"I can't eat bread. But I struggle to resist tiger bread, freshly baked with proper butter!!
Jo.Xx
Have you tried rye bread. It is easier to digest. Odd to make though! "
I don't think I have actually. I have had the dried rye bread but that taste like cardboard!! 
I will occasionally have wholemeal seeded bread. But I'm better off avoiding carbohydrates altogether. 
Thank you for the suggestion though.  
Jo.Xx |
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"Focaccia? Sourdough? Baguette? Brioche?
I love brioche but can't master it , baguette ? Yum yum . I'm partial to a "pain a la cocotte" too  "
Brioche needs a mixer. I think it would be impossible by hand! |
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"I can't eat bread. But I struggle to resist tiger bread, freshly baked with proper butter!!
Jo.Xx
Have you tried rye bread. It is easier to digest. Odd to make though!
I don't think I have actually. I have had the dried rye bread but that taste like cardboard!!
I will occasionally have wholemeal seeded bread. But I'm better off avoiding carbohydrates altogether.
Thank you for the suggestion though.
Jo.Xx "
Try rye sourdough. It's almost gluten free. |
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"Focaccia? Sourdough? Baguette? Brioche?
I love brioche but can't master it , baguette ? Yum yum . I'm partial to a "pain a la cocotte" too "
Not tried Pain a la cocotte! That's now on my list to try! |
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"Focaccia? Sourdough? Baguette? Brioche?
All of the above please
We would get along! "
Warm bread, melted butter and some cheese is the way to my heart. Now I want a warm, buttery baguette with melted brie. *drools* |
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By *hilloutMan
over a year ago
All over the place! Northwesr, , Southwest |
"Focaccia? Sourdough? Baguette? Brioche?
All of the above please
We would get along!
Warm bread, melted butter and some cheese is the way to my heart. Now I want a warm, buttery baguette with melted brie. *drools*"
This!  |
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"Focaccia? Sourdough? Baguette? Brioche?
I love brioche but can't master it , baguette ? Yum yum . I'm partial to a "pain a la cocotte" too
Brioche needs a mixer. I think it would be impossible by hand! "
I have a mixer , I just can't get the "filante" texture, my brioche end up like a buttery, sweet soft bread . Edible just not quite right . |
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"Focaccia? Sourdough? Baguette? Brioche?
I love brioche but can't master it , baguette ? Yum yum . I'm partial to a "pain a la cocotte" too
Brioche needs a mixer. I think it would be impossible by hand!
I have a mixer , I just can't get the "filante" texture, my brioche end up like a buttery, sweet soft bread . Edible just not quite right ."
I tried panettone and it was too heavy. I will have another go as it tasted good! |
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"Irish Soda bread, fresh and still warm with real butter and home made Jam,
If any of ye were ever over here and had it, ye know how orgasmic it is,
Often do this as it is quick too! "
same, can never quite match my Grans bread even though she left us her recipe, it's the constant Challenge, lol |
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By (user no longer on site)
over a year ago
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"Irish Soda bread, fresh and still warm with real butter and home made Jam,
If any of ye were ever over here and had it, ye know how orgasmic it is, "
This. My mum makes a fantastic soda bread. Shop-bought versions don't even come close. |
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"I can't eat bread. But I struggle to resist tiger bread, freshly baked with proper butter!!
Jo.Xx
Have you tried rye bread. It is easier to digest. Odd to make though!
I don't think I have actually. I have had the dried rye bread but that taste like cardboard!!
I will occasionally have wholemeal seeded bread. But I'm better off avoiding carbohydrates altogether.
Thank you for the suggestion though.
Jo.Xx
Try rye sourdough. It's almost gluten free. "
Thanks. 
Jo.Xx |
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"I have done a lot of baking recently and I know what I like but wondered what bread is your favourite? X"
I think it all depends on what you want the bread to go with.
Bacon butty = white
Chip butty = white
Curry = naan
Etc etc
Have a google search for old rustic bread using just flour, water and salt.
You've got to love the smell of bread coming from the oven
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By (user no longer on site)
over a year ago
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I've started making bread in the slow cooker. When it's at the turning over stage I make a hole and add a whole camembert and some herbs . When it's ready you have warm bread with gooey melted cheese to dip into.. |
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