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Make two loaves of bread - PEP BB food.sand.bread

BB Food Prep and Preservation - sand badge
 
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I try to make bread for the family once a week using my sourdough. This recipe is my tried and true favorite for slicing bread and soft buns. The recipe makes enough for a loaf and 6-8 hamburger buns, depending on how big you want your buns. Here are photos from last week’s bake and today’s.
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My recipe
My recipe
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Loaf 1- ingredients combined
Loaf 1- ingredients combined
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Loaf 1- kneading
Loaf 1- kneading
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Loaf 1- first rest
Loaf 1- first rest
DD877FCB-8151-4BAA-8AA6-10A4914F5717.jpeg
Loaf 1- into the oven
Loaf 1- into the oven
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Loaf 1- baked, cooled, sliced
Loaf 1- baked, cooled, sliced
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Loaf 2- ingredients, same recipe
Loaf 2- ingredients, same recipe
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Loaf 2- kneaded and ready to rise
Loaf 2- kneaded and ready to rise
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Loaf 2- risen!
Loaf 2- risen!
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Loaf 2- the dough portioned out for a loaf and 6 buns
Loaf 2- the dough portioned out for a loaf and 6 buns
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Loaf 2- baked, cooled, and sliced
Loaf 2- baked, cooled, and sliced
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Bonus buns
Bonus buns
Staff note (gir bot) :

L. Johnson approved this submission.
Note: They look delicious!

 
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This went over really well at my party, just posting it here so i don't lose the info when i do my second loaf!

 - Link to/post the recipe you used: https://www.inspiredtaste.net/19313/easy-focaccia-bread-recipe-with-herbs/#itr-recipe-19313
ingredients:
1/2 cup (120 ml) extra-virgin olive oil

2 garlic cloves, finely minced

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1 tablespoon chopped fresh rosemary or 1 teaspoon dried

1/4 teaspoon fresh ground black pepper

1 cup (235 ml) warm water

2 1/4 teaspoons active dry yeast (1 packet)

1/4 teaspoon honey or maple syrup

2 1/2 cups (315 grams) all-purpose flour

1/2 teaspoon fine sea salt



PXL_20211029_160147546.jpg
ingredients
ingredients
PXL_20211029_163518646.jpg
mixing
mixing
PXL_20211029_174206439.jpg
dough after it has risen
dough after it has risen
PXL_20211029_180551881.jpg
prebake
prebake
PXL_20211029_183020126.jpg
post bake
post bake
PXL_20211029_192115520.jpg
sliced foccacia
sliced foccacia
PXL_20211029_192128072.jpg
showing the slice doesn't crumble
showing the slice doesn't crumble
 
pollinator
Posts: 142
Location: San Diego, California | Zone 10a Drylands (11" precip.)
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cat urban chicken food preservation cooking bike
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Here's my gluten-y submission!

- Link to/post the recipe you used
- post picture of the ingredients getting mixed
- post a picture of the completed loafs and a slice of each of them
- showing that the loaves are not burnt, cooked all the way through and slice well

Recipe used (from my website): https://fermentersclub.com/sourdough-bread

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LOAF 1- cognac-soaked raisins and dough
LOAF 1- cognac-soaked raisins and dough
2021-01-13-10.16.38.jpg
LOAF 1-mixing dough
LOAF 1-mixing dough
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LOAF 1-finished loaf
LOAF 1-finished loaf
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LOAF 1-crumb shot
LOAF 1-crumb shot
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LOAF 2- Mixing ingredients (starter shown)
LOAF 2- Mixing ingredients (starter shown)
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LOAF 2- finished baking
LOAF 2- finished baking
2021-01-21-12.14.04.jpg
LOAF 2- crumb shot
LOAF 2- crumb shot
Staff note (gir bot) :

Mike Barkley approved this submission.

 
pollinator
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Those are fantastic looking loaves
 
pollinator
Posts: 352
Location: Zone 7a
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I made a couple loaves of polydough bread.
Dough mixing:

Dough in second rise:

Dough heading into the oven:

Two nice loaves:

Light brown bottoms:

Loaf #1 slices nicely:

Loaf #2 slices nicely:
Staff note (gir bot) :

Mike Barkley approved this submission.

 
Posts: 68
Location: Northeast Indiana (zone 6a)
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I love using my stand mixer to make bread because it's so much easier to put on a dough hook and turn it on than knead the dough by hand. Sometimes doing it by hand is nice, and sometimes it's nice to set a timer work on the rest of dinner while the dough hook works.

Loaf 1: Sandwitch bread
- 1 packet (2 1/8 teaspoons) yeast
- 2 tablespoons sugar
- 2 tablespoons softened butter
- 1 cup warm water
- A bit of salt
- Enough flour to make a non-sticky dough

Mix into a ball, knead ~8ish minutes. Rise an hour, knock back, put in loaf pan, rise 30 more minutes. Bake 30 minutes at 375 degrees.

Loaf 2: Focaccia bread
- 3 3/4 cup flour
- 2 tablespoons olive oil
- salt
- rosemary
- 1 1/2 tablespoons yeast
- 1 1/2 cups hot milk

Mix everything but milk, add in milk, knead 8 minutes. Put on an oiled pan, flatten roughly into a circle, cover and let rise 30 minutes. Poke gently, brush with olive oil, sprinkle with salt and rosemary, bake 20 minutes at 400 degrees.
loaf1-started.jpg
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loaf1-mixing.jpg
[Thumbnail for loaf1-mixing.jpg]
loaf1-done.jpg
[Thumbnail for loaf1-done.jpg]
loaf1-cut.jpg
[Thumbnail for loaf1-cut.jpg]
loaf2-started.jpg
[Thumbnail for loaf2-started.jpg]
loaf2-mixing.jpg
[Thumbnail for loaf2-mixing.jpg]
loaf2-finished.jpg
[Thumbnail for loaf2-finished.jpg]
loaf2-cut.jpg
[Thumbnail for loaf2-cut.jpg]
Staff note (gir bot) :

Someone approved this submission.

 
Posts: 80
Location: Zone 5a, Southern Wisconsin
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Pulled out my favorite bread recipe for this one. I found it during the early part of the pandemic and it's pretty simple. The bread keeps well enough but it's so tasty it doesn't last long in our house.
Here's the recipe, it's from Lil Luna


Mixing the ingredients


Before and after kneading


After some rising, and being punched down


After another 2 hours, before and after going in the oven


Finally! Cooling and then well, we ate about half the first loaf before I could even get a picture c: It cut easily enough, but it needed some more cooling time for sure.
Staff note (gir bot) :

Mike Barkley approved this submission.

 
gardener
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Location: British Columbia
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Here is my BB submission:

Recipe for Yuri's bread:
2 Cups Whole Wheat Flour
4 All Purpose Flour
1 Cup Rye Sourdough Starter
1 Tbsp salt
1 Tbsp Sugar
2 Cups Water

"Waking up" the sourdough with water and rye flour:


Mixing dry Ingredients:


Adding sourdough stater:


After adding water:


After kneading:


Letting Rise:


Shaping loaves:




Mmmmm Bread!


First loaf:


Second loaf:


Perry Loves bread!
Staff note (gir bot) :

Edward Norton approved this submission.
Note: Beautiful loaves and awesome post with all the steps.

 
pioneer
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Happy blizzard to all those in the Northeast! Good day for baking

I made a loaf of challah using Michael Solomonov’s recipe in “Zahav” and a loaf of pumpernickel(ish) from this recipe:   https://www.allrecipes.com/recipe/7020/pumpernickel-bread-ii/

I baked the challah on a pizza stone and the pumpernickel in a Dutch oven.

Thanks for your consideration!
8C441445-3718-49D3-BA28-D14CA51A8418.jpeg
Mixing challah
Mixing challah
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Baked
Baked
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Sliced
Sliced
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Recipe
Recipe
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Pumpernickel Dough
Pumpernickel Dough
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Loaf
Loaf
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Sliced!
Sliced!
Staff note (gir bot) :

Someone approved this submission.
Note: Nice looking loaves!

 
pollinator
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Location: Boston, United States
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Baking bread bb submission:
Fruit, grain and molasses bread: This is a dense bread that is moderately sweet (you can add more or less fruit and molasses to your liking).
0E5782E4-18E5-4830-8C2E-F637D6AD91A6.jpeg
Recipe
Recipe
B2F3B0CA-0CD9-4459-94C9-633BD116A1E0.jpeg
Mixing
Mixing
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Proofed over night
Proofed over night
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Finished bread turned upside down so you can how they baked
Finished bread turned upside down so you can how they baked
Staff note (gir bot) :

Someone approved this submission.
Note: I certify this BB complete.

 
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