Discussion:
Bunny Bread!
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Carol
2024-10-19 02:54:40 UTC
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Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.

I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.

https://postimg.cc/SjMkbnHm

I didn't do any fancy patterns on them but it would have been easy to
add!
D
2024-10-19 09:53:48 UTC
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Permalink
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Very nice! Do you find that air moisture changes the results of your
baking? Last night I did yet another version of my rye bread (this time
with added seeds and crushed walnuts) and it turned out slightly softer
than usual. I don't quite know why. My I opened the owen for too long,
maybe the air, maybe inexact measurement?
gm
2024-10-19 10:18:48 UTC
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Post by D
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Very nice! Do you find that air moisture changes the results of your
baking? Last night I did yet another version of my rye bread (this time
with added seeds and crushed walnuts) and it turned out slightly softer
than usual. I don't quite know why. My I opened the owen for too long,
maybe the air, maybe inexact measurement?
That bunnie bread kinda looks like our Hawaiian comrade "dsi1"...!!!

All "fuzzy and warm"...

😎

--
GM
D
2024-10-19 17:00:38 UTC
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Post by gm
Post by D
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Very nice! Do you find that air moisture changes the results of your
baking? Last night I did yet another version of my rye bread (this time
with added seeds and crushed walnuts) and it turned out slightly softer
than usual. I don't quite know why. My I opened the owen for too long,
maybe the air, maybe inexact measurement?
That bunnie bread kinda looks like our Hawaiian comrade "dsi1"...!!!
All "fuzzy and warm"...
😎
--
GM
Amen!
Carol
2024-10-20 04:52:29 UTC
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Post by D
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend,
and a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy
to add!
Very nice! Do you find that air moisture changes the results of your
baking? Last night I did yet another version of my rye bread (this
time with added seeds and crushed walnuts) and it turned out slightly
softer than usual. I don't quite know why. My I opened the owen for
too long, maybe the air, maybe inexact measurement?
Yes, damp conditions can cause it. It's not really notable unless the
mix is 'sticky' when you turn it out to rise after dough mode.
D
2024-10-20 10:05:04 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend,
and a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy
to add!
Very nice! Do you find that air moisture changes the results of your
baking? Last night I did yet another version of my rye bread (this
time with added seeds and crushed walnuts) and it turned out slightly
softer than usual. I don't quite know why. My I opened the owen for
too long, maybe the air, maybe inexact measurement?
Yes, damp conditions can cause it. It's not really notable unless the
mix is 'sticky' when you turn it out to rise after dough mode.
Yes, that was the error. It was stickier than usual, so I should have
added more flour. Thank you!
Carol
2024-10-21 22:27:22 UTC
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Permalink
Post by D
Post by Carol
Post by D
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been
easy to add!
Very nice! Do you find that air moisture changes the results of
your baking? Last night I did yet another version of my rye bread
(this time with added seeds and crushed walnuts) and it turned
out slightly softer than usual. I don't quite know why. My I
opened the owen for too long, maybe the air, maybe inexact
measurement?
Yes, damp conditions can cause it. It's not really notable unless
the mix is 'sticky' when you turn it out to rise after dough mode.
Yes, that was the error. It was stickier than usual, so I should have
added more flour. Thank you!
Tends to be hard tell as you have to catch the machine in the first 2-4
minutes, to tell. Me, I don't worry about it as it's never that far
off. I no longer check like in the early days.

If it's the rare super-sticky, I use the pullman pan with the lid off.

<https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/>

That's the one I have. In fact, I have a second on that is 1lb and a
2lb one. Very high quality. There are cheaper ones but not sure if
they are as good.
D
2024-10-22 08:44:36 UTC
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Permalink
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been
easy to add!
Very nice! Do you find that air moisture changes the results of
your baking? Last night I did yet another version of my rye bread
(this time with added seeds and crushed walnuts) and it turned
out slightly softer than usual. I don't quite know why. My I
opened the owen for too long, maybe the air, maybe inexact
measurement?
Yes, damp conditions can cause it. It's not really notable unless
the mix is 'sticky' when you turn it out to rise after dough mode.
Yes, that was the error. It was stickier than usual, so I should have
added more flour. Thank you!
Tends to be hard tell as you have to catch the machine in the first 2-4
minutes, to tell. Me, I don't worry about it as it's never that far
off. I no longer check like in the early days.
If it's the rare super-sticky, I use the pullman pan with the lid off.
<https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/>
That's the one I have. In fact, I have a second on that is 1lb and a
2lb one. Very high quality. There are cheaper ones but not sure if
they are as good.
The palate of my wife is very sensitive. ;) I thought it was ok, she
raised concerns. Usually I add a bit more flour if I think it is too
moist.

But I do make it in something very similar to your link, although I
suspect, of lower quality. It works great!
Carol
2024-10-22 20:56:35 UTC
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Permalink
Post by D
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have
been easy to add!
Very nice! Do you find that air moisture changes the results
of your baking? Last night I did yet another version of my
rye bread (this time with added seeds and crushed walnuts)
and it turned out slightly softer than usual. I don't quite
know why. My I opened the owen for too long, maybe the air,
maybe inexact measurement?
Yes, damp conditions can cause it. It's not really notable
unless the mix is 'sticky' when you turn it out to rise after
dough mode.
Yes, that was the error. It was stickier than usual, so I should
have added more flour. Thank you!
Tends to be hard tell as you have to catch the machine in the first
2-4 minutes, to tell. Me, I don't worry about it as it's never
that far off. I no longer check like in the early days.
If it's the rare super-sticky, I use the pullman pan with the lid off.
<https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/>
Post by D
Post by Carol
That's the one I have. In fact, I have a second on that is 1lb and
a 2lb one. Very high quality. There are cheaper ones but not sure
if they are as good.
The palate of my wife is very sensitive. ;) I thought it was ok, she
raised concerns. Usually I add a bit more flour if I think it is too
moist.
But I do make it in something very similar to your link, although I
suspect, of lower quality. It works great!
I'll probably do a pullman loaf next so you can see it.
D
2024-10-23 09:03:59 UTC
Reply
Permalink
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
Post by D
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have
been easy to add!
Very nice! Do you find that air moisture changes the results
of your baking? Last night I did yet another version of my
rye bread (this time with added seeds and crushed walnuts)
and it turned out slightly softer than usual. I don't quite
know why. My I opened the owen for too long, maybe the air,
maybe inexact measurement?
Yes, damp conditions can cause it. It's not really notable
unless the mix is 'sticky' when you turn it out to rise after
dough mode.
Yes, that was the error. It was stickier than usual, so I should
have added more flour. Thank you!
Tends to be hard tell as you have to catch the machine in the first
2-4 minutes, to tell. Me, I don't worry about it as it's never
that far off. I no longer check like in the early days.
If it's the rare super-sticky, I use the pullman pan with the lid off.
<https://www.amazon.com/USA-Pan-Bakeware-Nonstick-Aluminized/dp/B002UNMZPI/>
Post by D
Post by Carol
That's the one I have. In fact, I have a second on that is 1lb and
a 2lb one. Very high quality. There are cheaper ones but not sure
if they are as good.
The palate of my wife is very sensitive. ;) I thought it was ok, she
raised concerns. Usually I add a bit more flour if I think it is too
moist.
But I do make it in something very similar to your link, although I
suspect, of lower quality. It works great!
I'll probably do a pullman loaf next so you can see it.
Looking forward to it! =)

Janet
2024-10-19 14:16:18 UTC
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Permalink
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Where are the rabbits?

Janet UK
Cindy Hamilton
2024-10-19 14:24:15 UTC
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Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.

https://bunnybread.com/
--
Cindy Hamilton
Janet
2024-10-19 16:17:27 UTC
Reply
Permalink
In article <vf0fef$3tql3$***@dont-email.me>, chamilton5280
@invalid.com says...
Post by Cindy Hamilton
Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
Pah, just a commercial brand name .Not so much as a
whisker.


Janet UK
Carol
2024-10-20 23:17:29 UTC
Reply
Permalink
Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
took a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend,
and >> a loose loaf.
Post by Janet
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy
to >> add!
Post by Janet
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
We are talking the look of the bread on the cooling rack.
Bruce
2024-10-20 23:37:24 UTC
Reply
Permalink
On Sun, 20 Oct 2024 23:17:29 -0000 (UTC), "Carol"
Post by Carol
Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
took a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend,
and >> a loose loaf.
Post by Janet
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy
to >> add!
Post by Janet
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
We are talking the look of the bread on the cooling rack.
"Bunny Bread, a popular brand of bread in the U.S., got its name from
its mascot, a cute and memorable bunny rabbit. The bread was first
introduced in the 1940s by The Lewis Brothers Bakery. The company
chose the "Bunny" mascot as part of a marketing strategy to create a
friendly and recognizable brand image, particularly appealing to
families and children."

Well, I don't recommend feeding this to your children, unless you want
them to start glowing in the dark:
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN (VITAMIN
B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2),
FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST, CONTAINS 2% OR
LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL, SALT, DOUGH
CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES, SODIUM STEAROYL
LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND SORBIC ACID (TO
RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS (MONOCALCIUM PHOSPHATE,
CITRIC ACID, AMMONIUM SULFATE), SOY LECITHIN."
--
Bruce
<https://emalm.com/?v=SQqZJ>
Cindy Hamilton
2024-10-21 08:44:35 UTC
Reply
Permalink
Post by Bruce
"Bunny Bread, a popular brand of bread in the U.S., got its name from
its mascot, a cute and memorable bunny rabbit. The bread was first
introduced in the 1940s by The Lewis Brothers Bakery. The company
chose the "Bunny" mascot as part of a marketing strategy to create a
friendly and recognizable brand image, particularly appealing to
families and children."
Well, I don't recommend feeding this to your children, unless you want
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN (VITAMIN
B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2),
FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST, CONTAINS 2% OR
LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL, SALT, DOUGH
CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES, SODIUM STEAROYL
LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND SORBIC ACID (TO
RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS (MONOCALCIUM PHOSPHATE,
CITRIC ACID, AMMONIUM SULFATE), SOY LECITHIN."
Another similar brand of bread had the slogan, "Build strong bodies
in 12 ways". Probably in a Nietzschean way.
--
Cindy Hamilton
Bruce
2024-10-21 09:22:14 UTC
Reply
Permalink
On Mon, 21 Oct 2024 08:44:35 -0000 (UTC), Cindy Hamilton
Post by Cindy Hamilton
Post by Bruce
"Bunny Bread, a popular brand of bread in the U.S., got its name from
its mascot, a cute and memorable bunny rabbit. The bread was first
introduced in the 1940s by The Lewis Brothers Bakery. The company
chose the "Bunny" mascot as part of a marketing strategy to create a
friendly and recognizable brand image, particularly appealing to
families and children."
Well, I don't recommend feeding this to your children, unless you want
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN (VITAMIN
B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2),
FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST, CONTAINS 2% OR
LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL, SALT, DOUGH
CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES, SODIUM STEAROYL
LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND SORBIC ACID (TO
RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS (MONOCALCIUM PHOSPHATE,
CITRIC ACID, AMMONIUM SULFATE), SOY LECITHIN."
Another similar brand of bread had the slogan, "Build strong bodies
in 12 ways". Probably in a Nietzschean way.
I saw a TV show where they confronted French bakers and elderly bread
consumers with Dutch supermarket breads that had been given Frenchie
names for marketing purposes. The Dutch breads weren't as bad as the
Bunny bread, but still had some weird ingredients. Most French
comments weren't even about flavour, but went like "But this is going
to make you sick!"
--
Bruce
<https://emalm.com/?v=SQqZJ>
Carol
2024-10-22 20:54:16 UTC
Reply
Permalink
Post by Cindy Hamilton
Post by Bruce
"Bunny Bread, a popular brand of bread in the U.S., got its name
from its mascot, a cute and memorable bunny rabbit. The bread was
first introduced in the 1940s by The Lewis Brothers Bakery. The
company chose the "Bunny" mascot as part of a marketing strategy to
create a friendly and recognizable brand image, particularly
appealing to families and children."
Well, I don't recommend feeding this to your children, unless you
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN
(VITAMIN B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN
(VITAMIN B2), FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST,
CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL,
SALT, DOUGH CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES,
SODIUM STEAROYL LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND
SORBIC ACID (TO RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS
(MONOCALCIUM PHOSPHATE, CITRIC ACID, AMMONIUM SULFATE), SOY
LECITHIN."
Another similar brand of bread had the slogan, "Build strong bodies
in 12 ways". Probably in a Nietzschean way.
Ah, Bruce has been in the bozo bin for so long, I didn't know he was
still on the stupid trick.

He's well aware I make all our bread. I use a machine to knead it due
to disability.

4 cups flour (80% white, 20% spelt)
1 1/3 cups buttermilk
1/3 cup water
2 TB butter
2 tsp yeast
2 tsp salt

Once dough mode is done, it is risen again for 1 hour in the cold oven
with just a light on then removed as the oven is brought to 400F. once
at temp, bake 17 minutes but some shapes are faster and bread sticks
take a little longer.
Bruce
2024-10-22 21:04:38 UTC
Reply
Permalink
On Tue, 22 Oct 2024 20:54:16 -0000 (UTC), "Carol"
Post by Carol
Post by Cindy Hamilton
Post by Bruce
"Bunny Bread, a popular brand of bread in the U.S., got its name
from its mascot, a cute and memorable bunny rabbit. The bread was
first introduced in the 1940s by The Lewis Brothers Bakery. The
company chose the "Bunny" mascot as part of a marketing strategy to
create a friendly and recognizable brand image, particularly
appealing to families and children."
Well, I don't recommend feeding this to your children, unless you
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN
(VITAMIN B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN
(VITAMIN B2), FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST,
CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL,
SALT, DOUGH CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES,
SODIUM STEAROYL LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND
SORBIC ACID (TO RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS
(MONOCALCIUM PHOSPHATE, CITRIC ACID, AMMONIUM SULFATE), SOY
LECITHIN."
Another similar brand of bread had the slogan, "Build strong bodies
in 12 ways". Probably in a Nietzschean way.
Ah, Bruce has been in the bozo bin for so long, I didn't know he was
still on the stupid trick.
It's better to be in a bozo's bozo bin than to be a bozo.
Post by Carol
He's well aware I make all our bread.
It wasn't about you, it was about Bunny Bread.
--
Bruce
<https://emalm.com/?v=SQqZJ>
Hiram Freeborn
2024-10-22 21:19:13 UTC
Reply
Permalink
Post by Bruce
It's better to be in a bozo's bozo bin than to be a bozo.
Your tiny tears moisten only your floury face.
D
2024-10-23 09:03:22 UTC
Reply
Permalink
Post by Carol
Post by Cindy Hamilton
Post by Bruce
"Bunny Bread, a popular brand of bread in the U.S., got its name
from its mascot, a cute and memorable bunny rabbit. The bread was
first introduced in the 1940s by The Lewis Brothers Bakery. The
company chose the "Bunny" mascot as part of a marketing strategy to
create a friendly and recognizable brand image, particularly
appealing to families and children."
Well, I don't recommend feeding this to your children, unless you
"UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, BARLEY MALT, NIACIN
(VITAMIN B3), IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN
(VITAMIN B2), FOLIC ACID (VITAMIN B9)], WATER, CORN SYRUP, YEAST,
CONTAINS 2% OR LESS OF THE FOLLOWING: WHEAT GLUTEN, SOYBEAN OIL,
SALT, DOUGH CONDITIONERS (ETHOXYLATED MONO- AND DIGLYCERIDES,
SODIUM STEAROYL LACTYLATE, ASCORBIC ACID), CALCIUM PROPIONATE AND
SORBIC ACID (TO RETAIN FRESHNESS), SOY FLOUR, YEAST NUTRIENTS
(MONOCALCIUM PHOSPHATE, CITRIC ACID, AMMONIUM SULFATE), SOY
LECITHIN."
Another similar brand of bread had the slogan, "Build strong bodies
in 12 ways". Probably in a Nietzschean way.
Ah, Bruce has been in the bozo bin for so long, I didn't know he was
still on the stupid trick.
He's well aware I make all our bread. I use a machine to knead it due
to disability.
4 cups flour (80% white, 20% spelt)
1 1/3 cups buttermilk
1/3 cup water
2 TB butter
2 tsp yeast
2 tsp salt
Once dough mode is done, it is risen again for 1 hour in the cold oven
with just a light on then removed as the oven is brought to 400F. once
at temp, bake 17 minutes but some shapes are faster and bread sticks
take a little longer.
How much do you find that buttermilk adds to the taste? And if that is not
available, what would you replace it with?
Cindy Hamilton
2024-10-21 08:42:55 UTC
Reply
Permalink
Post by Carol
Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
took a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend,
and >> a loose loaf.
Post by Janet
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy
to >> add!
Post by Janet
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
We are talking the look of the bread on the cooling rack.
I stand corrected. I hadn't looked at your picture.
--
Cindy Hamilton
Carol
2024-10-22 20:23:14 UTC
Reply
Permalink
Post by Carol
Post by Cindy Hamilton
Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but
as I >> >> took a picture, I was looking for a good angle for the
light and >> >> noticed only after looking closer, how it came out.
Post by Carol
Post by Cindy Hamilton
Post by Janet
Post by Carol
I wanted 2 small fillable mini-loaves, a small boule for a
friend, >> and >> a loose loaf.
Post by Carol
Post by Cindy Hamilton
Post by Janet
Post by Carol
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been
easy >> to >> add!
Post by Carol
Post by Cindy Hamilton
Post by Janet
Where are the rabbits?
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
We are talking the look of the bread on the cooling rack.
I stand corrected. I hadn't looked at your picture.
No problem, just a funny happenstance, not planned.

Tonight is pork steak with montreal steak seasoning, might do a white
gravy but need to sniff the seasonong. Salad with the last of my
babygreens and chopped red and green bell pepper and raw cremeni
mushrooms, Some Bunny Bread will be pan fried with butter and garlic.
Bruce
2024-10-22 20:36:50 UTC
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On Tue, 22 Oct 2024 20:23:14 -0000 (UTC), "Carol"
Post by Carol
Post by Cindy Hamilton
Post by Carol
Post by Cindy Hamilton
I'm pretty sure "Bunny Bread" is soft and white, with no other
connection to rabbits.
https://bunnybread.com/
We are talking the look of the bread on the cooling rack.
I stand corrected. I hadn't looked at your picture.
No problem, just a funny happenstance, not planned.
Tonight is pork steak with montreal steak seasoning, might do a white
gravy but need to sniff the seasonong. Salad with the last of my
babygreens and chopped red and green bell pepper and raw cremeni
mushrooms, Some Bunny Bread will be pan fried with butter and garlic.
Careful, with all those chemicals in it, it might explode if you heat
it up too much.
--
Bruce
<https://emalm.com/?v=SQqZJ>
Hiram Freeborn
2024-10-22 20:44:10 UTC
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it might explode if you heat it up too much.
I'll take that risk for a piece of you...


BryanGSimmons
2024-10-20 02:11:28 UTC
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Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Where are the rabbits?
Hare today...
https://www.youtube.com/watch?app=desktop&v=rRzZKnHCjwc
Post by Janet
Janet UK
--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
jmcquown
2024-10-20 03:54:35 UTC
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Post by Janet
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
Where are the rabbits?
Janet UK
The way the bread loaves are laid out on the rack is supposed to
resemble a rabbit. Takes a bit of imagination. :)

Jill
Rock Stolid
2024-10-19 16:08:05 UTC
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Post by Carol
Nothong special in the recipe (my standard buttermilk one) but as I
yook a picture, I was looking for a good angle for the light and
noticed only after looking closer, how it came out.
I wanted 2 small fillable mini-loaves, a small boule for a friend, and
a loose loaf.
https://postimg.cc/SjMkbnHm
I didn't do any fancy patterns on them but it would have been easy to
add!
+1

Up to your usual standard.
MummyChunk
2024-10-19 21:56:59 UTC
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Permalink
Post by Carol
Nothong special in the recipe (my standard buttermilk one) but a
yook a picture, I was looking for a good angle for the light an
noticed only after looking closer, how it came out
I wanted 2 small fillable mini-loaves, a small boule for a friend
an
Post by Carol
a loose loaf
https://postimg.cc/SjMkbnH
I didn't do any fancy patterns on them but it would have been eas
t
Post by Carol
add
Looks great - thanks for sharing


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