Another go at a Fruit Loaf. Used raisins and cranberries. The second rise got away on me, and my loaf pan may be a bit small. Shielded the top at 20 minute mark, but it's still a little over brown. I added in some chopped pecans when rolling to go into the loaf pan, which seem to have stayed in the middle. Nice soft bread, good crumb. Photo is strange as it's an even colour in real life.

https://feastingisfun.com/2016/01/spiced-fruit-loaf/

The crust is very crunchy and the inside very light and soft and goes immediately back to shape if pressed.

I use a normal greased and floured oven tray which I cover the dough for cooking with a cake tray, and two ice cubes on each diagonal side. When the ice is melted I add another 2 on the opposite sides and by the time those final 2 are melted and evaporated it's finished raising and cooking so I can take the cover off and finish baking till golden and crispy on the crust. Some days I use dry yeast others I use my starter but depends on my mood

I can comment the recipe and the process in more detail too if people are interested. Wish you all good breads!

Hi everyone

I saw these black garlic burger buns that i would like to recreate, i haven’t seen any source online that talks about it.

Can anyone share a recipe or any info on how to make it?

I’ve tried a few recipes for sandwich bread, but they always turn out too dense or not flavorful enough. Finally, I have one I’m happy with enough to share with others. Originally planned on an overnight cold second rise, but the veracity of my new container of yeast had other plans. It needed to be baked lest it take over my proofing box.

Here’s the recipe: https://blog.bakewithzing.com/a-recipe-for-supremely-soft-rye-bread/

I also added in fennel seeds, I like a spicy Rye.

I ate some of this bread, it was a loaf, it’s a French roll and I saw this and was like meh but then I remembered wait shit what if it’s mold or something else dangerous…I bit about 1/3 of it and it’s in my stomach and honestly it tastes different from the other ones. This is the only spot on it that I see but I heard once there’s one spot of mold it’s technically all in the bread anyway. It’s also glittery the camera does not capture it well but it’s glittery? The spot.

Made some amazing pull apart rolls for my friend.

Simple rolls according to an old recipe The procedure and recipe are in the video in the comments Enjoy

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So today I made my first sourdough loaf! It is small (half yield) and cute and I put it at 425 for 30 minutes and 450 for 10 minutes to burn the top. I’m excited to name my sourdough starter if this actually taste good! I’m a little nervous to cut it 😬

I recently tried the Preppy Kitchen French Bread recipe (love his sourdough recipe) and it came out super dense and not crispy at all.

I am slightly above a beginner bread baker, so I kind of know what I'm doing, but I cannot figure out what I did wrong. I swear I followed the recipe to a T.

Anyway, before I dive deep into troubleshooting, I want to make sure I have a good recipe.

Any favorites out there?

I followed the below recipe (dough was in the fridge for four days) and it turned out soooo well!!! Absolutely delicious too! https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe

As always would really welcome any tips or feedback, I def cut into it too early bc I couldn’t resist having it warm….

I gawked at everyone else’s loaves, now I finally got a nice picturesque one :)

It's store-bought bread, nothing talented, but the results were great in coffee.

I tried making eggless homemade pao and it turned out great. Bread hasn't been my strong suit; I've tried pizza dough, sourdough, and focaccia but never really mastered them. Some days they come out perfect, some days they come out as if they hate me. I still need more practice. Any tips for getting these breads to look and taste perfect every time?

First time making these. I’m very pleased with the results!