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Bread

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BUSINESS
October 17, 2010 | By Christopher K. Hepp, Inquirer Staff Writer
Would you buy bread called bimbo ? Apparently its makers, Bimbo Bakeries, out of Mexico, are a bit concerned that some of you might not. Hence a few strategically placed billboards that have appeared on I-95 and elsewhere in Philadelphia recently offering a helpful pronunciation tip: "Say 'Beembo!' " As the global economy flattens boundaries between cultures and countries, Bimbo Bakeries' parent company, Grupo Bimbo, has discovered it has a bit of a hurdle to overcome as it seeks to become a national bread brand in the United States.
NEWS
September 21, 2000
A wave of carbohydrate crime is sweeping Bucks County! A Bucks County woman has been convicted of plotting to murder her husband by poisoning his mashed potatoes. She baked up a story about having indeed talked about doing the deed, but never following through. The jury treated that alibi with starchy disdain. Meanwhile, testimony began this week in the trial of a county man accused of ruining more than $8,000 worth of baked goods, allegedly because of a fetish for going to the supermarket and squeezing breads, bagels and cookies until they crumbled.
FOOD
May 13, 2016
Makes 1 loaf or 9 to 12 servings 13/4 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1/2 cup shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed bananas (2 to 3 bananas) 1. Sift together flour, baking powder, soda, and salt. 2. Beat shortening until creamy. 3. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with bananas, a small amount at a time, beating after each addition until smooth.
FOOD
February 17, 1988 | By SONJA HEINZE, Special to the Daily News
Q. Since we are a working couple and use only two to four slices of bread a day, what is the best way to preserve the bakery freshness of the bread - refrigeration, freezing or keeping it at room temperature? John Przasnyski Philadelphia A. What I do is freeze sliced bread in a plastic wrapper, remove slices as I need them and toast them. Carol Rinzler in "The Complete Food Book" suggests the following: "Store bread at room temperature in a tightly closed plastic bag or in a bread box. How long bread stays fresh depends to a great extent on how much fat it contains.
FOOD
October 29, 1986 | By Andrew Schloss, Special to The Inquirer
Bread and butter are basic, yet they are also one of the simplest ways to make a meal memorable. Usually an afterthought, bread, in even the most elegant meal, seems never to receive the same concern and care given to other courses. But when attention is paid and forethought given, bread can be a precious jewel in a meal otherwise crowded with treasures. One of the easiest ways to make a special bread requires no baking, kneading or even turning on the oven. It calls only for a wholesome loaf, a bit of sweet butter, a bundle of herbs or a slice of cheese, and a little bit of your time and imagination.
FOOD
January 24, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: I cut up slices of stale bread and keep the cubes in a plastic bag to feed the ducks in our neighborhood park once a week or so. However, the bread in the bag sometimes starts getting moldy before I can use it. Is this harmful to the ducks? - H.W. Dear H.W.: I don't advocate feeding moldy food to anyone, even ducks. You can prevent or retard the mold development in two ways: (1) Keep the bread cubes in the freezer (they'll thaw quickly when you're ready to visit the park)
FOOD
June 11, 2009
The big guys are finally catching on that consumers want better-tasting, lower-calorie, higher-fiber alternatives to sandwich bread. Pepperidge Farm offers these 100-calorie flat rolls: good toasted with hummus or grilled for paninis. Available in whole wheat, oatmeal, and seven grain. If you need a beer primer to keep up with the crew at the latest gastropub (and who doesn't in brew-crazy Philly?), turn to a new book from local writer Lynn Hoffman for a tasty draft of advice. The Short Course in Beer (Künati)
FOOD
November 6, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: Several years ago, we discovered that if you buy day-old bread (especially whole wheat), freeze it and then thaw it, it tastes like fresh- baked. Doing the same to fresh-baked white bread makes it taste almost like cake! - J.M.K. Dear Polly: When cooking cauliflower, add a little milk (about 1 teaspoonful). It helps to keep the cauliflower white. My toilet gets brownish stains because I have hard water. I flush the toilet, then before the water comes back, I use a steel wool soap pad to scrub the stain away.
FOOD
December 30, 2004 | By Joyce Gemperlein FOR THE INQUIRER
Here and there in this universe are people - maybe three - who are capable, and crazy, enough to bake several varieties of bread at once at home. The rest of us help the economy along by buying it from people with big ovens and lots of employees. There are plenty of local bakeries toiling over a dizzying array of breads that will make your unconventional New Year's Eve soup party the talk of 2005. There are, however, guidelines about which breads complement soup. "Usually you want bread that is hearty.
NEWS
September 22, 2014 | By Rick Nichols, For The Inquirer
A year ago, Alex Bois, 26 at the time, was launching his bread program at the new High Street on Market, the kid sister of Fork, baking the squid-ink bialys and moist kaiser rolls and rustic, local-buckwheat-cherry breads that found a cult following. But since this month's Bon Appetit rated High Street its No. 2 new restaurant in the country, citing Bois' phenomenal breads, he can hardly keep a levain on the shelf. Q: A friend of mine said he heard you were such a purist that you wouldn't eat someone else's bread unless you knew the yeast structure.
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FOOD
May 13, 2016
Makes 1 loaf or 9 to 12 servings 13/4 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon soda 1/2 teaspoon salt 1/2 cup shortening 2/3 cup sugar 2 eggs, well beaten 1 cup mashed bananas (2 to 3 bananas) 1. Sift together flour, baking powder, soda, and salt. 2. Beat shortening until creamy. 3. Add sugar gradually and continue beating until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with bananas, a small amount at a time, beating after each addition until smooth.
FOOD
April 22, 2016
Makes 8 servings 1/4 cup butter, melted 1 cup cornmeal 3/4 cup flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/2 cup grated Cheddar cheese 1. Preheat oven to 350 F. 2. Melt butter in cast-iron pan. 3. Combine cornmeal, flour, sugar, salt, and baking powder in medium mixing bowl. 4. Crack eggs into a larger mixing bowl. Add the milk and the remainder of the butter after greasing the skillet.
FOOD
April 1, 2016
Makes 4 servings Small bunch of the following herbs, leaves removed from stems and chopped, yielding about two teaspoons each: parsley, dill, celery leaves, mint, arugula, cilantro 1/4 cup toasted pine nuts 1/2 cup whole-milk ricotta Grilled rustic-style bread 1. Pick the leaves from the washed herbs and roughly chop them. 2. Begin crushing the herbs with a mortar and pestle. After 30 seconds to a minute, add the pine nuts and continue mashing until thoroughly mixed.
FOOD
March 25, 2016 | By Elisa Ludwig, For The Inquirer
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
FOOD
March 17, 2016
Make 4 servings 2 cups all-purpose flour 1 cup buttermilk 1/2 teaspoon kosher or sea salt 1 teaspoon baking soda   1. Combine and mix dry ingredients in a bowl, then add buttermilk. Using your hands, work the mixture together in the bowl, forming a loose ball, before turning out onto a flour-dusted surface. 2. Lightly knead the dough, being careful not to overwork it, into a circular shape about half an inch thick. 3. Once dough is formed, cut an X across the circle, forming four equal-sized farls, or pieces.
FOOD
January 7, 2016
Makes 8 servings For the grain-free flour mix: 21/2 cups raw buckwheat flour Generous 2 cups almond flour 93/4 tablespoons finely ground flaxseed meal 11/4 cups potato starch 11/2 cups arrowroot flour For the Banana Bread: Vegetable oil, coconut oil, or butter for greasing the pan 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 2 large eggs 1/2 cup maple syrup ...
FOOD
December 25, 2015
Just over two years old now, Josh Lawler and Todd Fuller's Farm & Fisherman + Tavern has settled comfortably into is mission to create a neighborhood standby serving sustainably sourced seasonal food in Cherry Hill. It hasn't always been easy in a landscape ruled by less-expensive, more generic chains. But on a recent visit, the personable staff and solid kitchen seemed more in the groove than ever. I washed down one of the area's best burgers (the Industrial) with excellent Jersey brews (Kane Head High IPA; Forgotten Boardwalk's Morro Castle smoked porter)
BUSINESS
December 4, 2015 | By Harold Brubaker, Inquirer Staff Writer
Aramark shares closed Wednesday at their highest level since the firm went public two years ago. Shares of the Philadelphia food-service provider gained 2.95 percent, or 98 cents, to close at $33.86, one day after Aramark impressed analysts with increased projections of higher profit margins over the next three years. At its first-ever investor day, Aramark officials explained how they would reduce $3 billion in annual food costs and $6 billion in labor costs to boost the company's profit margin to 7.2 percent from 6.2 percent.
ENTERTAINMENT
October 31, 2015 | By Elizabeth Wellington, Inquirer Staff Writer
Each meal served on Bank & Bourbon's rustic wooden tables features pristine place settings with bread plates that do not match. Like, at all. Nonetheless, the china patterns - one with tiny, blue flowers; another trimmed in gold; one with a single red robin at its center - are harmonious. The dishes complement one another in such a way that the tableware in the 18-month-old upscale restaurant at the Loews Hotel looks both traditional and eclectic. "The idea was for people to feel comfortable and cozy," said Jaimi Blackburn, Loews' director of public relations, who also happens to be the person who combs eBay for Bank & Bourbon's funky plates.
NEWS
March 14, 2015 | By Justine McDaniel, Inquirer Staff Writer
Ilon Silverman holds the slice of bread in both hands, looking down as if he were reading it. He closes his eyes and chews. "There's not a word to describe it," he finally says. A pause. "There's probably many words. " The elusive, nuanced flavor of pain au levain - naturally leavened bread - is the reason Silverman wakes up every day. It is 9 a.m. Wednesday. He has been at the small bakery in Avondale's new natural-foods market since 3:45. Clad in a houndstooth cap and flour-stained apron, Silverman talks almost religiously about his bread, calling it "intoxicating," "zen," and "earthy.
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