mmmm bread

Over here we are famous for our great variety of breads. (And cheese and sausages.)
Apart of that most of us buy generic fabricated bread. It is a crying shame.

I consider it a luxury to eat handmade bread with a thick crust combined with lovely wine sauces and grilled vegetables. Yummie.

 

Years ago I had a breadmaker machine programmed the night before I went to bed. When I woke up in the morning the whole house smelled like fresh bread. I eventually gave it up because I was putting on too much weight!

 

I'll make a special mention to the baguettes I used to buy in Laos. Every bit as good as those in Paris, after all who taught them?

 

As much as I love cooking, I do not care for baking. I just don't like working with dough. Maybe I need to get over it. That looks good.

 

I can smell that from here.
"Give us this day our daily bread."
My high school was located between a bakery and a brewery. The bakery was an amazing aroma in the morning. The brewery was a major odor after school. In the fall, the mint farms west of town outdid them both.

 

Speaking of aromas in the air, my wife and I once visited the Jameson's distillery and the whole town smelled as if every house had just baked a fresh loaf of bread and put it on the window sill. Turns out that they use half baker's yeast and half brewer's yeast.

 

yes and bread is also very good in Vietnam - the French influence again

 

this is my favorite bread

 

The stove (mid summer, so kinda dusty !)



Kneaded, and:



Artisan "easy bread"

None of these photos is recent, sad to say. Had A bumper crop of apples last fall so most of the baking has been pies and such - obviously I need to fix that !!

 

Argh, Capsicum (Bell Pepper) acid reflux! That's a handful of flatulence if I ever saw one!

 

Never found that with bell peppers, pretty mild. One year I grew habeneros, made a salsa and I was the only one who could eat it! (or would)

 

I can eat raw bell peppers by the pound.
Cooked, and I'm unsafe company for man and beast for three days.

 

Use the orange bell peppers, less farttrumpets. plus I use digestive enzymes (no gall bladder, they knocked me out and stole it 5yrs ago) when I eat meat.

game changer in a bottle, 2 before rippin into a turkey lurkey

 

Crispy baguette every morning, here. And croissants.

No way I would try to do that myself.

 

Happy 5th anniversary to our bowl of flatulent sourdough starter microbes.

 

Gawd I love bread. I am particular about it though. I like it crusty and chewy....the chewier the better. I've been known to leave a fresh bakes loaf out in the open for a day or two so it gets extra chewy. Yum.

 

Love baguettes!! When I was in culinary arts school we were taught to spray or mist water into the convection oven while baking baguettes. It created a specific character to the crust. I loved breads class, man the smells that came outta that class room. Yum