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Source: www.baltic-course.com --- 2 days ago
“Laima” chocolates, “Riga Black Balsam” and “Laci” Rye Bread are the most popular presents that travellers from Latvia take along when they travel to other countries, according to a survey of travel habits, carried out by the company TNS Latvia. ... Source: www.thefreshloaf.com --- 31 days ago
i made my first Rye Bread....whole wheat, a bit of corn meal and the rest Rye (about 50% Rye....). mistakenly, i only gave the dough two risings, as i had been doing a lot of pizza dough prior to this and 'forgot' about the final rising after shaping the loaf. i used a homemade 'la cloche' a large unglazed pot i had soaked in water.....so i slid the Bread on the baking stone (oven preheated to 450) and baked for 20 minutes, then removed the cloche and baked another 20. the Bread tastes wonderful....however the total height of it can't be over 2 inches tall. if i had done the last rising before putting in the oven, do you think it would have risen better? i had heard that the cloche was the way to go......i feel discouraged. this is my first Rye and i've heard that Rye is a challenge.....at least it tastes good.....the crust both top and bottom is very chewy and good, so that's a start. ... Source: www.thefreshloaf.com --- 36 days ago
Just thinking aloud here. I am using Dove Farm Bread flour, a hard wheat white flour, to add to my Rye for gluten. However, this flour has Vit C already added. How will this be affecting the Rye? What difference would I get with a strong flour without Vit C? I think Allinson's is without Vit C, although not organic. Lynne ... Source: blog.keyingredient.com --- 31 days ago
Coming home to the smell of warm, fresh baked Bread is always an enjoyable experience. Making homemade Bread isn’t always easy, though, I speak from experience! Making sure the yeasty Bread dough rises in a dark room covered with a clean cloth can be difficult. If you’re like me, then you’re constantly [...] ... Source: www.thewebme.info --- 36 days ago
The more I make Bread, the more I am convinced of the importance of the kitchen being in the best position in the house. When we designed and built our house, I was determined that the kitchen should have a view and be on the front of the house. Now that it's six-fifteen of a summer morning and ... ... Source: www.diet-and-nutrition-data.info --- 2 days ago
Artichokes are so handy! They are perfect for easy appetizers. Since Labor Day is just around the corner, this would be an excellent choice for an end-of-the-summer appetizer. In this easy appetizer recipe, there are only 4 ingredients total. That, in itself makes this easy, but the artichoke and Rye appetizers look so great, that your [...] ... Source: www.thekumachan.com --- 19 hours ago
Two old guys, one 70 and one 77, were sitting on their usual park bench one morning. The 77 year old had just finished his morning jog and wasn’t even short of breath. The 70 year old was amazed at his friend’s stamina and asked him what he did to have so much energy. The [...] ... Source: www.ethniccookingrecipes.com --- 7 days ago
How to make swedish raisin Rye Bread? Simple! Swedish Raisin Rye Bread 36 ounces (or more) seedless raisins 5 cups warm water (105 degrees F) 6 tablespoons yeast 1 cup brown sugar 1 cup dark molasses 9 tablespoons shortening 2 tablespoons salt 4 to 5 cups medium Rye flour 10 cups white flour Soak raisins in cool water overnight. Dissolve yeast in water. Beat brown sugar, molasses, salt and shortening. Add yeast mixture. Add the Rye flour and beat until smooth. Add enough white flour to make a soft dough. Add drained raisins. Let rise, punch down, and let rise again. Put into loaf pans. Bake at 350 degrees F for 35 to 40 minutes. Makes 7 to 8 loaves. This is excellent for making French Toast. ... Source: robingolding.com --- 42 days ago
There's something about having warm, freshly, baked Bread and wine on days like today when the weather is bitter. The word is satisfying, the simplest things often are the most rewarding. I think I could have been a part time baker or a part time spy if I had some time to part. ...
Source: gizmodo.com --- 14 days ago
Oh yummy. And they probably come in boxes made of Rye Bread. All I want to know is where is my new MacBook Air made of bacon? Hmmmmm. Bacon. [Trend hunter via Boing Boing Gadgets] ... Source: allrecipes.com --- 36 days ago
I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on Rye Bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night! ...
Source: blogs.thenewstribune.com --- 15 days ago
Here is my third dispatch from the land of sandwiches. I've been exploring new sandwich shops in Tacoma and Bonney Lake. Have a new sandwich shop you want me to scope for you? E-mail tntdiner@thenewstribune.com . The sched: Sept. 25: Jimmy John's in Tacoma Sept. 29: Jersey Mike's in Bonney Lake Today: Puccini's Venetian Subs in Bonney Lake Thursday: Midtown Deli & Espresso in Tacoma Now for today's offering: Puccini's Venetian Subs The scoop : What? Have I stumbled into Subway? I thought this restaurant was an independently owned outfit? Or at least that's the assumption I made after the way the food was described to me by a reader who phoned in about it. It sounded like a mom-and-pop op. On the surface, it looks all plain and chain. But look below, and you find interesting ingredients and a very non-chain (and very labor intensive) grill that is center stage on the sandwich counter. So what about the chain look? For the record, it is a chain from Italy, but this is the first American location. It opened three months ago. More corporate-owned Puccini's are planned for Lacey, South Hill and Olympia. Bread choices: White, wheat, cheesy and French, Venetian and Rye. Grill me! Yes, indeed, you get to watch your sandwich meat grilled to order right in front of you. It's stunning proof, this is not microwaved meat. I love non-microwaved meat. We ate: Son of this here Food Editor ordered about the most basic thing one can get: a kids meal tur ...
Source: www.wickedlocal.com --- 35 days ago
Normal 0 Week of Sept. 15 Monday Herb roasted chicken, baked potato, carrots, whole wheat roll, peaches. Tuesday Turkey nuggets, roasted potatoes, green beans, multi-grain Bread, apricots, snack loaf. Wednesday Breaded pork chops, whipped potato, corn, light Rye Bread, pears, smoothie. Thursday Steak tips, rice pilaf, broccoli, oatmeal Bread, orange wedges. Friday Baked ham w/pineapple, sweet potatoes, peas, whole wheat Bread, apple slices. All meals include one percent milk and butter. Menu subject to change without notice. ... Source: www.thefreshloaf.com --- 6 days ago
well here's my first attempt at a Rye since being a member of this forum.....my Rye sour's aren't ready yet so i tried one not needing a sour....used the cornmeal Rye recipe in laurel's Bread book. (i tried to be brave and slash away....fast as i could) here it is fresh out of the oven: here's the recipe for those who are interested: 90 g cornmeal 175 ml boiling water 7 g active dry yeast 60 ml warm water 400 g whole wheat flour (ka) 125 g white Bread flour (arrow head mills)...i added this, in laurel's recipe her's was 100 whole grain and i wanted to see if i'd get a better rise w/ a tad of white flour....i've made her recipe's before sans any white flour and they rose not at all. 255 gms whole grain Rye flour (hodgson mill stone ground) 14 g salt 16 gms caraway seeds 350 ml yogart (i used redwoodhill farms goat yogart, love that stuff!) 30 ml cider vinegar 60 ml olive oil 30 ml honey 120 ml water (added during kneading...i added about 1/2 of this) dissolve cornmeal into boiling water. set aside covered. dissolve yeast in warm water. mix flours seeds salt in large bowl. mix yogart, vinegar, oil, and honey in with cornmeal mixture. stir till smooth. stir cornmeal mixture into flours, then stir in yeast. i hand kneaded.....it was a stiff dough and then per her instructions kneaded the additional water into the dough.....i think i may have kneaded too long and hard about 15 minutes total....but there's nothing like experience and practi ... Source: startcooking.com --- 12 days ago
This soup is thick, hearty, full of flavor, and perfect for the beginner cook. It was taught to me by my Dad, who did not cook very often but who had a few specialties that were his “signature dishes.” Cabbage soup was one of his best! He always made it as part of a traditional Polish Christmas Eve celebration dinner. I like making his recipe as soon as the weather turns cold. Be sure to pick up a loaf of (Polish) Rye Bread at the grocery store – it is perfect with this soup! You might already have most of the ingredients for this soup in your kitchen. Onion , celery, carrot, olive oil and chicken or vegetable broth are the basic ingredients. Add a bag of dry yellow split peas and a bag of sauerkraut and the list is complete! (Sauerkraut is fermented cabbage .) Let’s startcooking! One medium onion needs to get peeled and chopped . (Check out my video for a quick review on How to Chop an Onion) Dice one stalk of celery. Cut the stalk in half, and then in strips. From there it is really simple to dice the celery. Do the same for the carrot – cut it in half, then strips, then into a dice. (My Dad never put carrots in his cabbage soup, but I like to start with a combination of carrots, celery and onions for almost all the soups I make.) Put the dry yellow split peas into a colander and sort them. That just means to look though them to make sure there are no tiny stones that ended up in the peas. Sometimes you will see a green split pea ... Find more results for Rye Bread on RSSMicro.com |
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Rosemary Barton What would a trip to Montreal be without a stop for smoked meat at Schwartz's deli? Of course, we don't have time for such things on our schedule. So, when the flight crew goes to Schwartz's and brings back packs of medium-cut meat, Rye Bread and mustard for everyone on board, it makes a lot of very busy people very happy. ...
The new-school counter at Mama's Mudsliders. Photo: Shanna Ravindra The Soda Shop opened back in 2006 to fill the city's authentic egg-cream void, but this fall's grumpy economy seems to have triggered a comforting soda-fountain revival. Sam Mason revealed he's brainstorming adult floats , Sweetiepie intends to be a nostalgic ice-cream mecca, and Rob and Robin just stepped off a root-beer trail . If you're looking for more nouveau fountain eats before the latest ventures open, you can pop into retro-minded dessert bar Mama's Mudsliders . Pastry chef Hali Horn serves frozen banana custard and birch-beer floats next to hot apple beignets and deconstructed S’mores Popsicles. Take a look at her fall menu after the jump. SALTY BLT $7.50 Thick cut bacon, romaine lettuce, tomatoes, and our garlic aioli served on Rye Bread Chicken Salad $7.50 Homemade chicken salad w/ lettuce, tomato, and onion on wheat Bread Grilled Cheese $6.50 A mix of Mountain Valley sharp cheddar and mozzarella served on sourdough Bread Add tomato / bacon / sautéed onions add $2 each Ham and Cheese $7.50 Black forest ham, baby Swiss cheese, yellow mustard, lettuce and tomato on Rye Bread Grilled Vegetable $7 Served cold with goat cheese and balsamic vinaigrette on baguette Peanut Butter and Jelly $5 Smooth or chunky peanut butter and grape or strawberry jelly on white Bread Peanut Butter, Bananas and Honey $5.50 Served on white Bread All sandwiches served with ...
Yes, please I've always been a fan of Acme Smoked Fish's pastrami smoked salmon; the silky smoked fish seems like a natural match for that assertive, coarse black pepper-coriander rub. And now two new Brooklyn restaurants are pastrami-ing unorthodox meats. (The classic New York pastrami is made from brined brisket, rubbed with spices. Although, apparently, Romanians have always made pastrami out of mutton or pork.) At Char No.4 (196 Smith Street), chef Matt Greco makes a house-cured lamb pastrami. I tried this recently, and it is wonderful. The lamb is sliced so thin that the pinkish strips are almost transparent, and is served with coriander aioli and Rye Bread. The faint gaminess of the lamb goes well with the floral-herbal-sharpness of the black peppercorns, coriander and juniper seeds. And at Bussaco (833 Union Street) Chef Matthew Schaefer (formerly of Le Bernardin) is curing duck breast pastrami, which is served with homemade sauerkraut and black Bread stuffing. I haven't had this yet, but it sounds promising. ...
Filed under: Recipes , Slashfood Ate , Fall Not everyone looks forward to the cooler weather of fall, and I'm one of them. I really prefer warmer temperatures, but I do look forward to fall food. All of the different squash dishes, puddings, and citrus flavors are so welcome that I can almost forgive the chill in the air. I've been searching for different fall influenced Bread recipes and I think I've found some good ones. Check them out and you be the judge. 1. This fig and anise Bread sounds so amazing, I'm planning on making this one soon! 2. What could be more fall than a pumpkin Bread pudding ? 3. It seems more difficult to find a pumpkin yeast Bread , but I found one amid all the quick breads. 4. Chestnut Rye is a little more unusual of a flavor, but that's what makes it special. 5. Sweet potato rolls deserve a place on everyone's fall table. 6. This cornbread from the Homesick Texan may not be strictly fall, but the cornbread dressing you can make with it sure is. 7. Orange yeast Bread is also more rare than its quick Bread cousin. 8. Sure cranberry is usually paired with orange, but why not let it shine on its own? Permalink | Email this | Comments ...
This fall we are combining our love of the football and our dream of learning to cook by preparing a meal from the city of the Seahawks opponent. Seahawks vs. Hot Pastrami on Rye Preview . Buying caraway seeds made this whole project worth it. We kept finding them close to the dill weed, and that made us smile. Oh, how we wished for an overhead page for a dill weed price check. We have simple wants. Okay, enough of that. Keeping with the New York delicatessen theme of this recipe, like many Seattle sports fans, we feel as if we have been wandering in the desert forever. In the span of just over twelve hours, we watched the two football teams we root for lose by a combined score of 92-20 . Our Bread started off down that path, however, unlike the Seahawks, we were able to pull things together and make a successful loaf. As we put the Rye flour, white Bread flour, salt, sugar, honey, and other ingredients into the bowl, it seemed very powdery. The kind of powder one would wish for if they were making skiing plans, or cocaine, not, however, when making Bread--unless the Bread was for a cocaine-fueled ski trip. The mixer agreed with our assumption, as instead of raw dough, our concoction was turned into clumps. Usually when things go bad in our life we add beer, so we were overjoyed when we saw the recipe called to add a cup and half of beer. A little better, but not great. If this had happened last year, we would have blamed God and ...