Why does putting a couple pieces of bread in a sealed container of cookies keep the cookies soft while the bread goes hard?
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posted by shadowfelldown
on Oct 27, 2008 -
14 answers
Anyone know where I can get whole grain barley bread? Possibly barley bread without wheat flour? Or perhaps a recipe that would allow me to make it myself.
posted by exhilaration
on Aug 22, 2008 -
5 answers
What did I eat in Mexico? It was basically cream cheese-filled bread, does it have a name?
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posted by Meg_Murry
on Apr 3, 2008 -
4 answers
I've got some Amish Friendship Bread starter that i've been keeping in 1 gallon zipper bags. The directions state to add 1 cup of flour, sugar and milk on the 5th day, and bake on the 10th, after feeding it another cup of flour sugar and milk. What else can this starter be used for? What's the best way to store it, do I have to split it into 4 before using 1 cup for bread? Any other sourdough tips?
posted by TuxHeDoh
on Feb 7, 2008 -
7 answers
Baking: I tried some rolls that a distant acquaintance served many years ago- I think they were whole grain, about the size of a baked potato, and they had filling- made of feta, some olives, and maybe soft tofu?? They were really good and I seem to recall that she referred to them as "Bolsas." Does anyone know how to make these?
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posted by ohdeanna
on Jan 30, 2008 -
9 answers
I want relatively crisp reheated food from the microwave. Can can I buy or make something to do this for me, like that silvery-coated paperboard that comes with frozen foods?
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posted by vytae
on Jan 9, 2008 -
15 answers
I got a stand mixer for X-Mas! No, not the damn KitchenAid with the atom smasher attachment. I'm looking for some good, basic mixer recipes, breads and meatloaves in particular.
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posted by maryh
on Dec 27, 2007 -
7 answers
My grandfather remembers his mother making a type of bread called railroad bread from the 1930s or 1940s. Every major holiday we hear about this type of bread and now how he can not find a recipe anywhere. If anybody has a recipe or remembers this elusive bread any information on it would be use full. Thanks in advance.
posted by lilkeith07
on Nov 22, 2007 -
7 answers
I am finally getting around to making No-Knead bread, however I am not sure I have the proper vessel for baking it. Please help me figure out what to use.
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posted by missuswayne
on Nov 10, 2007 -
19 answers
Is my favorite food unique to one store, or is it made elsewhere under different names?
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posted by jake
on Aug 8, 2007 -
9 answers
What is the best kind of (readily available from a grocery store in a large midwestern town) bread to make French toast from?
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posted by jferg
on Jul 13, 2007 -
31 answers
Does anyone know a good (but fairly simple) recipe for Kvas, the delicious Russian soft drink made from bread? I tried some the other day and I'm addicted. I'm drinking gallons of it.
posted by vizsla
on Jun 11, 2007 -
11 answers
Newbie breadmaking question: What is dough supposed to feel like when you start and when you end? And more specifically, how do I know whether there's too much flour or too much water?
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posted by chef_boyardee
on Apr 6, 2007 -
15 answers
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages?
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posted by goalyeehah
on Apr 3, 2007 -
4 answers
When walking on the strip in Vegas recently, a couple walking toward me was forced to split to either side of me, and the woman said "bread and butter!". I remember my mom using this phrase when I was a kid, but it was the first time I'd heard it from someone else. What's the origin of this phrase?
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posted by zardoz
on Mar 19, 2007 -
39 answers
So I have this opened bag of Trader Joe's sourdough bread that has been sitting in my kitchen for probably at least two weeks now. It looks and smells just fine, not a speck of mold to be seen. Dare I eat this franken-bread?
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posted by mahamandarava
on Mar 14, 2007 -
22 answers
What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum
on Feb 6, 2007 -
33 answers
I just ate a peanut butter and honey sandwich on soft white bread. The bread on the honey side developed a kind of rough texture, almost like the bread had been lightly toasted on one side. Not unpleasant, but kind of odd. I noticed this when I was a kid and I've always wondered about it, and just now realized that someone here might know what's going on (I grew up in the South, and I have been known to eat molasses and butter sandwiches - the rough-texture thing doesn't happen with molasses, only honey. I don't know about other sugary syrup products).
posted by cilantro
on Jan 30, 2007 -
30 answers
Puerto Rican Food Recipe Filter:
I am a transplanted Boricua looking for recipes for Pan Sobao and Pan de Agua.
Google gives the wrong recipes!
I am looking for someone who:
1. Has had actual Pan Sobao from Puerto Rico. Pan Sobao from La Facciola is best.
2. Actually MAKES this, preferably in Puerto Rico, and has the right recipe.
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posted by Void_Ptr
on Dec 12, 2006 -
7 answers
Help me find the name of a Dutch sweetbread (containing small bits of dried fruit and nuts) with entire "candied" banana baked inside. a special stollen?
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posted by ernie
on Dec 5, 2006 -
9 answers
How do I eat crusty bread or other crumbly items like crackers without getting a big crumbly mess all over the table?
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posted by grouse
on Nov 26, 2006 -
22 answers
I'd like to make
this (links to a YouTube anime clip including a recipe for making bread in a rice cooker). Unfortunately, all the measurements are listed in grams. How can I convert from grams to more conventional North American measurements?
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posted by DrSkrud
on Nov 10, 2006 -
11 answers
Why does my bread become *hard* when stale, yet my crackers (graham, oreos) become *soft* when stale?
posted by 777
on Nov 8, 2006 -
9 answers
What can I do with just-turned-stale bread, besides make French toast?
posted by Lisa S
on Oct 26, 2006 -
34 answers
I really, really love good crusty bread. Crust that's chewy and you have to really pull to get off the loaf. Could you please share your tips.
posted by ok
on Sep 29, 2006 -
13 answers
