Gourmet Everything! » gourmet bread

Gourmet 8″” Bread Knife

admin — Mon, 15 Feb 2010 23:17:07 +0000

One of the most trusted names in cutlery, Wusthof (r) offers the perfect classic knife for every cutting, chopping and slicing job. A strong, long-lasting blade that is precision tapered from bolster to tip will maintain its shape and hold its edge. Knives feature high-impact synthetic handles that are comfortable to hold, more durable and sanitary than wood. Set includes bonus cutting board and bonus sharpener (see additional photos). -High carbon, no-stain stamped blades are easy to sharpen -Tempered and hardened steel with a V-ground edge -Blades are buffed and polished by hand -Triple-riveted handle with visible full tang, adding weight and balance -Hardwood knife block -Hand washing recommended -Made in Germany

Gluten-Free Gourmet Bakes Bread

admin — Sun, 14 Feb 2010 02:22:55 +0000

A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking
In Bette Hagman’s three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies to create recipes for great- tasting food. Knowing from her own hard-earned experience that bread is the greatest loss for those who can’t eat wheat, oats, rye, or barley, she has experimented with exciting new bean-based flours and has devoted an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a vast array of recipes for the oven or the bread machine-for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.
Along with dozens of great recipes are: a beginner’s guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies.

Product Specification :

ISBN :0805060782
Format aperback: Reprint: 284 pages
Publisher :Owl Books
Date Published :10/01/2000
List price :18

Wusthof Gourmet 9 in. Bread Knife

admin — Thu, 11 Feb 2010 22:59:34 +0000

Wusthof Gourmet 9 in. Bread Knife Wusthof 4145

Indian Vegetarian Gourmet – Bread Binding Cutlets

admin — Thu, 11 Feb 2010 22:58:00 +0000

Hema kundargi simplifies and demystifies Indian cuisine for the western kitchens, beyond curries. Here she demonstrates a quick and easy spicy recipe.

Duration : 0:7:35

Technorati Tags: alur, Binding, bread, Cutlets, easy, gourmet, healthy, hema, Indian, kmvt15, kundargi, quick, Recipe, spicy, Vegetarian

What are some important secrets to making a GREAT loaf of bread??

admin — Thu, 11 Feb 2010 22:55:33 +0000

I’m a fantastic cook and can make all kinds of nationalities of foods/gourmet cooking,ect.
BUT when it comes to pastries/pies/breads/cakes
I suck, LOL
pls help me w/breadmaking skills/secret chefs out there!!
Many thanks 2U !!!
)

To me the most important things to remember when making bread is good strong bread flour good fresh yeast slow fermentation and the right temperatures and humidity.When using regular dry yeast it
needs to be activated in a small amount of warm water at 105*F no more than 1/2 cup
to the yeast add 1/2 teaspoon sugar and 3
table spoons flour mix well let sit in a warm place until bubbles or foam forms on top when foam begins to fall the yeast is well activated. Mix the sugar, salt and shortening
does not need to be creamed but mix together well. Add 75*F to78*F liquid scrape mixing bowl down add yeast mixture then add flour
to form a soft dough if using a stand mixer
with dough hook the dough will turn loose of sides of mixing bowl and cling to the dough hook place dough in a bowl that has been brushed with oil turn dough to coat all sides.
Sit in a warm draft free place until double
in volume. Turn dough out onto a floured
work surface kneed until dough is smooth and elastic. Cut in to the desired size pieces
for a loaf of bread from 1lb. to 1 1/4 lb.
roll dough pieces into a ball cover with a towle let rest 10 to 15 min. form balls in to a loaf place in pan seam side down letting the loaf touch one side of pan this will keep it from rolling to 1 side or the other while froofing.Brush loaf with oil to keep it from
forming a crust while proofing.Place bread
back in a warm draft free place. Let rise until
the crown { that is the highest part of the loaf} is 1 to 1/2 in above the side of pan.
Place very carefully in to a pre heated oven
at 400*F— Bake untill golden brown about
23 to 28 min.Loaf should have a hollow sound when thumped on the bottom side.Remove from oven to a cooling rack
For a crispy crust cool on cooling rack.
For a more tender crust brush with oil while on cooling rack. { I didn’t go into the humidity thing because the home baker has verry little control over the humidity.}
But I hope that I have helped you with your bread making. jim b