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Found 679 results

  1. 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?
  2. Huevos del Toro

    Pretzel Bread?

    I was asked recently about pretzel bread (her nomenclature). It seems she had this in a German themed restaurant. She described it as having a pretzel-like exterior, with the crunchy salt, but the inside was bread, neither hard nor chewy, just a nice bread. It was fairly small and oval like a roll. It was offered amongst a wide variety of different breads. Any clues as to what it might be? She’d like to recreate it at home or buy it from the baker. We assumed it wasn’t baked on premises just because of the wide variety of breads that were offered. I told her to call the restaurant and ask them. Any clues as to what it might be?
  3. 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????
  4. 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!
  5. 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.
  6. 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
  7. mamster

    Making good bread

    It wasn't the first time I'd made bread, but it was the first time I'd made good bread. Recently I was asked to test a recipe for an upcoming book, for a Flute Gana-type loaf, with a poolish starter and some cornmeal in the dough. I followed the recipe, formed the loaves, baked on a stone, and out came the same disappointing bread I've always made: looked fine, perfectly edible, but bland. I was about to conclude that all the books claiming you could get good rustic bread out of a home oven were bogus. But I was determined to give it another shot, so I turned to The Bread Baker's Apprentice. It has a Pain a l'Ancienne recipe that promises great results. It seemed too simple to work at all: it's a straight dough, with no starter or sponge (this is very uncommon in modern bread books), and after retarding overnight, you shape the loaves and pop them in the oven without even proofing. It's an extremely wet dough, and the best I could do was shape it into some flattish baguettes. The recipe does call for generating as much steam in the oven as possible, which I did by pouring hot water into a heated cast iron skillet and also using a spray bottle. About 22 minutes later, out came some gorgeously brown, if misshapen, loaves. Somehow I forced myself to let them cool completely before diving in. I couldn't even believe what I was eating at first. Was Laurie playing a trick on me, substituting some bread from Dahlia or Grand Central? No, this was my ugly bread. The crust to crumb ration was a little high, but that's the worst thing you could possibly say about this loaf. The crust was crisp, and loaded with flavor, and I got great gelatinization through the crumb, leaving it moist with irregular holes. If you're chary of homemade bread, like I was, try this recipe. You could mix up the dough tonight and pop it in the fridge, then bake the bread tomorrow morning. Now, if you'll excuse me, I'm off to buy a pound of yeast.
  8. 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?
  9. 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 ?
  10. 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?
  11. ExtraMSG

    Leftover bread

    I have a bunch of bread right now, some rye and some rustic sourdough brown, that I need to use up before it gets stale. Any recommendations?
  12. Susan in FL

    Key Lime Dessert Bread

    Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )
  13. 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 )
  14. fresco

    Bread baking surprise

    For about a week now (ever since I managed to smash the glass door on our gas Kitchenaid range) I've been using the Weber grill to bake bread. And much to my surprise, the Weber produces a much better (crisper) crust than the Kitchenaid, although it is, you'll understand, far more basic. The Kitchenaid is convection. The Weber is covered, and fueled with natural gas. I use a baking stone, just as I did with the range. I try to keep the heat around 400 degrees, but it's cold outside, so I don't worry if it creeps up a bit. Anyone care to speculate as to why the results are better on an outdoor grill?
  15. 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
  16. 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
  17. yoshka

    Rye Sourdough starter

    Has anyone a recipe how to make a rye sourdough starter and recipes for artisnal rye breads? TIA Yoshka
  18. 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.
  19. 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
  20. 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
  21. 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
  22. 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 )
  23. 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 )
  24. I have a plain-vanilla bread machine on the way from Amazon. I'm unable to bake free-form or in pans in the oven at the moment. I’ve done both successfully in the past. I had a bread machine a long time ago after seeing Julia Child demo them with Jane Brody on her PBS series 'Baking with Julia.' I enjoyed using them for some time, then was able to move on to oven baking both in loaf pans and free form sourdough. Im interested in making just toast and sandwich bread at the moment. I’ve studied the older threads and have gotten some great tips, including the one from andiesenji about removing the blade prior to the last rise and bake. Brilliant! I wish that had occurred to me years ago. Im hoping to use the machine by weighing the ingredients as is the current practice by 'seasoned' bakers. I hope to find recipes that measure 'by weight.' My library has a large number of bread machine books, but these come from the era before most bakers at home had decent digital scales. I did find this ref: http://www.erikthered.com/flwm.html This may be all I need. Does anyone have worthwhile ‘tips?‘ Any further references to more current web sites that measure by weight? Has anyone successfully retarded dough in the refrigerator and then used the machine another day for baking? Ive gotten my yeast from King Arthur, and will use their flour available at Trader Joe’s. Eventually, I may be able to use the machine for the mixing and then bake in the oven. Thank you
  25. 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.
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