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!

44 responses total.

 Their address is 2220 South Main Street, at Ann Arbor-Saline Road in the 
same shopping center as Busch's, Egghead, Video Watch.

Definitely a notable establishment..  I'm quite partial to their 
honey/whole-wheat bread..

 They make 'Michigan Herb' Tuesday thru Saturday, & a bag of the rolls is
$3.50.

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.

  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..

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.

  Do people have feelings on the stuff that Zingerman's is making now?
Is it as god as the stuff they replaced?

I think the challah is as good or better, but I like the old rye
bread better.

 re #7:  Freudian slip?

   Hardly.  ;-)

The pecan-raisin bread is DELICIOUS, if expensive.

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).

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.

  No, I think she's talking about the tiny seeds on the top of the loaf..

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).

Leslie, I assume you're not talking about poppy seeds?

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.

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.

   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.

  When compared tothe cost of a loaf of Wonder Bread, I'll take the
fresh-baked any day..

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.

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!

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.

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? 

O.K. I,ll give you one more chance. Just get the info to Arborview Blvd.
I have 2 kids in A2, one of them could pick it up. So can I make it any
easier for you? .

Nope that's pretty easy all right.  Except nobody here seems to
have a recipe.  Will you ever forgive us?

sorry...keep forgetting....:)

1 pckg. dry-active yeast
1/3 cup tepid water in a 2-cup measure
1/4 teaspoon sugar
3 1/2 unbleached flour, if possible, bread flour
1 tbs rye or whole wheat flour
2 1/4 tsp salt
1 cup cold water, plus 1/3 cup or so aditional water

sprinkle yeast over tepid water, with sugar.  let satnd five minutes or more u
until the mixture has foamed up.
measure flours and salt into bowl.  add yeast-water to cold water, mix well.
slowely add to flour, mixing until it forms a ball. add more water or flour
to bring to the proper "bread" consistancy.
knead for awhile, let rest a few minutes, and then knead until the proper
elastiscity.  let rise 40-60 minutes im clean, dry bowl.  dough is risen
enough when about 1 1/2 times the originol size.
dump onto floured work surface, and firmly pat and push into 14-in rectangle[B.
fold one of the loing sides over toward the middle, and the other one iver to
cover it, making a three layer cushion. let rise 1-1 1/2 hours, or 2 1/2-3
times the original size.  form nto whatever shape you want, and bake at 450.

french bread: bake for 20 minutes, then another 10 minutes at 400.
round rolls: bake 15-20 minutes, then turn oven off, and leave for another
        10 minutes

Hey Confoozled, You,re all right. I really appreciate this. Unfortunetly my
schedule is wild these days, but you can be sure that I will try this out.
Will a roll go through the free-net? Have a great day.

Now that I'm back in the AA/Ypsi area, where are some of your favorite places
to get bread?  [I dunno if the above mentioned store is still around or
not...]  Am always looking for some good stuff.

Great Harvest is still around and they still have good bread. 

Another chain with good bread is Panera. There is one on Washtenaw near
the Whole Foods (which also has good bread)

Bread machine.  Zingerman's bread ends 10 for $1.

Farmer Jack's

Farmer Jack's seems to have gone out of business :( 

It is too bad because they used to have good bread in their bakery. 

Did they go out of business in general or just in our local area?  A&P pulled
out of here a  while back and Farmer Jack took over some of their stores.
Of four supermarkets west of town when I moved here, only Kroger is left,
but Arbor Farm has now become a supermarket as has Fresh Seasons.  We lost
We lost Wrigley, A&P and Farmer Jack I think.  Kroger got bigger.

If its Kroger and not Farmer Jack then that means all groceries are imported
from out of state.  Evil.

resp:34 It looks like Farmer Jack is still in business but has closed 
all the stores around Ann Arbor/Ypsilanti. I was bummed when they 
closed the one on Washtenaw because I really liked to shop there. But 
the truth is that I had been shopping there a lot less than I had 
before ever since Trader Joe's opened. 

I know there's a Farmer Jacks in Dearborn not far from where my parents live.
What is and where is Trader Joe's? I've heard it mentioned a few times but
don't know anything about it.

Trader Joe's is beside the old Lighthouse Motel at the intersection where
Washtenaw splits off to go into town and Washtenaw and continue straight as
Stadium.  They have a lot of gourmet type foods that you can't get anyplace
else, at great prices.  We don't shop there nearly often enough.

Thanks, Glenda, I'll have to check it out sometime soon.

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