Jump to content

Death By Carbs - Bread and Dough Making


Recommended Posts

  • Replies 177
  • Created
  • Last Reply

Top Posters In This Topic

Top Posters In This Topic

Popular Posts

Well there is - but maybe not what you think.  Rye is a very low gluten grain - as such it is much easier to make a pan loaf, and make it really hearty with lots of grains and seeds.  But wi

New Shape - new Method. Testing out Batards (oval) - and baking with steam (Using cast iron and lava rocks to create a lot of steam - like a sauna) Results are coming along...  This is

Still working with my non-birth year starter... I am baking two loaves - twice a week these days - and sharing at work. -- This is one I liked - and had good results.         Oat Porridge

Posted Images

  • 2 weeks later...

Debated on where to put this seeing as it is not scratch made dough, but figured it was bread based so this is where it landed.  I had a leftover loaf of white bread and wanted French toast but did not want to deal with the hassle of making it piece by piece.  The solution (which arguably was more work, but whatever...) was to make a casserole.

2AF3BE86-A919-4F4D-BE8F-4BA01DE452CC_1_105_c.thumb.jpeg.4b95d0bc80c37787d0d1477eb8a37af9.jpeg

It's a pretty standard recipe - eggs, milk, brown sugar, cinnamon, and vanilla poured over cubed bread.  The topping is just flour, more brown sugar, more cinnamon, a pinch of nutmeg, and cut with cold butter.  Bake for an hour and voilà, breakfast.

  • Like 2
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


×
×
  • Create New...