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The Gingerbread Man This is not to everyone's taste, but I like it. ml Morgan Spiced Rum ml Fresh Lime Juice ml Gingerbread Syrup (Monin) ml Grapefruit Juice ml Apple Juice Shake with ice, and then strain into an ice-filled hi-ball glass. Garnish with a wedge of lime. Add two straws. Keywords: Cocktail, Intermediate, eGCI ( RG1255 )

The Gingerbread Man This is not to everyone's taste, but I like it. ml Morgan Spiced Rum ml Fresh Lime Juice ml Gingerbread Syrup (Monin) ml Grapefruit Juice ml Apple Juice Shake with ice, and then strain into an ice-filled hi-ball glass. Garnish with a wedge of lime. Add two straws. Keywords: Cocktail, Intermediate, eGCI ( RG1255 )

The childhood treats thread got me thinking about King's Hawaiian sweet bread. When I was a kid my favorite way to eat it was with butter and sugar. The sugar was either whipped into the butter or sprinkled on top. My kids like it with nutella. We can't get sliced brioche in LA so we use sliced King's Hawaiian bread. What's your favorite way to eat it?

When I am in southern California I always stock up on Barbari bread whenever I find myself near an Armenian bakery in Glendale or along east Santa Monica Boulevard. This is wonderful flat bread about one to one and half inches high. It has a crisp crust and a soft chewy interior. It freezes well and is a bargain at about $ 1.00 a loaf. Needless to say I have not found anything like it here in Ontario. There is a recipe for Nan-e Barbari floating around the net that I’ve tried but I think it’s a Persian bread and it’s not what I am looking for. The bread I’m trying to replicate looks like This If anyone can teach me how to bake this, I will be forever indebted. Elie

Hey All I am cooking brunch for my mother on mother's day and I am interested in knowing where I can find good quality brioche bread in Vancouver.

Marzipan filled brioche bread pudding Read all directions first. This recipe takes 2 days to do it correctly This is a recipe recreated from a note in one of my great grandmother's journals made while she was travelling in France in the 1860s. There was no recipe, just a description of the dessert and her suppositions as to how it may have been made and what the ingredients might have been. Easy Brioche Rolls Must start preparation the day before serving this dessert. 1/2 cup milk 1/2 cup butter or margarine 1/3 cup sugar 1 tsp. salt 1 pkg. dry yeast 1/4 cup lukewarm water 1 egg, separated 3 whole eggs, beaten 3 1/4 cup flour *10 ounces marzipan* (Will be used later) Scald milk and while hot add butter (margarine), sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let rise in a warm place (80-85 degrees) until more than double in bulk, about 2 hours or less. Stir down and beat (stir) thoroughly. Cover tightly with foil and refrigerate overnight. Remove from fridge and allow to come to room temp. Take plain brioche dough and form into small buns (golf ball size works nicely), cover and let them rest for 10 minutes. Filling You can use store bought marzipan or make your own. Make a rope of marzipan about the size of a tootsie roll and cut into pieces about the same width. (You don't have to shape them.) Put one of the marzipan pieces on each bun, draw the dough up around it and pinch and twist to seal. Place in a buttered pan with seam side down. Cover and allow to rise about 30 minutes or until nearly doubled in size. Preheat oven to 375 degrees. Brush tops of rolls with melted butter. Place pan in center of oven. Bake till nicely browned. Remove from oven and place on a wire grid. When cool cover loosely with a cloth and let them set out several hours. We want them to be just a little stale. The next step which takes this into an entire new category Egg custard 4 eggs + 2 egg yolks, beaten till creamy 1 1/2 cups milk 1/2 cup cream 1/2 teaspoon salt 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 cup sweet sherry (optional) Mix all these ingredients and beat until completely blended Preheat oven to 325 degrees Place the marzipan filled buns in a buttered baking dish sides touching. Pour the custard in and around the buns but do not cover the tops of the buns. Let this stand for a few minutes then add more of the custard mix as the rolls will have soaked up some. Add a little to begin with and allow the base of the buns to soak up some of the custard mixture so they will not float as the rest is added. Place the pan in a bain marie and bake until the custard is set. (Time varies with the size of the baking dish and the amount of custard) For a 9 x 11 pan it should be done in about 25 minutes. Test with a thin knife blade BETWEEN THE ROLLS at about 20 minutes, then at 25 minutes. Test every 2 minutes after that until blade comes out clean. ( RG1220 )

Marzipan filled brioche bread pudding Read all directions first. This recipe takes 2 days to do it correctly This is a recipe recreated from a note in one of my great grandmother's journals made while she was travelling in France in the 1860s. There was no recipe, just a description of the dessert and her suppositions as to how it may have been made and what the ingredients might have been. Easy Brioche Rolls Must start preparation the day before serving this dessert. 1/2 cup milk 1/2 cup butter or margarine 1/3 cup sugar 1 tsp. salt 1 pkg. dry yeast 1/4 cup lukewarm water 1 egg, separated 3 whole eggs, beaten 3 1/4 cup flour *10 ounces marzipan* (Will be used later) Scald milk and while hot add butter (margarine), sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add to LUKEWARM milk mixture. Add egg yolk and beaten eggs and stir. Add flour and beat with wooden spoon for 2 minutes. Cover and let rise in a warm place (80-85 degrees) until more than double in bulk, about 2 hours or less. Stir down and beat (stir) thoroughly. Cover tightly with foil and refrigerate overnight. Remove from fridge and allow to come to room temp. Take plain brioche dough and form into small buns (golf ball size works nicely), cover and let them rest for 10 minutes. Filling You can use store bought marzipan or make your own. Make a rope of marzipan about the size of a tootsie roll and cut into pieces about the same width. (You don't have to shape them.) Put one of the marzipan pieces on each bun, draw the dough up around it and pinch and twist to seal. Place in a buttered pan with seam side down. Cover and allow to rise about 30 minutes or until nearly doubled in size. Preheat oven to 375 degrees. Brush tops of rolls with melted butter. Place pan in center of oven. Bake till nicely browned. Remove from oven and place on a wire grid. When cool cover loosely with a cloth and let them set out several hours. We want them to be just a little stale. The next step which takes this into an entire new category Egg custard 4 eggs + 2 egg yolks, beaten till creamy 1 1/2 cups milk 1/2 cup cream 1/2 teaspoon salt 1/4 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/4 cup sweet sherry (optional) Mix all these ingredients and beat until completely blended Preheat oven to 325 degrees Place the marzipan filled buns in a buttered baking dish sides touching. Pour the custard in and around the buns but do not cover the tops of the buns. Let this stand for a few minutes then add more of the custard mix as the rolls will have soaked up some. Add a little to begin with and allow the base of the buns to soak up some of the custard mixture so they will not float as the rest is added. Place the pan in a bain marie and bake until the custard is set. (Time varies with the size of the baking dish and the amount of custard) For a 9 x 11 pan it should be done in about 25 minutes. Test with a thin knife blade BETWEEN THE ROLLS at about 20 minutes, then at 25 minutes. Test every 2 minutes after that until blade comes out clean. ( RG1220 )

You may have noticed that some Bread Garden franchises have been sold off by the old Corporate owner-which I think was Spectra foods. Anyway the old original BG down by my place (1st & Cypress) has changed a number of features under new ownership. The saddest part of these poorly conceived changes is selling Muffins that have been made days in advance, frozen and then thawed to be sold as 'fresh'. Not just that they've boosted the price too! LOL!! The new owner must not realise that their apparent shortcut will cost them customers-somebody somewhere has miscalculated. Upon inquiring of a Staff member @ Ist & Cypress this AM about the change I was told "they were always done this way". That may be true for as long as that individual has worked there but the BG @ Granville & 14 (still corporate owned AFAIK) still does things the old fashioned way-if I'm there just after 0600 hrs I get fresh made warm Banana Chocolate Chip just as I have for years.

The time of year reminded me that I should make Simnel Cake, but I'm sure there are many other local traditions. UK: Simnel Cake: A light fruit cake with a marzipan core, and traditionally 12 toasted marizipan balls on top (the Apostles), and perhaps glace apricots... Originally for Mothering Sunday, but now often served at Easter. The tradition is that servant maids were allowed to make them at the Big House, and then take them home for Easter. Hot Cross Buns Spiced fruit buns with a slip cross on top Saffron breads. A quick Google reveals many more - breads with eggs in them, cheezy breads, tortes with spring greens, greek Tsourekia, Bulgarian kozunak Italian Columba and Pane Pasquali, Rusiian Paska, and others from Poland and Portugal.It would be better to hear from those with personal knowledge. Speak to me of Easter baking traditions:

Before I got married, I lived in a house with three other girls, one of whom was from Atlanta. Her mother used to send us loaves of homemade strawberry bread. Never before, never since, have I had such a bread. Very dense, close to a pound cake, but not quite. It was also evident that her mom poured some sort of a syrup over the bread, which soaked in and made it incredibly moist. I would LOVE to make this bread, but have never been able to find a recipe that looks to come close. Please help. Does anyone have a recipe that might come close?

Hi all-- I seem to find myself with this dilemna fairly often when I make cornbread with supper. It tastes great but our family can't eat all of it but the next day it is too dry and crumbly. I hate to throw things out, especially if they originally tasted great, so I'm looking for ways to reuse the leftovers. Or, does anyone have a good technique for reheating cornbread so that it is not too dry? What do you do with leftover cornbread?

Mise en place Sponge Adding eggs, flour, salt to sponge Mmmm butter - the recipe I used called for 2 sticks Scraped into oiled bowl, covered with plastic wrap After first rise Refrigerating overnight Fresh out of fridge Kneading a little more flour in Divide into 3 sections Refrigerate 2/3 Divide one third in half Divide half in thirds Shaping Place in pans before plastic wrap covering, final rise Eggwash after rise 425 for 10, 350 for 15 Really wish I had more than 6 pans..

Any ideas? I had saved some online sources but they were deleted. Thanks, J.

I am baking some bread for a Saturday night dinner party. One of the breads is a walnut/raisin that is to be served with the cheese course. The usual process with this bread is mix, rise until doubled, form into loaves, rise again, and bake. Because of time constraints I would like to mix the bread Friday night and put it in the fridge. I am assuming that this can be successfully done. My question is: 1) Should I let it rise in the fridge for the first or the second rise? 2) If I shape it into loaves and rise in the fridge in the pans, do I bake it "cold" from the fridge, or let it come to room temp before baking? I think I remember reading - maybe in Jackal's bread baking class - that cold dough increases oven spring? Suggestions would be most welcome.

As a North Jersey kid, I was raised on Pechter's rye bread (Harrison Baking Co.) It's the ultimate Jewish Rye. I used to be able to get it at Siegfried's at the Reading Terminal, but when he closed up shop I was left carraway-less. On my regular trip to the Cherry Hill Shop Rite this week, however, I found it in the bread aisle: the rye bread of my youth! Pecther's is back!

What are the general guidelines for preparing, handling and cooking veal sweetbreads? I cooked them for the first time last week end, and I was frankly not pleased with the result. As I was going through the preparation and cooking process, here are some of the more important aspects of it that I seemed to have problems with: - Removing the membrane, how much of it? The cookbooks I have recommend after soaking in cold water that the outer skin and other membrane be removed from the sweetbreads. In doing so, I found that as I was removing the outer layer, there was also a fair amount of connective membrane running though the entire piece. I realized that the more membrane I was removing, the more I was breaking the single piece apart. I thought leaving whatever I could not remove (by fear of undermining the integrity of my whole piece) would not be an issue after cooking. It turned out that whatever membrane I had left out had a slightly unpleasant "chewy" quality. - Is flattening the sweetbreads before cooking an important step? Why? - Does it have to be quickly poached before it is seared? Again, this was instructed in several recipes I read. Aside from poaching alone in a flavored liquid such as stock, I have seen recipes recommend that the sweetbreads be allowed to sit in a cool place for several hours in its own cooled poaching liquid. I personally found that quick poaching undermined the lovely texture of the sweetbreads more than it actually helped. - Should pan searing be very brief over high heat to avoid overcooking? Thanking you in advance for your input ...

Did anyone go the the Breadline benefit for Sri Lankan relief efforts last night. Was wondering how good the food was.

To the eGullet bread baking experts! Please tell me about bread flours...which brands and types to use for a simple loaf of bread. For focaccia? For pizza crust? For adding some whole grain flours? Thanks. lkm

I am in the middle of baking ciabatta bread.. I have a few loaves going right now and have a couple more to go.. I am using a regular kitchen oven and have found the bottoms of the bread to be over moist.. I am thinking that the water bath i am using is making the bottoms too soggy,, Has anyone had this problem.. I just removed the water bath in hopes to solve my problem.. Or should i flip the bread and put the bottom on top.

Hello everyone! I'm new posting here although I've been reading the threads for long time, always learning something new and exciting. I'm just a food lover and I've recently got my copy of the book The Bread Baker's Apprentice by Peter Reinhard and I'm completely in love with it. I've tried to bake breads few times in my life and the results were pretty poor most of the time. Now that I've been learning the amazing process that involves this art of making bread, I feel completely hooked and couldn't wait to try some formulas. My first attemp was a White Bread Loaf, enriched and simple to make, but I definitely did something wrong and it tasted sour and yeasty. Two days ago I thought i was feeling confident enough to cross a new frontier and try a crusty bread (my favourites). I read the book many many times and armed with all information and courage I went for it. I made a dough to bake a Pain a L'ancienne (I loved the story that Reinhard tells about this bread!). Yesterday was the big day, when I finally baked my first crusty bread. And for my surprise, it wasn't that bad! And I am still so excited and happy that I thought I could post some pictures of my bread because you guys are the only ones who can understand my joy ! The crust wasn't very crunchy despite my effort of creating steam in a home-dumb-oven, and the little bubbles could have been bit bigger. But overall the taste was fantastic and the pleasure of eating it was great! I now it's far from perfect but I'm keen to keep trying. Here are the pictures, i hope you enjoy: Thanks for reading! Cheers, Marcia

I had an Italian stlye cracker-crispy flatbread at a restaurant called Brio (a chain) a couple weeks ago. It was covered in rosemary, sesame seens, flaxseed, and I think there was some sort of cheese on it very lightly. I went nuts over it, so I have been trying to duplicate the recipe ever since, with mild success. If anyone has tried the same flatbread and has a similar recipe or any cracker recipe that you're really fond of, please post. I really hate bread, but I've started getting into crackers, so I can always use some more recipes. Thanks!

Does anyone know how to make this fig bread? All it has in it is figs, nuts, honey, and spices. It's really good, but expensive at the store I go to, and I thought it'd be fun to make it myself. My store now carries Matiz apricot bread, too, but I haven't tried it....

We are so fortunate to have so much excellent bread in this area. What do you like? I love the Como bread by DOWNTOWN BAKERY (at Ferry Plaza Market). Dense and yeasty, I use thick slabs of it for breakfast with jam. In the summer, it is perfect for fresh tomatoes, absorbing the juices without falling apart. My favorite dish to welcome autumn is gypsy peppers and sausage fried in Sciabica’s spicy, emerald green first press olive oil with a thick slab of Como bread. I don't think this is traditional Como bread like the one at Grand Central. It is more like a heavy loaf of white bread. It doesn't seem to match the recipes for Como bread that use biga and cornmeal. There is no cornmeal in this bread. MOSCOW AND TBILIS BAKERY STORE on Geary has a nice European rye . It is not your artisan crusty rye, but close to the rye a lot of the neighborhood Polish bakeries made in the area I grew up in. Not worth going out of your way for, but nice if you are in the neighborhood. It could be a nostalgia thing for me. In terms of baguettes to go with my cheese, I like, in order of preference, Cheeseboard/Arizmundi’s, Acme and Bay Breads. Is there a baguette you like better?

I was told this is some type of yeast... Most likely used in Vietnamese, Cambodian, etc cuisine and probably with some form of glutinous rice for desserts. Never seen them before but willing to use them if someone can steer me in the right direction by way of recipes, etc. Any and all insight would be appreciated. Is there an English name for these? And how is this pronounced in native languages? TIA.

Complete bloody miracle that it is, I was strolling through Tescos this morning (Yes, sorry Suzi), and there's a La Brea stand by the baking department. For those who don't know - La Brea Bakery was started by Nancy Silverton (sp?) in Los Angeles, specializing in hand made old fashion style breads. This quickly became known as the best bread in California. She apparently sold the name/recipes to a corporation, which is evidently how it found its way to Tescos (opposite you Fi). Bought a sourdough stick, and it seems like the real thing. The selection this morning seemed limited, but I'll be checking back (yes, sorry Suzi). Their ciubatta and sourdough boule, in LA, were among my favourites. [Edit - oops]