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| Author |
Message |
tnt
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Great Harvest Bread Company
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Sep 22 04:45 UTC 1992 |
Everybody ought to waddle over to the Great Harvest Bread Co. & pick up a
bag of their MICHIGAN HERB rolls.
They're extremely fine-business ('very good,' for you non-amateur radio
people), & perhaps the only type of bread that I will eat by itself, sans
butter or margerine!
I believe they only make this product twice a week, so you ought to call
them on 313/996-8890 & find out which days they bake their 'Michigan-Herb'
loaves & rolls.
For those of you who might live with a pig, be advised that he/she will
detect the wonderful odor of the Michigan-Herb rolls through several walls,
and will act spastic until you give the Oinker some. This means, buy two of
the 35 oz. bags!
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| 44 responses total. |
tnt
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response 1 of 44:
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Sep 22 04:46 UTC 1992 |
Their address is 2220 South Main Street, at Ann Arbor-Saline Road in the
same shopping center as Busch's, Egghead, Video Watch.
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mcnally
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response 2 of 44:
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Sep 22 18:53 UTC 1992 |
Definitely a notable establishment.. I'm quite partial to their
honey/whole-wheat bread..
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tnt
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response 3 of 44:
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Sep 22 21:20 UTC 1992 |
They make 'Michigan Herb' Tuesday thru Saturday, & a bag of the rolls is
$3.50.
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glenda
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response 4 of 44:
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Sep 23 13:04 UTC 1992 |
The 'Michigan Herb' is wonderful. Like Mike, I am partial to the "Honey
Whole Wheat', and the 'Country Whole Wheat' is great, also. I am
intrigued by the 'Tomato Herb' and intend to try it soon.
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mcnally
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response 5 of 44:
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Sep 23 17:35 UTC 1992 |
Has anyone tried many of their experimental breads? Today they had
a pepperoni, cheese, and herb bread that was OK but not great.. I was
sorely tempted by the Garlic & Cheddar bread they were preparing but
it unfortunately was not due to be done until well after I had to be
at work.. Maybe I'll stop back on the way home, though I doubt it..
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danr
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response 6 of 44:
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Nov 27 20:28 UTC 1992 |
Another nomination for a place to get good bread is the Big City Bakery
on Miller and Spring Sts. I just bought a loaf of Italian sourdough
there which I like a lot.
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steve
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response 7 of 44:
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Dec 1 02:13 UTC 1992 |
Do people have feelings on the stuff that Zingerman's is making now?
Is it as god as the stuff they replaced?
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danr
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response 8 of 44:
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Dec 1 12:30 UTC 1992 |
I think the challah is as good or better, but I like the old rye
bread better.
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mcnally
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response 9 of 44:
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Dec 1 21:53 UTC 1992 |
re #7: Freudian slip?
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steve
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response 10 of 44:
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Dec 2 02:52 UTC 1992 |
Hardly. ;-)
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mythago
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response 11 of 44:
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Dec 2 06:29 UTC 1992 |
The pecan-raisin bread is DELICIOUS, if expensive.
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arabella
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response 12 of 44:
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Dec 5 08:57 UTC 1992 |
I really like Zingerman's new rye bread, especially the version
with the black seeds on top (sometimes called "Russian seeds").
We used to get a similar bread when I was growing up on the east
coast, and I've really missed the flavor of those seeds in the
bread (you also see those seeds in Armenian string cheese).
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popcorn
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response 13 of 44:
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Dec 7 03:02 UTC 1992 |
Caraway seeds?
_Laurel's Kitchen_ claims that if you make rye bread and leave out the
caraway seeds nobody will be sure what kind of bread it is, and if you
put caraway seeds into any other kind of bread, people will swear it's
rye even if there's not a drop of rye flour in it.
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mcnally
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response 14 of 44:
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Dec 7 14:41 UTC 1992 |
No, I think she's talking about the tiny seeds on the top of the loaf..
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arabella
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response 15 of 44:
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Dec 8 00:29 UTC 1992 |
No, they're not caraway seeds. They're a completely different
kind of seed, with a distinctly different flavor. By the way,
I think Laurel's Kitchen is wrong in that respect. I find the
taste of rye flour very recognizable, even without seeds (although
I do love caraway seeds too).
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morel
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response 16 of 44:
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Dec 8 03:32 UTC 1992 |
Leslie, I assume you're not talking about poppy seeds?
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arabella
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response 17 of 44:
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Dec 14 09:22 UTC 1992 |
NO no no no no! I'm sorry if I seem out of sorts, but believe
me, I know my seeds. These black seeds (russian seeds) are sort
of triangular, and much more peppery/spicy than caraway or poppy
(or sesame or anise or fennel or any other darn seed you can
think up) seeds. And NO, they are not peppercorns. Darn,
I wish I had brought some to the board meeting. Well, take
a look at the Zingerman's bread sometime, and ask them to
show you the bread with the odd black seeds. I forget what
they call it. But it tastes scrumptious.
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morel
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response 18 of 44:
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Dec 14 20:10 UTC 1992 |
We got a loaf the night of the last board meeting. I agree, it is very
good. The sign by the bread said that they were indeed a type of carway
seed, though I don't remember exactly what they called them. We showed
so much interest in their bread (Nancy did, actually) that they gave us
a loaf of another type for free. I'd have to ask Nancy what it's called.
I didn't care for it nearly as much. (It was good, but nothing to go out
of one's way for.) At $3/loaf, I'm glad they threw in the free one. That's
a bit pricy, it seems to me.
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steve
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response 19 of 44:
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Dec 21 05:00 UTC 1992 |
Uh, yeah, $3 for *bread* is kind of outrageous. But I note myself
getting some too. I think I've had the russian type of seed. They
are indeed different. This is kind of like getting a non-believer
to understand the differences between types of rice.
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mcnally
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response 20 of 44:
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Dec 22 20:59 UTC 1992 |
When compared tothe cost of a loaf of Wonder Bread, I'll take the
fresh-baked any day..
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billb
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response 21 of 44:
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Apr 1 16:20 UTC 1995 |
This is my second try. I am new at this. Looking for a recipe for hard
rolls (kaiser roll) like we had back east. Those of you from New York or Jersey
know what I,m talking about.Please help me out, I,m stuck up here in Presque
Isle with IGA stuff.
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eeyore
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response 22 of 44:
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Apr 3 01:39 UTC 1995 |
oh yeah...gotta find my recipe for you...have a good one..
and busch's has darn good bread...sourdough french bread, and pesto bread
stand out VERY nicely!
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chelsea
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response 23 of 44:
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Apr 3 15:27 UTC 1995 |
Well, I have a really good recipe for French-style bread from a bread
machine but I've never tried it without using the appliance. Sorry.
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billb
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response 24 of 44:
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Apr 8 19:18 UTC 1995 |
All right, c,mon you guys. Wheres that hard roll recipe. I told you I was
hurtin. Theres got to be eighty thousand people in A2 from the old Hard Roll
area. O.K., how about this, what library, where? Can I access it?
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