The bread thread

True you know your facts.

Do you prefer white or brown bread?
Do you remember the Hovis adverts?

 

I now eat wholemeal bread as its better for me - not as much sugar in it, so helps with my diabetes.

 

But not bacon sarnies though.

 

Depends on what the baking tins are made of. Nothing wrong in using wholemeal bread to make bacon sarnies with or even cheese and onion toasties.

 

Where this was filmed Candy darlin' , is somewhere near you - somewhere near Salisbury I believe.

 

Oh really????

 

Breakfast Sausage Bread
Any time we take this savory, satisfying bread to a potluck, it goes over very well. We never bring any home. My husband generally makes this bread and prides himself on the beautiful golden loaves. -Shirley Caldwell, Northwood, Ohio
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. YIELD: 2 loaves (16 slices each).
Ingredients

• 2 loaves (1 pound each) frozen white bread dough, thawed
• 1/2 pound mild pork sausage
• 1/2 pound bulk spicy pork sausage
• 1-1/2 cups diced fresh mushrooms
• 1/2 cup chopped onion
• 3 large eggs, divided use
• 2-1/2 cups shredded mozzarella cheese
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder

Directions

• 1. Cover dough and let rise in a warm place until doubled. Preheat oven to 350°. In a large skillet, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain. Transfer to a bowl; cool.
• 2. Stir in two eggs, cheese and seasonings. Roll each loaf of dough into a 16x12-in. rectangle. Spread half of the sausage mixture over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Place on a greased baking sheet.
• 3. In a small bowl, whisk remaining egg. Brush over tops. Bake until golden brown, 25-30 minutes. Serve warm.
  Freeze option: Securely wrap and freeze cooled loaves in foil and place in resealable plastic freezer bags. To use, place foil-wrapped loaf on a baking sheet and reheat in a 450° oven until heated through, 10-15 minutes. Carefully remove foil; return to oven a few minutes longer until crust is crisp.

 

Italian Sausage Bread Recipe - Food.com

 

There is such a shortage of bread in the UK.
I pray this thread can help.

 

Altamura bread.

It is simple. And cheap. You can use a refractory stone slab, a soapstone tray if possible. if not, go for the baking tray you have.

500 g durum wheat flour
some soft wheat 0 type flour for kneading
9 g dry brewer's yeast
2 tbsp. sugar
350 ml. lukewarm water
9 g salt

Fresh yeast and particularly starter dough can yield better results, but dry yeast works too. if you have it fresh, dissolve it in half of the water with the sugar and wait 5' until it shows signs of activity. Then add the rest of the water when kneading.

If you have dry yeast or starter dough:
Mix flour, yeast and sugar (or just the starter dough and no sugar) with the water. You can use a stand mixer. Knead for 10 minutes at min speed with the hook tool of the mixer.

At this point add the salt and mix again for a minute. Place the dough on a wooden kneading board (if available) if in a warm place to rise for 2 hours, covered with a canvas. Make sure there's some moisture if you let it to rise in a tepid oven, putting inside a small bowl with some water. Then -this time by hand- knead the dough again a bit on the kneading board sprinkled with soft wheat flour because the dough will be sticky, flour up your hands too to avoid getting mired into it ... don't be stingy with the flour, it helps, and fold the dough over itself, then allow it to rest, like before, for half an hour.
When the loaf is ready for the oven, with a knife make some superficial cuts on top of it, like a cross, or whatever, but cut it. You choose your symbolism.

Preheat the oven with a refractory stone slab (if you have it) at 240 C°, put the loaf over the stone (having it already over a sheet of oven paper will help a lot, you just slide the loaf and the paper onto the stone) and cook it for 20 minutes. Don't make my mistake and keep some distance from the upper grill, if you use an electric oven. I didn't burn the loaf but for a hair. hen reduce the temperature to 200-220 and keep baking for 20 minutes. Allow the loaf to cool down.

This was my first result. Looks burnt but it isn't... it's good. Rural italian bread can get pretty tan even if one doesn't botch its first baking like I did.

 

There's a little saying my Grandmother used quite often which seems quite apppropriate "when its brown its cooked, when its black its buggered up" !!!

 

Yes, It is overcooked.

 

But this one got it worse !

 

I like burnt bread. X

 

When your bread goes stale you can always make a Bread Pudding with it then, it's so easy to make and nothing gets wasted then.

 

True. Or use the slices for loo roll. Lol

 

I have a small flour grinder . It'd be so sweet to hook it up to a water wheel . Blue corm meal is tasty , and roasted
soy flour tastes like peanut butter .

 

Do you have a recipe for this?
I have never heard of that.