Bready

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Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 3 years ago

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Aux@lemmy.world

Today I made one brick of bread! (sh.itjust.works)

submitted 3 weeks ago by Honk@sh.itjust.works to c/bready@lemmy.world

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I was gifted a 9 inch pullman loaf pan and after many attempts, I finally filled the corners!

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[–] phailhaus@piefed.social 4 points 3 weeks ago

Now you have me wanting croutons...

Take a fluffy egg pullman loaf (I don't know, I'm not a baker. The bread company just calls it 'egg pullman')
Chop it into 1in/2.5cm cubes
Douse it in butter and a bit of seasoning
Chuck it on a sheet pan and stick it in the oven on low until dry

They crunch when you bite them and then melt in your mouth...

Fun fact! The pullman loaf is named after a railroad guy who wanted more efficient storage in his dining cars. He developed the lidded pan so that he'd have consistent bread that packed densely.

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