in time for Thanksgiving

Toast
psmeers on 15 Nov 2007 at 12:56

HI,

 This is my first post, and I really hope somebody can help me out.  My mom's recipe for holiday buttery egg bread is lost.  Consists of flour, eggs, yeast (little sugar for the bugs to eat), butter and milk.  Makes a batter-like dough, which rises in the fridge, punched down and left overnight.  Next day, dropped by spoonfuls, spongy into loaf pans coated with melted butter.  Forms a crunchy crust.  I need proportions and timings, etc.

 Sound familiar to anybody?  Thanks in advance.

A hit and a miss.

Profile picture for user Floydm
Floydm on 15 Nov 2007 at 09:37
The Gingerbread I baked last night I did not bake long enough, so the ends were done (and quite tasty) but I threw away the majority of it. So sad. However, the miche I baked Monday night came out fantastic. miche Pretty, pretty loaf.
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