Bread, bread, glorious bread

jemhh wrote: »

ladyreva78 wrote: »

Pretzels. Fresh from the oven. No further comment necessary. :drool:

We have family movie night and make pretzels for it every once in awhile. Mmm. Yum.

The bakery I go to also makes pretzel croissants, which are fantastic.

There's a stand at the train station. I treat myself to one of them once a week (on the last day of the week on my way home for the weekend ). It's my little ritual and those calories are soooooooooooooooooooo worth it.

I make sourdough rye and roll it in seeds (sunflower, pumpkin, sesame, poppy) before baking, yummm. Mmmm I think it's lunch time!

Bread shouldn't be sweet for me. Otherwise anything very fresh with butter so thick you can see your teeth marks in it :-)

dewd2 wrote: »

Challah. Best bread ever for french toast.

Dave's White for general purpose every day bread (high calorie but oh so good).

i had french toast for brunch one day made with Challah - with fresh berries - soooo good

"moosmum1972 wrote: »

Could it have been malt loaf?

I've never even heard of that... it looks similar, though not quite. This was definitely store made, and it had HUGE slices. I might have to go find some recipes for malt bread though...

jemhh wrote: »

deannalfisher wrote: »

red lobster cheddar cheese rolls...i can eat my weight in those things

Yum, so good.

Side story: I have one of the Paula Deen's cookbooks. She has a recipe for a garlic cheese roll. I made it several times but always thought it wasn't nearly as buttery/garlicky as I thought it should be. One day I was looking through the book for another recipe, flipped past the page for the garlic cheese roll, and found out that the recipe actually continues onto that next page where it tells how to make the butter/garlic mixture to put on top. Very weird editing choice.

I hate the split page recipe. Even when the layout makes it clear there is more to the recipe, I find it annoying to flip back and forth.

I went to Jungle Jim's over the weekend and sampled all kinds of tasty breads. But, the one I tried that was different and new was a Gata bread (an Armenian sweet bread). It was so yummy, like a dessert. It would be amazing in a French toast casserole.

Other yummy finds: Jalapeno Cheddar Pretzel Bread and Pepperoni Pretzel Bread

But my absolute favorite standby bread is an Amish White Bread or good old Sourdough (with lots of salted butter!)

jemhh wrote: »

deannalfisher wrote: »

red lobster cheddar cheese rolls...i can eat my weight in those things

Yum, so good.

Side story: I have one of the Paula Deen's cookbooks. She has a recipe for a garlic cheese roll. I made it several times but always thought it wasn't nearly as buttery/garlicky as I thought it should be. One day I was looking through the book for another recipe, flipped past the page for the garlic cheese roll, and found out that the recipe actually continues onto that next page where it tells how to make the butter/garlic mixture to put on top. Very weird editing choice.

Reminds me of the Jamie Oliver cookbook I've got. I always get the ingredients out before I start cooking and line them up in the order they're mentioned in the ingredient list. There's one particular recipe I followed and at the end I had a little bowl with a beaten egg in it which I hadn't used. Very odd I thought, perhaps I skipped a line. Went back and checked everything line by line, but still couldn't see where this damn egg was added. I called my husband into the kitchen and asked him if he could work out where the flipping egg should be added. He was also stumped.

In the end, as always when I have a tricky problem, I sought the answer on the internet, and it turns out that my copy of the book is a first edition and the recipe had been altered, but the proof reader had forgotten to remove the egg from the list of ingredients. There must have been hundreds of very puzzled people all wondering what the hell they were going to do with a leftover egg.