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    You are in: Home / Community Forums / Breads & Baking / Bake anything lately?
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    Bake anything lately?

    Go to page << Previous Page  1, 2, 3, ... 26, 27, 28  Next Page >>
    Red Apple Guy
    Mon Dec 24, 2012 10:13 am
    Forum Host
    sourdough flax and whole wheat loaves. A bunch of 20-somethings were here last night. These had just come out of the oven 30 minutes before so it was good for snacks. Served with honey butter and I went to bed.

    JoeV
    Mon Dec 24, 2012 12:02 pm
    Food.com Groupie
    Red Apple Guy wrote:
    JoeV, great looking loaves as usual. Do you use special loaf pans for the party rye?
    Yes, I use the 5-3/4" x 3" x 2" dp. mini loaf pans. They are available almost everywhere regular loaf pans are available.

    Your loaves look great. It's amazing how the yunguns like the homemade breads.
    Red Apple Guy
    Mon Dec 24, 2012 12:39 pm
    Forum Host
    Thanks, JoeV. Some time back after seeing your party rye loaves, I looked for long narrow pans to make some. The pans would have to be 3" wide and maybe 12 inches long to match the loaves I've seen in the stores. I didn't find any.
    duonyte
    Mon Dec 24, 2012 12:52 pm
    Forum Host
    Red Apple Guy wrote:
    Thanks, JoeV. Some time back after seeing your party rye loaves, I looked for long narrow pans to make some. The pans would have to be 3" wide and maybe 12 inches long to match the loaves I've seen in the stores. I didn't find any.




    description:11.75" long,
    2.25" high,
    2.25" wide at top,
    1.75" wide at bottom,
    Heavy stainless steel
    Made in China
    Trapezoidal shaped loaf

    just noticed it's a trapezoid not a square, but still, www.fantes.com
    tasb
    Mon Dec 24, 2012 6:35 pm
    Food.com Groupie
    Ok quick question hopfully someone can answer it, I might be too late. How heavy do you make your buns? I need to make some for Christmas Dinner, I do have store bought, but I have to make bread, so I may as well make buns too.
    duonyte
    Mon Dec 24, 2012 7:29 pm
    Forum Host
    I don't care for heavy breads, except some ryes, so I like m buns to be on the lighter side. Really, I pretty much treat them like little breads. Using all-purpose flour and some milk as liquid will make them more tender, which I like.
    JoeV
    Mon Dec 24, 2012 8:02 pm
    Food.com Groupie
    tasb wrote:
    Ok quick question hopfully someone can answer it, I might be too late. How heavy do you make your buns? I need to make some for Christmas Dinner, I do have store bought, but I have to make bread, so I may as well make buns too.
    I make dinner rolls 1-1/2 oz. each and buns (as in burger buns) at 2-1/2 to 3 oz., but you can make them any weight you want. Recipe and method at: http://flyfishohio.us/Dinner%20Rolls.htm
    tasb
    Mon Dec 24, 2012 9:26 pm
    Food.com Groupie
    I ended up doing 2 1/2 oz, I thought half the size was too small looking if they turn out too big then they will make good cold turkey buns on Boxing Day. icon_lol.gif My biggest down fall when cooking/baking.
    JoeV
    Mon Dec 24, 2012 10:22 pm
    Food.com Groupie
    We take left over dinner rolls, slice them horizontally, and fill them with fillings like chicken or turkey salad, ham salad, or any assorted cold meats and luncheon meats. Making a variety using leftovers makes for a great appetizer platter for New Years of any other event where tiny sandwiches are welcome.
    Riverside Len
    Sat Dec 29, 2012 2:06 am
    Food.com Groupie
    For Christmas I made a variety of cookies (no pictures though) and a chocolate bundt cake.

    Tonight I made a loaf of Oat Wheat Bread with seeds.

    [img]bread[/img]


    Last edited by Riverside Len on Mon Jan 07, 2013 4:26 pm, edited 1 time in total
    Bonnie G #2
    Sat Dec 29, 2012 6:46 am
    Food.com Groupie
    Thats a very pretty loaf of bread. I'd enjoy just looking at it.
    JoeV
    Sat Dec 29, 2012 8:13 am
    Food.com Groupie
    Very nice looking loaf. You braid better than I do. icon_lol.gif
    adopt a greyhound
    Sat Dec 29, 2012 9:02 am
    Food.com Groupie
    Yesterday I baked Artisan Sourdough Garlic Bread. It is amazing! Will try to get a picture later when it gets light.
    Red Apple Guy
    Sat Dec 29, 2012 9:59 am
    Forum Host
    I've been wanting to make the sourdough garlic recipe, but haven't as yet. I look forward to the pics if you make some.

    Len, that's a pretty loaf. Is it a 3 strand braid or 4?

    Red
    Riverside Len
    Sat Dec 29, 2012 3:33 pm
    Food.com Groupie
    Thanks everyone.

    Joe, Not all my braids are worthy of a pic but they are getting better. For a long time braids confused me and then one day I watched a vid on youtube in which someone explained and demonstrated it. So I finally understand and I've been working on perfecting it and I'm usually pretty happy with them now.

    Red, that's a 3 strand. I haven't been brave enough to try a 4 strand although I'd like to try a double 3 strand, where you divide the dough about 60/40, use each portion to make 3 strands, then make 2 braids and place the smaller one on the top of the larger one.
    Go to page << Previous Page  1, 2, 3, ... 26, 27, 28  Next Page >> E-mail me when someone replies to this
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