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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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TURKISH CHARITY SETS UP A 'BREAD LINE' FOR GAZANS - Daily Sabah

Google News Bread Feed - August 13, 2014 - 4:33pm

TURKISH CHARITY SETS UP A 'BREAD LINE' FOR GAZANS
Daily Sabah
ISTANBUL – Thousands of Palestinians affected by Israel's month-long offensive are being supplied their daily bread by the Turkish charity Deniz Feneri. The association also delivers drinking water and kitchen utensils including gas cookers to ...

Categories: News

DEVELOPING ON 6: Car Crashes Into Panera Bread In Augusta - WJBF-TV

Google News Bread Feed - August 13, 2014 - 11:17am

DEVELOPING ON 6: Car Crashes Into Panera Bread In Augusta
WJBF-TV
On today's date at approximately 1232 hours, Richmond County Deputies and Traffic Units responded to 255 Robert C. Daniel Parkway (Panera Bread Co.), in reference to a single car accident. Upon arrival, it was learned that the driver of a silver ...
UPDATE | Car runs into Panera Bread in Augusta injuring 4WRDW-TV
4 hurt when car crashes into Augusta restaurantWSB Radio

all 10 news articles »
Categories: News

READER SUBMITTED: "Toast Of The Town" To Benefit The House Of Bread - Hartford Courant

Google News Bread Feed - August 13, 2014 - 9:18am

READER SUBMITTED: "Toast Of The Town" To Benefit The House Of Bread
Hartford Courant
Hosted by WVIT, NBC 30 meteorologist Bob Maxon, the event will feature a wide selection of wines and cocktails, hors d'oeuvres, carving stations, and gourmet desserts, a silent auction and a special presentation celebrating the House of Bread's 35 ...

Categories: News

Truck Stop Cinnamon Rolls!

Artisan Bread in 5 - August 13, 2014 - 6:02am

Making cinnamon rolls is hands down one of the most popular ways that folks use our brioche dough. Not only is this an easy dough to prepare, but since it can be used for up to five days after being made, there is the potential to eat cinnamon rolls every day of the week. Of course, we stand by the phrase “all things in moderation,” but it’s still nice to know that there’s a way to make every Monday morning more enjoyable.

Truck stop cinnamon rolls are not much different than our regular buns, they are just significantly bigger (each one can serve two. Or more?). They are perfect for brunch or company; a special indulgence. We have two ways to make them: large and extra large. Our video for Gold Medal Flour shows how to make them plus-sized for just a few, and our post below shows them just a bit smaller, to feed more. Either way, they’re a great choice.

Truck Stop Cinnamon Rolls (For A Crowd)

2 1/2 pounds Brioche dough (page 300 of The New Artisan Bread in Five Minutes a Day, or the recipe here on the website)
1/2 cup sugar
1/2 cup brown sugar
1 tablespoon cinnamon
1 teaspoon orange zest
6 tablespoons butter, melted

Cream Cheese Icing:

8 ounces cream cheese, at room temperature
6 tablespoons confectioners’ sugar
4 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon orange zest

Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. This happens naturally with the master recipe, but all the butter in the brioche can stand in the way, so we need to give it a little help. Just 3 or 4 turns will do the trick, an extra 30 seconds of work will make all the difference. Now that we have the gluten all excited and bunched up we need to give it a rest or it will be impossible to roll out. This may take 15-20 minutes. If your kitchen is warmer, it may go faster.

Once the dough is ready, roll it to 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.

Roll the dough up, starting at the short end.

Use a Bread Knife, Kitchen Scissors or floss to cut the log into 8,10, or 12 equal pieces. (The 12 pieces here made medium-large buns, cutting less pieces will make larger buns.)

Set the buns on a parchment lined Sheet Pan or in a buttered baking dish. Give them about 1 1/2 to 2-inches between them. It is okay if they rise together in the oven.

Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.

Preheat the oven to 350°F and place the rack in the middle of the oven.

Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes.

Mix together the ingredients for the icing and spread over the warm buns. Enjoy!

Bread under fire - Jerusalem Post

Google News Bread Feed - August 13, 2014 - 4:39am

Bread under fire
Jerusalem Post
Bread, or any food for that matter, is baked or cooked by heat. In this article, we will be exploring “bread under fire” – not specifically how to bake during a war but rather the effects of different kinds of fire (or heat) and their interactions with ...
You, too, can bake artisanal quality bread at homeShreveport Times

all 6 news articles »
Categories: News

Meet the American Who Wants to Save Egypt's Bread - NBCNews.com

Google News Bread Feed - August 12, 2014 - 8:54am

NBCNews.com

Meet the American Who Wants to Save Egypt's Bread
NBCNews.com
The rising price of bread was one reason Hosni Mubarak lost power in Egypt. Food inflation is one reason his replacement, Mohammed Morsi, also lost the job. "Egypt is the largest importer of wheat in the world, but they have to buy it on the spot ...

and more »Google News
Categories: News

The American who wants to save Egypt's bread - CNBC

Google News Bread Feed - August 12, 2014 - 8:31am

CNBC

The American who wants to save Egypt's bread
CNBC
The rising price of bread was one reason Hosni Mubarak lost power in Egypt. Food inflation is one reason his replacement, Mohammed Morsi, also lost the job. "Egypt is the largest importer of wheat in the world, but they have to buy it on the spot ...

and more »Google News
Categories: News

Spatz's bread on store shelves is last batch until collapsed Saginaw bakery ... - Bay City Times

Google News Bread Feed - August 12, 2014 - 8:28am

Bellingham Herald

Spatz's bread on store shelves is last batch until collapsed Saginaw bakery ...
Bay City Times
SAGINAW, MI — Get it while you can. Saginaw-made Spatz's bread currently on store shelves is the last batch shoppers will see for a while. Heavy rain during the afternoon and evening Monday, Aug. 11, caused the roof of Spatz's Bakery, 1120 State, ...
Question of the day: Did you stock up on Spatz's bread before rain shutdown ...The Ann Arbor News

all 20 news articles »
Categories: News

Toss stale bread into the salad bowl - azcentral.com

Google News Bread Feed - August 11, 2014 - 9:06pm

azcentral.com

Toss stale bread into the salad bowl
azcentral.com
Traditional Tuscan salads combine stale bread chunks with tomatoes, cucumbers, basil and onion. Hearty peasant bread remains the top choice for bread salads, called panzanella in Italy. Toss bread salads 10 to 15 minutes before serving to allow the ...
Another Delicious Way to Use Ripe Tomatoes - PanzanellaCare2.com

all 2 news articles »
Categories: News

High Five: Fort Smith Panera Bread Helps Feed Children Going Back To School - 5newsonline.com

Google News Bread Feed - August 11, 2014 - 5:03pm

High Five: Fort Smith Panera Bread Helps Feed Children Going Back To School
5newsonline.com
FORT SMITH (KFSM) – Panera Bread in Fort Smith is helping to feed children that are going back to school. They're teaming up with the Community Service Clearing House to accomplish their goal. OnlyInArk.com presented by First Security is the proud ...

Categories: News

To break bread or to boycott: that's Muslim Australia's choice - The Guardian

Google News Bread Feed - August 11, 2014 - 4:29pm

The Guardian

To break bread or to boycott: that's Muslim Australia's choice
The Guardian
Many who had accepted the invitation to attend the premier's annual Iftar (breaking of fast) dinner, scheduled for that week, announced that they would “respectfully withdraw … on moral grounds”. They could not break bread with those who shrugged off ...

and more »
Categories: News

South Dakota Fry Bread: The Story of Survival - Willamette Week

Google News Bread Feed - August 11, 2014 - 2:45pm

South Dakota Fry Bread: The Story of Survival
Willamette Week
The food: Sherman Alexie calls fry bread, the Native American staple, the “story of our survival.” And for good reason. Its origins date back to about 150 years ago, when the U.S. government forced native tribes to embark on the "Long Walks" to ...

and more »
Categories: News

Soon-to-open Slidell Panera Bread hosting preview party to benefit Second ... - The Times-Picayune - NOLA.com

Google News Bread Feed - August 11, 2014 - 1:38pm

Soon-to-open Slidell Panera Bread hosting preview party to benefit Second ...
The Times-Picayune - NOLA.com
The Panera Bread location will open soon in the new Fremaux Town Center Development, 100 Town Center Pkwy., Slidell. The preview event, on Friday (Aug. 15), offers two one-hour preview sessions, from 5:30 to 6:30 p.m. and from 6 to 7 p.m. A ticket ...

Categories: News

Bread and Wine Goes a Little Bit Country With 'Farm-BQ' Dinner - DNAinfo

Google News Bread Feed - August 11, 2014 - 10:24am

Bread and Wine Goes a Little Bit Country With 'Farm-BQ' Dinner
DNAinfo
Other summer specials at Bread & Wine, 3732 W. Irving Park Road, include half-priced bottles of wine (under $60) on Wednesdays and a $30 tasting menu on Tuesdays. The restaurant recently introduced a private label rose wine, available for $20 a bottle ...

Categories: News

YeastSpotting 8.11.14

Wild Yeast Blog - August 11, 2014 - 5:30am
Loaves and Rolls, First Batch Loaves and Rolls, Second Batch Flat Breads, Sweet Breads, and More YeastSpotting is a periodic collective showcase of yeasted baked goods and dishes with bread as a main ingredient. For more bread inspiration, and information on how to submit your bread, please visit the YeastSpotting archive.

© Wild Yeast, 2014. | Permalink | No comment

Categories: Blogs, The Bread Feed

Bread and Puppet Theater to stage 'emergency performance for Gaza' in ... - The Republican - masslive.com

Google News Bread Feed - August 10, 2014 - 6:07pm

Bread and Puppet Theater to stage 'emergency performance for Gaza' in ...
The Republican - masslive.com
EASTHAMPTON — Vermont's legendary Bread and Puppet Theater will perform "Fire: An Emergency Performance for Gaza" at Easthampton's Park Hill Orchard on Thurs., Aug. 14 at 8 p.m.. Bread and Puppet founder Peter Schumann dusted off the troupe's ...

Categories: News

WORTHY OF A KNIGHT - GÖTZENBURG BREAD

Brot & Bread - August 10, 2014 - 3:29pm
Hier geht's zur deutschen Version dieses Posts (folgt noch)
Before I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!


These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German breads, preferably growing in the Baden Württemberg region.

Though worthy of Schloss Jagsthausen's long tradition and its noble, iron-fisted ancestor, my bread should meet modern baking standards, not authentic medieval bread tradition (weevil-count over 100/kg!)

Flours in my bread (from left): rye, wheat, einkorn, spelt and (top) barley
I also aimed for a bread that was not too fussy, and could be prepared either by the pastry chef of Schlosshotel Götzenburg's fabulous restaurant or outsourced to a local bakery. Therefore no holey loaf à la Tartine, and no overly complicated procedure.

Introducing a porridge to power up the hydration without making a whole grain dough too wet - this idea I happily took from Chad Robertson's "Tartine No. 3". It would work its magic in my less holey bread, too.

BreadStorm did the math for me, and this is the result:

Götzenburg Bread - a multigrain sourdough with millet porridge
This hearty loaf with a nice crust and moist crumb (or another one of the fabulous challenge breads) is exactly what we would love to find on Schlosshotel Götzenburg's breakfast buffet, when we visit next time!
Götz Challenge: Karin's Götzenburg-Brot
Millet for a porridge to add moisture and a little crunch
GÖTZENBURG BREAD

Rye Starter
21 g rye mother starter 100%
40 g water
34 g whole rye flour
30 g whole spelt flour

Millet Porridge
18 g millet
37 g water

Final Dough
all porridge
all starter
243 g water
2 g instant yeast
205 g bread flour
60 g whole spelt flour
40 g barley flour
60 g einkorn flour
8 g sea salt
7 g honey


DAY 1
Morning:
Mix starter. Cover, and leave at room temperature.

Place millet and water in small sauce pan. Bring to a boil, then cover and simmer for about 15 minutes, until millet is soft (add a little more water, if necessary). Set aside to cool.

Evening:
Mix all dough ingredients at lowest speed (or by hand) for 1-2 minutes, until all flour is hydrated. Let dough rest for 5 minutes. Knead at medium-low speed (or by hand) for 6 minutes (dough should still be somewhat sticky).

Stretch and pat dough first into a square......then fold like a business letter...


...in three parts.Repeat the folding from right......and left to make a package.
Transfer dough to an oiled work surface. With oiled hands, stretch and pat into a square. Fold from top and bottom to the middle in 3 parts, like a business letter, then from both sides. Gather package into a ball and place, seam side down, into an oiled bowl.

Cover, and let rest for 10 minutes. Repeat stretching and folding 3 more times at 10-minute intervals. After the last fold, place (well covered) overnight in the fridge.


DAY 2
Remove dough from refrigerator 2 hours before using.

Preheat oven to 450ºF/232ºC, including baking stone and steaming device.

Transfer dough to lightly floured work surface, and shape into a boule or bâtard. Place, seam-side up, in well-floured rising basket.

Proof for 45 - 60 minutes, or until bread has grown 1 1/2 times its original size (finger poke test). Turn out on parchment lined baking sheet (or on peel to bake directly on baking stone). Score as desired (don't be too timid, cut decisively!).

Bake bread for 20 minutes, with steam. Rotate bread 180 degrees for even browning, remove steam pan, and continue baking for another 20 minutes, or until loaf is nicely browned and registers at least 200ºF/93ºC on an instant read thermometer.

Let bread cool on wire rack.

Medieval Castle Jagsthausen - nowadays Schlosshotel GötzenburgSubmitted at Yeast Spotting
Categories: The Bread Feed

Bread baking, community making - Lancaster Newspapers

Google News Bread Feed - August 10, 2014 - 6:51am

Bread baking, community making
Lancaster Newspapers
When you look at a loaf of bread, what comes to mind? Sandwiches? French toast? Charlie Crystle and Craig Lauer think about jobs. And community health. The two Lancaster-born entrepreneurs recently started The Lancaster Food Co., a firm with a social ...

Categories: News

Midway Dispatch: Missoula Indian Center serves up irresistible fry bread, tacos - The Missoulian

Google News Bread Feed - August 9, 2014 - 5:53pm

Midway Dispatch: Missoula Indian Center serves up irresistible fry bread, tacos
The Missoulian
Enemy-Hunter is a volunteer with the Missoula Indian Center Booth, one of two food booths at the Western Montana Fair that serve delicious fry bread. “(We're) known for not just fry bread, but for the tacos,” Enemy-Hunter said. Volunteers come early ...

and more »
Categories: News

Sunday Supper: Savory Tomato and Pesto Bread Pudding - Minneapolis Star Tribune

Google News Bread Feed - August 9, 2014 - 12:08pm

Minneapolis Star Tribune

Sunday Supper: Savory Tomato and Pesto Bread Pudding
Minneapolis Star Tribune
Line baking dish with half of the bread slices, overlapping slices slightly and cutting to fit as needed. Top with half of tomato slices; lightly season with salt and pepper. Spread half of pesto over tomatoes, then sprinkle with half of shredded ...

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Categories: News

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