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Food Buzz

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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.

The Scent of Apples

browndog on 14 Nov 2007 at 14:08

Grandmother's Apple Cake

5 tablespoons plus 1/4 cup sugar

1 cup AP flour

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, at room temperature

2 medium baking apples

1/2 teaspoon ground cinnamon

 

Wild Yeast Bread

ejm on 14 Nov 2007 at 03:37
[center]wild bread[/center] Lately, I have been having a devil of a time judging whether the dough has risen enough. And I have been allowing it to over-rise. The over-risen dough produces flat as pancake loaves that taste good but don't look all that great. But finally, after weeks of trying, there was oven spring and the loaves are round rather than flat. Yay!

Newbie made Rustic Loaf!

Toast
Anonymous on 13 Nov 2007 at 16:49

Just wanted to jump for joy and shout it out loud. I made the Rustic Loaf recipe from this post  http://www.thefreshloaf.com/recipes/rusticbread  and it turned out pretty good.  I have only made dinner rolls and cinnamon rolls before so I am very pleased.  I haven't cut the loaf yet so not sure how it looks on the inside (or how it's supposed to look actually) but I am still proud. Can't wait to taste it. I used a Sushi knife to cut the slashes, it's the only sharp knife in the house.

Would you look at that...

Profile picture for user Floydm
Floydm on 12 Nov 2007 at 21:28
A right sidebar! We have a right sidebar! Whoo hoo! Ok, if you aren't a geek you probably don't care, but I think it is neat. If you are running at 1024x768 or less you won't see it, but that is ok because it isn't critical information. If you are running at a high resolution, it is an added bonus. Of course it looks perfect in Safari and Firefox but a bit funky in IE. If you are still browsing in IE, I beseech you to download Firefox.

Dodgy baking weather

Toast
AnnieT on 12 Nov 2007 at 10:42
I was looking forward to spending the day playing with bread dough, but the wind has been blowing a gale all night and there is a wind advisory. The power has been out twice already so it doesn't seem wise to start any baking. I do have the steel cut oats version of the NKB all ready to shape so I guess I will cross my fingers and go for it - don't have much choice. Or go fly a kite? A.

more geekiness

Profile picture for user Floydm
Floydm on 12 Nov 2007 at 10:21
I made a few changes to the layout over the weekend. The logo has changed and is now dynamic, I've reduced the padding between some of the elements, and, most significantly, I've fixed the width of the body. Non-nerds may not care about this, but whether web pages should have a fixed width so they look the same on all machines or a flexible width so that they can take full advantage of large monitors is one of these debates that web designers discuss endlessly. I've always been in the flexible width camp, but of late I've begun to move into the fixed width camp.
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