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 -
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 -
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 -
Why does my bread become *hard* when stale, yet my crackers (graham, oreos) become *soft* when stale?
posted by 777
on Nov 8, 2006 -
What can I do with just-turned-stale bread, besides make French toast?
posted by Lisa S
on Oct 26, 2006 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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?
posted by Rash
on Jul 17, 2005 -
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?
posted by bright77blue
on Apr 9, 2005 -
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 -
: I'm making Essene Bread. It's my understanding that this is something that's easy to mess up and the source of the mess up isn't always obvious. So if anyone has done this, I would appreciate your tips. [MI]. [more inside]
posted by duck
on Feb 5, 2005 -
. So I've been working on making some of that great artisnal bread that has become so popular in recent years, but I'm having a problem. It seems that all of my bread is much denser than my favorite bakery bread, no matter what kind of bread I'm making. Everything else is great, what am I doing wrong? [more inside]
posted by spaghetti
on Nov 26, 2004 -
My favorite kind of bread is Sourdough (it's Californian, dude!), and I know I should be eating something more wholegrainhighfiberlowcarbwhatever. But I'm curious... if the cultures in yogurt are healthy for you, does the culture that makes sourdough sour have any nutrition benefits over plain white bread? And does Sourdough really take 2-3X as long to get stale and moldy than other bread, or that just me?
Or can anybody reccommend a best-tasing Whole Wheat Sourdough?
posted by wendell
on Aug 21, 2004 -