This thread is about .................................................. .......bread

[Teddyrose54]

What type of bread so you like best?

And let's see what we all end up talking about, by the end of the discussion ; )

[billsstamps]

I make my own, wholemeal and rye bread.

[JaBek1]

I like a good crusty French Bread, but I also like a nice rye.

[cheaver]

Tiger Bread does it for me.

[JaBek1]

Of course, I also like the "...sit at the bar, put bread in my jar and say 'Man, what are you doing here?' "

[Teddyrose54]

Hot and fresh from the oven for me

[Maelbrigda]

a seeded multigrain for me

[JaBek1]

Ahh! But man (or woman) does not live by bread alone. So here's a cheese cake recipe y'all might like.

Cherry Herring Cheese Cake

(© D R Stockley, 1982)

History:

This recipe originated in response to a request from a co-worker of my wife who asked her to have me bake a “cherry cheese cake” for their office Christmas party. Not wishing to provide the ordinary bakery variety, as expected, I decided to develop something a bit different. The following is the result. Enjoy…those at the party did!

And many Thanks to Maryann for her request, without which, this recipe may never have come to be.

It was published in the Clarcona’s Country Cupboards, sponsored by the Clarcona PTA, with my permission, as part of a school fundraiser.


Recipe:

Base

Use ¼ inch thick slice of 10-inch French Pastry Cake (use batter from petit fours sheets or substitute pound cake from box mix).


Cheese Batter

Ingredients:

3 lb. cream cheese (soft) ½ oz. vanilla (1 Tbsp.)
15 oz. Ricotta cheese 1 oz. cherry herring liquor
17 ½ oz. granulated sugar 12 oz. whole eggs (1 ½ c.)
2 ½ oz. bread flour whole milk (as needed)
¼ tsp. salt


Procedure:
Blend cheeses together until smooth at slow speed, scraping frequently. Add dry ingredients to cheese mixture and blend in. Remember to scrape bowl frequently. Combine flavorings with eggs and add 1/3 at a time to rest of mixture. Scrape bowl after each addition. Add and blend in whole milk to regulate consistency. The batter should flow enough to fill pan without leaving any voids.

In greased and papered 10-inch cake pans, place base layer and fill to top with batter. Bake in 400 degree oven on a sheet pan containing water for 35 to 45 minutes or until tests done. (Batter sets) Allow to cool and settle completely (batter will rise above top of pan). Dump by placing lightly oiled cake circle on top and inverting. Remove paper and place upright on clean circle. Refrigerate.



Topping

Ingredients:

2 cans sweet Bing cherries water to make 1 ½ c.
2 c. granulated sugar 2 Tbsp. cornstarch
2 oz. cherry herring liquor ¼ c. water
(1/4 c.)


Procedure:

Drain cherries and reserve juice. Add water and juice to make 1 ½ cups. Combine liquid, sugar and flavoring in saucepan and bring to a full boil. Dissolve starch in water and add to boiling mixture, stirring continuously. Cook until clear.

Remove from heat and fold in cherries. Allow to cool to room temperature before use.



Presentation

May be served either by spreading topping on whole cake and cutting at table or by serving individual slices with topping dabbed on just prior to serving. Yield is two 10-inch cakes.


Enjoy!

[MagnetsAndHangers]

Used to love this band.

Could use one of their biggest hits to turn bread-making romantic - just grab your other half and sing it to each other...

<singing>
Gonnnnnaaaaaaaaaaa make it with youuuuuuuuuuuuuu

[Oldandintheway]

I like a good German Hausbrot (slight malt, medium dark Rye bread)
& garlic flavoured Turkish Pide bread.