He would not be happy with our bakes.

 

I'm terrible with the thread drift... but some things just have to be shared. Ladies and gents, if you're unfamiliar with Refika's youtube channel, she's a total delight, and I can say her hummus recipe is amazing (as in super easy, and incredibly tasty)

We've made a LOT of hummus since she published this video!



Also, I kind of want to throw down against anyone else's grilled cheese sandwiches.



Lastly, a gratuitous cookie shot -- what can I say, I have a 3-yo who loves these, and sometimes there are some left for him to eat!

 

I present chocolate stout cranberry upside down cake

 

Cheater!

 

My wife is the baker in the family...I love to cook, but baking isn’t my thing really. Having said that, I certainly don’t mind eating it!

I saw some banana breads already that were very bread-like in appearance, so ours is a little different. More banana loaf maybe?

After baking I will cook it...in a pan with a little butter, to get a crispy layer...



Oh so good with a coffee...

 

@Archer, great minds certainly think alike!! I do this all the time with our banana bread, in fact, I'll even fry up an over easy egg to lay on top and have the yolk run over the lightly fried bread. YUM, my mouth is drooling just thinking about this.

 

Regular for us to make a Mead style bread and enjoy with a beer and cheese.

I usually take it with corned beef on several day fishing trips.

 

Butter both sides and in a sandwich press ...saves the washing up.

 

Madeleines

 

Dear God...

 

Probably one of my best bread!!

After mixing the ingredients... 1h30 first rise... then preheat the oven (240C° ... Any other measure is non standard) with the Creuset with lid on in it (or for whatever unknown reason our American friends called it "Dutch oven"), while preheating, second rise (around 40 minutes) then, take the Creuset out and put the dough in and put the lid on for 25 mins.


After 25 mins, take it out, remove the lid

and put it back still 240 c° for 15/20 mins depending on the colour. After, remove it from the pot, and let it cool.

Then post on OF to show off

 

And the slicing... *Feeling proud*

 

Forest muffinns, latest creation of my wife. They are sweet but inside there is lots of spinach going on.

 

That is how we toast our biscuits and scones in the morning - cut in half , then face down on the frying pan with lots of butter. We've been doing this for over 30 years.

In our family, I bake sourdough bread and make pizza crust and my wife and daughters bake the fancy stuff.

 

In my world, anything fried in butter is a winner!!

 

Amen brother.

 

Nice. All of you, nice work. This is primarily directed to @LesXL but open to everyone else, obviously:

I keep forgetting to try my bread in a dutch oven. What is the benefit of baking in one of those?

 

Aside from just gauging the color of the crust, I recently purchases a very nice instant-read thermometer, and it recommends 190-210 F (depending on the type of bread) for an internal temperature as "done". So far, that seems to be pretty good (I shoot for 190 for my Italian bread loaf). This is what I use, highly recommended by a premier cooking program on TeeVee.

 

You need to preheat the Creuset (with lid) in the oven at the same time you are preheating it.

The heat of the Creuset will help with the rising of the bread and with the crunchy crust

You need to cover it when baking the bread in... Usually I do it for 25 minutes, then I remove the lid for an extra 15/20 minutes. Oven temperature at 250°c.

You could use a pizza stone for the oven but it doesn't give me the same result I find.

Good luck!