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After 2 hours of prep last night, 20 min this morning, and an hour baking this afternoon, my first artisan loaf of bread was a major success. There was a lot of... uh.. passion, put into this bread.


I guess when you read that it might sound gross and sexual. Lets just say I got angry a lot in the process. I made a huge mess, I might have been kinda violent with the dough. But on the tag, it reads "made with passion". And it worked!


My loaves of bread have come a long way in just 2 short months.

© 2013 Anuj Nair. All rights reserved.


© 2013 Anuj Nair. All rights reserved.

All images are the property of Anuj Nair.

Using these images without permission is in violation of

international copyright laws (633/41 DPR19/78-Disg 154/97-L.248/2000). All materials may not be copied, reproduced, distributed, republished, downloaded, displayed, posted or transmitted in any forms or by any means, including electronic, mechanical, photocopying, recording without written permission of Anuj Nair. Every violation will be pursued penally.

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Location: Manuella Restaurant, Jounieh Bay, Lebanon


Bread shown in this shot is Khubz, which is the most common staple food in the Arab world. They are made with all purpose flour or with wheat flour.



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Winter needs warm baked bread.

Pecan Bread, walnuts and serrated knife on wooden chopping board in kitchen


i make this a lot... to the point that we rarely buy store-bought, at least lately. difficult to describe how good it is so i won't really try.


Pentax K-3 | A50/1.4 (top) FA31/1.8 (bottom)

Bread and games, just like it was yesterday, just like it is today and just like it will be tomorrow.

Do not fool your self thinking that today it is even a bit different or better from what it was.

Only freedom of your inner world is always there.


Underneath of the reconstructed amphitheater in Xanten, Germany.

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Recepten zijn te vinden in het boek Meer brood uit eigen oven.

8 grains bread by straight Dough method, 750g

(Explored) On the background you can see my bread oven....Mmm fresh hot bread !

Homemade French Bread baked with an old recipe and modern technique.

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I recently had an excellent bread pudding in Seattle and it made me think of my dad. Dad was a great supporter of my baking. From the famous British rock cakes that I learnt to make at my high school in those early years to the more refined brioche bread pudding of late, he savoured and complimented on all of my endeavors. Over the years, I catered to his preference and skipped the cinnamon spice on all kinds of baking. The very last time I made bread pudding for him was on his birthday in 2008. I made it again today because I miss bringing him my goodies.


Happy Birthday, Dad. Hope you know that we all miss you lots.

Rye Bread, from Paul Hollywood's book "How to bake". This was superb, really tasty. All the recipes so far have worked really well; I'm working my way through the book from the start!


In Explore, on 27 January 2015. My first ever picture in Explore!

Made with 12 oz. of Miller Lite. I think the next time I make it, I'll put in about 1 1/2 teas. of caraway seeds.

Man does not live by bread alone, but homebaked is good and there are no synthetic flavor additives.

My best homemade loaves yet!

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