Entries tagged with 'bread'
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Another reason why Sesame Street just rocks. In this educational segment on baking bread from the early 1990s, William Wegman's Weimaraner dogs knead blobs of dough in floral aprons (with human hands, that's key). The bakers seem pretty apathetic about the whole process, minus the licking the dough part (I feel ya, man!). It's unclear whether this becomes more or less creepy as an adult. The video, after the jump....
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Photograph by Blake Royer Thought no-knead bread was easy? Try this focaccia. Blake Royer of The Paupered Chef (and co-writer of Serious Eats' column /dinner_tonight/">Dinner Tonight) had tried the famous no-knead bread once, but it was still too much of a hassle to time everything correctly. So what do you do when you want fresh bread for dinner? Enter focaccia. Using a Nigel Slater recipe, Blake makes the dough with just an hour of rising time and then it's off to the oven. Brushed with a thyme, garlic, parsley, and olive oil topping, and studded with olives, this quick focaccia is a hearty supplement to any meal. Related I want a soft focaccia bread recipe [SE Talk, 04/5/08] Cook...
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Photograph by Craig Lee of The Chronicle Don't get rid of your old croissants or scraps from loaves of bread. "Virtually every type of bread can be used for crumbs, croutons, toasts, stuffings, to thicken soups, even lighten (and stretch) ground meat," says Georgeanne Brennan of the San Francisco Chronicle, who gives suggestions for what to make with leftover bread. Keep a bag of dried leftover bread in your freezer and you'll be able to make breadcrumbs, stuff vegetables, bake sweet or savory bread puddings, or toss them into a salad or pasta dish whenever you wish....
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I'm not sure where the stress goes, but I sure hope Nancy Baggett's last name is pronounced "baguette." For an author who's made it her mission to demystify breadmaking, it would be only fitting. Kneadlessly Simple's recipes draw from many countries and many styles of breadmaking. What they all have in common is Baggett's kneadless, cold-rise method, clear and precise instructions, and a skill quotient. Also included are a detailed troubleshooting section and instructions for "making over" traditional recipes to the kneadless method. If you can read, measure, and stir, you can bake delicious bread at home—guaranteed. Every day this week, we'll be posting a tempting bread from Kneadlessly Simple, from French walnut bread and fruited pain d'epice to a...
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Examples of occlupanids from HORG. HORG, or the Holotypic Occlupanid Research Group, has spent years researching the Taxonomic Data of the Breadties of the World. These occlupanids are not just mere plastic clips that prevent loaves of bread from escaping their plastic covering—oh no. HORG explains: Occlupanids are generally found as parasitoids on bagged pastries in supermarket biomes, although a few species are found on vegetables and bulk grains, and one notable species (Uniporus) is found exclusively on vent tubing bags. Their fascinating and complex life cycle is unfortunately severely under-researched. What is known is that they take nourishment from the plastic sacs that surround the bagged product, not the product itself, as was previously thought. HORG describes five...
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For a long time I was terrified of yeast. After several ill-fated attempts to bake with it in my teens (cinnamon buns that turned out like hockey pucks, a leaden loaf of homemade rye, pretzels reminiscent of teething sticks) I gave up. Yeast and I were like oil and water, I decided. We just didn't mix. Then last year I accepted a recipe-testing job that required me to make a whole chapter's worth of yeasted baked goods: braided challahs, cheese Danishes, whole wheat loaves, the list went on. To my surprise, they turned out great. Even more surprising was how much I enjoyed the smell of yeast blooming in warm water; kneading the dough by hand; and the patient process...
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In her article about rice cooker cooking, Julia Moskin refers to a bread recipe "from a popular television show about a superhero’s quest to develop a 'national loaf' for Japan." Her description missed a few key bits of information: the television show is Yakitate!! Japan, the superhero is Kazuma Azuma, and it's the best and strangest show you will ever watch about a bread making competition. Here's a video of the rice cooker bread tutorial that appeared at the end of episode 27. You can also read the directions at wikiHow....
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There's nothing like starting your day with some azodicarbonalicious bread baked with high-fructose love syrup! That is, according to this commercial for the Prairie Morning Bread Company. ...Wait, what? That's just what the Prairie Morning Bread Company and their disturbingly cheery bakers want you to believe. Thankfully, the Prairie Morning Bread Company doesn't actually exist—this commercial was made by Rudi's Organic to mock other companies who don't have much to tout about their bread besides that it's made with love. Even if the Corn Refiners Association wants to promote high-fructose corn syrup, it's unlikely to become a positive marketing point. Watch the video after the jump....
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That's just what I want to see before I make a sandwich: an ad for cell phone service. Next, I expect ads to be printed directly onto the bread. [via copyranter]...
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Turning on your computer this morning, did you notice something missing under your wrist? Not enough flaky French bread there? When the carpal tunnel syndrome is ailing your poor, overworked wrists, rest them on this long, cushiony baguette. You can almost hear the squish on that gel foam—which probably doesn't taste good with butter and jam....
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