Bread was a HIT - YouLookFab Forum

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Bread was a HIT

Angie

(website)

Fashion Stylist

If you followed my bread thread, you'll know that I was after making a dense, dark, Dutch loaf. There were lots of wonderful bread making tips and I learned quite a bit. Thank you, ladies.

I decided to try Gaylene's recipe because it looked dead right and dead easy - and it was. Flop-proof and delicious. Thank you, Gaylene!

Got up early this morning - Saturday - to bake the loaf so that it could cool before breakfast. Served it with Dutch cheese, butter, rocket, fresh figs, jam, tea, and pretty crockery. WE LOVED IT. Did not need anything to eat till supper time. Very satisfying in more ways than one.

And Sam approves.

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27 replies

Latest reply was from Aziraphale

JAileen

Veteran

It looks so delicious! Are you a food stylist, too? And Sam is as cute as can be.

Emily K

(website)

Veteran

What a lovely breakfast! I saved the bread recipe, so I am glad to know that it was a success!

pil

Veteran

It looks delicious! I have a hard time baking with yeast, so this may be worth a try. What is rocket?
Sam is adorable and your "angel corner" is so sweet.

Joyce B

Veteran

Yay! Now that you made it I will try it, too there is nothing better than yummy healthy bread.

rachylou

Veteran

Nice! I will have to try it too!

Jane

Veteran

Lovely! What a delightful Saturday breakfast spread!

Joyce B

Veteran

I just saw Sam's picture, your bread left him smiling!

Diana

Veteran

Hang on, I'll be right over for breakfast! ;). It looks so delicious. Glad the bread worked out.

Scarlet

Veteran

Yay! I am going to try this recipe too. Thanks, Gaylene! I am curious how hubby will react. I do have a fantastic recipe for Roggenbrötchen that came out well, but that is without seeds.

kkards

Veteran

followed the bread post with interested....but no advice, bread is just something that i've never tried....but so intrigued & impressed that there was so much knowledge and advice from so many fabulous fabbers! and yeah for finding one worked prefectly!

Gaylene

Veteran

Glad you enjoyed it, Angie! The recipe is quite "tweakable", so you can vary the ingredients a bit until you get exactly way you like it.

Scarlet, I'd love a good recipe for Roggenbrötchen. We are lucky enough to live in an area with some fantastic bread makers, but I still like baking the odd loaf now and again because I love the magic of bread making and the fantastic smell that permeates the house. I could never eliminate carbs from my diet!

Anonymous

Awesome! That looks delicious.

Eliza

Veteran

Great return on your effort, Angie! I also love that bread and hope to try making it. What a cheerful breakfast set up. Well done. YLF gets the job done.

Carla

Veteran

I can't wait to try the recipe myself!

Anonymous

rocket = arugula

I'm curious how you layered/used all of those side bits - this is foreign territory for me . Did you put them all on the bread, or - how did you eat this meal? I hope this doesn't read as odd as it sounds - lol. Genuinely curious. I am going to make this bread this week - I love baking , even though I can't really eat the "fruits" of my labours , I do enjoy making things for R and J.

Angie

(website)

Fashion Stylist

Thanks for the support and encouragement, ladies. (YES, Sam is as cute as can be).

Pill, thanks for noticing my angel corner. (((HUGS)). Rocket is arugula.

Scarlet, can you share that recipe?

Gaylene, how have you tweaked the recipe for variations?

Lisa p, first. Your food experience is nicer when you serve it in a pretty manner, don't you think? I spread butter on the bread, add Dutch cheese, and lots of rocket. I eat the figs (strawberries, grapes or cherry tomatoes) on the side at the same time to complement the flavour of the bread and cheese - and to get in some raw food and greens. (I'm healthier than you think I am, and take nutrition quite seriously). I finish off with half a slice of buttered bread and berry or orange/fig jam. I am SET till supper, accept for lots of extra tea. I have two slices of this dense bread at about 10.30pm. Done.

Anonymous

I am so happy you found a recipe that works for you

Scarlet

Veteran

I PM'd Angie and Gaylene with the recipe. Happy to share, but it's from a book by a lady with this blog: http://www.thewednesdaychef.co.....ilter.q=ry

Anonymous

Angie - I KNOW you to be among the healthiest women out there! I just always marvel at what you CAN eat I have to admit I have never eaten a fresh fig - only dried ones, which I love. It sounds like a lovely breakfast. I believe in beautiful tableware too, and in fact had quite the collection of different pieces in my storage room until just recently. I'm on a minimalist kick with my tableware and prefer all white and taupe right now . Your food posts make me want to get us (family) back into eating dinner together again at an actual table - which now seems like some quaint thing from the past. My husband is quite looking forward to this bread - I've promised it for the weekend (or sooner- just have to get the rye flour and yeast).

Angie

(website)

Fashion Stylist

Thanks, Sterling.

Scarlet, you're a peach.

Lisa p, fresh figs are amazing - the season is very short. Try some.

My taste in tableware is VERY focused and I do not veer from it. Asian crockery in shades of blue and lime, or Modern Euro white. No exceptions.

Sara L.

Veteran

I'm glad the bread recipe worked out for you. Your breakfast spread looks lovely.

Style Fan

Veteran

The table looks lovely. I enjoy setting a beautiful table. I also have very focused taste. I will have a look at the bread recipe. Sounds intriguing.

Anonymous

I made this bread today - and you're right! It IS terrific. Unfortunately, it didn't come out of the plan very cleanly, despite using liberal amounts (or so I thought) of butter to prepare the pan. I'll be making it again - so am interested to hear what kind of pan you used, Angie, and what prep /greasing you did for yours. I sneaked a bite or two of the pieces left in the pan and my gosh they are good- I've forgotten what homemade "real" bread tastes like.

Emily K

(website)

Veteran

I baked this loaf in a Pampered Chef stoneware loaf pan that I buttered. The loaf came out cleanly. If I bake a potentially sticky thing (like zucchini bread or pound cake) I butter the pan then line it with a strip of waxed paper or parchment that goes across the bottom of the pan and up the long sides with a little hanging over and then I butter the paper--the slight edge hanging over gives something to pull on if you need help lifting the loaf from the pan--and no way can it stick with the paper liner.

Anonymous

Yeah - usually parchment paper is called for in this type of recipe, but not this time. I was sticking to the instructions very strictly Next time - parchment paper on the ends for sure.

Angie

(website)

Fashion Stylist

Great, Lisa. Mine came out very easily. No sticking at all. Lots of butter and coconut oil spray. Also using an old tin that is very trusty.

Now the only bread I want to eat is homemade. Making this loaf again tomorrow with homemade soup.

Aziraphale

Veteran

Now I wanna taste it too! I wonder if it can be made with gluten-free flour (my kid has celiac). A lot of gluten-free breads are really dense, so this might fit the bill.

Also, what the heck is 'rocket'?