- Видео 76
- Просмотров 35 121
Toast Time: 52 Breads in 52 Weeks
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Добавлен 30 окт 2014
52 Breads in 52 Weeks
Starting in January 2024, I'm making one type of bread every week. There will be mishaps, there may be mayhem, but there will definitely be baking, fun and yummy things!
Hello everyone! So, I'm not going to be giving the most awesome recipes for breads but I WILL be experimenting and making 98% of these breads for the first time. I've been baking seriously for over 13 years and my husband and kids thought it would be fun to document what I've been doing. So, here it goes. Hope you'll go on the ride with me.
Starting in January 2024, I'm making one type of bread every week. There will be mishaps, there may be mayhem, but there will definitely be baking, fun and yummy things!
Hello everyone! So, I'm not going to be giving the most awesome recipes for breads but I WILL be experimenting and making 98% of these breads for the first time. I've been baking seriously for over 13 years and my husband and kids thought it would be fun to document what I've been doing. So, here it goes. Hope you'll go on the ride with me.
Swedish Limpa - Week 36 - Toast Time
Links:
Website: sangeorgi.com/ToastTime
Recipe: sangeorgi.com/ToastTime/2024/09/08/week-36-limpa/
52 Week Calendar: sangeorgi.com/ToastTime/calendar/
Swedish Limpa, a dark, dense and flavorful bread, has been a beloved staple in Swedish cuisine for centuries. Its roots can be traced back to the Viking era, when hearty fare was essential for survival. The bread's distinctive character comes from its use of rye flour, which gives it a slightly sour taste and a chewy texture. Traditionally, Limpa was baked in long, narrow loaves, often flavored with caraway seeds, molasses or other spices. The bread's slow fermentation process contributes to its rich flavor and long shelf life.
One of the unique ...
Website: sangeorgi.com/ToastTime
Recipe: sangeorgi.com/ToastTime/2024/09/08/week-36-limpa/
52 Week Calendar: sangeorgi.com/ToastTime/calendar/
Swedish Limpa, a dark, dense and flavorful bread, has been a beloved staple in Swedish cuisine for centuries. Its roots can be traced back to the Viking era, when hearty fare was essential for survival. The bread's distinctive character comes from its use of rye flour, which gives it a slightly sour taste and a chewy texture. Traditionally, Limpa was baked in long, narrow loaves, often flavored with caraway seeds, molasses or other spices. The bread's slow fermentation process contributes to its rich flavor and long shelf life.
One of the unique ...
Просмотров: 50
Видео
Pumpernickel - Week 35 - Toast Time
Просмотров 254День назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/09/01/week-35-pumpernickel/ 52 Week Calendar: sangeorgi.com/ToastTime/calendar/ Pumpernickel, that dark, dense bread with a tangy kick, has a rich and interesting history. It's like the underdog of the bread world, starting out as a humble peasant food in Germany. Made from whole wheat and rye flour, it was a testament...
Paratha - Week 34 - Toast Time
Просмотров 47514 дней назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/08/25/week-34-paratha/ 52 Week Calendar: sangeorgi.com/ToastTime/calendar/ Paratha, the flaky, layered Indian bread, originated in ancient India and has evolved over centuries, influenced by various cultures and culinary traditions. Originally made with simple whole wheat flour, it has transformed into a versatile deli...
Tortillas - Week 33 - Toast Time
Просмотров 44521 день назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/08/18/week-33-tortillas/ 52 Week Calendar: sangeorgi.com/ToastTime/calendar/ The corn tortilla, a cornerstone of Mexican cuisine, traces its roots back millennia. Indigenous civilizations like the Maya and Aztec revered corn, a staple of their diet. They transformed it into a dough, shaping it into the iconic circular ...
Pita - Week 32 - Toast Time
Просмотров 137Месяц назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/08/11/week-32-pita 52 Week Calendar: sangeorgi.com/ToastTime/calendar/
Roti - Week 31 - Toast Time
Просмотров 209Месяц назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/08/03/week-31-roti 52 Week Calendar: sangeorgi.com/ToastTime/calendar/ Roti, the Hindi word simply meaning "bread," is a timeless staple that's been warming bellies across India for millennia. Its origins are a delightful mystery, with whispers of similar flatbreads appearing in ancient texts and excavations of the Ind...
Tijgerbrood - Week 30 - Toast Time
Просмотров 334Месяц назад
Links: Website: sangeorgi.com/ToastTime Recipe: sangeorgi.com/ToastTime/2024/07/28/week-30-tijgerbrood 52 Week Calendar: sangeorgi.com/ToastTime/calendar/ Tiger bread, with its dramatic crackled crust resembling tiger stripes, might transport your taste buds to the savanna, but this popular treat boasts Dutch roots. The exact origin story remains a bit fuzzy, with some bakers suggesting the ins...
Australian Damper Bread - Week 27 - Toast Time
Просмотров 5942 месяца назад
Australian Damper Bread - Week 27 - Toast Time
Pão de queijo - Week 22 - Toast Time
Просмотров 2233 месяца назад
Pão de queijo - Week 22 - Toast Time
Montreal Bagels - Week 19 - Toast Time
Просмотров 1984 месяца назад
Montreal Bagels - Week 19 - Toast Time
NY Style Bagels - Week 18 - Toast Time
Просмотров 4194 месяца назад
NY Style Bagels - Week 18 - Toast Time
Sandwich Bread- Week 15 - Toast Time
Просмотров 7904 месяца назад
Sandwich Bread- Week 15 - Toast Time
Potato Bread - Week 14 - Toast Time #shorts
Просмотров 3,1 тыс.4 месяца назад
Potato Bread - Week 14 - Toast Time #shorts
Serbian Proja - Week 2 - Toast Time #shorts
Просмотров 4 тыс.5 месяцев назад
Serbian Proja - Week 2 - Toast Time #shorts
English Muffin Bread - Week 12 - Toast Time
Просмотров 3865 месяцев назад
English Muffin Bread - Week 12 - Toast Time
Irish Soda Bread - Week 10 - Toast Time
Просмотров 4996 месяцев назад
Irish Soda Bread - Week 10 - Toast Time
Buttermilk Biscuits - Week 9 - Toast Time
Просмотров 6166 месяцев назад
Buttermilk Biscuits - Week 9 - Toast Time
Looks nicee!
Thank you! :)
Don't wear hats u look like a teenage boy which is fine if u goin for that look
It keeps hair out of the food :) Plus, it's cuter than a hair net. Thanks for the teenager compliment!
I love it ❤️
Thanks so much!
1st like very nice video🎉
Yay! Thank you! :)
Can u show the way u did it pls😊
ruclips.net/video/ZhHCRhOegVA/видео.htmlsi=VNfvwLU0XTUuvdYY
I make fry bread and load them down just like you would a taco. A native American friend of mine taught me her recipe. She called them "Indian tacos" My native friend didn’t put holes in hers.
Çok çok çok güzelsin canım ❤❤❤❤❤❤❤❤
I heard get um Punk 😂
😅 It's a tough one to say! 🤪
Thật tuyệt vời
❤❤❤
They look so good! It's funny because one of the times you had Google set a timer for 30 seconds, my Google set a timer on my phone for 30 seconds 😂. We must have similar sounding voices. 😊
Ha! That's hysterical! Sorry for activating your Google, though :) That's a good note, I'll see if I can lower volume for that moment so it won't be setting off devices everywhere!! Thanks so much for watching <3
@@toasttime52 Oh please don't change a thing... I love it! 😂
❤❤
Xin chào bạn
Oh I definitely have to try this. I can think of a ton of things this would go great with!
Absolutely! The family has asked for it again a few times. If you have found any unique ways to use it, please let me know :)
Nice❤
I use potato Flakes too. New subscriber.
Thanks so much for subscribing! I'm glad I wasn't crazy with the potato flakes 🤪 We can be clever together ☺️
Very nice❤😊 new sub
Thank you so much! I hope you enjoy :)
When making biscuits: 1. Don't twist the cutter. That crimps the sides together and they won't rise. 2. On your big cutter, turn it over. The rounded part that you actually used to cut them out is so it will be comfortable on your hand. Hope this helps next time you make biscuits. I LOVE biscuits and could probably eat them every day, but I don't. It was interesting to see the difference in conventional oven and convection. Blessings
Thank you for the feedback! These "cutters" are actually forms for baking crumpets so both sides of these are rounded. I just didn't have a cutter large enough for what I wanted to make 🤪 Great point about crimping the sides and retarding the rise on them, I will definitely watch my technique better next time. ☺️ Thanks for watching!
I watched on my phone so it looked like the part toward your hand was straight. Sorry, my bad. Sometimes you have to use whatever you have. Totally understand! Thanks for posting. Blessings
@@MrBearbait75 Not at all! I appreciate the comments and am always learning, growing and looking for feedback :) I am also a VERY big biscuit fan!
Ooo now Just need a Chicken
Haha! Our sausage and gravy with biscuits dinner that night was amazing!
Thanks
Thank you for watching!
Nice
:)
Love it
Thank you! It's so much fun ;)
Great
That crunch!! 🤤
Right?! :)