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191 posts tagged with bread.
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homemade gluten-free bread?

I'd like to make homemade gluten-free bread in a bread maker. In your experience, is this possible?Is the bread tasty? [more inside]
posted by Ollie on Nov 14, 2014 - 22 answers

I knead help!

Using the NYT no-knead bread recipe, I started a batch last night. Only to realize today, to my embarrassment, that I don't have a 6-8 quart pot with a lid to bake it in. (Read recipes more carefully, fffm.) Can someone with experience with the NYT recipe suggest an alternative? I need to have bread in the oven within the next 2-3 hours. Thanks.
posted by feckless fecal fear mongering on Nov 4, 2014 - 27 answers

Best practices for freezing food?

Please give me your tips and tricks for insuring any fresh foods you are freezing (meat, bread, etc) remain in the best condition and taste the best when thawed. [more inside]
posted by SweetTeaAndABiscuit on Oct 31, 2014 - 17 answers

Looking for a Pumpkin Bread Recipe

I am looking for a pumpkin bread recipe that meets the following criteria [more inside]
posted by Julnyes on Sep 24, 2014 - 14 answers

bread maker in mumbai - will it work out?

I'm thinking of taking a bread maker as a gift for a family that I'll be visiting in Mumbai, India. What potential problems might I be overlooking? [more inside]
posted by metadave on Jul 31, 2014 - 13 answers

What are foods that taste better the longer you take to make them?

Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
posted by subversiveasset on Jul 29, 2014 - 42 answers

BREAD ME! Easy and fast recipes using sourdough starter to eat today.

I have about 1/4+ cup of sourdough starter to use up. Tell me what I can make that I can eat today. [more inside]
posted by RaRa-SpaceRobot on Jul 28, 2014 - 8 answers

Your best bread loaf shaping techniques, please?

Bread bakers of Ask MeFi, please share your advice, techniques, favorite instructional videos, books and/or websites about making bread loaves look terrific. [more inside]
posted by MonkeyToes on Jul 22, 2014 - 12 answers

Why does my bread look like a turtle?

Bread recipes I never had a problem with are producing disappointing results in my new place. Loaves are coming out dome shaped , brown on the bottom and not brown on top. What do I need to do differently? [more inside]
posted by CtrlAltD on Jul 8, 2014 - 11 answers

Help light my whey

Rules of thumb for substituting whey for water in the bread machine. [more inside]
posted by colin_l on Jun 14, 2014 - 9 answers

How can I bake or make bread without using my oven during the summer?

Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
posted by Room 641-A on May 2, 2014 - 24 answers

What was that novel that mentions grissini as a sexual metaphor?

I read a novel that has lots of sexual scenarios, one of which involves a "frigid" woman who is repeatedly offered grissini (breadsticks) by a waiter as a subliminally sexual seduction. There was another ongoing scene in which a woman was a research subject for testing orgasm response. Why? Because I can't remember and like the pirate with the steering wheel belt buckle, it's driving me nuts. Thanks!
posted by haineux on Mar 3, 2014 - 3 answers

Gimmee your yummy, not too fussy, bread stuffing recipe?

After years of making only rice dressing for our Christmas turkey, I no longer have even the bones of a recipe for bread stuffing in my head – care to share yours? [more inside]
posted by taz on Dec 23, 2013 - 20 answers

Can this sourdough loaf be saved?

An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
posted by cellura p on Nov 6, 2013 - 6 answers

Nutrition and health aspects of white versus wheat bread

Most people have heard the mantra that wheat bread is "good" but white bread is bad. However, virtually all commercial wheat breads contain added sugars in some form (molasses, etc.) while it is possible to obtain commercial white breads with zero added sugars (e.g. scali or Italian bread) and sugar is meant to be "bad" for us, contributing to cancer, obesity and diabetes. From a scientific or evidence standpoint, how do the relative merits of sugarless white and whole wheat breads stack up assuming one buys the best quality option from each category?
posted by mintchip on Oct 14, 2013 - 16 answers

What is this bread?

I was at a Mexican corner grocery last night, and on a whim bought this bread. It's really good, and I want to know what it is. It's really dense and wheaty, with a bit of sweetness (kind of like a honey wheat.) The only label is the one in the picture (enhanced). I've tried searching the word in label, and get nothing! What is it?
posted by Wulfhere on Aug 24, 2013 - 4 answers

Recipes For Stale Bread

I have an endless supply of baguette and ciabatta, thanks to my current brokeness and my teenage background as a dumpster-diving crust punk (pun intended). It's preservative free, high quality french bakery bread that is about 12 hours old when I acquire it. It's already a little stale, and moulders within two days. I'm looking for tips on storage and for about a million recipes I can utilize to use it all up. [more inside]
posted by Juliet Banana on Jul 17, 2013 - 40 answers

Sourdough shortage?

I've been living on the road for the past seven months hitting just about everywhere in the South East US and wherever I go I try to find sourdough bread. In years past sourdough bread was easy to come by. This past year or so it's become nearly impossible and when I do find it it lacks any of the sour flavor I'm craving. Is this bread available in other parts of the country? Do people not like the sour flavor? Is there some kind of weird global warming yeast die-off going on that nobody told me about?
posted by bfootdav on Jul 3, 2013 - 19 answers

bread baking question

I'm new to bread making. I want to make bread that is not so dense and has regular, medium-sized air bubbles in it. Can you help me? [more inside]
posted by colfax on Mar 30, 2013 - 14 answers

Knead help converting a bread machine recipe to an oven.

My grandmother's in heaven, my bread machine is in the trash and my family can't wait to have Easter Bread next weekend. Help me successfully get this recipe back in the oven where it originated. [more inside]
posted by kimberussell on Mar 22, 2013 - 21 answers

Brotforms: Yay or nay?

Well, our wild yeast sourdough starter was a raging sucess. We're keeping it in the downstairs fridge, feeding it once a week. But it does it need a special brotform bowl come baking time? [more inside]
posted by Kitteh on Feb 25, 2013 - 15 answers

How are commercial breadcrumbs made?

You know those fine breadcrumbs you buy in a box from the supermarket? How are they made? Do they bake bread specifically for it then blend it up, or do they use the leftover scraps from the bread factory? Or use bread that's past its sell buy date?
posted by dontjumplarry on Feb 20, 2013 - 4 answers

Should I bake my own bread?

I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
posted by jaguar on Jan 23, 2013 - 51 answers

wild things

I would like to serve my guests bread prepared with fermented wild yeast (wild wheat yeast+spring water, fermented). Are there any safety concerns I should be aware of? My guests include older people, people taking medicines, children and nursing mothers.
posted by leigh1 on Dec 29, 2012 - 12 answers

Jelly time!

What else can I put jelly on, besides bread or crackers? We got some great homemade jelly for Christmas, but don't eat much bread or cracker type stuff. What are some other options?
posted by I'm Doing the Dishes on Dec 28, 2012 - 39 answers

Looking For Not so Sweet Sweet Potato Recipes.

Help needed with sweet potato side dish recipes [more inside]
posted by wwax on Dec 20, 2012 - 23 answers

A loaf of bread, a jug of wine, and thou.

Can you recommend a sandwich bread? [more inside]
posted by lea724 on Nov 29, 2012 - 18 answers

Please Riseth So I Can Eateth

I made a basic bread from scratch and am at the end of the first rise- only it hasn't risen very much. My book says it may be from not adding enough water during the mixing stage- but I want to know if I can save it at this stage (after first proof).
posted by ohmansocute on Nov 28, 2012 - 11 answers

Large and flat or small and tall?

What size dutch oven should I buy? [more inside]
posted by queens86 on Nov 16, 2012 - 14 answers

Yes, they do need their legs

Maggoty Bread that even an Uruk-Hai would love? [more inside]
posted by sparklemotion on Nov 9, 2012 - 22 answers

Best cheese toastie in the world?

Cheese toastie filter: Please tell me about the best toasted cheese sandwiches in the world. [more inside]
posted by Bigbrowncow on Sep 29, 2012 - 23 answers

Garlic bread from scratch?

If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
posted by sparklemotion on Sep 6, 2012 - 18 answers

B-A-N-A-N-A bread recipe

WANTED: your finest banana bread recipe that doesn't require eggs. BONUS: the bread travels well in the US mail. TRIPLE WORD SCORE: the recipe requires yogurt. [more inside]
posted by guybrush_threepwood on Aug 30, 2012 - 9 answers

Sleeping in Switzerland

I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
posted by larthegreat on Aug 20, 2012 - 3 answers

Help me find the world's best banana nut bread

I need to buy the world's best banana bread. I'm not looking for a recipe...I'm looking to have it mailed from a bakery to a friend. Where can I find this? [more inside]
posted by jefficator on Apr 18, 2012 - 7 answers

Why does my wheat smell like beets?

Did my flour go bad? I have some wheat flour from a small local farm. I used it to make bread today and it has an odd smell. I'm wondering if it's still okay to use or if I'll be tripping like a medieval peasant if I eat it. [more inside]
posted by apricot on Mar 3, 2012 - 6 answers

Does Wonderbread hurt my stomach?

Help us settle a dispute. Is cheap, supermarket white bread made with finer flour than artisanal sourdough bread? And if so, does the fine white flour lead to more gastrointestinal upset because "it becomes glue in your stomach"?
posted by peter1982peter on Feb 12, 2012 - 17 answers

Testing and Adjusting Water for Bread Baking

A would-be bread baker in northern Westchester county complains about lousy results, and says he suspects the local water. So: he's wondering how to test (and, if necessary, adjust) PH and mineral content. Any suggestions of ways to get started without paying big bucks to labs? [more inside]
posted by Quisp Lover on Jan 19, 2012 - 27 answers

Show me your stollen

I need a good recipe for Stollen. [more inside]
posted by otherwordlyglow on Dec 14, 2011 - 8 answers

In the Literalist Kitchen - Lesson One

I want to bake some whole wheat bread. So, I bought this whole wheat bread flour. But that was apparently a dumb thing to do. [more inside]
posted by TryTheTilapia on Nov 7, 2011 - 19 answers

Let's STOCK this pantry!

What baking staples should I have on hand? [more inside]
posted by InsanePenguin on Oct 28, 2011 - 29 answers

3/8" to 1/2" Berkel (MB) Bread slicer change in NYC?

I may be purchasing a used Berkel bread slicer — the model is MB (it may be MBSS, since the whole model is stainless steel). It currently has a 3/8" slice size. I need it changed to a 1/2" slice size. Do you have a recommendation for a service center in or around NYC that could do the job well without breaking the bank? [more inside]
posted by defenestration on Oct 16, 2011 - 1 answer

Tomato Soup Recipe from Bread restaurant in nyc

A couple years ago I ate at a restaurant called Bread in NYC. I believe this is the restaurant. They had mindblowingly awesome tomato soup. Do you know the recipe this restaurant uses? [more inside]
posted by mjcon on Oct 15, 2011 - 6 answers

Bread Mahine Recipes

I got a bread machine! Tell me all your tasty recipes!
posted by beshtya on Oct 4, 2011 - 10 answers

Breadmakers 101...

I bought traditional yeast before reading the directions for my new breadmaker that says I'm supposed to use breadmaker yeast, or fast-acting yeast. Can I get by with the traditional yeast? if so, how?
posted by lizbunny on Sep 14, 2011 - 13 answers

"Why don't you make a bread everyone can enjoy?"

Salty, nutty, sweet bread recipes? [more inside]
posted by torisaur on Aug 31, 2011 - 6 answers

Why did I find bread on my doorstep?

Why did I find bread on my doorstep? [more inside]
posted by kaytwo on Aug 29, 2011 - 20 answers

Do you know a good company that makes custom sized bread bags?

I need to order custom-sized paper bags to be part of the packaging of shipments of bread. The bags need to be large — hence the need to go custom. I'm thinking 12" x 18", and expandable enough to fit a height of 4-5". Most bags I've seen have a flat bottom, but are gusseted to expand — that's what I imagine ordering. Any recommendations on a place that could do this for me? NYC-specific would be great, but I'm willing to order from any company that can do it quickly and at an affordable price. We're talking orders in the 100s or 1000s, but most likely not in the 10,000s — at least to start. I'd need them to print a logo on the bags as well. They'd also need to keep in moisture and not get oily from the bread.
posted by defenestration on Aug 29, 2011 - 5 answers

They're all white...

Rice > pasta/bread? [more inside]
posted by kathrynm on Jun 13, 2011 - 10 answers

My bread needs a spa day.

Bread help: why is my dough so tight even when I withhold flour? [more inside]
posted by oohisay on Jun 7, 2011 - 25 answers

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