204 posts tagged with bread.
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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 Subway™ 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

how to wash out flour?

How do I wash flour out of my towels? [more inside]
posted by iloveit on Jan 18, 2007 - 13 answers

Where to get bread in Los Angeles?

Where can I find decent sandwich bread in Los Angeles? [more inside]
posted by holyrood on Jan 3, 2007 - 16 answers

Pan Sobao and Pan De Agua Recipes!?

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. [more inside]
posted by Void_Ptr on Dec 12, 2006 - 7 answers

Baked in Holland - name that sweetbread!!

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? [more inside]
posted by ernie on Dec 5, 2006 - 9 answers

How do I eat crusty bread?

How do I eat crusty bread or other crumbly items like crackers without getting a big crumbly mess all over the table? [more inside]
posted by grouse on Nov 26, 2006 - 22 answers

Hardcore baking-related store in Chicago?

Help? What is the best baking-specific store in Chicago? [more inside]
posted by bash on Nov 25, 2006 - 3 answers

Converting cooking measurements from mass to volume

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? [more inside]
posted by DrSkrud on Nov 10, 2006 - 11 answers

Sitting on a goldmine?

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 do I do with alllll this bread??

What can I do with just-turned-stale bread, besides make French toast?
posted by Lisa S on Oct 26, 2006 - 34 answers

How do I bake bread with great crust?

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

But that's different.

Some sourdough recipes advise against using metal utensils and bowls. Why? And then why do these same sources turn around and tell you to put the dough in the (metal) workbowl of your stand mixer?
posted by ilsa on Sep 10, 2006 - 6 answers

What can I do with a hundred leftover potato rolls?

What do I do with a hundred extra potato rolls? [more inside]
posted by Caviar on Sep 1, 2006 - 15 answers

Your favorite bread-dough recipes (no bread machines)

Bakers and homemakers; I need bread/dough recipes. [more inside]
posted by snsranch on May 28, 2006 - 16 answers

What's protecting my homemade bread from mold?

What's protecting my homemade bread from mold? [more inside]
posted by Caviar on May 9, 2006 - 15 answers

bread and salt and wine and ...

A friend of mine is moving into a new house and I'm planning to bring her bread, salt, and wine on my first visit. Where do I find primo artisan bread in Los Angeles and what reasonably priced wine would the hive mind recommend to go with a meal of bread and salt? [more inside]
posted by rdr on Apr 18, 2006 - 17 answers

Yum! Caramel crust and lotsa bubbles...

PacificNW/Food Filter: Best walk-in outlets for artisan bread in Seattle or Portland areas; gonna be up there over the weekend and want to bring home some chewy-crusty-soury-airy loaves. In the Poilane/Balthazar mold... Thanks!
posted by dpcoffin on Feb 28, 2006 - 16 answers

How to make Subway Bread

Anyone have a recipe or method for making bread like they do a the Subway sandwich shops? Do they use special pans? How do they make their bread so good??
posted by GernBlandston on Feb 17, 2006 - 26 answers

Wholesale Flour in Washington DC

I would like to buy a 25-50 lb sack of flour in NWDC. The only place I can think of is Costco in Tenleytown, and I'm not a member. I'm limited to metro-accessible areas. Bonus points if it's unbleached white or whole wheat.
posted by The White Hat on Feb 11, 2006 - 10 answers

It's Bread! In a Can!

Has anyone here ever enjoyed canned bread? [more inside]
posted by mzurer on Feb 8, 2006 - 38 answers

Stopping bread mold

Anyone have tips for keeping bread fresh longer? My wife and I end up throwing out a lot of bread, putting it in the fridge dries it out... anyone got any tricks? Google was surprisingly unhelpful.
posted by Cosine on Nov 30, 2005 - 29 answers

Baby I Knead Your Love

So I'm making a cd for a friend, entitled "Music To Bake Bread To". I'm looking for suggestions for songs to include that have some sort of punny reference to breadbaking. [more inside]
posted by NewGear on Nov 4, 2005 - 55 answers

What tastes good with apples?

I have decided to throw an apple tasting party (10 guests) this weekend using 10 – 12 different types of orchard apples sold at a local grocery store. What other foods should I have available for my guests? [more inside]
posted by KathyK on Oct 24, 2005 - 27 answers

ID this bread.

Could you please help me identify this bread?
posted by riffola on Oct 11, 2005 - 5 answers

How do you tell if bread or cheese has gone bad when it's not obvious?

How do you tell if bread or cheese has gone bad when it's not obvious? [more inside]
posted by sdis on Sep 29, 2005 - 25 answers

I want your best healthy wheat bread recipes.

I want your best healthy wheat bread recipes. [more inside]
posted by prodevel on Sep 14, 2005 - 10 answers

How does the toaster know?

How does a toaster's light-dark control work? Perhaps something clever with a bi-metallic strip... can't believe the toast's 'doneness' is actually being tested; but from experience it seems more sophisticated than just adjusting a timer. How do dem? [more inside]
posted by Rash on Jul 17, 2005 - 12 answers

How to keep bread fresh?

How do I keep bread for more than a few days? [more inside]
posted by Caviar on Jul 2, 2005 - 24 answers

Rye Bread Help

We tried to bake Rye bread - but it comes out of the oven hard, not cooked through and the crust is burnt. As I do not have a diamond tip radial saw, it think it is time to make changes to our process. Does anyone have a proven, simple rye bread recipe. I want to emulate the store bought bread (in Toronto we have Dumphelmeyer). Do you use sour dough? Yeast? What kind of yeast? Thanks!
posted by bright77blue on Apr 9, 2005 - 5 answers

How much dough for dough?

I'm thinking about buying a bread machine. Should I pony up the extra cash for an expensive brand like the Zojirushi? Is anyone happy with a less expensive model? (please say yes) [more inside]
posted by bibliowench on Mar 13, 2005 - 28 answers

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