bigugli Posted February 3, 2009 Report Posted February 3, 2009 Just finally finished in the kitchen. The aroma is just heavenly. 2 loaves white, 2 loaves cheddar. Once they cool a bit here comes the butter.
rbaquial Posted February 3, 2009 Report Posted February 3, 2009 OH MAN!! such a bad time to be posting this!! YOU WOKE UP MY HUNGER!!! Grrrrrrrrrrrr... LOL
waterwolf Posted February 3, 2009 Report Posted February 3, 2009 you're a bad man. that's not right doin' that to people. i'm drooling already . looks delicious . save some ,, will ya?
BassAsin Posted February 3, 2009 Report Posted February 3, 2009 looks like A2F has the 1st loaf bob has the second i got the third i spose and u can have the last! put me in for a cheddar
bigugli Posted February 3, 2009 Author Report Posted February 3, 2009 Da davil made me do it! Truth is, nothing beats the taste of old fashioned fresh baked bread. No additives, preservatives, etc... . With a we dollop of butter on top Now I'm ready for some fishing.
diggyj Posted February 3, 2009 Report Posted February 3, 2009 Those look really good. Thank god I allready ate breakfast.
limeyangler Posted February 3, 2009 Report Posted February 3, 2009 Thats awesome....can smell it from here....ahhhh fresh out the oven with real butter....yum
douG Posted February 3, 2009 Report Posted February 3, 2009 Very nice, BigUgli. How about a shot of a sliced loaf?
LeXXington Posted February 3, 2009 Report Posted February 3, 2009 ahhh thats just not right!!!. Garlic butter yummy
bigugli Posted February 4, 2009 Author Report Posted February 4, 2009 Very nice, BigUgli. How about a shot of a sliced loaf? Wait til I get some good stone ground flour from one of the historic mills.
mbac31 Posted February 4, 2009 Report Posted February 4, 2009 Now if we had some fresh home made baked beans then we have a meal fit for a king. Great now I'm hungry. LOL
douG Posted February 4, 2009 Report Posted February 4, 2009 QUOTE(douG @ Feb 3 2009, 11:59 AM) *Very nice, BigUgli. How about a shot of a sliced loaf? Wait til I get some good stone ground flour from one of the historic mills. Ya, fer sure, but what can you do with RH bread flour and RH unbleached all purpose flour? I would still like to compliment you on the crumb of those gorgeous loaves, but you need to post a pic of that first. How else can I learn? I posted pics of my first loaf, knowing nothing except my recent experience. *tapping fingers*
bigugli Posted February 4, 2009 Author Report Posted February 4, 2009 This time around just used all purpose flour. Had to thaw a loaf. The first 2 had disappeared by the time I got back from fishing.
bigugli Posted February 4, 2009 Author Report Posted February 4, 2009 (edited) D'OH! Edited February 4, 2009 by bigugli
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