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Bread - Blog Posts
I’ve learned a sandwich just tastes better when it’s homemade bread! I’m so excited to make more and I’m so happy with how it turned out 🍞
My first ever attempt at bread! I went with an easy white bread and it got way bigger than I expected; it’s so good, especially with a bit of honey!
not to sound like a medieval peasant or a catholic but i resent anti-carb propaganda so much like bread will never be evil it is holy it is divine it is one of life’s most simple yet decadent pleasures. love is stored in the bread
What's this something that's other then assassin's creed headcannons WHaAaT!
🥐🥯☕
Clint: How come when you put bread in a toaster it becomes toast, but when you put a bagel in a toaster it's still a bagel? Like sure it's a toasted bagel but it's not like we ever call toast 'toasted bread'.
Avengers:
Tony: How come I still let you live here? You're a literal plague.
Here's an official introduction to myself!
𝐖𝐞𝐥𝐜𝐨𝐦𝐞 𝐭𝐨 𝐦𝐲 𝐛𝐥𝐨𝐠
𝐼'𝑚 𝐴𝑦𝑢𝑚𝑖, 𝐼 𝑠𝑜𝑚𝑒𝑡𝑖𝑚𝑒𝑠 𝑔𝑜 𝑏𝑦 𝐽𝑎𝑦 𝑜𝑟 𝑆𝑡𝑒𝑙𝑙𝑎 𝑡ℎ𝑜 ℎ𝑒ℎ𝑒.
𝐼'𝑚 𝑐𝑢𝑟𝑟𝑒𝑛𝑡𝑙𝑦 15 𝑦𝑒𝑎𝑟𝑠 𝑜𝑙𝑑 𝑎𝑛𝑑 𝑚𝑦 𝑝𝑟𝑜𝑛𝑜𝑢𝑛𝑠 𝑎𝑟𝑒 𝑠ℎ𝑒/ℎ𝑒𝑟 (𝘣𝘶𝘵 𝘐 𝘥𝘰𝘯'𝘵 𝘮𝘪𝘯𝘥 𝘶𝘴𝘪𝘯𝘨 𝘩𝘦/𝘩𝘪𝘮 𝘰𝘳 𝘵𝘩𝘦𝘺/𝘵𝘩𝘦𝘮) !
𝐼'𝑚 𝑎 𝑑𝑒𝑚𝑖𝑠𝑒𝑥𝑢𝑎𝑙 𝑠𝑎𝑝𝑝ℎ𝑖𝑐(𝘮𝘺 𝘴𝘦𝘹𝘶𝘢𝘭𝘪𝘵𝘺 𝘪𝘴 𝘢 𝘷𝘦𝘳𝘺 𝘤𝘰𝘯𝘧𝘶𝘴𝘪𝘯𝘨 𝘵𝘰𝘱𝘪𝘤 𝘧𝘰𝘳 𝘮𝘦, 𝘴𝘰 𝘮𝘰𝘴𝘵 𝘰𝘧 𝘵𝘩𝘦 𝘵𝘪𝘮𝘦𝘴, 𝘐'𝘥 𝘫𝘶𝘴𝘵 𝘴𝘢𝘺 𝘐'𝘮 𝘲𝘶𝘦𝘦𝘳)
𝐼'𝑚 𝑓𝑟𝑜𝑚 𝑡ℎ𝑒 𝐶𝑎𝑟𝑖𝑏𝑏𝑒𝑎𝑛!
𝑆𝑜𝑚𝑒 𝑡ℎ𝑖𝑛𝑔𝑠 𝐼 𝑒𝑛𝑗𝑜𝑦:
𝑟𝑒𝑎𝑑𝑖𝑛𝑔
𝑤𝑟𝑖𝑡𝑖𝑛𝑔 𝑠ℎ𝑜𝑟𝑡 𝑠𝑡𝑜𝑟𝑖𝑒𝑠(𝘵𝘳𝘺𝘪𝘯𝘨 𝘵𝘰 𝘸𝘳𝘪𝘵𝘦 𝘱𝘰𝘦𝘵𝘳𝘺 𝘵𝘩𝘰𝘶𝘨𝘩)
𝑙𝑖𝑠𝑡𝑒𝑛𝑖𝑛𝑔 𝑡𝑜 𝑚𝑢𝑠𝑖𝑐
𝑤𝑎𝑡𝑐ℎ𝑖𝑛𝑔 𝑎𝑛𝑖𝑚𝑒, 𝑐𝑎𝑟𝑡𝑜𝑜𝑛𝑠, 𝑎𝑛𝑖𝑚𝑎𝑙, ℎ𝑖𝑠𝑡𝑜𝑟𝑖𝑐𝑎𝑙 𝑎𝑛𝑑 𝑐𝑟𝑖𝑚𝑖𝑛𝑎𝑙 𝑑𝑜𝑐𝑢𝑚𝑒𝑛𝑡𝑎𝑟𝑖𝑒𝑠
𝑑𝑟𝑖𝑛𝑘𝑖𝑛𝑔 𝑡𝑒𝑎
𝑆𝑤𝑒𝑒𝑡 𝑡ℎ𝑖𝑛𝑔𝑠
𝐹𝑒𝑒𝑙𝑖𝑛𝑔 𝑏𝑖𝑔 𝑒𝑚𝑜𝑡𝑖𝑜𝑛𝑠(𝘢𝘯𝘥 𝘭𝘦𝘢𝘳𝘯𝘪𝘯𝘨 𝘵𝘰 𝘥𝘦𝘢𝘭 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦𝘮)
𝑡ℎ𝑒 𝑟𝑎𝑖𝑛
𝑆𝑝𝑟𝑖𝑛𝑔
𝑙𝑒𝑎𝑟𝑛𝑖𝑛𝑔 𝑎𝑏𝑜𝑢𝑡 𝑑𝑖𝑓𝑓𝑒𝑟𝑒𝑛𝑡 𝑐𝑢𝑙𝑡𝑢𝑟𝑒𝑠, 𝑙𝑎𝑛𝑔𝑢𝑎𝑔𝑒𝑠, 𝑟𝑒𝑙𝑖𝑔𝑖𝑜𝑢𝑠 𝑏𝑒𝑙𝑖𝑒𝑓𝑠 𝑎𝑛𝑑 𝑎𝑛𝑖𝑚𝑎𝑙 𝑓𝑎𝑐𝑡𝑠
𝑆𝑙𝑒𝑒𝑝𝑖𝑛𝑔
𝐶𝑜𝑚𝑒𝑑𝑖𝑒𝑠
𝑇ℎ𝑟𝑖𝑙𝑙𝑒𝑟𝑠
𝑀𝑎𝑛𝑔𝑎𝑠
𝑆𝑜𝑚𝑒 𝑡ℎ𝑖𝑛𝑔𝑠 𝐼 𝑑𝑜𝑛'𝑡 𝑙𝑖𝑘𝑒:
𝐻𝑜𝑟𝑟𝑜𝑟𝑠
𝐵𝑒𝑖𝑛𝑔 𝑝𝑟𝑒𝑠𝑠𝑢𝑟𝑒𝑑
𝑇𝑎𝑙𝑘𝑖𝑛𝑔 𝑤𝑖𝑡ℎ 𝑠𝑡𝑟𝑎𝑛𝑔𝑒𝑟𝑠
𝐵𝑒𝑖𝑛𝑔 𝑖𝑛 𝑢𝑛𝑓𝑎𝑚𝑖𝑙𝑖𝑎𝑟 𝑝𝑙𝑎𝑐𝑒𝑠
𝐵𝑒𝑖𝑛𝑔 𝑎𝑙𝑜𝑛𝑒
𝑇ℎ𝑒 𝑑𝑎𝑟𝑘
𝐶𝑙𝑜𝑠𝑒𝑑/𝑡𝑖𝑔ℎ𝑡 𝑠𝑝𝑎𝑐𝑒𝑠
𝐹𝑒𝑒𝑙𝑖𝑛𝑔 𝑐𝑜𝑚𝑝𝑙𝑒𝑥 𝑒𝑚𝑜𝑡𝑖𝑜𝑛𝑠(𝘢𝘯𝘥 𝘯𝘰𝘵 𝘬𝘯𝘰𝘸𝘪𝘯𝘨 𝘩𝘰𝘸 𝘵𝘰 𝘦𝘹𝘱𝘳𝘦𝘴𝘴 𝘰𝘳 𝘦𝘹𝘱𝘭𝘢𝘪𝘯 𝘵𝘩𝘦𝘮 𝘰𝘳 𝘩𝘰𝘸 𝘵𝘰 𝘥𝘦𝘢𝘭 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦𝘮)
𝐻𝑜𝑚𝑜𝑝ℎ𝑜𝑏𝑖𝑎, 𝑡𝑟𝑎𝑛𝑠𝑝ℎ𝑜𝑏𝑖 𝑟𝑎𝑐𝑖𝑠𝑚, 𝑚𝑖𝑠𝑜𝑔𝑦𝑛𝑦 𝑒𝑡𝑐.
𝐵𝑖𝑡𝑡𝑒𝑟 𝑡ℎ𝑖𝑛𝑔𝑠
𝐵𝑒𝑖𝑛𝑔 𝑡𝑖𝑟𝑒𝑑
𝐻𝑒𝑎𝑡
𝑀𝑦 𝑓𝑎𝑣𝑜𝑢𝑟𝑖𝑡𝑒 𝑠𝑢𝑏𝑗𝑒𝑐𝑡𝑠 𝑎𝑟𝑒 𝐵𝑖𝑜𝑙𝑜𝑔𝑦, 𝐻𝑖𝑠𝑡𝑜𝑟𝑦, 𝑆𝑝𝑎𝑛𝑖𝑠ℎ 𝑎𝑛𝑑 𝐸𝑛𝑔𝑙𝑖𝑠ℎ!
(I feel like I forgot to mention some things but they aren't really important, hehe...if you have any questions about me, feel free to ask! Though I'm not the most social person, it mightn't be too bad to try, right?)
That wonderful home cooking! #vintage #cottagecore #supertaster #aesthetic #momcore
Pumpkin Shaped Dinner Rolls
"On Halloween night, the Great Pumpkin rises from his pumpkin patch and flies through the air with his bag of toys to [give to] all the children." - Linus, It’s The Great Pumpkin, Charlie Brown!
Happy Halloween everyone! I’ve been a huge fan of Charlie Brown for as long as I can remember. Every year, my family watches the specials on TV and I must have read each volume in my grandmother’s massive collection at least three times.
So, when I saw this tumblr post late last year, I knew exactly what I wanted to make for Halloween this year… but with a twist! After some trial and error, I’ve found a way to add cinnamon/pumpkin spice sugar to these rolls while avoiding a massive pocket of it.
So, grab your fall-themed drink of choice and check out below for how to make a batch of these delicious pull-apart dinner rolls for yourself! The great pumpkin may just pay you a visit for your troubles…
(Based on the post by Chef John from All Recipes and the tumblr post linked above.)
Prep: 20 mins Cook: 3 hrs Total: 3 hrs 20 mins
Ingredients:
1 cup (240 ml) milk, warm
1 packet (2 ½ tsp, 6.5 g) active dry yeast
1 tbsp. (15 ml) honey
4 tbsp. (57 g) butter, melted
1 tsp (6 g) salt
2 ¾ cup (345 g) all-purpose flour, plus ¼ cup (30 g) more for dusting
Kitchen string cut into 12 32-inch long pieces
Vegetable oil
Pour in the warm milk, yeast, honey, and butter into a large bowl and stir to combine (top-left).
Next, add the salt and the 2 ¾ cups of flour. Using a wooden spoon, stir in the flour until a shaggy, sticky dough forms (top-right).
Turn the sticky dough out onto a clean, lightly floured work surface and knead the dough until it becomes smooth, elastic, and is no longer sticky, about 10 minutes.
Form the dough into a rough ball shape by tucking in the sides. Lightly coat a medium or large bowl with vegetable oil and transfer the dough seam-side down (top-left).
Cover the bowl with lightly greased plastic wrap or a dish cloth and let rise until the dough has doubled in size, about 1 ½ hours (top-right).
Meanwhile, prepare two baking trays with parchment paper or reusable silicon liners.
TIP: I found that only about 3 tsp (8 g) of the reserved dusting flour spread out onto the board was needed to keep the dough workable without the buns becoming dense.
TIP: Remember from the video, you’ll know the dough has been kneaded enough when it springs back after being lightly pressed and you can stretch out a piece the dough like a windowpane without it ripping. The windowpane should also be able to support the weight of the rest of the piece of dough without ripping.
Once the dough has doubled in size, turn it out onto your clean work surface and knead it a few times to bring it back together.
Next, either cut the dough in half and divide each half into six even wedges or divide the dough into 50g - 55g portions using a kitchen scale.
Knead each portion a little and then pull in the edges of the dough to create a ball (like the big dough ball). Secure the its shape by placing the ball seam-side down on the work surface and gently rolling it with the palm of a clawed hand, for about 10 seconds.
Once the smaller dough balls have been formed, place them seam-side down on the prepared baking tray, cover, and let rest for 15 minutes.
Meanwhile, place the pieces of kitchen string in bowl and toss them with a generous amount of vegetable oil.
NOTE: Do not move onto the next step without this first rest. The dough will expand way too much around the string if you wrap it immediately.
Optional addition to this step:
If you’d would like slightly sweeter rolls to dip in coffee or tea, you can add some cinnamon/pumpkin spice sugar after kneading the measured portions and before shaping the rolls.
First, roll the dough flat and spread ~⅛ tsp. of the sugar mixture on one half (top left). Then, fold in half so the sugar mixture is covered and spread another ~⅛ tsp. on half of the folded dough (top right).
Fold in half again and follow the shaping instructions above to seal the rolls.
NOTE: If you put ¼ tsp. of the sugar mixture in the middle of the rolled dough and shape it from there, the mixture will not be evenly distributed throughout the dough - you’ll just get a dry sugar bomb in the middle of the roll.
After letting them rest, working one roll at a time, place the end of one piece of string on the seam-side of the roll with enough of an overhang to tie a double knot latter, ~2 inches (5 cm).
Wrap the string around the dough so eight sections are created. Unlike the tumblr video in the intro, I wrap the string around the dough in one motion (no crisscrossing or twisting strings).
The string should be secure but loose enough that it isn’t pressing much on the dough before the knot is tied.
Once wrapped, double knot the string so there is enough pressure to form small indents and return the roll to the baking tray knot-side down (which should also be seam-side down).
Cover and let rest for an additional 30 minutes. Preheat the oven to 375॰F (190॰C) with the oven rack in the middle of the oven.
TIP: Any adjustments to the placement of the string should be made before the knot is tied. The string is virtually unmovable at that point.
TIP: If you’re choosing to add the sugar mixture, set a 15 minute timer once you’ve shaped the first roll. Depending on how long it takes to get through all the dough, you may be able to start wrapping the string around the rolls as soon as you finish shaping the last one.
Sift a little bit of flour on top of each roll (top left).
Bake until the rolls have lightly browned and sound hollow when knocked, about 20 to 25 mins (top right).
Once the rolls have cooled enough to handle, cut the strings off of each roll from the bottom. Slowly and carefully unwrap each roll, removing any strands of string that get stuck.
NOTE: It might have been the string I was using, but I found a lot of little strands were left behind as I unwrapped the rolls. The best solution for this I found was:
Not to wring out any of the vegetable oil from the string when I took it from the bowl and,
Have my finger directly behind the string as it slowly peeled away from the roll to help all the little strands come off.
You’ll probably still need to go in an remove some from where the knot was tied, but this should get rid of most of them.
Finally, cut one or two cinnamon sticks into ¾ inch (2 cm) pieces and press one into the tops of each roll to create the stems.
TIP: To cut the cinnamon sticks, use a steak knife to make a small groove and then snap them at that mark. It’ll really save the durability of your knives. Use long sawing motions instead of short ones.
Voilà, your very own pumpkin dinner rolls! Overall, I would give these a 4.5/5 for the regular ones and a 4/5 for the sugar mixture ones - not because of the taste, but for the process.
Cutting the string, soaking them in oil, plus the wrapping, tying, and unwrapping nearly drove me insane each time. I would recommend making these, especially the sugar mixture ones, with a friend. The extra hands (and jokes) will go a long way.
In the end, although they were a little awkward to make, they were definitely a fun way to get into the spirit of the season (and flex on everyone /j)!
Scientist bakes sourdough bread with yeast derived from 4500 year old Egyptian pottery
i'm losing my mind @ this thread......historie......
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