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Found 679 results

  1. Years and years ago I lived up the block and across the street from a large country store on the outskirts of a college town that sold incredible cheesecakes, Archie comic books for the devout and everything you could possibly need for baking for cheap: all in clear plastic bags sealed with twist ties, weighed and priced. There and then I first noticed different kinds of powdered milk sold next to yeast, wheat berries and rye flour. These were the days that the popularity of Diet for a Small Planet was just beginning to wane and I always associated dehydrated milk with that kind of economical, fringe cooking. Having somehow misplaced my favorite source of simple, basic bread recipes, I opened up Vegetarian Cooking for Everyone (1997; sorry, no time to tend a poolish) and was surprised to see that Deborah Madison recommends the use of dry milk or dried buttermilk in several of her bread recipes. Since there are only a few recipes, it is hard to see a pattern. However, in one case, the recipe is for a whole wheat bread that includes a little gluten flour, but no unbleached white; another is for a rye bread. Does powdered milk complement heartier flours in a way that distinguishes it from fresh milk or buttermilk? Or might it be an established, superior source of protein for vegetarians? Edited to ask: Do I need to make any adjustments in simply replacing some of the water in the recipe with milk--other than, perhaps, increasing the amount of flour slightly?
  2. doughgirl

    Salt in Bread Recipe?

    I've been wanting to make these lovely little buns and was wondering why none of the recipes I find include salt? I thought all bread needed salt or it would taste like fluffy cardboard? Would it be ok to add some salt to either of these recipes (most likely the first one), or would that mess it up? How much should I add? Recipe 1 Recipe 2 Thank you for your help!
  3. Alinka

    Irish Soda Bread

    Irish Soda Bread I got this recipe from a friend. After making a few modifications, I like to bake it to eat for breakfast. 2-2.5 cups unbleached flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 cup sugar (if desired) 1/8 cup butter (ab. 1 oz) 1 egg 1 cup buttermilk Mix the dry ingredients and place them in food processor. Add butter and pulse until the mixture resembles coarse cornmeal. This can also be done by hand, using a knife or a pastry blender. Place the mixture in a bowl. In a separate bowl, mix the egg and buttermilk, then add the liquid mixture to the dry ingredients. Mix and place the dough on a surface dusted with flour. Knead the dough until smooth. Flatten into a disc about 1.5 inches thick, dust with flour, and cut a cross on top with a sharp knife (do not cut all the way through). Bake on a greased sheet for about 40 minutes at 375 F, or until nicely browned. Cool on a rack. This is the recipe I got. And here are my modifications: 1. I shape the dough into 2 loaves: one with caraway seed, and the other one with added Splenda and dry cranberries. 2. For the flour, I use 1/2 cup unbleached flour, 1/2 cup soy flour, and the rest is whole wheat. 3. I don’t usually keep buttermilk at home, but I always have kefir, so I substitute the buttermilk with 3/4 cup kefir + 1/4 cups water (because kefir is thicker). Keywords: Breakfast, Brunch, Bread ( RG1387 )
  4. 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.
  5. After ordering and receiving a brotform, I've decided to buy some cane and make my own. I also am going to make some linen lined baskets as bread rising baskets. Now I found an idea for a homemade cloche made from a terracotta flower pot, tray, eyebolt, nuts, and some washers. If my bread made in it doesn't suit me I can plant some herbs. http://home.att.net/~carlsfriends/carlospi...tisanalLoaf.htm I've built dozens of kilns for ceramics - now to convince myself to build a woodfired oven on my patio.
  6. Taboni


    Cornbread From the cornbread thread. It seems as if there are as many cornbread variations as there are "perfect" fried chicken recipes, but here is one of the myriad ones taking up my recipe box that seems to work quite nicely, with a little honey added for sweetness. Also it helps to not work the batter too much as it will result in a less risen final product. We also like homemade maple butter to go along with it. For the cornbread 1-1/4 c ap flour 3/4 c yellow cornmeal (I use stoneground for a little coarser texture) 1 T baking powder 1 tsp salt 2 lg eggs 2 T honey 1 c milk 2 T melted unsalted butter For the maple butter 1/2 lb unsalted butter 1/2 c maple syrup 1/4 tsp cinnamon 1 tsp salt preheat 8 inch cast iron skillet in 425 oven with 3 tbsp Crisco for 15-20 mins Whisk together dry ingredients. Whisk together wet ingredients. Add the wet to the dry until just combined. Remove the skillet from the oven and pour in mixture. Bake for 20-25 mins. Keywords: American, Bread, Easy ( RG235 )
  7. claire797

    Chipotle Bacon Cornbread

    Chipotle Bacon Cornbread Serves 6 as Side. This started out as just a scaled down version of Rachel Perlow's Skillet Cornbread With Bacon. I made a few changes along the way and the results are significantly different, hence the new recipe. This is for an 8 inch skillet. You could get away with using a 9 inch, but the bread will be thinner. Note: This is VERY spicy. If you can't handle the heat, seed the peppers. 5 slices cooked bacon, chopped 3 chipotle peppers, chopped – seed for mild 3 T butter 2/3 c yellow cornmeal 2/3 c flour 1/2 tsp tsp baking soda 1-1/4 tsp tsp baking powder 1 tsp salt 1/4 tsp black pepper 1-1/2 T sugar 1 c buttermilk 1 egg Mix peppers and bacon. Set aside. Put butter in 8 inch cast iron skillet and set skillet in oven. Preheat oven to 350. While oven is preheating and butter is melting, mix dry ingredients in a large bowl. In a separate bowl, mix buttermilk and eggs. Gently add buttermilk and egg mixture to dry ingredients. Stir only until moist. Batter will be lumpy. Stir in bacon and chipotle mixture. Remove hot skillet of melted butter from oven. Pour cornbread batter into hot butter. Bake for 20 minutes. Keywords: Side, Hot and Spicy, Bread ( RG451 )
  8. 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 )
  9. nakji

    Stale Bread

    I have a whole loaf of bread that went stale due to poor storage technique. Rather than bin the whole thing, which would result in a lot of angry self-judgment, I'd like to do something with it. My immediate thoughts are a bread salad like panzanella, or a soup like gazpacho, although good tomatoes are not out here yet. I was trying to amuse myself with listing all the other uses for stale bread. I thought of: Bread pudding bread crumbs croutons What other uses do you find for stale bread?
  10. Chris Hennes

    Pepperidge Farm Bread Changes?

    Pepperidge Farm Farmhouse-style white bread is my go-to sandwich bread, especially for PB&J and grilled cheese. It's firm enough that it doesn't tear or squish too much when spreading peanut butter, and it stands up to having a crisp "grilled" exterior better than softer styles of bread. But recently I noticed a packaging change: they are emphasizing the "softness" a lot more. So, that had me a bit worried, and sure enough, when I tried one of the newly-packaged loaves, it seemed softer. But was it really? Is the change just in the packaging and in my head, or is it really softer than it used to be? Do I really need to find another go-to bread?!?
  11. Shelby

    Spiced Apple Ring Bread

    I am BEGGING for the recipe. I had it when I was younger. Very moist and used those jarred, bright red, spiced apple rings. I recall the mushed up apple rings were almost like a ribbon through the bread????
  12. Hi All, I'll be in SF in late August. I'm looking for the best cheesemongers, the best bakeries, with excellent sourdough and any other specialties, and places with the best selections of Belgian or Belgian-style beers. I have had luck searching out quite a few restaurants in the eGullet threads in this forum, but I haven't yet found the above three items. Any help would be appreciated. Best, Alan
  13. 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
  14. Hi All, I am working with BBHasin on a class for eGCI teaching Indian breads. ANy favorites that you would like to learn about?
  15. 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
  16. Chef Fowke

    Bread baked inside a Turkey

    On my Grandville Island Tour/Cooking Class this weekend one of the attendees described a recipe she had for bread baked in a turkey. She thought it was probably a Mennonite recipe named Bobart. After exhaustive search of the internet I cannot find anything. Has anyone heard of this? Attached is the recipe she sent me: Bobart - Raisin bread for stuffing turkey/fowl Soak I c. dried raisins/dried fruit of your choice in boiling water Scald 1c. cream; cool Beat 2 eggs 2 ¾ c. flour 1 tsp salt 1 pkg yeast 1 tbsp sugar Combine eggs and cream; add to flour mixture Mix by hand or in Cuisinart to a ball Add ¼ c. water, remove from Cuisinart Drain fruit and flour the fruit and knead into the dough Rise until doubled and knead again Place dough in cavity of turkey after it has roasted for ½ hour Roast until done, about 2 hours Cover with foil if browning too much
  17. 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 ?
  18. 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?
  19. 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
  20. Hi, I'm not sure if this is the right place to ask, but since it revolves around the bacteria used to make idli I thought I'd ask: Are there any breads which use the bacteria that rise idli? Are there varieties of idli which use flours or other grains instead of rice? Thanks,
  21. Jaymes

    Sourdough Biscuits

    Sourdough Biscuits C. AP flour 1-1/2 tsp baking powder 1/4 tsp salt 1 T sugar 1/2 tsp baking soda 1 c starter 1/2 c shortening Combine all ingredients, starting with dry ingredients, and knead on a floured board or pastry cloth 10 times. Pat out to 3/4" thick. Cut out biscuits, either round with top of glass, or (easier) just make square biscuits. Place in greased pie pan and bake 425º for 15-18 minutes. Makes 8 large biscuits Keywords: Side ( RG415 )
  22. Fat Guy

    Slicing bread

    Do you slice it thick, thin, on the bias, never? I'm starting to realize that there's a lot of variation here.
  23. glennbech

    Yeasted Bread

    Having been working with mainly sourdough bread in the past, I have now turned my attention to yeasted bread. As I recently became a father of a little boy, my schedule is a bit crammed I try to apply the same basic techniques as in sorudough with rest/knead cycles (Dan Lepard, hand made loaf) , autolysis, slow fermentation etc. Comments on my experience will are as always welcome! - I use 25g Fresh yeast to 1 kg of flour (Half of suggested recipes) , and use ice cold water to slow down the process. Doing this I'm able to give my loaves 2-3 hours of bulk fermenting, and 1-2 hours of proofing, even longer if I put'em in the fridge. This is enough to get some aroma development I guess. Does this make sense ? (to delay the process to get better aroma?) - I finally found bread flour! (Hurray!) However, Italian bread flour costs about $3/kg. thats x3 "normal" flour, and about the same price as organic. How dows this compare to other countries? 1kg flour will give me about two laoves, making each loaf about $1,5. The economic motivation for baking for my family is starting to vanish... - My lates creation was 600g wheat bread flour 300g sifted rye 100g wholemeal rye 20g salt 660g whater. Honey I know some comercial bakers claim loaves to be "rye" as long as thet have 10% Rye Would you consider this a "Rye" bread? How about my recipe? - Visiting a restaurant last weekend, We got very nice tasting slices of bread with the meal. The crumb had an interesting texture I want to duplicate. It's a bit hard to explain, but I guess that If you put a slice on the table and poke your finger in it; A permanent dent is made, It wouldn't "bounce up". And yes, I tried this in the restaurant .-) The texture was not rustique, but very even, and light. The first thing that came to my mind was weak flour, am I on the right track?
  24. It was announced in our local newspaper (The Wichita Eagle) this morning that Wichita will be the site for a new bread cook-off next June, sponsored by the Kansas Wheat Commission and King Arthur Flour. link to the story Opening night for contest festivities will be June 15, with the actual baking contest to be June 17. The article goes on to say that the recipes must use yeast, making it a "scratch" baking contest, unlike others sponsored by food companies that require the use of processed products. I'll try to watch for more details and post them here for anyone who may be interested. I live in Wichita, and would love to meet any eGulleters who come to town for this -- or for any reason, actually. If you become a finalist and come to Wichita, I'll be more than happy to help you accommodations, etc. PM me if you have questions or need assistance of any kind. Oh, the important part: there will be eight finalists. Prizes will be "thousands of dollars" and will include an all-expense-paid trip to the King Arthur Company baking school in Vermont. The KWC is looking for additional sponsors, so I wouldn't be surprised if additional prices become available. Edited to add: Rules are now available here. Supposedly, more details will be/are available on the King Arthur Flour website.
  25. 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.