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This bread seemed really easy to make and it has an excellent flavor! After quizzing my family and friends they all voted for the version with onions, so that's what I made. Not having made or eaten potato bread before,I had no idea what to expect and the only thing that surprised me was how relatively soft the crust turned out to be-it was nice and crunchy when coming out of the oven, but softened upon cooling.I assume that is because it is relatively moist,with the potatoes,onions and oil.

My path of research in bread making led me another step. This week I made yet another sandwich-bread and added different stuff into it.

I saw that in the several recipes most of the liquid in such bread consist of milk. It should make the bread richer in flavor as milk in oppose to water have a taste and in addition it contain some percent of fat.

All is good and well in theory. I already baked bread with water and bread with milk.

This time, I made two batches of the same recipe but in the second I replaced 2/3 of the liquid with milk.

This weekend I decided to have a second go at croissants and pains au chocolat.  I used a recipe that Julia Child had featured with a guest on her show, and which DonD helpfully included in his blog [url=http://www.thefreshloaf.com/node/13113/croissants-amp-pains-au-chocolat]here[/url] (it appears as a two-part video).  The written recipe sans video can be found [url=

I made a sweet treat yesterday for an afternoon snack.

Hi All,

I'm sure you've seen that past few stinkers that I have baked...  Here is something slightly more successful.  A simple 60% hydration sourdough bread using a stiff sourdough starter.  Not as open of a crumb as I had hoped for, but it has a nice crumb, chew, texture, and a pleasant sour tang.  Enjoy!

Tim

Here goes:

Does anyone have recipes for Chappati Flour.  I have a bag that I need to use.

Robert

Making homemade pasta is easy with a few kitchen tools. The flavor surpasses anything you can buy.

Step by step instructions and recipe for garganelle along with pictures for other pasta that require rolling out the dough in sheets.

http://turosdolci.wordpress.com

I'm back from more than 2 weeks business trip and couldn't wait to start on the Jeffrey Hamelman's challenge.  Well,  it didn't quite happen.  With my failed attempt of the Jeffrey Hamelman's Baguette with Poolish,  and failed attempt to make my own malt flour,  still looking for high gluten flour for my Jeffrey Hamelman's bagel,  well,  I adhered to my son's appeal for Olive Bread.  He simply loves olives.  

This is what I baked today!  I started out this morning making some sourdough waffles for the freezer.  Mike likes to have a ready snack of frozen waffles.  While I was making some of J.H. Vermont sourdough bread I spotted a couple of pears that were just perfect for poaching, aahhh a pear tart for dessert tonight.  Since I was going to busy baking, I saved one portion of the bread dough for a pizza dinner tonight..the oven and the stone all would be nice and hot and it would be an easy dinner so I could tend to my baking.

I made Don's Baguettes a l'Ancienne with Cold Retardation. I used fresh yeast and and Sel Gris de Guerande salt. The flavor is excellent! I baked these the same amount of time as other baguettes using Dmsnyder's  Anis Bouabsa's baguettes formula, but didn't get the darker crust -my crust has never been as dark as David's, but still excellent. I was concerned about over baking them, the internal temp was 200+ degrees.