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How do I make Vernazzian foccacia?

How do I make foccacia like we had in Vernazza, Italy? [more inside]
posted by lemonade on May 28, 2009 - 6 answers

Not pumpernickel that is for sure

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?
posted by anonymous on Apr 26, 2009 - 6 answers

Good recipes for beer bread?

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!
posted by ragtimepiano on Apr 5, 2009 - 15 answers

Have a banana!

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]
posted by Helga-woo on Mar 29, 2009 - 18 answers

Simpler Amish friendship bread recipe?

Simpler recipe for Amish friendship bread? [more inside]
posted by Becko on Mar 21, 2009 - 2 answers

How can I make sense of this coconut bread recipe?

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]
posted by CKmtl on Feb 17, 2009 - 6 answers

Recipe for Tres Puntas bread

I'm looking for a recipe for a bread named 'Tres Puntas' that I had in Peru. [more inside]
posted by mcarthey on Jan 30, 2009 - 4 answers

How long can the dough for the no-knead bread recipe sit?

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?
posted by tealeaf522 on Jan 15, 2009 - 20 answers

Where to get bread making tools and ingredients in Vancouver, BC (or Canada in general)?

Where to get bread making tools and ingredients in Vancouver, BC (or Canada in general)? [more inside]
posted by ollyoop on Dec 11, 2008 - 3 answers

Alca-ma-holic Bread!

Did I just make alcoholic bread? Can I eat it? [more inside]
posted by niteHawk on Nov 1, 2008 - 15 answers

Cookie Question

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]
posted by shadowfelldown on Oct 27, 2008 - 14 answers

Robot boulanger: Want to bake fresh whole grain bread

Wanted: tips for whole grain bread making and bread machines [more inside]
posted by Listener on Oct 18, 2008 - 11 answers

Bread yeast

Will the yeast in a loaf of bread eventually die or become inactive enough for a yeast free diet? [more inside]
posted by larry_darrell on Sep 19, 2008 - 8 answers

I'll butter your bread, baby.

What are your favorite bread machine recipes? [more inside]
posted by kidsleepy on Sep 9, 2008 - 6 answers

Bread for all seasons.

Good all-season low-temperature breads or tips? [more inside]
posted by 1f2frfbf on Aug 25, 2008 - 5 answers

holesome bread (literally)

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]
posted by monocultured on Aug 25, 2008 - 13 answers

Barley Bread?

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

Beyond Bruschetta

What to do with a baguette? [more inside]
posted by Xurando on Jun 3, 2008 - 35 answers

How to make my bread less dense?

How to make my bread less dense? [more inside]
posted by NoMich on Apr 5, 2008 - 15 answers

Identify this bread!

What did I eat in Mexico? It was basically cream cheese-filled bread, does it have a name? [more inside]
posted by Meg_Murry on Apr 3, 2008 - 4 answers

Failure to launch

Help, my dough didn't rise! [more inside]
posted by knystress on Mar 13, 2008 - 24 answers

Burning the whole challah?

Help me make terrific challah. [more inside]
posted by Melismata on Mar 12, 2008 - 22 answers

Is my sourdough starter supposed to do that?

DumbQuestionFilter: Is my sourdough starter supposed to shrink? [more inside]
posted by esilenna on Feb 29, 2008 - 9 answers

A more breadifying experience

What is the secret to bread texture? [more inside]
posted by rouftop on Feb 19, 2008 - 28 answers

Sweet and Sour Bread?

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

Feta-olive-filled bread roll secret?

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]
posted by ohdeanna on Jan 30, 2008 - 9 answers

Where's my bread machine mix?

Where can I buy ready-made mix in bulk for my bread machine? [more inside]
posted by maryn on Jan 15, 2008 - 8 answers

CAA - cosi addicts anonymous

Help me make Cosi bread at home! [more inside]
posted by kidsleepy on Jan 10, 2008 - 11 answers

I want my home-made microwave foods to be crisp, but how?

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]
posted by vytae on Jan 9, 2008 - 15 answers

Non-KitchenAid Mixer Recioes

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]
posted by maryh on Dec 27, 2007 - 7 answers

Why does Subwayâ„¢ stink?

Every Subway smells the same, and it's rank and pervasive. What is it? [more inside]
posted by sportbucket on Dec 13, 2007 - 56 answers

Railroad Bread

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

This new sliced bread is the greatest thing since Smeckler's Powder. Maybe even better!

What was the greatest thing before sliced bread came along? [more inside]
posted by yellowbinder on Nov 19, 2007 - 30 answers

I knead help! ha ha ha

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]
posted by missuswayne on Nov 10, 2007 - 19 answers

What is the purpose of folding/toweling my no-knead bread?

What is the purpose of folding and covering my no-knead bread with a towel? [more inside]
posted by ceberon on Oct 15, 2007 - 12 answers

Make my No Knead bread tasty-er!

I have fallen in love with this recipe for No Knead Bread. What (and when) should add additional ingredients to the dough? [more inside]
posted by ShawnString on Oct 10, 2007 - 15 answers

Good Bread in NH?

Where can I buy Milton's Bread in the Seacoast area of New Hampshire? [more inside]
posted by dseaton on Oct 4, 2007 - 5 answers

The Search for Forgoza

Is my favorite food unique to one store, or is it made elsewhere under different names? [more inside]
posted by jake on Aug 8, 2007 - 9 answers

Want some toast, Ray?

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]
posted by jferg on Jul 13, 2007 - 31 answers

Kvas recipe?

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

Whole grain bagels or sandwiches in Boston

Where can I get either whole grain bagels or sandwiches in Boston? [more inside]
posted by gregb1007 on Jun 8, 2007 - 6 answers

Homemade hamburger bun help

Has anyone here tried to make thier own hamburgr buns? [more inside]
posted by maryh on May 13, 2007 - 15 answers

Lactose morose!

Where can lactose (preferably goat's lactose) be purchased in U.S.? [more inside]
posted by goalyeehah on Apr 27, 2007 - 9 answers

How is dough supposed to feel?

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]
posted by chef_boyardee on Apr 6, 2007 - 15 answers

Needing the Dough on Dough!

Calling all food scientists and breadophiles!!!! Clear flour contains which proteins and at what percentages? [more inside]
posted by goalyeehah on Apr 3, 2007 - 4 answers

Where does "bread and butter" come from?

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? [more inside]
posted by zardoz on Mar 19, 2007 - 39 answers

Are these two week old bread slices that look just fine safe to eat?

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? [more inside]
posted by mahamandarava on Mar 14, 2007 - 22 answers

Does bread ever get too stale to be useful for something?

Does bread ever get too stale to be useful for something? [more inside]
posted by Caviar on Feb 19, 2007 - 19 answers

Best mail-order food?

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

A banana would have made it perfect

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

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