April ’12 – FREE BOOK!
My husband and I just returned from a very fun vacation. On our way back home, we stopped off at a Barnes & Noble bookstore where I had a ball picking out new books for our monthly FREE BOOK! giveaways.
Our April 2012 FREE BOOK! is a 500-page, compact hardcover edition of THE BEST-EVER BOOK OF BREAD by Christine Ingram and Jennie Shapter. This gorgeous cookbook is illustrated with more 1000 full-color photos and is a complete guide to making your own bread in a traditional oven or a bread machine. A few of the topics covered include: breads of the world; shaping and rising; glazes; hand-shaped (artisan) loaves; sourdoughs and starter dough breads; doughnuts; and many more.
To qualify for our Monday, April 30 drawing, let us know your favorite kind of bread! Mine is homemade sourdough. What’s yours?
Blessings!
Sue
I have a recipe for a wonderful rye bread that I am still tring to master.
Yum! I love rye bread, too! I tried to make a Finnish rye once but it didn’t turn out very good. My friend uses the same recipe and it’s unbelievable!
My favorite is Limppu Finnish Rye. My grandma use to Buy this at the church bake sales.
We have a lady in our church, Colleen, who is from Romania. She makes the best bread ever and sells it in the summer at our local farmers market. Bake sales and local markets are wonderful!!
I love any kind of bread, but my favorite is a hard sour dough, I think . . . I’d love to win this book. Please enter me in the drawing!
well… that is right up my street Sue!
my favorite bread is : home made brown bread…. a boring sounding bread but when you taste it it is divine!
easy to make, especially nice to dip in some home made vegetable soup on a cold day.
maybe try it yourself; here is the recipe:
Brown Bread
Ingredients:
200 gr./6 oz. white flour
300 gr./11 oz. coarse brown flour
3 tblsp. Bran
2 tblsp. Wheatgerm
2 heaped tsp. baking powder
1 heaped tsp. salt
1 dessertspoon treacle
600 ml./1 pint milk
Mix all the dry ingredients together in a large bowl. Add the treacle and stir in the milk (this should make a moist but not sloppy mixture)
Place in a well-oiled 900 gr./2lb loaf tin and bake in an oven preheated to 200 C/400 F for 20 minutes or until risen.
Reduce the heat to 170 C/325 F and bake for a further hour.
Run a knife around the tin and ease the bread out. If it sounds hollow when tapped on the bottom is cooked; if not, return it to the oven for 10-15 minutes. No need to put it back in the tin; turn it upside down and put directly on the shelf.
have fun baking Sue! ( I often make 2 or 3 at the same time to give away to my mother-in-law)
Thank you, Jackie! I’m going to alert my FB friends that you posted this recipe on the blog! I can’t wait to try it!!
There’s this tiny, fancy Italian delicatessen in my mother’s town in Wales, and they make the most astonishingly delicious rye bread in the world – warm and fragrant and tangy and nutty. If I could master that I would die a happy Jewish gal
I’m having so much fun imagining being there, Jericha!
My favourite bread is “Lekebrott” it’s wholemeal with mixture of fantastic grains covered in pumpkin seeds. I get it from bakers shop. I have never made bread but would like to give it a go.
Lekebrott sounds so good, Trish!
My favorite is a toss up between Pumpkin or Zucchini. I think I would have to say Zucchini Bread.
Salt rising bread is my favorite. Toasted or plain with some butter! and sometimes some jam. <3
Definitely one of my favorites, too, Roger.
Permelia, I’m not sure I’ve ever had salt rising bread. Interesting name….
We have a winner. Mandy Bishop Munger. Congrats Mandy! Mandy entered on my FaceBook page. (All the names from FB and this Blog are thrown into the same hat, so everyone has an equal chance.)