I made this bread and it turned out great! Even though it hardly rose after I rolled it out to add the cinnamon sugar swirl. Oh well, one loaf had walnuts and the other without but both were good, sweet, and extra tasty toasted.
I've had Manoucher www.manoucher.com a few times now and I must say that each bread I've tried is so thought provoking. Not just how to follow the recipe, but what Manoucher was thinking when it was created.
What impresses me as well is that they hand make all their breads and still sell 50000 loaves worldwide weekly!
I have read so many pieces about this bakery or that where they say this oven makes so many batches over a certain period or this bakery holds the record for consecutive batches...
So, having not been trained by a school or a professional baker, how big is a batch? Is it 2, 10, 20 or what? For me 10 loaves in a row at 2 pounds each was a great workout kneading but the time really flies when you are having that much fun!
Happy baking!
I made the BBA Anadama yesterday (thanks to the cornbread thread that put me in the mood!).
I spaced on one of the soaker steps and added the molasses in with the rest of the ingredients for the 1-hour "pre-ferment". Anyway, all turned out well, though the bread is a lot darker than I remember from the last time--do you think the molasses stained the crumb? I did throw a bit of WW flour in the mix, but only about 4 ounces out of 20 total, so I don't think that would add much color. Interesting, anyway :)
I baked it free form rather than in a loaf pan, and think it turned our rather pretty:
I spend an embarassing amount of time wading through online recipe collections, mentally baking things that sound good. One afternoon I came across a fig and fennel bread recipe at epicurious.com, *actually* made it and rather dissapointed. The flavor combinations had so much potential but the bread was pretty substandard. I fiddled around with their recipe until it hardly resembled the original at all and the results have yielded a tasty staple.
I love cinnamon raisin breads. I make them often and find them to be the perfect breakfast treat, with just enough sweetness to not require jam, just enough fruit to constitute more than just carbs for breakfast.
In the 15 years since I first tried Brother Juniper's Struan Bread, I've tasted a lot of great bread, but I still don't think I've tried anything that makes as great toast as Struan Bread does. Nor have I tried any bread is so universally enjoyed: everyone who tries it agrees that this bread makes killer toast.
It isn't bad for sandwiches either.
I have to admit though that this bread occasionally gives me nightmares. Click "Read More" to learn why.
The Nightmares
I don't know why, but I thought making bagels was considerably more complicated than making a loaf of bread. Well, it's not: it is easy.
A recipe and a description of how easy it was to make these below.
