Leftover Panettone makes a flavorful bread pudding. A warm dessert for Christmas or New Years Eve.
http://turosdolci.wordpress.com/2010/12/11/panettone-bread-pudding/
For the past year and a half I’ve been trying to generate a healthy dose of steam in my extremely well vented gas oven. Steam that would be present in good volume for at least the first 15 minutes. My experimentation had mixed results. The bread tastes great, but I want the appearance be as good as the taste.
Not sure I did this right it is my first time at trying to upload a picture.
Today was also my first go at a Challah. I used the BBA formula. While not perfect I think it came out ok.
enjoy
gene
In the preview I don't see the picture but will send this anyway as a test if nothing else.
Anyplace you find a substantial Italian-American community, chances are you will find a bakery, and chances are that the bakery will offer something called "prosciutto bread" or "meat bread." It usually has nuggets of prosciutto, or pancetta, or even just cubed cold cuts. Sometimes, cheese is in there too, usually provolone. There might be semolina flour mixed in. Zito's in New York is an example of an Italian bakery with a good reputation for their prosciutto bread. There are others.
Hello all bakers!
I have a question in regards to making streusel topping in Cakes,muffins and so forth... Why some would prefer melting the butter vs. cold butter when incorporating the dry ingredients before baking...
Thank you!
LeeYong
The only way for me to make any relivent decisions about how best to use my new combo cooker is to bake the same basic formula repetedly, making procedural changes and noting the change in outcomes. So, this bake is another in a series of the Basic Country Bread from Tartine. I did make one small change in the formula to suit my personal prefrence in flavor. I really like the flavor of a French style bread with around 5% rye in an otherwise white bread flour mix.
A really good friend that has recently been diagnosed with ovarian cancer is undergoing treatment and the hospital is fund raising with a bake off for tomorrow. To show our support i am entering some loaves in the savoury section, i have just finished the loaves which are BEETROOT AND SUNFLOWER and a 50% WHOLEMEAL WITH STOUT, FETA AND WALNUT.
BEETROOT AND SUNFLOWER LOAF
Hi there,
This is my first blog from across the atlantic and i wonder if somebody could help me with conversions. I am looking to make the White Sandwich Bread from Crust and Crumb and it asks for 4 cups (16 ounces) of ferment and 3 1/2 cups (16 ounces) of flour. Why are the ounces the same and the cups different? Depending upon the ferment does this then make the conversion different
The cups i have here are 250ml
thanks
I like Millet ferment. So I mix all-purpose flour with homemade millet wine as water. I use 350ml wine and 50 water, 500g all-purpose flour, and some Millet from ferment . About 100g 100% no active stater. A pinch of.solar salt. Here winter already cold. I put the mixture(no use 50ML water) in 12 degree room one night. Stretch and fold 3 times with 50ML water in morning. The dough in room time about 20 hours. When the dough size bigger I shape to one about 100g ball for pizza and another big boule. After take out room.
