Bread

[Chittychangchang]

Anyone on here live without bread.

I've carn't remember a period in my life when i have not.

Even in countries where rice is the staple, i've actively sought out bread.

It tastes so damn good, even more so when you've not had it for a while.









Not to mention the smell of fresh bread baking, hmmmm.

[hallelujah]

I love the stuff and once bought a breadmaker when I was particularly unhappy with the local offerings in Asia. Waking up to freshly baked bread and smothering it in butter was a fine way to start the day.

Humbert makes his own using his trusty oven though; he posted a few pics on here not too long ago.

[bowie]

It tastes so damn good, even more so when you've not had it for a while. Not to mention the smell of fresh bread baking, hmmmm.

Hear, hear...

Fav was Italian hard round loaves, second french long loaves, yum, yum...

[Dillinger]

Anyone on here live without bread.

I'd hazard a guess on Ant Robertson

I eat more bread than rice and probably why I'm a fat fucker, although that could be the lurpak.

[Loy Toy]

Not to mention the smell of fresh bread baking, hmmmm.

Our kitchen bakery kicks off at 4.30 most mornings.

And yes the smell is heavenly.

[Mandaloopy]

Indifferent to bread when I am in Thailand, mostly because I have been missing good spicy food. Here in Mongolia the bread is excellent and I eat it daily. It is almost always wholegrain here, none of that refined junk

[Maanaam]

I like bread very much but I am happy to go without if the only offering is standard white bread, especially Thai white bread. I love French bread, ciabatta, whole grain and wholemeal baked by a proper bread baker.

once bought a breadmaker when I was particularly unhappy with the local offerings in Asia. Waking up to freshly baked bread and smothering it in butter was a fine way to start the day.

Yeah, I fell for that fad many years ago. The whole "waking up to the smell...." thing is true enough, but I could never get it right. It was always a tad on the heavy side, and it was explained to me that commercial bakers have provers and mechanical mixers that really bring the gluten out and result in a lighter loaf. Tried baking from scratch before getting the soon-to-be-abandoned home bread maker, and that too was always disappointing.
Sour doughs and rye bread...meh. Something to eat to fill a hole.
Viet Nam makes great baguette!
Yamakaza (?) is a good franchised bakery in Thailand. Like their french bread and their 7-grain.

In my mind, the only time I'd reccomend buying a bread maker is to turn it on if you're selling your house and buyers are coming to view.

[headhunter]

Hear, hear...

Fav was Italian hard round loaves, second french long loaves, yum, yum...

best I have had in over 35yrs.was in Phuket town,in the entrance to Robinsons superstore BAKED BY A SWEDISH BLOKE.

[david44]

I get mine down Carla Lane you old crusty.
As long as you have dough baps appear

[Humbert]

I make bread at least once a week. Lately I have been making burger rolls and freezing them so I can use them when I need them. I make pita bread when I get a craving for hummus. I make pizza dough and use it for strombolis and calzones which I freeze.

Found an interesting recipe for French bread today on Pinterest, which is a good source for that kind of stuff.

[Mandaloopy]

I get mine down Carla Lane you old crusty.
As long as you have dough baps appear

some like baps, others like a banger in the mouth

[Maanaam]

Found an interesting recipe for French bread today

Correct me if I'm wrong; The main thing about French bread is to kneed a whole lot more than normal bread. Get that gluten thing going for lightness and crustiness.

[bsnub]

I miss the freshly baked brotchen I used to buy from the baker when I lived in Germany. Heavenly.

[Dillinger]

I love French bread, ciabatta

I thought it was Italian. I reckon Luigi could knock you some up with a nice cappuccino. In fact I reckon that's where the breakfast thread is heading

[Stumpy]

I am Sicilian and grew up around fresh sour dough bread all the time. Living near San Francisco getting a Boudin big fat sour dough round off Fishermans wharf and having it with a big bowl of Cioppino was to die for.

Here I have it from time to time when I see SourDough at Makro or other various stores.

[NamPikToot]

Anyone in Thailand have a Bread Maker? I use one in the UK but not sure about flour availability and quality in Thailand?

[NamPikToot]

I thought it was Italian. I reckon Luigi could knock you some up with a nice cappuccino. In fact I reckon that's where the breakfast thread is heading

[aging one]

Living near San Francisco getting a Boudin big fat sour dough round off Fishermans wharf and having it with a big bowl of Cioppino was to die for.

Oh yeah baby. Introduced my wife to cioppino this last trip. Needless to say we had it numerous times. Shells gone, crab gone, no problem soak up that rich stock with fresh sourdough..

[parryhandy]

Yamakaza (?) is a good franchised bakery in Thailand. Like their french bread and their 7-grain.

Close it's Yamazaki and I get all my wholewheat bread from them.

[Dillinger]

Loads of good bakers in Bamgkok and Pattaya where you can get any kind of bread. The Big C Extra in Pattaya Klang employs some French dude to make all their rye, sourdough and shit with walnuts in

[Topper]

Anyone in Thailand have a Bread Maker?

Yes, I call her "P". Sometimes she uses the machine, sometimes she don't.

From the time machine....

Crabcakes served on a bed of mushrooms with a nice homemade dinner bun or pandesal in Tagalog....

Stuff in the bread maker....



Crab becoming cakes....



Rather than finishing the bread in the machine and having come out in a loaf, the wife took the dough out, cut it up and let it rise again, then in the oven



Served with a salad ……

[Dillinger]

^ i dont think you can call mushrooms a salad mate. I like the thinking though

[Topper]

i dont think you can call mushrooms a salad mate. I like the thinking though

didn't take a picture of the salad, I do have a reputation to maintain after all....

[Stumpy]

Oh yeah baby. Introduced my wife to cioppino this last trip. Needless to say we had it numerous times. Shells gone, crab gone, no problem soak up that rich stock with fresh sourdough..

Oh yeah. Gooooood stuff. Took my wife to Monterey once to show her the charter boat company I used to work for tuna fishing when I was younger. She had some Cioppino there and had a smile on her face for hours. Have not tried to make it here albeit most the ingredients are available.

[Dillinger]

^ isnt the main ingredient Dungeness Crab?

Snubby will go fuckin apeshit