32 new of 44 responses total.
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.
Trader Joe's is hands down my favorite grocery store in the area for a lot of reasons. One of them is that they carry a lot of high end foods but at much lower prices than a place like Whole Foods. Mostly they are able to do this because almost everything is a store brand. Another reason I like to shop there is that the service is amazing. I seldom have to wait in line for more than a few minutes. The staff seem cheerful and happy and on the rare occasion when I havent been able to find something, they bend over backwards to help me. The last reason I like to shop there is that it isnt very big. This allows me to shop quickly and efficiently. I can get in and out of there in under a 1/2 hour even when they are really busy.
We walked into Trader Joe's once and immediately out again because all of their produce is sold in plastic and styrofoam, prepackaged, rather than bulk, except for bananas. We did not want the packaging or the premeasured amounts. Plus we don't live anywhere near one. We shop at the Kerrytown Market (pineapples, carrots, oranges, avocadoes, and cabbages are sold about at cost) and at Farmer's Market and my neighbor around the corner orders bulk food once a month from the a large coop that delivers by truck for anyone who wants to pay her a small commission (well worth it).
Trader Joe's is fabulous, but it's the absolute last place anybody should buy produce at. They are wonderful for a lot of things, but produce is usally not so fresh, and not that great of a price, and pretty small selection to boot. Unfortunately, I have the ghetto TJ's, and they're always out of half the stuff that I want. It's really starting to piss me off.
Trader Joe's is the home of some of the best inexpensive wine on the planet.
resp:43 Dont I know it *hic*
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