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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Ernst sets record straight on bread bag story - The Gazette: Eastern Iowa Breaking News and Headlines

Google News Bread Feed - May 5, 2015 - 7:04pm

The Gazette: Eastern Iowa Breaking News and Headlines

Ernst sets record straight on bread bag story
The Gazette: Eastern Iowa Breaking News and Headlines
CEDAR RAPIDS — U.S. Sen. Joni Ernst has provided some clarity to her story about wearing bread bags to protect her shoes while growing up in rural Iowa. “We were raised to live simply, not to waste,” Ernst said as she delivered the Republican response ...
Ernst explains 'bread bag' story on radio showWaterloo Cedar Falls Courier

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Categories: News

Trick to making crispy, creamy French toast involves dense, egg-rich bread - Columbus Dispatch

Google News Bread Feed - May 5, 2015 - 6:40pm

Columbus Dispatch

Trick to making crispy, creamy French toast involves dense, egg-rich bread
Columbus Dispatch
At La Chatelaine, the French toast is made with house-made brioche, a dense, egg-rich yellow bread. The bistro sells loaves of its brioche for homemade French toast, but any dense bread — Italian or French, or even Texas toast — can be substituted.

Categories: News

Robert St. John: Desporte's Bakery's bread - Jackson Clarion Ledger

Google News Bread Feed - May 5, 2015 - 9:03am

Robert St. John: Desporte's Bakery's bread
Jackson Clarion Ledger
The key to a good po-boy is the bread, and to my taste Desporte's Bakery in Biloxi made the best French bread. Period. New Orleans' purists would scoff at the previous statement, and that's OK. Unfortunately Mother Nature wiped Desporte's off of the ...

Categories: News

Baked French Toast

Artisan Bread in 5 - May 4, 2015 - 4:50pm

My mom informed me today that I was in charge of planning Mother’s Day this coming Sunday. Now that I have two children of my own, I thought that this duty could be passed along to someone else, perhaps someone planning my Mother’s Day. Apparently it doesn’t work like that. She vaguely mentioned something about being Queen Mother and I’ll just have to wait my turn, so Mother’s Day breakfast is on. Good thing I like her a lot, and also like baking bread.

I’ve found brunch to be ideal for that Sunday morning celebration, but eating out is usually a busy affair in these parts. Baked French toast is now my answer to the “what are we going to serve?” question. It is put together in the evening, where the milk and eggs soak into the layers of challah overnight. The next morning it is baked, served warm, and gone within minutes. It also makes me look like I worked much harder than I did.

Baked French Toast

I followed the Smitten Kitchen’s recipe for Boozy French Toast, making only the slightest changes. I cut my Challah into slices earlier in the day, and let them sit on a wire rack for a few hours to help them dry out a bit before assembling the French toast. I found this helped the bottom layer not be too soggy. I added 1 teaspoon vanilla to the liquid mixture, and scattered 1 cup of raspberries in-between the layers of French toast before baking.

I found my Challah crust got a little too dark and crispy, but pulling it out of the oven early meant that the bottom layer of French toast was slightly under baked. To remedy that, I covered the French toast with foil and baked it for 20 minutes at 400 degrees. I then removed the foil, and finished baking for another 8-10 minutes until the French toast was puffed and golden.

You can follow the instructions for Six-Strand Braided Challah, or Three-Strand Braided Challah. Bake the bread as directed. When cool, cut the bread into about 1-inch pieces.

Layer the bottom of a 9 x 13 pan with the challah. Scatter with raspberries, and then top with another layer of bread. Pour the liquid mixture over the top of the bread, cover with plastic wrap, and refrigerate overnight.

Bake the French toast the next morning! Your mom will be so happy you did.

Equipment used in the Craftsy Class

Artisan Bread in 5 - May 4, 2015 - 1:46pm

Here is a list of some of the equipment that I used in my Craftsy Class. If you click on the pictures it will take you to more details about the item.

The book, this is what the recipe is based on:

The bucket I use to mix in:

The dough whisk I used to mix the dough:

I used a Roul’ Pat mat to work on, because the counter surface wasn’t smooth:

PIZZA PEELS:

metal: (light weight, wide and durable)

wood: (inexpensive)

composite wood: (extra wide, won’t warp like wood and easy to clean)

BAKING STONES:

Traditional Firebrick Stone: (thick, durable, but it will take 45-60 minutes to preheat)

Cast Iron: (indestructible and thin, so it heats quickly. The only drawback is that it has a lip on the edge, which makes it hard to scrape it clean)

Glazed Ceramic: (can be used on grill and open flame, thin and heats quickly)

Baking Steel: (indestructible, thin, but heavy. It is flat and a good shape for both pizza and breads.)

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