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Found 679 results

  1. Thank you, indeed, for this Q&A - if it weren't for American Pie, I wouldn't have convinced my Illinois-native sweetheart that there is life after Deep Dish, although I nearly caught a plane back to CT for New Haven pizza.... but here's my question. We, as a species, have gone from unleavened, to leavened, to sliced, with a recent dip into low-carb, yet it is all still variations on flour, salt and water. If you had to imagine what will happen to bread in the next hundred years, where do you think our bread is headed next? And, as an offshoot of that, where is your bread headed next? Now that you've explored crust, crumb and toppings, are you ready for something different or is the mystique still alive?
  2. babka

    Breadline

    How is it that in 17 pages worth of DelMarVa D.C. threads, Breadline hasn't earned a single one of its own yet? Oh sure, we dance around it when talking about the sorry state of bread in the district, and it earns its dutiful approbation in discussions of random lunches and earnest warm days....but c'mon, this place makes me as happy as a lunch without martinis can make me! So what makes you smile and sweat through its maze of folks? for me, the bbq pork with spicy coleslaw on sweet, crumby bread sings away the rain, while the prosciutto with fig paste marks the spring. Cucumber water is far better than the two-bit scam I first assumed it to be, and the little ciabattas make my home-packed tuna come alive.
  3. Pardon me in advance if I get a little bit abstract or theoretical ... seemingly too far from the real subject of bread. The more I've moved and travelled the more I've attempted to understand the character of people through their foods, their markets, their rituals of preparing, of eating. Some cultures, often densely urban and relatively poor, offer a mosaic of streetfoods; others neglect breakfast in favor of extravagant mid-day meals and late dinners eaten late, comprised of an assortment of small bites; and so on. Every culture, perhaps with the exception of those that have an abundant supply of cheap meat, rely on a grain as their staple. What this grain is impacts culture significantly ... I think it was in The Revolution of Everyday Life that the French historian Fernand Braudel connected the staple grain to systems of governance and cultural production. Simply put, it's much easier to build monumental architecture when you have corn because you can get a lot of calories without a lot of energy input. Rice, on the other hand, takes more labor input. China, of course, got around this with raw numbers, but I digress. The root of "companion" in "pan" has always resonated with me. But, what I was getting at in the previour ramble, is that some cultures, though they have a staple grain, don't always have bread. Their staple, however, brings them great comfort. A bowl of rice for many Japanese people has the same connotations as a loaf of bread. Your statement that "there's something so intrinsically satisfying about dough with something on it" got me thinking in this vein. What is that intrinsic satisfaction? How does the satisfaction of bread as a staple compare to others? With your research, have you looked into this? What component if physiological, what is mental, what is cultural? The physiological and mental components make me think of research into what "umami" is and how it "works." Bread is obviously working on a very different principle - often as the backdrop for umami. There is something "ambient" about its pleasures. The last component of this overstuffed message: why do some places within the bread eating world seem to care so much more about bread than others? For example, I currently live in Chicago and it seems not to be a great town for bread. There is good bread here, but it is not abundant. On the other hand, I've had friends from Montreal tell me that great bread is readily available there in many varieties (for the sake of my point, let's assume this is true). Is this just about supply - there are no good bakers making bread there and making great bread isn't easy - or is it about demand - people are happy with what they've got and their not willing to pay $4 + for a loaf? If it's the latter, is consumer malaise underminind our "intrinsic" love of great bread? Whoo. Thanks for participating. As a lover of great bread that's ventured very little into baking, your generous responses and the passion exhibited thus far have inspired me to take up flour and yeast in the near future. Ciao, rien
  4. isomer

    Peter Reinhart on bread

    Dear fellow bread enthusiasts, http://ted.com has a new video up by none other than Peter Reinhart! He's giving a talk on his epoxy method of making whole grain breads, and the basic mechanics of the whole bread baking process from (as he says) "wheat to eat". Watch by clicking here: Peter Reinhart on Bread
  5. snowangel

    Sarah's Cornbread

    Sarah's Cornbread As discussed in the cornbread thread. Here's a no flour recipe, from my friend Sarah. 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Keywords: Easy, American, Bread, Side, Breakfast, Brunch, Lunch, Dinner, Snack ( RG233 )
  6. 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 )
  7. lovebenton0

    Sourdough Potato Skillet Bread

    Sourdough Potato Skillet Bread This recipe is from the Cooking with/for Disabilities course in the eCGI. An easy to make skillet bread, that is a delicious change served with lunch or dinner. It is especially well suited to serve with grilled meats, and hearty soups or beans. This is not a strict sourdough bread, as there is the addition of yeast, due to the softness of the dough. But, you can enjoy it anyway. The recipe is very simple in its basic form and it disappears quickly. You can change the character for variety, by adding 1/2-3/4 cup of your choice grated cheese to the dough; either when you knead in the cornmeal at the end, or as a topping for your loaf. 3/4 c sourdough starter, set out in the morning 1/2 c warm water 1/2 c bread flour 1 T yeast 2 T sugar 1 large potato, boiled, and peeled, grated 1/2 c potato water, warm 4 cloves garlic, minced 1 tsp salt 1-1/2 tsp lemon pepper 1/4 c light margarine or butter 2 c bread flour 1/2 c cornmeal **1/4 cup light margarine or butter for coating dough Combine first five ingredients for sponge; allow to set for 3-4 hrs in open bowl away from drafts. Boil, then cool and peel the potato. Grate potato; should be about 1 1/2 cups grated. Stir down the sponge; stir in grated potato and warm potato water with the garlic, salt, and lemon pepper. Stir through the 1/4 cup butter or margarine. Add flour 1/2 cup at a time. Mix in with wooden spoon then knead by hand until a very soft dough. Knead in the cornmeal. Coat with softened light margarine or butter; cover and allow to rise until doubled, about 45 minutes. Turn out into a well buttered 8 or 9 inch skillet. Coat again; cover with plastic wrap and allow to rise again for 35-45 minutes. Bake in 425 oven for 25-30 minutes until nicely browned on top and done. *You can find salt free lemon pepper if that is an issue, or reduce salt in the dough accordingly. **Butter flavored cooking spray is a good substitute for coating dough, and for buttering your skillet, that yields less fat, calories, and sodium. This is very good with french bread or crackers as a party dip, and makes delicious sandwiches when served on toasted bread with tomato and lettuce. Keywords: Side, Potatoes, Healthy Choices, eGCI, Bread ( RG996 )
  8. Yesterday at Jungle Jim's International Market in Fairfield, OH, I found a closeout on bottles of Hiram Walker's Gingerbread and Pumpkin Spice liqueurs at $5.99 each. Too good to pass up so I bought a bottle of each. Now, what to do with them? Aside from sipping straight, anyone got some recipe suggestions?
  9. Norman Walsh

    Italian Bread

    On a recent visit to Toronto I had for the first time Italian bread and it was the best bread I have ever tasted. I would love the recipe for this bread or does it use ingredients only obtained commercially? Any information on this would be very gratefully received. Thanks norm
  10. Cameron Smith

    First pass at Artisan bread

    Hey all, First post here. I have been inspired by all I see and learn. thanks. Anyway the 5 minute artisan bread thread really got me in the kitchen. My first try I used too much whole wheat flour and the bread was heavy and tasted like sawdust. Here are the results from my second batch which tasted great. I think the only issue I am seeing is that there was not much lift in the middle of the loaves. The crumb looked great nearer to the edges but it got much denser towards the middle. Could that be a result of poor slashes? Or possibly not letting it sit out of the fridge long enough (i waited 80 minutes). Baked on stone, 450 oven for 20 minutes. thanks Cameron
  11. Hey Everyone In the past weeks, I've sort of rekindled my interest in bread baking. Having a copy of Bread Bakers Apprentice, I made the Pain a l'Ancienne, which came out wonderfully. I'm still working on the one actually, there have been times where the loaves come out picture perfect, the scores open up, the baguette browns evenly and is crisp, they look like they belong in a small cafe in the France. Then there are other times where they come out sort of flat, and the scores are barley visible. Anyways, I think I'm narrowing that one down. But my question here is about the Lean Bread recipe from "Artisan Breads Every Day." Hopefully, I dont get too wordy, but I sort of like this recipe for a few reasons. Firstly, in the recipe from this book for French Bread with (I think) 66% hydration, it came out waaaaay to light and fluffy, like sandwich bread in the shape of a baguette or boule. I like the Pain a l'Ancienne recipe with 80% hydration, but I suppose thats not really meant to be shaped, Reinhart gives instructions to just sort of stretch it out into shape, not really forming it and tightening the gluten on the outside, but it does have a nice crumb, and most of the time, I can get the crust crisp. And it seems in between those, is the Lean Bread with 75% hydration. This also had a nice crumb, not and nice as the 80% hydration dough, but I still thought it was acceptable. So I'm wondering about my baguettes. The pictures are the 75% hydration Lean Bread recipe from Artisan Breads Every Day. I followed the instructions, formed them into baguettes, and let them proof 1 hour covered, and about 45 min uncovered. I read on a website that the times Reinhart gives to proof are guidlines, and its more accurate to test by poking the dough, so I did that. The dough had very little springing back, which I took as a sign of bring proofed. Into the oven they went with steam, and they did spring up, but the scores opened very little, and the bottoms baked quite unevenly. Can someone give me a few tips on what I can do for more even baking, and to have the scores open up? The pictured loaves were baked on a sheet pan at 450f. Am I over proofing them? Hopefully this isnt getting too long, but if I still have your attention...what seems weird to me is that I made a small batch of 80% hydration dough, and one day later I took off a piece and shaped (or tried to) it into a batard, I let it sit for like 10 or 15 min probably after bring shaped, and it went into the hot oven...then it sprang up like crazy and developed a beautiful ridge (see the picture with the mussels) and was perfectly crisp, no blond spots on the bottom, even brown...I'm not kidding, this is the best one that has come out of my oven. This little batard was baked on the back of a cast iron pan that was preheating with the oven. Then 24 hours later with the same dough, the baguettes I baked were ok, just sub par, could barley make out the scores. What accounts for the difference? I cant imagine it was being baked on the cast iron pan vs. a sheet pan. Anywho, I'm just wondering what steps I should take after the 75% hydration dough come out of the fridge after 24 hours of cold fermentation to get a decent looking and even baked baguette. Thanks for reading this and any help provided. :-)
  12. ritz55

    Millet Bread

    Hi Am looking for a recipe for gluten free millet bread.Most of the recipes require xanthum and guar gum which are not available here. Could anyone please help me????
  13. andiesenji

    GRAMMAW'S BLACK-SKILLET CORNBREAD

    GRAMMAW'S BLACK-SKILLET CORNBREAD Serves 8. This is a dense, hearty bread, it will hold together when dipped in navy bean soup. This is nothing at all like the Marie Callenders type of cornbread which is too sweet and more like cake than bread. This sticks to your ribs. Note, there is NO sugar in this recipe. Ingredients: 2 cups stone-ground cornmeal, white or yellow 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons flour 2 large eggs, lightly beaten 2 cups buttermilk 2 tablespoons canola oil or corn oil (I prefer bacon drippings or melted lard, but I don't have to worry about cholesterol and I know a lot of folks won't use it) Preheat oven to 450. Grease skillet and place in oven to heat. (If using lard, melt it in the skillet) Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. (If using lard, pour the melted lard into a metal cup to measure, make sure there is some still in the skillet). Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into hot, well-greased skillet, return to oven and bake for 30 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack if not serving immediately or onto a cutting board. Do not cut in the skillet! Cut into 8 wedges. serve hot with fresh butter. This also makes nice griddle cakes or waffles served with butter and maple syrup. For waffles, substitue flour for up to half of the cornmeal and add two tablespoons of sugar. YIELD: Makes 8 wedges SOURCE: Andie’s Grammaw Variations: you can add freshly-cut-off-the-cob sweet corn. You can add some green chiles or Jalapenos if you like spicy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't melt away to nothing. ( RG1807 )
  14. Am considering trying sourdough bread and was going to send off to King Arthur's for some of their starter. Will I be able to freeze backup starter or do I have to keep it going actively or at least reefrigerated?
  15. Dear Mr MacGuire, As a home baker living in Germany I very often turn to US bread books for tips, recipes and inspiration. I still haven't found a European text that compares to books such as "The Bread Baker's apprentice" or "Breads of La Brea Bakery", just to name the first that come to mind. Making the recipes published in books like these has one big problem: how to substitute strong bread flour. Here in Germany (or even in Italy, where I come from), flour sold as bread flour doesn't have more than 12-12.5% protein. Though these flours manage to give decent breads they clearly behave differently than those with higher protein content. Do you have any tips to adapt these recipes? I read somewhere that European bakers usually knead the dough longer and at lower speed: wold that be a solution? Also: would adding pure gluten to weak flour give acceptable results? Thanks
  16. I thought that there may have been a thread concerning this book but I couldn't find one. Do any of you have it and if so how well do the recipes work? It reads as if it is well researched but I haven't had a chance to make any of the wonderful sounding breads.
  17. Ginger sour cream buttermilk banana bread with praline soybeans w/ chocolate sauce <p style="text-align: center"><img src="http://farm2.static.flickr.com/1139/707609363_7bfd814150.jpg" height="500" width="333" /></p> <p style="text-align: center">(Banana tart with soybean praline base, enrobed with banana chocolate sauce)</p> Nuts, especially peanuts and walnuts, are <strong>lethal</strong> for my oldest child. They are also delicious, found in many of the desserts that make life worth living, and are almost impossible to simulate. I do not like peanut butter, don't miss it, but I have always felt bad that my daughter has never had a <a href="http://www.frenchquarter.com/dining/pralines.php">praline</a>. I think I first had a praline at a <a href="http://www.stuckeys.com/">Stuckey's</a> in Texas, when we were driving down from Iowa, back in 1979. We were moving to a place we had never visited and a sort of landscape and heat we had never experienced. I was a bit shell-shocked from the intense aridity and brightness that you have in those mineral lands, so different from the humid monotonous cornfields that I had always known in my childhood. We stopped for a break and got out into the life-draining heat and sun that immediately set my black hair on fire with absorbed heat. We ran into the cold of the Stuckey's, all new to me, and I walked around marvelling that a whole store that seemed to sell only candies with gobs of nuts stuck to them would be plunked down in the middle of nowhere. I think their biggest item is the <a href="http://stuckeys.com/shop/merchant.mvc?Screen=PROD&Product_Code=04-00001&Category_Code=plr">Pecan Log Roll</a>, a white tooth-fusing confection with pecans molecularly embedded on the surface. I begged my dad for just a bit of something and that turned out to be a praline. I adored it and left all pecan log rolls for others with less refined palates (kidding). My favorite place to get and gobble pralines is <a href="http://www.auntsallys.com/">Aunt Sally's</a> in New Orlean's French Market. You can (or you use to be able to) stand and watch them make huge kettles of pralines. When we were at home and not in New Orleans, My mom would make them during our <a href="http://www.justinwilson.com/">Justin Wilson</a> phase (Ah Gaahrontee). For me pralines are a seldom treat and not something to really binge on once you buy or make them. I love making them because their aroma is just about 1000 times more enticing than any cake or cookie or baked chicken will ever smell. They are also relatively easy to cook up and you don't need to know how long to store them because they never make it past about 5 minutes. A good banana nut bread is in that same category. For these reasons, I have been hunting around for a way to make nut-free but nutty pralines and banana nut bread and my first try came out with something so decadent and amazing that I am going to share it with you today but I do not think we will make it again for some while, its that fattening! I used <a href="http://www.soys.com/">roasted unsalted soybeans</a>. Yup. You see them in the store but I bet you don't buy them much. They are hard to snack on because they have skins on them. Annoying. I finally figured out how to get rid of the skins on a cup of beans. Rub a handful in your palms and then, as you pour the beans from one hand to the other, blow away the skins. It can be messy but it works! I used <a href="http://www.sacofoods.com/culteredbuttermilkblend.html">dried buttermilk</a> from <a href="http://www.sacofoods.com/index.htm">Saco</a> to boost the complexity of the flavors. I love cooking with this stuff. If you do not have it, simply omit it and this recipe should work for you. <p style="text-align: center"><img src="http://farm2.static.flickr.com/1434/717038406_9165c9f48a.jpg" height="500" width="333" /></p> <strong>Ginger sour cream buttermilk banana bread with praline soybeans</strong> (adapted from the <a href="http://www.cooks.com/rec/view/0,174,148174-254204,00.html">basic sour cream banana bread recipe</a>) <strong>Ingredients:</strong> <ul> <li>1 c. butter</li> <li>1 1/2 c. sugar</li> <li>3 eggs</li> <li>1 1/2 c. bananas, mashed</li> <li>1 tablespoon vanilla</li> <li>1/2 teaspoon minced ginger</li> <li>4 c. flour</li> <li>1 1/2 tsp. baking powder</li> <li>1 tsp. baking soda</li> <li>6 tablespoons <a href="http://www.sacofoods.com/culteredbuttermilkblend.html">dried buttermilk </a></li> <li>1 1/2 c. sour cream</li> <li>1 c. praline soybeans (see below)</li> </ul> <p style="font-weight: bold">Directions:</p> Cream butter and sugar together very well. Add in the ginger, vanilla, eggs and beat until incorporated. Mash the bananas and then mix with the butter-sugar well. Whisk dry ingredients together (flour, buttermilk powder, baking powder, and baking soda). Add the well-mixed dry ingredients to the creamed mixture alternately with 1/2 cups of sour cream. Fold together until smooth. Gently fold in the cooled praline soybeans. Pour into 2 large greased and floured loaf pans and bake for about 1 hour and 15 minutes at 350 F. Use the knife test to see if its done, when it comes out clean, the cake/ tart is done! For the tart shown at the top, I greased a small tart pan with a removable bottom. I put down a layer of soybeans and then poured praline mixture over the top of it to set it into a "crust" for the tart. Pour some batter over the crust and bake the small tart for about 30 minutes, check with a knife. <p style="font-weight: bold">Praline soybeans</p> <p style="font-weight: bold">Ingredients:</p> <ul> <li>1 C water</li> <li>1 C white granulated sugar</li> <li>1/2 C 1/2 and 1/2 cream</li> <li>1 C de-hulled roasted unsalted soybeans</li> </ul> <p style="font-weight: bold">Directions:</p> Simmer water and sugar in stainless steel pot until it begins to become a medium brown and is thickening. CAREFULLY add the cream (it will pop and spatter really HOT molten sugar), stir to bring it all up to temperature. Let simmer until it reduces about 1/2 and add soy beans, mix, pour out onto greased foil, cool. <strong>Banana Chocolate Sauce</strong> <strong>Ingredients:</strong> <ul> <li>1/2 C water</li> <li>1/2 C sugar</li> <li>4 tablespoons chocolate powder</li> <li>1 teaspoon vanilla</li> <li>1/2 teaspoon <a href="http://www.flavorchem.com/spiceryshoppe/nonalc.htm">all natural banana liquour</a></li> </ul> <strong>Directions: </strong> In a small saucepan over medium to high heat, dissolve sugar in the water, bring to a boil. Turn to medium low and add the chocolate. Heat until just simmering and remove from heat. Add in vanilla and banana flavoring. Enrobe your favorite things. <p style="text-align: center"><img src="http://farm2.static.flickr.com/1063/708831908_1542c1bf0b.jpg" height="500" width="333" /></p> This is my original recipe (as adapted somewhat loosely from the <a href="http://www.cooks.com/rec/view/0,174,148174-254204,00.html">basic sour cream banana bread recipe</a>). All photos are held under my copyright, all rights reserved. For licensing, contact Nika at nika.boyce@gmail.com. This recipe first appeared on July 6, 2007 at Nika's Culinaria ( http://nikas-culinaria.com/2007/07/06/banana-bread-plus/ ). Keywords: Dessert, Bread, Snack, Vegetarian, Cake, Brunch, Intermediate, Chocolate, Fruit, Dinner, Lunch, Tart ( RG1999 )
  18. Aloha Steve

    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 ?
  19. I'm an experienced bread baker, but here's a thing I've never tried. I think the absolutely best rolls for Thanksgiving are these Buttery Pan Rolls. But this year, in my kitchen in France, I only have one oven and not enough time or counter space to make these at the last minute, as I usually do. Could I form and butter the rolls, wrap tightly, and freeze? Then let them thaw and rise before baking? How much time do you think the thaw/rise would take? I'm guessing about 4 hours. I know, baking bread in France is totally coals to Newcastle, but I'm having a dozen people for their first Thanksgiving, and these rolls are so typically American and so not French.
  20. Just got his Handmade Loaf and am enjoying reading for now. I decided to start with his crusty potato bread but am wondering whether this particular formula would function well in the refrigerator overnight and then kneading and so forth as is noted the next day. It's the addition of the potatos and refrigerating I'm worried about in particular. I don't know whether anything (flavor, texture, rise, etc) will be compromised if I mix the night before and then knead, divide, shape and bake the next day.
  21. Does anyone have a recipe for a cornbread-like bread with enough heft to slice and use for sandwiches? I'm dreaming of a pulled-pork sandwich on this kind of bread, but a typical cornbread recipe would be too crumbly.
  22. B Edulis

    Breaded fingers

    So I've got a little deep fryer that I like to get out every now and then, but the breading procedure has me stumped. You dip the item in flour (or not), then in egg, then in breading. But my fingers get the same treatment. After about 3 items I've got these crumb lollypop fingers. I've tried utensils, chop stix, to no avail. Anybody have a foolproof method?
  23. French Bread Dough (for bread machines) The dough is made in the bread machine, then taken out, shaped and baked in the oven. 10 oz water 1 T butter 3-1/2 c all purpose or bread flour 1-1/2 tsp sugar 1-1/4 tsp salt 1-1/2 tsp active dry yeast or bread machine fast rise yeast Add water and butter to pan. Add the flour, sugar, and salt. Tap pan to settle the ingredients then level them, pushing some of the mixture into the corners of the pan. Make a shallow well in the centre of the mixture, add the yeast. Lock the pan into the breadmaker. Select the dough setting. When cycle ends, place dough on floured surface and let rest for 15 minues. Roll dough into a 15x12 inch rectangle. Roll up tightly from long sidge, seal and taper ends. Place seam side down on a greased baking sheet, sprinkled with cornmeal. Cover and let rise for 45-55 minutes or until doubled in size. With a sharp knife, make 3 or 4 diagonal cuts on top of loaf. Combine 1 egg white and 1 tsp water and brush the top of the loaf with it. Bake in a 350 oven for 40 minutes or until golden brown. Keywords: Side, Bread Machine ( RG783 )
  24. 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]
  25. Think what you will of Wonder Bread (builds strong bodies, 12 ways....) it certainly is an American cultural icon in not only food traditions but marketing savvy. It was with great sadness I read in the LA Times today (actually their web site) that the Wonder Bread bakeries in So Cal are shutting down in October. The last loaves of Wonder Bread will come out on 10/20, and the bakeries will close totally by 10/29. They will also cease marketing Wonder Bread in Southern California at that time. They've been in the market in this area since the 1940's. Regardless of the cultural/culinary impact, the area will loose about 1300 jobs in 4 area cities. But.......no Wonder Bread on the shelves west of Las Vegas??? That's just wrong. Not that I've bought any of it in about 40 years, but still. It's something that was always there, and that I thought always would be. It's wayyyyyyyyyy too late, and I'm wayyyyyyyyyy too tired to figure out how to do a clever little clicky link (if one of the e-G staff would like to PM me with a cheat sheet, I'd be forever grateful), but here's the URL for the article. You *may* need to register to read it, but it's free. http://www.latimes.com/business/la-fi-wond...dlines-business The good news is the Twinkie/Ding Dong/Ho-Ho production and sales will remain.
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