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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.

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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

breads,croissant,icing

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)

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

8 grains bread by straight Dough method, 750g

A loaf of rustic artisan bread on a wooden cutting board with nuts

(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.

Baked cornmeal bread with fine grind cornmeal, corn kernels and buttermilk

  

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.

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