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As i browsed through Laurel's Cookbook for Wholegrain Breads, i came across a recipe that utilizes Dates! and i live in a region where Dates in most forms are abundant all year round. The recipe calls for Pitted dates, that must be simmered first, and the resultant cooled goo is to be added to the dough. I had some date paste (used for confectionary, and pastry), and used it instead, so its not technically Golden Date Bread. I also added poolish to the recipe, and adjusted the formula accordingly.

My old waffle iron was handed down to me from my grandmother.  As the one or two of you who read my posts know, I am no spring chicken.  Neither is the waffle iron – which is roughly my mother’s age.

Hi,

Has anyone come across a whole wheat bread recipe using molasses and honey? If so, has anyone ever substituted the honey with more molasses? or Has anyone a recipe that uses only molasses?

Thanks,

Doug

I have been working with my sourdough starter for a few years. I began with a recipe using the starter and commercial yeast. This year I got adventurous and decided to only us wild yeast for my sourdough bread. I worked with a few recipes without much luck then I decided to take a few tips, hints, and prcedures and use what I alreadty knew and came up with a recipe that I thought had been tweaked and "perfected". I made 3-4 batches of breaqd with this recipe and each adn every loaf came out beautiful.

Haven't been posting anything lately because we've been busy baking gifts for friends and family. Been sticking to the things I know well: my "go to" sourdough, tried and true biscotti, and Grandma's Welsh cakes. The last of the sixteen mailings of bread and cookies went out the door today. Now it's time to turn to the community cookie swap--we're the only ones who also share bread. Today I baked five loaves of sourdough: two 1-1/2 lb. loaves to restock our bread-empty freezer, and three 1 lb. loaves to share.

About two months ago, I decided I wanted to try baking bread.  I began perusing allrecipes.com, a site I have begun using quite extensively since I really began cooking a lot a half year ago.  I found a recipe for "Amish White Bread", and as it had good reviews, I decided to try it, just for a sandwhich bread.  It went very well, considering the fact that I hadn't really taken much time to learn about bread baking.  After the bread had undergone its first rise, I discovered that the outside of the risen dough was a little dry.  After it had proofed, the outside of t

As the holiday season rapidly approaches I decided to squeeze in what’s likely to be my last ‘real’ rye bake of the year before concentrating on the light and sweet Christmas goodies.

These were tasty, I enjoyed the chewy butterscotch and chocolate. I have to agree that I liked them just as much without any chocolate at all. I think if I were to do it again, I'd get some orange-infused bittersweet chocolate for them - my 66% bittersweet/33% milk choc. was too sweet IMO -- I liked the Mohn bars better.

Baking Notes:

Schmaltz and salt poppy seeds and sesame....

I actually followed the recipe on the Smitten Kitchen site...Bialys are a treat for me. But one crucial item is the Schmaltz. I use it in many items that I prepare from soup to chicken..but you have to use it in cooking the onions to get the right flavor.. the recipe that he has on his site only makes a small amount...like six. But it is a great one to start out on.. Get your schmear ready!

Knowing these would be good after reading the recipe from Reinhart's Bread Baker Apprentice.  I am a seasoned Hummus maker for many many years. These are a wonderful addition to the Hummus lineup. I even used black mustard seeds in addition to many other seeds.  I also feel and have learned it is not proper to post the recipe.  Purchase the book, but there are many recipes on line .