In the Kitchen: Gluten-Free Zucchini Bread
(WTNH)– Gluten Free Chef Rob Landolphi, and his six-year-old son Andrew, show us how to make Gluten-Free Zucchini Bread. Chef Rob also talks the release of his new cookbook “Cooking Light Gluten Free Baking” Delectable from-scratch sweet and ...
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Bread and circuses
Bread is the "staff of life" It has been a slogan used by governments and revolutions over the centuries. Recently in Turkey, bread once again found itself in the midst of a political campaign. Why is this food source, which we take for granted, of ...
'Best of Wheat' bread-baking contest to be held during fair
Durant Daily Democrat
To promote the art of baking bread, the Oklahoma Wheat Commission will be sponsoring a special fair category for homemade breads, the “Best of Wheat” Bread Baking Contest at the Bryan County Free Fair. “Known as the “Wheatheart”, this special food ...
Ung: North Jersey bakery mass-produces artisanal breads
This summer, we'll be spotlighting locally produced foods and drinks that have caught the attention of North Jersey's chefs, bartenders and other tastemakers. When I am particularly wowed by restaurant bread and inquire about the source, two bakeries ...
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George Smith: Bread for the pigeons at Jack's
He does that most weekday mornings, flinging bread crumbs into the Verizon parking lot next door. Pigeons come by the dozen, fluttering to a “two-point” landing to peck, strut, and all but eat out of his hand. He was there again the next time I was at ...
Marin Voice: Cassandra Flipper stepping down at Bread and Roses
Marin Independent Journal
Widely esteemed and highly regarded as the executive director of Marin's Bread and Roses, Flipper, 70, is stepping down after 14 years of dedicated service. Her leadership and vision after the death of its founder, Mimi Farina, has greatly expanded the ...
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New Taftville bakery cuts bread at grand opening ceremony
The bakery features several regular breads baked daily, including seeded and seedless rye, pumpernickel, Italian and sourdough breads. The huge Russian rye breads are cut and sold in quarters. The café serves breakfast and lunch sandwiches and eight ...
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View Street Bread opens #toastbar inside of The Manifest in Honolulu's Chinatown - Pacific Business News (Honolulu) (blog)
View Street Bread opens #toastbar inside of The Manifest in Honolulu's Chinatown
Pacific Business News (Honolulu) (blog)
The business, located at 32 N. Hotel St., specializes in hand-crafted bread and offers a pre-set menu of different toasts topped with locally-sourced spreads and produce like homemade nutella or avocado. The toast menu only gives customers four ...
Construction underway for Panera Bread in Fond du Lac
Appleton Post Crescent
FOND DU LAC – Construction equipment is visible at the future site of Panera Bread as crews prepare to work on the restaurant in front of Forest Mall in Fond du Lac. Commercial Real estate broker Will Steiner said the restaurant along West Johnson ...
Video by the British Museum
For the recipe, click here.
I love the string technique... In the video, the baker says he's using buckwheat flour as the Romans did in those days but the list of ingredients in the posted recipe calls for equal amounts of spelt and whole wheat flour. Note that the bread is shaped right after mixing and that there is only one fermentation. Not a very long one at that, most likely because of the very large amount of starter and the use of wholegrain flours. No mention of steam to promote oven spring, probably because the bread found during the excavations looks quite flat. If you make the recipe at home, remember that the posted baking temperature (200°) is expressed in Celsius: it translates into 392°F. The recipe lists gluten as an ingredient, which I find slightly odd. I can't imagine the Romans being in a position to supplement weak flour with gluten flour although, according to this article (scroll down to the paragraph titled Grains in Rome), they did favor high-gluten wheat. So maybe the added gluten is today's baker's way to approximate the wheat variety used in the original recipe. For more info on ancient Rome's access to grain, you may want to read Grain Supply to the city of Rome on Wikipedia. Too bad the British Museum doesn't provide a crumb shot. I would have loved to see one. My guess is that the bread turned out rather dense. What makes my head spin is the idea that a bread could stay in an oven for close to 2000 years...
Cinnamon bread again for sale
Blue Springs Examiner
Nativity of Mary Catholic Church will be celebrating its 29th year baking cinnamon bread. Hot and out of the oven, the bread will fill the church's kitchens with a rich aroma of cinnamon and sugar Sept. 6. The church invites all of its past customers ...
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The Clintons break bread and build ties with Julian Castro, stoking talk of a ...
As she expands her political network in advance of an expected presidential run, Hillary Rodham Clinton and her husband have been cultivating an important ally who some believe could become her vice presidential running mate. Former president Bill ...
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Made in Michigan: Bosco bread sticks
WARREN, Mich. (WZZM) -- If you have a child in school, you've probably heard of Bosco sticks. "A Bosco stick is a delicious bread stick, stuffed with cheese, that's our signature product", says Craig Mulhinch, senior director of sales and marketing for ...
Better Eating Through Chemistry: Miche Bread rules the boule
About a year ago, during one of the weekly tastings at Travis Heights Beverage World, a young man showed up with a perfect-looking, fragrant boule. I am not a bread aficionado, but judging by the excitement on owner Rohit Topiwala's face, I knew I ...
Friends' bread-making brings slice of small-town life to Warwick neighborhoods - The Providence Journal
The Providence Journal
Friends' bread-making brings slice of small-town life to Warwick neighborhoods
The Providence Journal
They can pad to their front door in their pajamas, open it, and find a plastic bag cradling a fragrant loaf of bread that popped out of the oven less than 24 hours before. The perfectly domed loaves, which come in four varieties, are the handiwork of ...
PHOTOS: 4 Injured After Car Crashes Into Panera Bread In Augusta
Augusta, GA - People eating lunch at Panera Bread Company on Robert C. Daniel Parkway had a rude awakening, Wednesday afternoon, when an elderly woman driving a Cadillac drove into the side of the building. No glass was shattered, but 3 people ...
TURKISH CHARITY SETS UP A 'BREAD LINE' FOR GAZANS
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 ...
DEVELOPING ON 6: Car Crashes Into Panera Bread In Augusta
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
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READER SUBMITTED: "Toast Of The Town" To Benefit The House Of Bread
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 ...
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.
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!