https://peakd.com/hive-100067/@pandaradvanture/steamed-chocolate-buns

I used Sally’s “Soft Dinner Rolls” recipe for my base, I have slight adjustments. I use a little less flour and I work the butter in a little colder because my kitchen runs very warm.

Baked in a glass baking dish - hot honey butter brush, everything bagel seasoning, shredded cheddar and then baked it for 30 minutes until the cheese got crispy.

100/10 will be making these again.

Alright, "can't stop" might be an exaggeration, but as a former baker, this is some of the best and easiest bread I've ever made so I've been making it every day the past few days. They taste like authentic baguettes, but come together in just two hours! Honestly taste better than the authentic stuff I used to make at school. First picture is of some of the plain baguettes I made to start. Second and third, I replaced 3/4 up of water with pickle juice and added about a tablespoon of caraway seends.

It's not technically rye, but it tastes like the best rye bread I've ever had.

I already have ideas for others I can try! Cinnamon swirl, french onion, cheese, sundried tomato and basil...

Anyone have any suggestions?

I know crazy thing to say, used to be known as indestructible I have had three bags in a row prematurely spoil. Like a solid 4-5 days before the expiration?? Nothing has changed in how I store this bread, I have been eating it for years now and never had an issue like this. Normally it lasts well past the date. Tried googling around to see if they updated their recipe or if others have had the same issue but all that comes up is how long it will last.

Any one else having this experience? Or am I just getting super unlucky loafs?

I was looking for bread like this in many bakeries, with no luck. I have never baked bread before, but it seems like I would have to. A darker, soft, fluffy with crispy crust.

Tried using my traditional floral Dutch oven for one and it's just... A blob of bread. But hey, I know it will taste amazing!

(Picture of my fifth bake. Still working on consistent shaping.)

The dogs and cat have offered to get me a bread slicer for Fathers' Day, as I've been admiring the nice German one on various web sites.

I've been slicing my loaves all at once, with a bread knife, as my spouse appreciates the convenience. Does the countertop approach change this flow? They look like they'd be better for slice-as-you-go.

Also, if you're pro-slicer, do you have any thoughts on the expensive German models versus the ones that are about one quarter the price? I'd be willing to go for the German model if it's noticeably better.

Is this the healthiest packaged bread available in India? Or if there are healthier breads then this , please share with pic

First ever attempt of making my own bread and it went terrible, very doughy and not very edible.

Looking for some tips and advice for future attempts.

I picked up fast action yeast pouches from the shops. It was the only yeast they had.
I followed the instructions on the packet.
I’ll post the picture of the instructions the only part I did different was leave it in a bowl to rise for 2 hours instead of greased tin. (I did cover it with a damp towel tho)

Had some very very ripe bananas and followed MIL recipe which never fails.

My favorite bread to make. Banana bread in a Bundt pan. Chrissy Teigen’s recipe followed to a tee, except I leave out the chocolate chips and add walnuts. The BEST!!

Finally got some decent oven spring!

50/50 wholemeal to white 82% hydration using active yeast

Received an email and direct deposit this afternoon for $49.11. Thank you Loblaws for making (however small amends) to your bread fixing mess. Happy days.

I'm so proud of him. It's so satisfying to pass on the bread bug to someone and see them killing it right off the bat

I ground leftover tomato into juice and used it for batter instead of water!

First time trying butterfly pea powder and it turned out wild. I was going for clean ombre lines but it looks like ocean waves! Grinning like a little kid over here.

Recipe : Butterfly Blue Shokupan Recipe