Fresh from the oven.

[953 nut 62,476]

The best thing about National Homemade Bread Day might be the way it incorporates all your senses: the sweet, roasty comfort smell that lingers in the kitchen; the sight of steam rising from the top of the loaf, the warmth in your mouth, the taste of home when you take a bite, and the seemingly automatic “Mmmmm” that comes while you chew. Get baking November 17 to celebrate and break bread with your friends and family.

 

 

[c-series don 10,631]

Very funny to read this, as my wife just baked a fresh loaf of sourdough bread an hour ago!! Used it to mop up the sauce that was on our freshly caught bay scallops. Mmmmmm 

[Razorback 1,163]

I participated in yesterday’s festivities and didn’t even know it!

4 loaves of pumpkin bread, one loaf of bread bread (that one was my first attempt at making bread bread…. It was a hit!!)

I like using flours, meals, cereal, and pancake/waffle mixes from an honest to goodness grist mill that we are blessed to have in our local area. Look up War Eagle Mill. All of their stuff is organic and non-GMO. 

 

[Razorback 1,163]

10 hours ago, Razorback said:

I participated in yesterday’s festivities and didn’t even know it!

4 loaves of pumpkin bread, one loaf of bread bread (that one was my first attempt at making bread bread…. It was a hit!!)

I like using flours, meals, cereal, and pancake/waffle mixes from an honest to goodness grist mill that we are blessed to have in our local area. Look up War Eagle Mill. All of their stuff is organic and non-GMO. 

 

I had a couple of slices of that bread this morning…. Buttered and toasted under the oven broiler, with honey. MAN, that was good!

[Beap52 1,690]

10 hours ago, Razorback said:

Look up War Eagle Mill. All of their stuff is organic and non-GMO. 

 

 

 

I've been to War Eagle Mill.  We and three neighbors drove our motor homes there in the mid 1980's and camped on the grounds there while the craft show was going on.  We parked between the other two campers and used our generator to power all three campers.  My brother in law and I go to Roaring River State Park  trout fishing in Southwest Missouri each year and if we get rained out, we go sightseeing.  One trip was to War Eagle. bought biscuit mix an baked them above an open fire at the campground.   I guess now-a-days, folks go camping at Roaring River.  The men fish and the women visit the craft show at War Eagle.  From what I understand the traffic can be backed up for miles.  

 

I can't find pictures of the biscuits baking but here's some turnovers on one of our trips.

[Wayne0 1,374]

11 hours ago, Razorback said:

I participated in yesterday’s festivities and didn’t even know it!

4 loaves of pumpkin bread, one loaf of bread bread (that one was my first attempt at making bread bread…. It was a hit!!)

I like using flours, meals, cereal, and pancake/waffle mixes from an honest to goodness grist mill that we are blessed to have in our local area. Look up War Eagle Mill. All of their stuff is organic and non-GMO. 

 

Love the pans!!

[Razorback 1,163]

3 hours ago, Wayne0 said:

Love the pans!!

Lodge cast iron! I love the way they cook.

[rmaynard 16,610]

9 hours ago, Razorback said:

Lodge cast iron! I love the way they cook.

Not to change the subject, but I'm going to disagree with you on the Lodge pans. I have tried them all and have gotten rid of anything post-1952. The quality of the cast iron and the lack of smoothness (texture) is my issue. Lodge pans are so rough that they have to be scrubbed. All of my properly seasoned, pre-1952's can be wiped clean with a paper towel. 

 

On 11/17/2025 at 7:14 AM, 953 nut said:

The best thing about National Homemade Bread Day might be the way it incorporates all your senses: the sweet, roasty comfort smell that lingers in the kitchen; the sight of steam rising from the top of the loaf, the warmth in your mouth, the taste of home when you take a bite...

 

It wasn't bread, but I made Blueberry Cobbler in a cast-iron skillet on Saturday. Sorry, no pictures. It didn't last long enough.

[Razorback 1,163]

1 hour ago, rmaynard said:

Not to change the subject, but I'm going to disagree with you on the Lodge pans. I have tried them all and have gotten rid of anything post-1952. The quality of the cast iron and the lack of smoothness (texture) is my issue. Lodge pans are so rough that they have to be scrubbed. All of my properly seasoned, pre-1952's can be wiped clean with a paper towel. 

 

 

I'll have to agree with that statement. The only Lodge cast iron I have are these 4 loaf pans. Other than my relatively new waffle iron that I got from Appalachian Cast Iron Co, all of my other stuff is good, old stuff, beginning with the Wagner dutch oven my mother gave me (belonged to her mother, dated 1920-1930), two nice chicken fryers, and several skillets of different sizes. 

Your comment about the roughness of the newer Lodge products is exactly why I haven't bought their skillets or dutch ovens. But that roughness hasn't seemed to affect the performance of these loaf pans. For the breads, I simply lightly sprayed some olive oil in them before I put the dough or batter in them.... the loaves pulled away from the sides nicely, and dumped out very easily.

 

Good point......