Food Topic: What's for eatin' ?

halfway.... 

looks yummy

3/4 of the way... 
we're checking this often cuz we're trying a new recipe. Or, the same recipe, but not as adapted as we used before, mostly because of our new oven and new bread forms. (cast iron instead of flimsy stuff) And we've also made MORE. Our breadies were an itty bitty on the small side. This time... it't starting to look better. 

DONE!  

Recipe: 
650gr Semper white mix
1tsp salt
1,5 tbs fibres
dash of powdered sugar
mix

70ml oil (we use sunflower) 
570ml water luke warm
mix again
add seeds to taste. sunflower seeds for us. 

40ml luke warm water with 1tsp dry yeast
let soak for two minutes

mix. 
grease loaf pans with butter
sprinkle in preferred seeds (sticks nicely to butter) 
fill with mix. 
rise for a few hours at 32C/90F 
(at least one finger above loaf pan, then you start baking) 

put into heated oven, at 185 celcius or 365 fahrenheit. 
Bake for 70 minutes

perfect for 2 lodge logic loaf pans. 

and
It turned out perfect.  

Looks delicious! Bet your home smells good too. Warm fresh baked bread.....

That looks delicious and I am very jealous. 
I have always wanted to be able to make bread but I just cant do it. 
I don't know if its the humidity in florida or what.   The main problem is I always forget its in the oven and burn it LOL
<sigh>

ghehe, we both set alarms, AND the oven beeps when done. 

Fantastic looking crusts and nice crumb on that bread.  Google shows me what Semper White mix is but what do you use for fibres ?  Wheat germ comes to mind here (for USA) but that would defeat the gluten-free mix.  So, just curious.

Looks wonderful, tookie!   I love fresh baked bread, but mine always comes out more like fresh baked brick, as is heavy as, lol.  Can't go wrong with cast iron, love, love, love it!  I don't use mine as much as I'd like since I have an electric stove and most of my cast iron cookware is too heavy for the coils, but I always use it when we camp, and if it's seasoned right, can't beat it for non-sticky!

We use Psyllium fibres.  But less than we did before. The dough is a lot wetter than we thought it possible to bake bread with, but it's stir dough, not kneed dough. Kinda cool! 

And I agree on the cast iron! I've never been happier to no longer have toxic non stick flakes in my bread. And, because we too used to bake in an electric microwave oven, we were worried it might die of the weight of it! It started creaking and moaning and having trouble turning around. So, we really needed that new oven. (thank goodness for parents help!) 

Now that we do have the new oven, AND the cast iron loaf pans, and we adapted our recipe a bit, ...our bread is perfect and extremely yummier than before. 

i love food and i want to share some food  items  and there recieps 

DHOKLA  

it is my favorite  food item i love it 

pani  poori

Today we baked another 3. 
It smells wonderful! 
We had to stuff them in a corner of the living room to cool though, the kitchen is FULL. 

You are the bread queen!