First Thing First... in case you're one of my regular readers...(the best i can tell there are atleast 2 of you out there!) and you're here to find out if i've delivered a bouncing baby yet... the answer is no. We are still waiting on little blessing number two to arrive... and I suppose I am learning patience. Now for my frugal friday post.I bake most of my own breads and baked goods because I just can't get over how much the grocery store charges for stuff that is mostly flour and water. Even if you don't already do alot of baking, these are easy, delicious, and cheap.Warning: once you've tried these delicious and moist pitas, you won't want to buy the dry icky grocery store ones ever again.Yummy Homemade Pitas1 cup of warm water1 1/2 tsp yeast1 tbsp honey1 tsp salt1 cup whole wheat flourup to 2 1/2 cups white flourolive oil1. Place water in a bowl and sprinkle with yeast. Let yeast dissolve.2. Add honey, salt and whole wheat flour. Stir.3. Add enough white flour that dough is n
For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. [...]
Last week, we had some guests over for dinner and Lon bought three baguettes, when we only needed one. This is common Lon behavior but of course, I had to figure out what to do with it. I decided to throw together a simple bread pudding and everyone seemed to love it (4 people finished about 75% of a 9x13 pan) so I'm posting the recipe, which was basically made based on what I had at home at the time.Ingredients5 eggs1 1/2 cups white sugar2 cups milk2 cup heavy cream1 tablespoon vanilla extract1/2 tablespoon ground cinnamon2 (6-8 oz) baguettes, cut into 1 inch cubes1/2 cup dried cranberriesInstructionsWhisk eggs, sugar, milk, heavy cream, vanilla extract, and cinnamon together until smooth. Set aside.Spray a 9x13 pan with non-stick spray and spread baguette cubes evenly in the pan. Sprinkle the dried cranberries on top.Pour the egg/milk mixture on top and press the bread down lightly.Cover and refrigerate for at least 3 hours. (You can leave it overnight.)When you're ready to bake it,
3 cups milk1 teaspoon salt1 Tablespoon sugar1 1/4 cups corn meal3 eggs1 Tablespoon baking powder2 Tablespoons cold water2 Tablespoons butterPreheat oven to 400ºF. In pan, heat milk, salt and sugar to a moderate temperature. Add corn meal and cook as mush (about 5 minutes). Beat together eggs, baking powder, water and butter. Add to corn meal mixture. Pour into buttered 1 1/2 quart baking dish. Bake for 25 to 30 minutes.
Lord, we bow in prayer, the prayer you taught ustaught the disciples, so long agoand we affirm the faith we sharewith those peoples in the desertwho grumbled and feared,regretting the comfort of their oppressionthe security of their imprisonmentwho feared the unknownmore than the Pharaoh’s whipHow you gave them just enougheach day, for year on year, day on dayto sustain them in their journeytheir journey to regain their faithHow much we too,comfortable in our spaceneed to remember your provision,your providence, oh Lord, Almighty GodCount on you to provideso long as we do your willin this placeas we discern your willthrough bowing in prayerto hear your voice, your callfor this generationDecember 13, 2007Matthew 6:9-13
Product FeaturesFeatures a magnetic pull-down coverAccommodates several loaves of breadMeasures 16.25" x 10.625" x 9.25"Cache several loaves of bread to keep your kitchen organized and clutter-free with this beautiful antique style Bread Box accented with metal fittings. BUY NOW
Bread SaladWith the warmer weather finally making an impact here in Sydney, it's only appropriate to be whipping up so many salads. I mean how easy and simple. Following the KISS principle and relying on good quality produce, you really can't fail. I had often heard about the Italian bread salad called Panzanella. While I'm not sure the version I tried was "authentic", the flavours were mesmerising and unforgettable. While I was scanning my local deli the other day, I came across a product I had never seen before. It was called Tanour Mountain bread and the packaging explained it was Afghan in origin. It was very similar to the Greek style pita bread and looked similar to a large cooked pizza base. Not one to shy away from trying new things, I quickly snapped it up and started thinking of ways on how to use it. With so many ingredients left over from my Thai Beef Salad, namely the cucumbers, tomatoes and red onions, I came up with this recipe. I tore the tanour mountain bread
This Cranberry Nut Bread took me several iterations. I really like the results (finally), but I may continue to try and improve it. I am submitting this recipe to the Christmas Baking for the Holidays Gluten-Free Blog Event. Kate at Gluten Free Gobsmacked started this event and the Christmas round-up will be [...]
Pakistan Muslim League (Quaid) President, Chaudhry Shujaat Hussain, has said that the reinstatement of the judges and the judiciary is not the demand of the
I'm so happy to post today! I'm now a "Daring bakers" member, I'm so proud!Today all the Daring Bakers members are posting the same recipe, we all prepared, baked in secret. So today on the menu we have: Tender Potato Bread! Let's celebrate because: it's my first home-made bread ever and it looks like a bread from the bakery (I'm even more proud: I did not use any help: human or machine).Here my Bread (and Oh my God it's soooooooo yummmy!):The recipe (is from Tana):Ingredients:4 medium to large floury (baking) potatoes (peeled and cut into chunks)4 cups water (keep the potato's cooking water) (950ml)1 tablespoon plus 1 teaspoon salt2 teaspoons active dry yeast (16g )6 ½ cups to 8 ½ cups unbleached all-purpose flour (1kg)1 tablespoon unsalted butter, softened (25g)1 cup whole wheat flour (150g)Preparation:1-Mix & stir yeast into cooled water and mashed potatoes & water and let stand 5 minutes.Then mix in 2 cups of all-purpose flour and mix. Allow to rest several minutes.2-Sp
For us, this is a heavy lesson,the bread of life,contained within the scriptureharkening back to the mannain the desertthe provision of the people’s needsday by day, just enoughthe daily bread of the psalmistnow in the person of the saviorthe son, God with us,the Christ, living among usfor he was the one, is the onewho provides, who nourisheswho maintains our strengthour strength to serve,to humbly follow his exampleeating of the bread of lifeNovember 23, 2007 7:08pmJohn 6:22-71
Our cable modem is down at the house (should be fixed by later today), so I’m blogging from the always wonderful Panera Bread - good food and coffee - and free wi-fi.
Hey, it's Thanksgiving and I love pumpkin cakes, breads, and rolls. I don't like pumpkin pie though. For me, it's the texture. Pumpkin pie is like a wet custard and it's usually ultra sweet as well. For a nice and easy quickbread recipe, try this Pumpkin Cranberry Bread. I didn't have two 9x5 loaf pans so I used one 9x5 loaf pan and one 8x8 square glass baking dish. I removed the 8x8 baking dish from the oven at 40 minutes and the loaf pan at 50 minutes. Both came out the same. Yum.Also, the dough looks strong enough to bake free form to make scones. If you try that, let me know how it comes out!
Yesterday my aunt called my cousin sister. She sounded so worry and asked my cousin sister to go home -.- (Malaysia). I am just wondering if she had seen the bread-eating-and-water-drinking photo my cousin sis posted on her friendster.really eating white bread and drinking mineral water -.-erm...when we just reached London, we were trying our very best to save $ hence we only eat bread and drink water for the first few days (so drama hor). As for breakfast, it was provided by the hostel with cereals, croissants and fruit juices. Eating out is definitely expensive in London and we feel that's the area where we can save lotsa money. croissants provided by the hostel. we even "took" some for our dinner...heheLater on, we started to cook with limited ingredients when we moved to a private studio.1st self cooked dinnerWe even eat cheesecake on my cousin sister's birthday! Cheesecake from SainsburyAfter we moved into the current place, we spent more on food and ingredients. We bought oyster
Even though bread and its crust are made of the same stuff, flower, water, yeast and salt, the crust turns out to be healthier than the bread. German researchers found out that bread crusts contain the antioxidant pronyl-lysine. This antioxidant helps the body make so-called phase II enzymes. These enzymes play a very important role [...]
Bread Board of Honor award to Erie Gay News/Pride Picnic donors Originally uploaded by Michael Mahler How nifty is this! Because so many people were so generous in helping out with donations for the Erie Food Bank at the...
The crisis of hunger continues in Zimbabwe where the corrupt dictatorial government of Robert Mugabe refuses to abandon its failed policies of driving out farmers who can produce for the nation. His government issues further eviction notices to the last remaining 609 farmers in Zimbabwe and with their departure this month, farms will be under [...]
If there is one thing that I as my wife to make more than anything else, it’s her particular take on banana bread, zucchini bread falls in at a close second. To be honest, I’m a sucker for just about any bread that features nuts or vegetables… Or beer. The combination of [...]
I had originally meant to title this post “Ale Bread Part Deux”, but I really didn’t want to make it into any kind of a tribute to Charlie Sheen. (Not that I have anything against Charlie, mind you!)
If you’ve been keeping up with this blog over the last year, you’ll know that baking is one [...]
The company I spoke of in my last post is still in business. They have lost many of their employees along with the bread and butter customers. I was one of those employees.Last I heard, that formerly $14,000,000/yr company is now worth only about $6,000,000/yr, and still sinking. All of my old co-workers who I'd built friendships with are no longer there, so I will not know for sure how that company is doing from now on. I only have one small clue... I visit their website about twice a year to see if there have been any changes. So far, there are 3 pages that come up with a 404 error, the starting flash page has some glitches, and there has been nothing added or updated in about 3 years. It's only a small clue, but it's a revealing one.My current company will stop working on large jobs to take care of the little guys. The little guys are the easiest to take care of and negotiate with (not to mention they're fun, the big dogs seem to have lost their sense of humor somewhere along
I used to work for a small/mid-sized manufacturing company that made an incredible mistake. The owner bought it when it was only worth $250,000/yr. He built it to a $14,000,000/yr company in only 9 years. It was exciting to work for a company in growth. The atmosphere was one of friendship and fun. All the employees knew each other, we liked each other, we worked as a team, we spent time with each other after work, we were proud to work for this company. And all of us liked and respected the owner, my direct boss (note: past tense). He was the first boss I'd ever had who I truly liked.This atmosphere of friendship and respect extended to our customers as well. We knew our customers by first name. Many of us built friendships with our customers. We invited our customers to barbeques, pot lucks, and weekend sports bar hopping.We suddenly started seeing big pretty carrots placed in front of our faces. We had three very large companies make wild claims about how much product they
I saw some good-looking sweet potatoes (Carolina Ruby) at Whole Foods today and decided that it was finally time to bake something for Gluten A Go Go’s Bread Baking Bonanza blog event for National Celiac Awareness Month and the World Day of Bread, October 16th. I can’t wait to get my hands on all [...]
My husband and I first found this cheap heavenly treat at Robinson’s. It was actually my husband who got enticed to try it seeing “pesto” in one of its flavors. If it’s not obvious, he eats anything with pesto! Hehe. Anyhoo, to get to the point, we loved it and even came back to the place the next few days. Unfortunately, the stall could no longer be found. =(So when my husband found out that they’re in BTC, he was ecstatic and frantically called me to bring the oh-so-yummy good news. And now that he’s here with us for a week, he brought with him a bag of the goodies. Nam-nam, Tea Square Breadbites! =D
fforts by celebrities like Bono, projects like (RED), and documentaries are bringing much needed attention to the many corruption, medical, and economic issues that plague Africa. However, I came across a documentary that addressed one solution that isn't brought up very often: creating jobs and business opportunities in this region!From reconnectafrica.comSet in Sierra Leone, the 30-minute documentary "Enterprise in Sierra Leone" follows the arrival of a SEEDA team and examines how the SEEDA Resource People built relationships with entrepreneurs, delivered business training and navigated the social and political challenges of their mission.The SEEDA programme grew out of a consultation process established by AFFORD in mid-2005 with African Diaspora organizations and individuals in the UK. Following feasibility studies to identify needs and to engage partners on the ground, 15 UK Diaspora Resource People visited Sierra Leone and worked with partner associations delivering training in
Here's a recipe for a banana bread that my Mom used to make all the time. It's one of my favorites. You can serve slices of it at room temperature or heat them up if you prefer. Sometimes, when I'm getting towards the end of a loaf, I like to crumble it up and sprinkle it over a piece of fish I might be broiling for dinner.Ingredients:1 3/4 cups White Flour2 tsp Baking Powder1/4 tsp Baking Soda1/2 tsp Kosher Salt1/3 cup unsalted Butter, softened2/3 cup White Sugar2 large Eggs, well beaten3 ripe BananasREAD MORE...
Table of contents for Baking BreadBaking Bread from Scratch
Alright, here’s a video on how to bake bread from scratch.
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Here's a bread recipe that's quite easy to prepare. You can experiment with the seasoning quite a bit, depending on what sort of menu you have planned. Sometimes if I'm serving a simple roast chicken, I'll make this bread and substitute some rosemary for the basil.Ingredients:For the Dry Mix:2 1/2 cups White Flour1/2 cup Corn Flour1/4 cup White Sugar3 TBS Baking Powder2 TBS diced fresh Basil leaves1 tsp Butcher Cracked Black Pepper2 tsp Kosher Salt1 TBS dry Mustard1 cup crushed up French's French Fried OnionsREAD MORE...
"Tunnbröd" (thin bread) is a Swedish flatbread and comes in many variants. It can be soft, or it can be hard and crispy. The dough is made from any combination of wheat, barley and rye. From my point of view, "tunnbröd" looks like Matzoth (Jewish in origin). Flat, perforated crisp crackers of flour and water, baked in large rounds or squares. I am not familiar with this bread, so, I really cannot tell. Perhaps somebody else knows.This website has recipes for "tunnbröd", unfortunately only available in Swedish 4 Homemade "Tunnbröd"Crispy "tunnbröd" differs from "knäckebröd" (crisp bread). It is thinner, more compact and contains less air bubbles.Soft "tunnbröd" is sometimes used as a wrap for other food, not unlike a crêpe or burrito. A popular fast food dish is soft "tunnbröd" rolled around mashed potatoes and a hot dog. A substitute for the soft variant in the U.S. could be a floppy flour tortilla.This is a dish that is popular in Sweden, often served as a starter at restaur
I might as well say it at once. I do not bake bread very often - only at special occasions. Why? Beacause my family likes the Swedish crispbread most of all.Wasa is the world's largest producer of crispbread. Every year the company sells around 60,000 tons of crispbread in 40 countries. Swedish people eat more crispbread than any other people in the world, almost 4 kilograms per capita. Well, my family eats a lot more than that; in fact, about 20 - 25 kilograms every year and most of the time we are only a two-person household.Reading about crispbread I found Bob Greene’s The Best Life Diet. A lifetime plan for losing weight and keeping if off. Bob Greene helped Oprah achieve her dramatic weight loss. Oprah had Bob Greene on her show and she said: "I really love those little Swedish delights”. Wasa didn´t pay her for saying that.Although it is surprisingly easy to bake crispbread, I have only done that a few times. Here´s the recipe4Knäckebröd (Crispbread)INGREDIENTS:½ lite
It's dark, moist and delicious. And it comes in a bread basket to your table at this Frenchthemed west coast casual restaurant. Now the tastiest carrot bread ever can be yours to create at home with a couple of grated carrots, molasses, raisins and chopped walnuts. You'll be baking this one in the oven for at least an hour. That should be enough time to warm up the house and send amazing smells wafting through every room. Line the carpet with newspaper to catch the family drool.1 1/2 cups all-purpose flour1 teaspoon cinnamon1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 cup vegetable oil1 cup plus 2 tablespoons granulated sugar3 eggs1/4 cup molasses1/2 teaspoon vanilla extract1 cup shredded carrot1 cup raisins3/4 cup chopped walnuts1. Preheat oven to 350 degrees.2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Ad
Once, sometimes twice, a week I make a batch of soup. My wife and I takes turns deciding what type I will make and then on my way home from work I’ll stop in at the organic market and pick the ingredients up fresh. This week was L’s choice and reaching back into her comfort food memories she picked Beef Barley soup. I did a quick search and found a great recipe from February 2000 issue of Bon Appétit. I hadn’t fully read the recipe until I got home and found that before the meat gets added the soup has to sit over night. Postponing the soup night seemed a sad thing at first but over the next 24 hours the flavours had married beautifully and made it all worth while. I only bought about one pound of the filet mignon (the recipe calls for 1 1/2 lbs), but when cut into half inch pieces it was more than enough and cooked quite quickly. To accompany the soup I brushed some sourdough bread with garlicky olive oil and mozzarella cheese and grilled it until it was bubbly. We both had sec
Hi again.Today's blog entry finds me in Europe. Frankfurt, Germany to be exact. I had to dash over with work for a few days and I thought I would catch up with my friend Nick while I was in town.Now, before I continue, I must apologise in advance. My camera had issues and wasn't working properly. So therefore I missed a few food photo opps, except for my day trip to Heidelberg. You will have to rely on my descriptins for a couple of posts. Sorry!!!Now I'm not going to bore you with details about where Frankfurt is, the population etc...Watch "Getaway" or another travel show if you like. I can tell you though that Frankfurt is a very busy city. The financial heart of Europe. The Euro is a very busy boy in this town. I have visited here many times before but it had actually been about 5 years since my last visit. I was surprised. It seems the city has undergone a mini facelift. Lots of cafes and a thriving cultural centre. There is an "edge" to it, that never existed bef
Hi again.Today's blog entry finds me in Europe. Frankfurt, Germany to be exact. I had to dash over with work for a few days and I thought I would catch up with my friend Nick while I was in town.Now, before I continue, I must apologise in advance. My camera had issues and wasn't working properly. So therefore I missed a few food photo opps, except for my day trip to Heidelberg. You will have to rely on my descriptins for a couple of posts. Sorry!!!Now I'm not going to bore you with details about where Frankfurt is, the population etc...Watch "Getaway" or another travel show if you like. I can tell you though that Frankfurt is a very busy city. The financial heart of Europe. The Euro is a very busy boy in this town. I have visited here many times before but it had actually been about 5 years since my last visit. I was surprised. It seems the city has undergone a mini facelift. Lots of cafes and a thriving cultural centre. There is an "edge" to it, that never existed before
The symbol of bread runs throughout the Bible. In many Cultures , Bread is the staple diet and provides the main source of fibre. There are various interpretations regarding the symbol of Bread . In the Old Testament , the lord gives the bread to the Israelites , whereas in the New ...
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