My first attempt at Honeycomb bread, but I forgot to pick up honey and I need to make the little rolls smaller.

It was obviously still delicious.

We have a box of raisin bran in the pantry I bought because my husband thought he likes raisin bran…he does not lol. What are some good baking applications I could use the box for besides bran muffins? Looking for something tasty and healthy- thank you in advance!

Used KA’s Extra-Tangy Sourdough Bread recipe. Starter is fifteen years young

Hi everyone. I've been really loving making this cinnamon roll recipe from KA as the bread base. I make some tweaks to the filling (I add butter and make a spread), and the frosting (I prefer a cream cheese frosting).

But I'd love some filling and frosting combo ideas that don't use cinnamon because a good friend of mine is epi-pen allergic to it but really likes dessert breads.

Edit: thanks so much everyone! I'm going to have to try all of these. There's a filling for every season and mood! I think the first one I'm going to try is the pesto idea from the KA blog post. Having a savory roll sounds novel and delicious.

I definitely need more practice with the lame. It's apparently much easier to slice your finger wide open than to do pretty slashes in a loaf of bread. 😂. I'll keep trying.

Hi there! I made Irish soda bread with cheddar and herbs the other day. This is my first time making this recipe and I’m pretty unfamiliar with making bread in general. I’ve had it stored in the fridge and noticed that I’ve had this dark spot spreading throughout the loaf over the past 48 hours or so. I cut a couple inches from the edge and it still looks like this, so I’m not sure if it’s mold or something else. Any thoughts/advice would be appreciated!

What’s the name of these ‘pocket book’ style rolls?

Is this ok for sourdough; if not any recommendations?

Used to bake pale sandwich rolls every try, but success has finally found me

I've had this on my to-bake list for a while and used a mix of both recipes. Wanted the tangzhong and use half & half as I ran out of milk. Made a few more changes. Cooling right now and hope it tastes better than it looks.

After 2nd rise - added heavy cream

Fresh out of the oven

With cream cheese frosting

https://canasiagrocers.ca/wp-content/uploads/2022/03/dd465918d40f73cf8414d85b831af485.jpeg

So I made focaccia today and I used this 'Handi instant yeast', I've also used it to make pizza and it never rises. It just rises slightly and it gets this flaky look to it (not in a good way it just has layers and is stiff) after it's done baking no bubbles inside. On the packaging it's not expired the yeast. I followed the recipe exactly too and I used all purpose flour. Please let me know if I'm doing something wrong or if this yeast is just bad.

Does a book like this but for bread (or variations thereof) from other non-European countries exist? Lots of historical information, plus some interesting recipes?

She likes to use voice to text and I can’t help but think it’s so cute. But anyways these are her sourdough loaves. And for extra flair cookies she made out of nowhere.