1
123
submitted 4 days ago by [email protected] to c/[email protected]

I've been craving a proper NY-style breakfast sandwich for weeks but none of the stores around me sell Kaiser rolls so I decided to make my own.

Used this recipe, with a few minor tweaks for altitude: https://www.kingarthurbaking.com/recipes/kaiser-rolls-recipe

My first batch I forgot to proof the yeast like a doofus and they ended up more like biscuits. They still tasted pretty good with some butter and jam.

Just pulled this batch out of the oven and they look so much better! I can barely resist the urge to bite into them right now 😋

2
46
submitted 4 days ago by [email protected] to c/[email protected]

Dinner rolls, biscuits, etc.

3
41
submitted 4 days ago by [email protected] to c/[email protected]

Almond flour and flakes arrived at the same time. Typical is for me to use 750 grams of all-purpose to start before bulk fermination. I went with 700 grams + 50 grams of almond flour.

Six strand is a bit more work but the last one came out so chewy decided to do it again.

As before I continue to spice paint. This set only cinnamon (brown parts) and the other parts are almond flakes.

Sticking to complex wash and honey for now.

This shows prior to baking

4
30
submitted 4 days ago* (last edited 4 days ago) by Shadow to c/[email protected]

Y'all have been tempting me with your declious looking bread. I realize a bread machine is going to make simple loafs and not the stuff that's usually posted here, but curious on thoughts if they're worth it?

I'm low on time and lazy. I won't make bread if I have to whip out my KitchenAid and dough hook. Tossing some ingredients in a machine I can do though, plus it could make the dough for more complex things too if I do occasionally have the energy.

Should I do it?

5
18
submitted 4 days ago by [email protected] to c/[email protected]
6
105
Rustic Sourdough (sh.itjust.works)
submitted 5 days ago by [email protected] to c/[email protected]
7
72
submitted 5 days ago by [email protected] to c/[email protected]

8
59
Protein Bread (midwest.social)
submitted 5 days ago* (last edited 5 days ago) by [email protected] to c/[email protected]

Protein bread is what the recipe calls it. You blend cottage cheese with egg whites and use that as some of the liquid in the dough. It’s a good chewy bread, I like it toasted with some cream cheese.

Edit: I forgot to mention this recipe uses bread flour so isn’t gluten-free

9
18
submitted 1 week ago by [email protected] to c/[email protected]
10
84
submitted 1 week ago by [email protected] to c/[email protected]
11
19
submitted 1 week ago by [email protected] to c/[email protected]

Garlic butter for the wash in front

12
33
submitted 2 weeks ago by [email protected] to c/[email protected]

First time braiding dough and making challah.

13
11
submitted 2 weeks ago by [email protected] to c/[email protected]

Egg white wash with butterfly pea flower and baked in aluminum foil. Not quite there but we are getting closer.

14
31
submitted 2 weeks ago by [email protected] to c/[email protected]
15
54
Soft French bread (midwest.social)
submitted 2 weeks ago by [email protected] to c/[email protected]

Still pretty new to bread making. I think I needed to add a little more flour and next time I won’t egg wash the slits I cut. But it’s tasty!

16
29
submitted 2 weeks ago by [email protected] to c/[email protected]
17
68
submitted 2 weeks ago by [email protected] to c/[email protected]
18
38
submitted 2 weeks ago* (last edited 2 weeks ago) by [email protected] to c/[email protected]

Yes, Wikipedia calls this some type of dumpling, and not bread. I'd agree for the traditional German version, where it's more pan fried and separated into balls. But I grew up with this oven baked version, which sits somewhere between sweet bread and cake. It's basically a yeast leavened white bread dough, that soaks in a milk and sugar mixture while baking.

Edit:

Recipe:

500 g White flour

1 packet of dry yeast or 20 g of fresh yeast.

(For the sourdough version, use about 50g less flour and replace yeast with sourdough starter)

50 g Sugar

250 ml Milk

Mix milk, sugar and (dry) yeast

80 g Butter

Melt, and let it cool down to lukewarm, so it won't kill the yeast

1 tsp Salt

1 Egg

Mix everything and knead until it's a homogenous dough. It's gonna be quite sticky.

Let it rise for 2 hours (or half a day for sourdough), until it's approximately doubled in size.


150 ml Milk

150 g Sugar

100 g Butter

1 packet of Vanilla Sugar

Mix these in a small pan on low heat, until the butter is molten, and the sugar is mostly dissolved.


In a Pyrex (or any other oven safe vessel with tall walls) put in about half of the milk-sugar sauce.

Make 6 to 8 appx. fist sized balls out of the dough, and place them equally spaced into the dish with the sauce.

Cover and let rise for another 30 min (longer for sourdough)


Preheat the oven to 200°C. If the oven dish has a lid, put it on. Otherwise make one out of Aluminium foil.

Bake with the lid on for 25 minutes. The balls should have grown a lot, and the tops should have gone a very light touch of brown. If not, bake for another 5 minutes.

Take out of the oven, remove the lid, and use a knife to cut the balls apart where they have grown together.

Pour the rest of the sauce over the dough (make sure enough of it goes into the gaps too)

Bake without a lid for another 10 to 15 minutes, until nice and golden brown.

19
76
submitted 3 weeks ago by [email protected] to c/[email protected]
20
52
submitted 3 weeks ago by [email protected] to c/[email protected]

Also used the best powder but 1/3 as much as last time.

21
74
submitted 3 weeks ago by [email protected] to c/[email protected]

I still think there is value in sharing failures. On the plus side it tastes fine.

22
27
submitted 4 weeks ago by [email protected] to c/[email protected]

Roasted beet powder

23
38
submitted 1 month ago by [email protected] to c/[email protected]
24
15
Rev 2 is blue-er (lemmy.world)
submitted 1 month ago by [email protected] to c/[email protected]

At least the interior looks blue. Getting closer but not there yet. Might try splicing in blueberries next time

25
20
submitted 1 month ago by [email protected] to c/[email protected]
view more: next ›

Lemmy Bread

699 readers
1 users here now

Community to gather your best bread recipes and answer questions bread related.

Rules:

founded 7 months ago
MODERATORS