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#bread
itscolossal · 2 days ago
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Have Your Bread and Read By It Too: PAMPSHADE Turns Leftover Loaves into Offbeat Lamps
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littleguymart · a day ago
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(source)
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productividays · 2 days ago
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1/18 ; work from home mornings made better with freshly baked pastries + the cute lil bakery where we get the goodies from 🥧✨ (ig: @productividays)
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escapekit · a day ago
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LOAFA Sofa Estonian rapper Tommy Cash isn't shy with his out-of-the-box collabs, his latest is an IKEA LOAFA bread inspired sofa and rug. The pieces were designed by artist Gab Bois and it's being proposed to IKEA as a piece for their next collection.
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loftyangel · a day ago
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helloslowbunny
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sylvanianfamilieslove · an hour ago
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julieterbang · 6 hours ago
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mantou_stories
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raccoonsinajar · 2 days ago
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MAY I PRESENT YOU
*drum roll*
SOLDIER AND BREAD
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the-specters-stag · 22 hours ago
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I made pepperoni bread~
Here's how me and my dad have been making pepperoni bread for almost 20 years
What you need
Go to your local pizzeria and get a pizza dough. Keep it cold until your ready to use it, you don't want it to rise
About 1/4 pound of pepperoni, or more if you want
Mozzarella cheese! Honestly I don't have exact measurements for this but I guess anywhere between 1/2 and 3/4 pound of shredded mozzarella. Maybe a bound if it's a big bread or If you REALLY like cheese.
Parchment paper
Something to roll the dough with. You can use a rolling pin, or a full wine bottle. If you use a large bottle it should be full, the extra weight makes rolling easier
And a cookie sheet/ baking tray
Preheat the oven to 475⁰F (246⁰c).
Take out your pepperoni and cheese, and put them to the side.
Lay down a large piece of parchment paper. Take your dough out of the fridge and put it on the parchment. Take a second piece of parchment the same size as the first and put it on top of the dough
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Take your roller and make your dough into a rectangle about the same size as your cookie sheet
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Once you get it to size you need to work sort of fast because your dough really wants to shrivel up
Now you start laying down the pepperoni. You want them to overlap a little. Fill most of the area but leave room on the sides and top for sealing the loaf.
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Now cover the pepperoni with the mozzarella cheese. You still want to leave the space on the sides and top though.
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Now use the parchment to start folding the dough. Start from the bottom and fold up. The first fold is about 1/3 of the dough
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Pinch the edges closed and make sure the seam is sealed. It should look similar to the image below.
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Put the dough on the baking tray with the seam side down. When put diagonally it should reach accross the tray. (Mine is a little short but you get the point)
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Bake at 475⁰ for 12-15 minutes, turn the tray around when it's almost done to bake evenly. It's ready when it's golden in color.
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(Mine is a little over baked because my dog was distracting me, but it's still good)
Wait a few minutes for the bread to cool a bit before cutting so the cheese dosnt melt out
Enjoy~
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Two years and many recipes later and the no knead bread is still my favorite.
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awyissgrilledcheese · a day ago
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inkmaze · 2 days ago
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made some challah today! pretty happy with it for my second ever attempt 🥰🍞💗 some poppy + sesame seeds on the top
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fullcravings · 2 days ago
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Steamed Taro Buns
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kawaii-foodie · 11 hours ago
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sssoonma
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loftyangel · a day ago
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candyco_
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theroyaltenenblarghs · a day ago
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Focaccia time
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1pokemonaday · a day ago
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18/1/22 why did you let them into the bread room oh god look at what youve done. theyre too powerful now
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grapeszn · 2 days ago
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The New Yorker - March 30th, 1987 by Iris Van Rynbach
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called-kept · 23 hours ago
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🍞
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clayduckling · a day ago
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Warm crusty bread and soft cheese
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