I found a recipe on The Fresh Loaf for an onion-poppy ring.

As usual, I changed some things in it. Some things I did not change,
but will next time based on this experience, and these are
incorporated into the recipe I have adapted below.

Photos of the ring and the interior.

http://i28.tinypic.com/1zn0vnp.jpg
http://i27.tinypic.com/2dsl6h0.jpg

The original recipe is here:

http://www.thefreshloaf.com/node/6527/onion-and-poppy-seed-purim-ring

My version:

Poolish
160 grams AP flour (I used Hecker's)
170 grams water
2 grams yeast (I used an equivalent of fresh)

Mix until combined. Let sit at room temperature until it starts to
look active. Refrigerate overnight.

Looking for a recipe for beer bread made with regular flour, not self
rising or bisquick.

Thanks

http://www.cnd-industry.com/

My wife paid $18 for 50 Lbs of All Purpose flour today. My daughter says
part of the reason for the price jump is that farmers are planting less
wheat, so they can grow more corn (for ethanol?). This is in Los Angeles.

Wheat Bran is the portion of the grain immediately under the husk of
the wheat kernel; it covers the entire kernel, often used for animal
feed. It also makes a nutritious addition to baked goods, because it
is a good source of dietary fiber ,dietary minerals and is high in B
vitamins, protein and iron, Wheat Bran is often used to enrich breads
(notably muffins) and breakfast cereals, especially for the benefit of
those wishing to increase their intake of dietary fiber. Bran may also
be used for pickling, as in the tsukemono of Japan, Wheat bran is
extensively used as feed for farm animals. Bran is used as food for
humans (in cereals or mixed with flour in bread) to add roughage
(i.e., cellulosehtt) to the diet. It is also used in dyeing and calico
printing, For more details please visit http...

Hi,

Take a look at http://www.artisanbreadbaking.com

Look at the recipe for Classic Italian.

Look at the pictures in the Contest section.

My Italian is made in a dry oven and it gets as brown as I want it
to be.

Here's a plan of action.

Make a poolish of 10 ounces water, 10 ounces flour, 1/2 teaspoon
yeast. Let this sit on the counter for a hour, then refrigerate
it over night. You can also leave it out on the conter overnight.
I do this and it works well. Either way.

Next day, warm up the poolish. Either run warm water over the
closed container or use a microwave on medium for a bit.

Get the temp to 75F.

Mix this with