Need bread? Take your pick:
- Loaves and Rolls:
- 100% Whole Grain Sourdough Rye Meteil ~ jugalbandi
- Dutch Crunch Bread or Pao Tigre ~ My Diverse Kitchen
- Honey Wheat Burger Buns ~ Life’s Too Short For Mediocre Chocolate
- 100% Whole Wheat Sandwich Bread ~ The Spiced Life
- Faux French Country Style Bread ~ Butter & Beans
- Honey Whole Wheat Challah ~ For the Love of Bread
- Pain de Campagne au Levain, au Citron et au Romarin ~ Bombance (in French)
- Cinnamon Raisin Bread ~ Vanilla Garlic
- Apfel-Pekan-Brot ~ 1x umrühren bitte (in German)
- Semolina and Sesame Bread ~ Baking Obsession
- Harvest Honey Challah ~ Cooking With Yiddishe Mama
- Crispy Bacon Buns ~ The Hungry Mouse
- Challah ~ Grow. Cook. Eat.
- Flatbreads, Filled Breads, and Savory Pastries:
- Grilled Bread With Mediterranean Chopped Salad ~ Cafe Lynnlu
- Sweet Breads and Pastries:
- Banana Cinnamon Buns ~ blog from OUR kitchen
- Sûkerbôlle ~ Living on Bread and Water (with links to the other Bread Baking Babes)
- Yeast Cake With Cherries and Schmant ~ delicious:days
- Pan Dulce ~ Joy The Baker
- Brioche Cinnamon Rolls ~ What geeks eat…
- Yeasted Snacks:
- Lavash Crackers and Toppings ~ Madam Chow’s Kitchen
- More Lavash ~ Hundreds of Daring Bakers
- Prosciuto-Wrapped Bread Sticks ~ Confections of a Foodie Bride
Got bread? How about these:
- Lunch and Dinner:
- Pumpkin Packed With Bread and Cheese ~ Dorie Greenspan
- Crisp Tomato, Zucchini and Eggplant Bread Gratin ~ The Bitten Word
- Zuni Roast Chicken With Bread Salad ~ Not Quite Nigella
- Pumpkin Bourbon Bread Pudding ~ The Biscuit Pusher
- Soup and Salad:
- Tomato and Bread Soup ~ Pino Luongo
- French Toast and Bacon Sandwich ~ Baking Bites
For more bread inspiration, and information on how to be spotted, visit the YeastSpotting archive.
Thanks for showing the link for the Grilled Bread with the Mediterranean Chopped Salad. BTW, I love your blog!
Madam Chow says
WOW – Susan, this was quite a week for YeastSpotting, wasn’t it? Thanks again for doing the round up!
thank you, susan.
Thanks Susan, every week is always a treat.
I love the look of the whole wheat challah loaves!
Ok, I’m new to the game of bread (ing), but there are a few things that I’d like to know.
In the past, my bread making attempts have been, …. ummm, not so successful. I wind up with something that smells like bread, but, at best, it sits on your stomach like a lump of clay, at the worst well, you don’t want to know, really.
What would happen if I don’t punch it down after it has risen the 1st time around? Would this make it rise and be more fluffily textured?
And here’s one more Q. for you.
Who has a recipe for making the yeast that is used for making the bread? I mean, somebody has to make the yeast that is sold in the stores, so there has to be a process involved, right?
I don’t know why, but every time I go to buy it at the store, the shelf life for this product seems short, at one month from the time I buy it. Is this the normal lifespan for yeast? Would someone email me the recipe to make my own yeast?
Thanks, I just want to get it right.