Where to buy fresh baked (artisan?) bread in the Menlo Park, CA area? [more inside]
What do you do with bread ends? [more inside]
Where can I find tahini bread in the Boston area? [more inside]
I've never used a breadmaker, so I couldn't resist the $6 Oster breadmaker at the thrift store today. I called the toll free number on the sticker, and found out it is complete (the only part is the breadpan) and 12 years old. The manual might not arrive for 4 to 6 weeks, and I'm dying to it out! Can anyone give brief me on how to work it, and give me their favorite raisin bread recipe? Thanks for your time!
Anyone have a good recipe for a safe, tasty, and digestible "first bread" for an infant? [more inside]
How do I make foccacia like we had in Vernazza, Italy? [more inside]
I enjoy whole wheat and multigrain bread. What I don't enjoy is flatulence. What ingredients should I check for on the bread labels to avoid that result?
I have a recipe for beer bread that I found in an old Junior League cookbook that has become a staple at our house, but I'd like to try other recipes and variations on the theme. Does anyone have a fairly simple, delicious beer bread recipe? Either quick bread or yeast bread? Many thanks!
I've got one very ripe banana and a craving for banana bread. What can I add to the recipe to make it tasty? [more inside]
Simpler recipe for Amish friendship bread? [more inside]
I found a recipe for delicious-looking coconut buns, but it's missing a bit of info and has distinct ESL qualities. Can anyone help me make sense of it? [more inside]
I'm looking for a recipe for a bread named 'Tres Puntas' that I had in Peru. [more inside]
How long can the dough for the no-knead bread recipe sit? I made a batch of the dough last night thinking that I would bake it tonight as part of my dinner. But I won't be able to make it home until very late and know for a fact that I will be working late tomorrow night as well so I actually won't be able to bake it until Saturday evening possibly. Will the dough be ok or should I just throw it out and start a new batch later?
Where to get bread making tools and ingredients in Vancouver, BC (or Canada in general)? [more inside]
Did I just make alcoholic bread? Can I eat it? [more inside]
Why does putting a couple pieces of bread in a sealed container of cookies keep the cookies soft while the bread goes hard? [more inside]
Wanted: tips for whole grain bread making and bread machines [more inside]
Will the yeast in a loaf of bread eventually die or become inactive enough for a yeast free diet? [more inside]
What are your favorite bread machine recipes? [more inside]
Good all-season low-temperature breads or tips? [more inside]
I'm following a recipe for bread I got from mom, but have ended up with too many loafs that look like this. What to do? [more inside]
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.
What to do with a baguette? [more inside]
How to make my bread less dense? [more inside]
What did I eat in Mexico? It was basically cream cheese-filled bread, does it have a name? [more inside]
Help, my dough didn't rise! [more inside]
Help me make terrific challah. [more inside]
DumbQuestionFilter: Is my sourdough starter supposed to shrink? [more inside]
What is the secret to bread texture? [more inside]
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?
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? [more inside]
Where can I buy ready-made mix in bulk for my bread machine? [more inside]
Help me make Cosi bread at home! [more inside]
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? [more inside]
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. [more inside]
Every Subway smells the same, and it's rank and pervasive. What is it? [more inside]
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.
What was the greatest thing before sliced bread came along? [more inside]
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. [more inside]
What is the purpose of folding and covering my no-knead bread with a towel? [more inside]
I have fallen in love with this recipe for No Knead Bread. What (and when) should add additional ingredients to the dough? [more inside]
Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
What is the best kind of (readily available from a grocery store in a large midwestern town) bread to make French toast from? [more inside]
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.
Where can I get either whole grain bagels or sandwiches in Boston? [more inside]
Has anyone here tried to make thier own hamburgr buns? [more inside]
Where can lactose (preferably goat's lactose) be purchased in U.S.? [more inside]
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? [more inside]
Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages? [more inside]