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| Author |
Message |
| 25 new of 44 responses total. |
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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billb
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response 25 of 44:
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Apr 12 12:18 UTC 1995 |
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? .
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chelsea
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response 26 of 44:
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Apr 13 03:37 UTC 1995 |
Nope that's pretty easy all right. Except nobody here seems to
have a recipe. Will you ever forgive us?
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eeyore
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response 27 of 44:
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Apr 15 07:13 UTC 1995 |
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
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billb
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response 28 of 44:
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Apr 23 13:06 UTC 1995 |
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.
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denisema
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response 29 of 44:
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May 4 20:22 UTC 2006 |
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.
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slynne
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response 30 of 44:
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May 4 22:47 UTC 2006 |
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)
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keesan
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response 31 of 44:
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May 5 04:10 UTC 2006 |
Bread machine. Zingerman's bread ends 10 for $1.
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tod
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response 32 of 44:
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May 5 04:25 UTC 2006 |
Farmer Jack's
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slynne
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response 33 of 44:
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May 5 04:34 UTC 2006 |
Farmer Jack's seems to have gone out of business :(
It is too bad because they used to have good bread in their bakery.
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keesan
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response 34 of 44:
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May 5 04:43 UTC 2006 |
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.
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