- Joined
- Jan 22, 2014
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Hello, I am from Germany, where we traditionally put all sorts of stuff into the bread dough. Like caraway, or cumin, or other seeds.
I am living in the USA now for about 10 years, and since the US bread isn't edible for Germans (or Europeans in general), I am of course baking my own bread.
The reaction I am getting is strange. All like my breads, but when I say this is totally normal and not strange at all with the seeds in it, I am getting looks from Americans.
I am also trying out other add-ins, like olive cuts, or cheese pieces, or dried tomatoes. Great success, IF the bread comes up right. I am still working on that right recipe. If it gets too fatty, the yeast doesn't work right.
Now I am thinking about adding chili to a bread, Is that a good idea? Has anyone ever done that?
I am living in the USA now for about 10 years, and since the US bread isn't edible for Germans (or Europeans in general), I am of course baking my own bread.
The reaction I am getting is strange. All like my breads, but when I say this is totally normal and not strange at all with the seeds in it, I am getting looks from Americans.
I am also trying out other add-ins, like olive cuts, or cheese pieces, or dried tomatoes. Great success, IF the bread comes up right. I am still working on that right recipe. If it gets too fatty, the yeast doesn't work right.
Now I am thinking about adding chili to a bread, Is that a good idea? Has anyone ever done that?