Julie - I made the DL chocolate bread, it’s on my blog. It’s very yummy, but I’m not sure it’s sandwich material as it’s very fragile. I’ll make it again when the lower altitude kitchen is finished, perhaps the fragility has to do with me baking at altitude.

Silke I just saw your newest posts on your blog, very nice! I love your photography. I also love how you share your way of cooking fresh locally farmed meals as a way of life, and good health. Who knew something so wonderful and easy to appreciate and savor was also so good for us? I hope I can keep chickens someday! Right now, I have a friend who keeps hens and shares the eggs with us, as she has more than she could use! And in closing, since this whole paragraph has been all over the place, I love your chocolate bread! It looks amazing.

I’m actually blushing…  Thanks so much! I always watched what I eat, but I never had the “courage” to contact farmers and buy the food directly from them. If I can get some other people into switching where their food comes from I’ve done my job…

Yes, I’d also like to have chickens, but we’re not home enough, and we have coyotes and raccoons. The farmers I go to do a fine job in raising happy animals so I guess I’m ok.

Silke - that lamb on your interesting blog looked divine - plump young and tender. I am trying not to look at the choc bread - attempting to control the carbs…

Was that 1200 eggs for the year? If so sounds like a lot of baking coming up. Watch the cholesterol!

Watching the carbs? What are you doing here - LOL! Thanks for the compliments. The two sheep were the rams that make all the little lambs… 1200 eggs for 2 years actually, but I’m supplementing that with eggs from another farm. Since we found these great eggs we have had at least a soft boiled egg for breakfast, and often more during the day as omelettes etc. And the only thing that went up was our good cholesterol, bad cholesterol went down. Pastured eggs are actually better than eggs laid by confined hens in factory farms.

Where are more breads? Come on everybody, don’t let Jessie be the only one posting her results here!

Silke that is most interesting. I guess the same would be true of many of our “factory” produced foods.
You are lucky having sources for pastured foods - I can’t do the same here - our market is too small .

Re-carbs - If you are careful with portion size you can still enjoy bread and cakes. I am seem to be preaching Hector’s doctrine of moderation.

Back to breads.. does Rose have an instant yeast bread recipe with ordinary white flour - not wholewheat? I am not allowed whole grain and have yet to attempt starters!

Paul - 06 May 2010 01:16 AM

Back to breads.. does Rose have an instant yeast bread recipe with ordinary white flour - not wholewheat? I am not allowed whole grain and have yet to attempt starters!

She has many, many like that in the Bread Bible, including pizza, focaccia, baguette, ciabatta, prosciutto bread, sandwich loaf and so many others.  There are also a few on the blog:  http://www.realbakingwithrose.com/recipes/bread/

Thank You - I have the blog recipes. Won’t be buying the Bread Bible just yet. Still working through Cake and Pastry Bibles.

Hey Silke - Congratulations on your wonderful blog - it’s fantastic!!!