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Found 660 results

  1. wholewheat bread

    I need a good reliable recipe for wholewheat bread. My kids eat wholewheat bread. The boys eat a lot of it and it is not cheap -about $3.50 a loaf and they easily eat a loaf a day and I think it is not really worth that price. I thought it may be fun to try a bread machine homemade version that may be healthier and tastier. I probably cannot get the same flour brands here as in the U.S. Any trusted and tried recipies? Something not heavy, good for sandwiches... thanks Even a non bread machine recipe is welcome...
  2. We went out to the local old style Italian place last night--Ernie & Dom's --it's not fancy, but the ingredients are honest. They serve garlic bread with the salad. I don't usually even taste it, since I'm trying to limit simple carbs, but i was hungry, and scarfed some down--it was so delicious--just made from a split Italian roll, but with butter and garlic galore, I think it had a little parmesan on top. I could have just eaten that for dinner. It was crispy on the outside, melty and buttery & garlicky in the center--heavenly. I used to make garlic bread pretty often when the kids were around--had a great, quick, method--slice the loaf vertically, leaving the bottom crust attached. Melt almost a stick of butter with a lot of chopped garlic , sprinkle a little salt, and pour over the bread, which is cradled in tin foil, which you then wrap it with. Pop it into a hot oven for 5-10 minutes--then serve it up with a big bowl of spaghetti with red sauce. Well, my eating habits have changed--the thought of pouring a stick of butter over anything--except for baking--makes me pause, but that garlic bread is haunting me--I know i'm going to have to make some again, and soon...
  3. Snowed in with more on the way, I've decided to bury my winter insanities in copious amounts of baked goods and beer. Yesterday I made Cook's Illustrated's "perfect chocolate chip cookie" recipe; they're delicious (the browning of the butter is a big plus) but perhaps I baked a couple minutes too long because they're not the gooey chewy I was seeking. Now I'm going to try Alton Brown's "The Chewy." Only, it calls for bread flour and all I have is AP with no chance right now to hit any stores. What will happen if I use AP? Is there any tweaking I need to do? Thanks in advance ... only other flours I have handy are rice flour and masa harina.
  4. Dipping Oil for Bread

    Does anyone have a tried and true recipe for a dipping oil for bread? I would like one for dipping focaccia. You would think I could find one, but I haven't been able to. I would like something spicy, with rosemary as one of the other ingredients. TIA!
  5. Gingerbread

    I want to make a gingerbread dessert for Christmas dinner. I don't want cookies of people. I don't want a house. What I want is a gingerbread that is like a sheet cake. The bread part seems pretty easy. Looks like it can be made like a quick bread. Cook's Illustrated has a recipe in my copy of 'Baking Illustrated'. I can use that, but am open to other suggestions. But once I have the cake, how to serve it? I gotta do more than put a slice on a plate. I think I need some sort of sauce. And some sort of "creamy thing". Ice cream? Or maybe just whipped cream? Finally, a garnish of some sort. a sprinkle of chopped, crystalized ginger, maybe?
  6. Yeasted roll rise question

    I am about to make a roll recipe that I adore.. It is a "home cook" recipe.. it calls for 2 rises, the second right before baking.. is this the proofing time that would be if I was in the kitchen? I have figured out how to make my oven like a proof box, so I would prefer to do that, if that is the point of the second rise.. Thanks in advance
  7. Since LaBrea doesn't market the Chocolate Sour-Cherry Bread any more, I NEED a comparable recipe. Thanks
  8. Gluten Free/Dairy Free Bread

    My friend John has a wife Athena, who is allergic to gluten and all forms of dairy including eggs. They mail order their bread that fits her specifications but at $4.00 a loaf plus shipping John has decided to create his own. He has no education on baking but has been persistent for a month and is now playing with pineapple juice with rice flour to create a mother. He brought in some samples the other day. At first glance they looked great. But the were really dry, sour and dense. Does anyone have any tips or recipes I could share with him?
  9. Any comments, reviews ? How does it compare with his others ? Besides the formulas, does this have the techniques of the previous BBA & WGBs ? There is one review on Amazon which says it has the information from the above mentioned books, refined and made simpler. Am quoting parts of that review: "I really appreciate the techniques used in this book as they are even easier to perform, and easier to understand, than the first two books. This book is great for people just getting into bread baking as it contains many of the same fundamental styles of bread found in Peter's other books. " "The techniques presented in this book are simpler, and more straightforward than previous ones as the formulas are streamlined so that the use of a seperate pre-fermented dough is not necessary. Also, these recipes, although still requiring at least two days, take less hands-on time to make." IF the above two quotes are true, it is balm to my mind. I have just been reading* about 20 (not the first 20) pages of the first part of BBA, peaked into a few formulas, and its like 2-3 weeks before making some of the breads I am wanting most to make *Although it is 2:29 am, even bright and early it is a lot to learn.
  10. I often have trouble getting very sweet doughs to rise, even with osmo tolerant yeast. According to http://www3.interscience.wiley.com/journal/122610047/abstract?CRETRY=1&SRETRY=0 stressing the yeast by soaking for 40 minutes in a 7% salt solution gives improved performance for sweet breads. As people are coming to tea, I though I would try - this formula is adapted from the experimental one in the paper by adding sultanas. I also used a different flour. It seemed to work well, alough I should have done a control. This is a very sweet bread, almost cake, with 24% (yes 24%) sugar 1. Rehydrate the yeast Yeast 2% 4g Water 0.5% 1g Sugar 0.5% 1g FLour 0.5% 1g Mix together and leave for 5 mins 2. Salt stress All the above Salt 1.5% 3g Water 17% 34g Leave for 40 mins at 25C 3. Main dough Flour 99.5% 199g (I used white spelt from http://www.glebe-flour.co.uk/ The dough was a bit slack so I added anther 100g) Milk powder 4% 8g Sugar 23.5% 47g (!) water 43% 86g Butter 4% 8g Sultanas 50% 100g Mix on high speed. Shape and pan. Proof in high humidity 30C (orgiginal forla said 38C) Egg wash and bake at 200C for 40 mins (I used 220C for 15 mins and 190C for 25 mins) Sweet breads bur easily..
  11. Bread Pans

    I have 9 & 9.5 x 5 & 5.3 (respectively) X 5 " loaf pans which I used to make bread recipes calling for 8 x 4 x 2 bread pans. One finished recipe was a complete bust with the loafs not rising during baking and the other tasted good, looked as it should but did not have the hight of the usual size of a slice of a wheat bread, which is what I made. I believe the end result on the 2nd bake, was not smaller by 1 inch but more like 3". Would it mattered if I used the 8x4x2 loaf pan as opposed to what I did ? Does size really matter when its that close, in bread baking ?
  12. I'm interested in Artisan bread making.........if that means not just plain: white, rye, wheat or French. I like those AS WELL and want to know how to make them but Artisan to me means; mostly no pan, crusty with ingredients like cereal, fruits, cheeses. I've made my 2nd 'from scratch bread this morning in as many days, a free form raisin-walnut. It was too wet when I formed it before the 2nd rise, I knew there was a problem. Not sure if reforming into a log right before putting into the oven would have helped. It cooked very spready and was not a 'loaf' but something else The good news is, I used the best ingredients I could find, like French butter and boutique honey, adjusted the cooking time and it is a triple. I'm inspired to cook bread. Sticking with Baseball, I'd like to hit Home-runs (who doesn't). I am a beginning cook, baker, having NEVER had a stand mixer or food processor in any of my own kitchen's, and my parent's kitchen never having these either or even hand ones. You know that old Jewish joke "How does a Jewish mother/wife make dinner?" BY PHONE: RESERVATIONS & DELIVERIES....I think you get the idea. Kneading = no problem got a good stand mixer, food processing = no problem got the latest processor, waiting = problem got no patience The first bread, the directions called for overnight, I did it and like everything else about cooking, I am trying to learn it. All of the above to ask: (as of OCT 2009) WHAT ONE BREAD COOKBOOK MUST I HAVE ???? I'm confused cause there seems to be so many good sounding titles ! Anyway here is what I see as some choices. PLEASE feel free to make suggestions and comments. The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread My Bread: The Revolutionary No-Work, No-Knead Method Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Artisan Baking The Bread Bible by RLB Peter Reinhart's Artisan Breads Every Day (not even released yet OH VEY)
  13. Bread Slicers

    I don't have room in my kitchen for this bread slicer, so help me find a solution. It can be anything from a manual solution (something with a bread knife guide, for example) all the way up. Bonus cookies awarded for solutions that have safety features. If you don't use a machine, any unique ideas to safely get uniform slices are welcomed.
  14. Gluten-Free Bread

    We're working on gluten free breads to satisfy growing requests for GF products. We've developed good tasting recipes for white, rosemary, and multigrain. The problem we're having has to do with the dryness of the crumb (it almost powders in the mouth). We add about 1TBS veg oil for each loaf, but that doesn't seem to help. All the recipes have either whole eggs or egg whites, and butter. Our dough base is sorghum flour, potato starch, and tapioca flour, with a small proportion of Expandex. Any thoughts on how we might be able to add and retain moisture in the crumb for a better mouth feel? Cheers, Steve
  15. My SO loves the "barnyardy" flavour of goat cheeses. He also really likes pastry. I want to develop a goat shortbread/cracker for him, perhaps to pair with fruit compote or jam. I've also thought about making shortbread rounds, and then filling them "oreo-style," with either a fruit based filling or a creamy goat cheese based filling. I've made goat-butter pie-crust, with good success. I've made both Stilton and Parmesan shortbreads, though not for awhile. Any ideas and suggestions on how to proceed would be much appreciated. I'm going to experiment over the next week. My SO recently made a blueberry pie, and the crust used cow butter, leaf lard, and soft goat cheese (as the only liquid). The crust was ethereally light -- beautifully delicate. However, it did not taste very goaty. My goat butter pie crust, which he did not taste, was subtle, but goaty if you were looking for it, IMO. I am thinking of using a hardish, strong goat cheese in my shortbread, probably Chevre Noir, a Quebec aged goat cheddar. I also thought I'd use at least some goat butter, and maybe even some of the soft goat cheese for liquid. Is this overkill? At this point, I'm thinking of maximizing goat flavour, but I need to think of the textural qualities of the shortbread, too. Ideas please!
  16. I was flipping through Julia Child's The Way to Cook this morning. The first bread recipe is just plain white bread, made in bread pans. I can't say I've even made white bread, preferring the free-form artisan loaves; but, with that Tuna melt topic appearing this morning (and a brand new toaster), perhaps it's time for some of the plain ole' white stuff. So what's your go to recipe for white bread, by weight and/or baker's percentage if you have it?
  17. I've tried a couple of times to make a high hydration bread using a Braun mixer with a dough hook. I get something that resembles pancake batter. Since in both cases the recipe refered to the speed on a Kitchenaid, could it be that the Braun is faster or slower? Anybody else using one?
  18. Dipping Sauce for Bread

    Restaurants in the US are now commonly serving bread with olive oil (as a dipping sauce) on the side. I've seen olive oil alone, olive oil with drops of balsamic vinegar, but not much else. The dipping sauce dishes I have allow 3 sauces, so I'm thinking of just using three different olive oils with distinct colors and flavours. I don't particularly like the acidity of balsamic vinegar with bread. What interesting offerings have you seen served with bread?
  19. I have three starters going at once: white, wheat, and rye (all Nancy Silverton's, because they work really well for me). Problem: It's becoming quite the task to keep up with feeding three at a time, but the only really effort is the stirring flour and water at feeding time. Quantity: Never really more than 2-3 quarts of each. Question: Will I hurt the starters by using an immersion blender (on low) to incorporate flour and water at feeding time? Yes, yes, you can go ahead and laugh at my indolence.
  20. I've read through all the mixer threads before, the ones with endless Kitchenaid vs. Bosch vs. Electrolux posts. All of those brands are prosumer, not professional or commercial. I want a mixer I don't have to worry about, one that can crank through 10 lbs. of dough for 10 minutes and not "break a sweat". I have $2000 to spend. I wish I could afford a Hobart, but even at $2000, they're out of my league (except for the 5qt which is too small). I'm looking for a 10 to 20 quart planetary, spiral, or fork. Ideas? So for, the Berkel FMS20 looks like the best option, but it's truly gigantic. I'm 5'11" tall and it stands to my waist.
  21. I am a fairly experienced bread baker but I still have trouble sometime with my shaped loaves sticking to the slider board (is there a technical term for this? is this the "peel" or is that what I use to pull the finished loaves out with?) I use a thin piece of smooth wooden board. maybe my loaves are too moist (and maybe someone can advise on how to determine the optimum moisture before baking.) I typically leave them for about 60-120 minutes to final rise lying on a floured tea towel. anticipating sticking problems, I also usually dust the board with fine cornmeal (as per a pizza) or coarse whole wheat flour. but even today, by time I flipped a loaf onto the board, reached for my blade to slash them... when I went to slide them onto the tiles, the middle half had stuck to the board making sliding impossible and a holy mess of that shaped loaf. any suggestions as to moisture content, or choice of sliding gizmo?? Peter
  22. This came up the other day when I cooked breakfast for my wife. I made the dish where you cut the center out of a slice of bread and fry the bread with an egg in the hole that was cut out at the same time. My wife had never seen or heard of this. She grew up in SC and OH. My Mom, who grew up in the South, never really made this, but I saw it in the mess halls as an army brat kid called Sunrise Breakfast since it was always sunny side up eggs. Do you know this dish? What did you call it and where did you grow up?
  23. I know that King Arthur flours are good for making bread. I'm really looking for organic flours, but let me know which flours you like to bake artisan bread with?
  24. Low GI Homemade Bread

    I love making fresh bread at home but for various reasons need to make it low GI. The commercial bread mixes available here don't fit the bill so I'm going to have to create my own mix. Does anyone have a good, low GI, bread mix recipe? Thanks
  25. I"ve been working on my baquette technique for the last 6 months. They are looking as good as anything available commerically. But, I remain disappointed that the crust and crumb are not quite what they should be (I was especially reminded of this when comparing to local bakery product during a recent trip to France.) My crust usually lacks thickness and crunch. My crumb lacks denseness (density?) and chewiness. It always seems a bit fluffy. I understand there will always be limitations to home baking. I am using unglazed terracotta tiles in the oven and do the water toss to try to generate some steam I also try to give the dough long slow cool rises. Can anyone offer any suggestions on how I might take my product up a notch or two? Peter (PS. the attached photos seem short because they came from a narrow width oven.)