Lemmy Bread

Protein bread is what the recipe calls it. You blend cottage cheese with egg whites and use that as some of the liquid in the dough. It’s a good chewy bread, I like it toasted with some cream cheese.

Edit: I forgot to mention this recipe uses bread flour so isn’t gluten-free

Garlic butter for the wash in front

First time braiding dough and making challah.

Egg white wash with butterfly pea flower and baked in aluminum foil. Not quite there but we are getting closer.

Still pretty new to bread making. I think I needed to add a little more flour and next time I won’t egg wash the slits I cut. But it’s tasty!

Yes, Wikipedia calls this some type of dumpling, and not bread. I'd agree for the traditional German version, where it's more pan fried and separated into balls. But I grew up with this oven baked version, which sits somewhere between sweet bread and cake. It's basically a yeast leavened white bread dough, that soaks in a milk and sugar mixture while baking.

Edit:

Recipe:

500 g White flour

1 packet of dry yeast or 20 g of fresh yeast.

(For the sourdough version, use about 50g less flour and replace yeast with sourdough starter)

50 g Sugar

250 ml Milk

Mix milk, sugar and (dry) yeast

80 g Butter

Melt, and let it cool down to lukewarm, so it won't kill the yeast

1 tsp Salt

1 Egg

Mix everything and knead until it's a homogenous dough. It's gonna be quite sticky.

Let it rise for 2 hours (or half a day for sourdough), until it's approximately doubled in size.

150 ml Milk

150 g Sugar

100 g Butter

1 packet of Vanilla Sugar

Mix these in a small pan on low heat, until the butter is molten, and the sugar is mostly dissolved.

In a Pyrex (or any other oven safe vessel with tall walls) put in about half of the milk-sugar sauce.

Make 6 to 8 appx. fist sized balls out of the dough, and place them equally spaced into the dish with the sauce.

Cover and let rise for another 30 min (longer for sourdough)

Preheat the oven to 200°C. If the oven dish has a lid, put it on. Otherwise make one out of Aluminium foil.

Bake with the lid on for 25 minutes. The balls should have grown a lot, and the tops should have gone a very light touch of brown. If not, bake for another 5 minutes.

Take out of the oven, remove the lid, and use a knife to cut the balls apart where they have grown together.

Pour the rest of the sauce over the dough (make sure enough of it goes into the gaps too)

Bake without a lid for another 10 to 15 minutes, until nice and golden brown.

Also used the best powder but 1/3 as much as last time.

I still think there is value in sharing failures. On the plus side it tastes fine.

Roasted beet powder

At least the interior looks blue. Getting closer but not there yet. Might try splicing in blueberries next time

Increased final rise to an hour. Didn't paint this time because I am tired.

Here's the recipe for anyone interested

Still delicious though

Hoping for a more interesting bread. All the sour dough snobs in my life, sigh. Instead of just two hours on my counter it was in the refrigerator for 6 hours. Added thirty minutes to final rise. Boy it felt odd kneeding cold dough.

Calibration will be needed and I think it will take multiple tries before I get a process down that fits in my schedule.

As before spice painting one side and seeds on the other makes me happy.