Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
Home baking of bread deserves its own group!
Latest Activity: Aug 5, 2014
Started by Bill Graney Aug 5, 2014.
Started by Penny V.. Last reply by Jan Brosius May 18, 2014.
Started by Penny V.. Last reply by Bill Graney Apr 16, 2014.
Im chowing down on some rye bread right now and am about to get some dough out of the fridge and make a loaf so my boys can have sandwhiches tmrw. I love the Artisian Bread in 5 Minutes book!!!
I have recently become crazily in love with cinnamon swirl, whole wheat loaf! Fall is in the air and I want to bake, but just don't have time today...
Below is my attempt a braiding a loaf... I clearly need practice. And I found out my top oven element wasn't working properly which was why I had trouble with flat bread this Summer. Anyone have a favorite cinnamon bread recipe?
I am new to this group but love bread making. I think it comes from my father who made 2 loaves of fresh bread almost every day; and a grandmother who made homemade egg breads at the holidays. There just isn't any comparison between homemade and commercially purchased.
Looking forward to learning new things from the group and sharing recipes that have been family favorites with you.
Not sure when the last time someone posted anything to this site but I noticed someone asked for a cinnamon bread recipe. I have attached one I use from King Arthur Flour that tasted great.
Since we are into introductions... Hi! I have been baking bread for a whole 4 days (3 successful loaves) which taste great! My family and I are going organic when it comes to most things and I have volunteered for baking bread. My 2 year old loves it and my prego wife thinks it is awesome. I use all organic ingredients and the outcome is just amazing.
Thanks for introducing yourself. I too am an organic person and non gmo activist. Originally raised on a farm in Ohio where my family had a huge garden, chickens and turkeys. Neighbors had cattle and pigs so we would swap and share our harvests. I fortunately had wonderful parents and grandparents that made everything form scratch to learn from and I still keep the traditions alive. I always use unbleached non bromated flours when baking breads and love that they actually stay longer than the ones from the store with all the preservatives - go figure? Your bread looks awesome! It reminds me of an english muffin bread my father used to bake everyday.
Hi Karin =D
It's nice to meet you.
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