The staff of life: whether by hand or by machinery baking bread is a heartwarming pursuit.Good bread is the most fundamentally satisfying of all foods," wrote superchef James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. in Beard on Bread. Beard, who is known as the father of American gastronomy gastronomy Art of selecting, preparing, serving, and enjoying fine food. Two early centres of gastronomy were China (from the 5th century BC) and Rome, the latter noted for the excess and ostentation of its banquets. , was the 20th-century champion of a centuries-old line of lovers of bread-making. Bread has been the staff of life for humankind since the earliest periods of recorded history Recorded history can be defined as history that has been written down or recorded by the use of language, whereas history is a more general term referring simply to information about the past.[1] It starts in the 4th millennium BC, with the invention of writing. . The Egyptians discovered that grains could be pulverized pul·ver·ize v. pul·ver·ized, pul·ver·iz·ing, pul·ver·iz·es v.tr. 1. To pound, crush, or grind to a powder or dust. 2. To demolish. v.intr. into a paste and baked over a fire until the mixture hardened into a palatable flat bread. Around 1000 B.C., early residents of the Nile unraveled the secret of producing yeast, lifting bread-making to a higher level figuratively and literally, liner, the Greeks picked up fine bread-making torch and introduced the filling loaves throughout Europe. During the early period of bread-making, a person's social status could be determined by the color of his bread. The darker the loaf, the more plebeian plebeian (Latin, plebs) Member of the general citizenry, as opposed to the patrician class, in the ancient Roman republic. Plebeians were originally excluded from the Senate and from all public offices except military tribune, and they were forbidden to marry patricians. the person. The upper classes thrived on costly white bread, which was more expensive for bakers to produce. Now, the opposite is true. White bread from the grocery store or bakery is often perceived as unhealthy and lacking in flavor. Although home-baked white bread is popular, robust brown bread seasoned with herbs, honey, or molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. is the usual loaf of choice for gourmets. Making bread by hand is hard work, but those who enjoy it say that the pleasure of feeling the dough come alive in your hands as you knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. is well worth the effort. Max McDaniel of Jackson, who began making bread with the recipe included in this article, "Delicious White Bread," has progressed to the point of making his own sourdough starter. He is always open to new ideas "New Ideas" is the debut single by Scottish New Wave/Indie Rock act The Dykeenies. It was first released as a Double A-side with "Will It Happen Tonight?" on July 17, 2006. The band also recorded a video for the track. on making bread. Hearing a friend reminisce rem·i·nisce intr.v. rem·i·nisced, rem·i·nisc·ing, rem·i·nisc·es To recollect and tell of past experiences or events. [Back-formation from reminiscence. about the glories of salt-rising bread Noun 1. salt-rising bread - white wheat bread raised by a salt-tolerant bacterium in a mixture of salt and either cornmeal or potato pulp bread, breadstuff, staff of life - food made from dough of flour or meal and usually raised with yeast or baking powder and at the now-defunct Jitney Jitney 1. A situation in which one broker who has direct access to a stock exchange performs trades for a broker who does not have access. 2. A fraudulent activity in the penny stock market involving two brokers trading a stock back and forth to rack up commissions and give 14 grocery store sent Max to his sizable library of bread-making books. Already working on the starter for salt-rising bread, his next project is to make a loaf that rivals the legendary Jitney bread. "I love the smell of fresh bread baking in the oven," says McDaniel. "It reminds me of my grandmother's kitchen." Although he sometimes uses the dough hook on Verb 1. hook on - adopt; "take up new ideas" fasten on, seize on, take up, latch on sweep up, embrace, espouse, adopt - take up the cause, ideology, practice, method, of someone and use it as one's own; "She embraced Catholicism"; "They adopted the Jewish his Kitchenaid mixer, Max insists, "I get a better feel for the dough if I knead it by hand. My essential ingredient is Red Star Yeast Red Star Yeast is a brand of yeast used in cooking, and is manufactured by the Lesaffre Yeast Corporation in Milwaukee, Wisconsin. The plant, located on N. St. Paul Avenue near the 27th Street Bridge, has been well known for decades for the strong odor of yeast eminating from the ." At Broad Street Baking Company and Cafe in Jackson, bakers go a step farther back in the bread-making tradition by creating each warm masterpiece in the centuries-old "boulangerie artisanale" style, using all natural ingredients and no preservatives preservatives, n.pl food additives that hinder spoilage by reducing the growth of microorganisms. Include nitrates and nitrites, benzoates and sulfites, and many others. . Along with business partner Jeff Good, Dan Blumenthal opened the bakery in 1998 as a tribute to the legacy of his grandfather, baker Sol Blumenthal of New Jersey. Each bread is made by hand, and some are leavened leav·en n. 1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation. 2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole. tr.v. naturally without the use of commercial yeast. Many of Broad Street's loyal customers stop in daily for a loaf of Farmhouse White, San Francisco San Francisco (săn frănsĭs`kō), city (1990 pop. 723,959), coextensive with San Francisco co., W Calif., on the tip of a peninsula between the Pacific Ocean and San Francisco Bay, which are connected by the strait known as the Golden Sourdough, Ciabatta ciabatta Noun a type of bread made with olive oil [Italian: slipper] , or one of the many other varieties offered. For an individual-sized treat from Broad Street that you can make at home, try the "Morning Glory morning glory, common name for members of the Convolvulaceae, a family of herbs, shrubs, and small trees (many of them climbing forms) inhabiting warm regions, especially the tropics of America and Asia. The family is characterized by milky sap. Muffins" recipe at left. If you are tantalized by the aroma of baking bread but want to avoid the work, use a bread machine. They simplify the process and produce a tasty product. Quick breads are another easy version of bread-making. Sweeter and often flavored with fruit or herbs, quick breads are made with baking powder or baking soda baking soda: see sodium bicarbonate. . They require no kneading kneading, n a massage technique in which the whole hand is moved in a circular pattern while the fingers and thumbs squeeze the tissues beneath. and have a cake-like texture. A cold winter afternoon is an ideal time to make bread. Whether you go the distance for a kneaded loaf or let the bread machine do the work, relax and enjoy the soul-satisfying aroma of baking bread. When it is done, treat yourself to a warm slice with a cup of tea. Open that good book you received for Christmas, and enjoy a perfect winter afternoon. DELICIOUS WHITE BREAD 5 1/2 to 6 cups Pillsbury's Best bread flour, divided 3 tablespoons sugar 2 teaspoons salt 2 packages Red Stat active dry yeast 2 cups water 1/4 cup oil or shortening Grease two 8 x 4-inch or 9 x 5-inch loaf pans. Lightly spoon flour into a measuring cup; level off. In a large mixing bowl, combine 2 cups flour and sugar, salt, and yeast; blend well. In a small saucepan, heat water and oil until very warm (120-130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in the remaining 2 1/2-3 cups flour until dough pulls cleanly away from sides of bowl. On a floured surface, knead dough about 10 minutes or until dough is smooth and elastic with blisters under the surface. Place dough in a greased bowl; cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 1-1 1/2 hours. Punch down dough several times to remove all air bubbles. Divide dough into 2 parts; mold into balls. Allow to rest on counter, covered with inverted bowl, for 15 minutes. Shape into two loaves as follows: remove air pockets by working dough with hands and rolling into two 14 x 7-inch rectangles. Starting from shorter side, roll up and pinch edges firmly to seal. Place seam side down into prepared pan. Cover; let rise in a warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 1 hour. Bake in a preheated 375-degree oven for 45-55 minutes or until loaves sound hollow. Remove from pans immediately; cool on racks. If desired, for soft crusts, brush tops of loaves with melted butter. Makes two 8 x 4-inch loaves. Max McDaniel Jackson IRISH SODA BREAD WITH HERBS 4 cups pills 1 tablespoon bread flour, divided 1 tablespoon fresh dill, chopped 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh thyme, chopped 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups buttermilk 1/4 cup vegetable oil 1 egg yolk 1 tablespoon water Preheat oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle, combine 4 cups flour, chopped herbs, baking powder, salt, and baking soda, breaking up any lumps. Mix on low Speed for 2 minutes. Place buttermilk buttermilk residual fluid after removal of fat from milk in butter manufacture; a protein-rich supplement fed to pigs. and vegetable oil in a stainless steel stainless steel: see steel. stainless steel Any of a family of alloy steels usually containing 10–30% chromium. The presence of chromium, together with low carbon content, gives remarkable resistance to corrosion and heat. bowl, and whisk gently to combine. Gradually add buttermilk mixture to combined dry ingredients while mixing on low speed, and continue to mix until dough forms a ball, 30-40 seconds. Scrape dough away from the paddle, and turn dough ball over. Mix on low speed for an additional 30 seconds. Flour a clean, dry surface with remaining tablespoon flour. Transfer dough ball to the floured surface, and knead with the heels of your hands until smooth. Form dough into a round loaf Round Loaf is a Neolithic or Bronze Age tumulus on the West Pennine Moors on Anglezarke Moor, within the locale of Chorley in Lancashire, England. It is the largest of its type in the North West of England, dating back 3500 years. . Pinch a small handful of dough, and gently twist, being careful not to tear dough from loaf. Place loaf, pinched side down, on a baking sheet lined with parchment paper. Whisk egg yolk yolk (yok) the stored nutrient of an oocyte or ovum. yolk n. The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of with 1 tablespoon water, then lightly brush mixture over top of loaf. Score loaf by cutting a 1/4-inch-deep X into the top. Bake for 50-55 minutes. Bread is done if a hollow sound is heard when the bottom is tapped with your finger. Allow bread to cool to room temperature before slicing. Yield: 1 round loaf. The Trellis 1. Trellis - An object-oriented language from the University of Karlsruhe(?) with static type-checking and encapsulation. 2. Trellis - An object-oriented application development system from DEC, based on the Trellis language. (Formerly named Owl). Cookbook Marcel DeSaulniers The Trellis Restaurant Williamsburg) Virginia SOURDOUGH STARTER & BREAD (pictured on page 35) STARTER: 1 package dry yeast 1 cup very warm water, divided 3/4 cup sugar 3 tablespoons instant potato flakes Dissolve yeast in 1/2 cup warm water. Combine with remaining water and other ingredients; let stand all day, uncovered. Cover; refrigerate in plastic or glass container. After 3 days, remove from refrigerator; without removing any starter, feed according to recipe below. Starter has enough liquid yeast culture to make bread. TO FEED STARTER: 1 cup very warm water 3/4 cup sugar 3 tablespoons instant potato flakes Starter must be fed at least every 7 days but can be fed as often as every 3 days. Add above ingredients; leave uncovered at room temperature for 8-12 hours before placing back in refrigerator. Note: If container is full and you are not planning to use some starter to make bread, you may need to pour 1 cup of the starter out to make room for above ingredients. BREAD: 1 cup starter 1 1/2 cups very warm water 2 teaspoons salt 1/4 cup sugar 1/2 cup corn oil 6 cups all-purpose flour or bread flour Draw off 1 cup starter, and in a large bowl, mix with all of the above ingredients except flour. Add flour 1 cup at a time; mix. Pour dough out on a floured board; knead. Small additional amounts of flour may be added as needed to make into a non-sticky dough ball. Put all dough in a separate greased bowl; cover with waxed paper, aluminum foil, or a towel for 8-12 hours or until doubled in size. Remove from bowl; place on a floured board. Knead gently 5-6 times. Divide into 3 parts; place in greased bread pans. Cover tops of pans with plastic wrap; allow to rise at room temperature for 8-12 hours. Bake at 325 degrees for about 30 minutes or until light golden brown. BUTTERMILK HONEY WHEAT BREAD (shown below left) 2 1/2 teaspoons active dry yeast 1 cup whole wheat flour 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 tablespoons honey 1 1/2 tablespoons vegetable oil 1 1/2 cups buttermilk, at room temperature Combine all ingredients, and pour into the pan of a bread machine. If baking in a bread machine, use medium temperature setting. If baking in the oven, use manual or dough cycle to knead dough. Remove from bread maker, and place in a greased loaf pan. Let rise until doubled in size. Bake in a preheated 350-degree oven for 25 minutes or until bottom of loaf sounds hollow when tapped. Allrecipes.com BROAD STREET MORNING GLORY MUFFINS 1 1/4 cup sugar 2 1/4 cup all-purpose flour 1 tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup sweetened coconut, 1/2 cup dark raisins 1 Red Delicious apple, shredded 8 ounces crushed pineapple, drained 2 cups carrots, grated 1/2 cup pecans, chopped 3 eggs 1 cup canola oil 1 teaspoon vanilla Preheat oven to 375 degrees. Sift together sugar, flour, cinnamon, baking soda, and salt into a large mixing bowl. Add next six ingredients; stir to combine. In another mixing bowl, whisk eggs, oil, and vanilla. Pour into dry ingredients, and mix well. Spoon batter into greased muffin tins. Fill to Slightly above the rim. Bake for 35 minutes or until a toothpick comes out clean. Let cool for at least 10 minutes, then turn out on a wire rack. Broad Street Baking Company Jackson |
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