How To make San Francisco Firehouse Bread
2 pk Active dry yeast
1/2 c Chopped onion
3 tb Cooking oil
13 oz Can evaporated milk
1/2 c Snipped parsley
3 tb Sugar
1 t Salt
1/2 ts Dried dillweed
1/4 ts Ground sage
3/4 c Cornmeal
4 c Whole wheat flour
Soften yeast in 1/2 cup warm water (110~). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour. Stir in remaining flour by hand to make a moderately soft dough. Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in greased bowl, turning once to
grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2
well-greased 16 ounce coffee cans. Cover and let rise until double, 20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely with foil during last 15
minutes.
How To make San Francisco Firehouse Bread's Videos
Heritage Bread Festival - Mill City Farmers Market
- Darrold and Marty Glanville of Sunrise Flour Mill hosted the Heritage Bread Festival at the September 19, 2015, Mill City Farmers Market.
Christoper Boles was the first presenter. He talked about mixing and kneading the dough.
Jonathan Kaye of Heritage Bread has a bread CSA pickup at the Sunrise Flour Mill booth at the MCFM. He talked about the various containers to put the dough into to achieve a specific shape or textural pattern during the proofing process.
John Jacobson is a member of the St. Paul Bread Club. He demonstrated how to get the proofed dough into a dutch oven for baking.
#4 - The virtues of sourdough bread!
Customers want high-quality breads ? Your best options comes naturally with SOURDOUGH!
Baking with sourdough is the authentic, original and natural way to achieve high-quality baked goods.
And pure sourdough, made from pure natural ingredients, has a strong character. It’s bread with depth, complexity and shade.
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Sub Sandwich making live with Bhavna’s Kitchen
I thought I should go live for short recipes and here is my version of sub sandwich.
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Classic Cheesesteak Recipe using Ribeye Steak
Philly Cheese Steaks done right! You can make an authentic cheese steak sandwich at home and it's oh, so amazing. Begin with a ribeye steak and follow these steps to make perfect Classic Philly Cheese Steaks.
Get the recipe:
INGREDIENTS:
2 (16-ounce) Certified Angus Beef ® ribeye steaks
2 1/2 teaspoons coarse Kosher salt, divided
1 teaspoon fresh ground black pepper
2 medium yellow onions, diced
4 (6-inch) hoagie rolls or sub rolls
8 slices white American or provolone cheese
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~~ If it's not CERTIFIED, it's not the best. ~~
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German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
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Wild Sourdough Road Trip Part 4 - Brasserie Bread
Our last stop is at Yarra Valley Dairy to find out more about artisan cheese making. And then we're off to our South Melbourne bakery to bring the Sourdough Starter to its new home!
This Starter journey is all about celebrating true sourdough and the fact that it follows the ancient traditions of artisan baking, says Michael Klausen. The sourdough Starter is the heart and soul of Brasserie Bread. It is a living organism made of flour, water and wild yeast. With proper care and daily feeding, Starters can live forever. The Brasserie Bread Starter is now 16 years old and has been responsible for hundreds of thousands of sourdough loaves.
Brasserie Bread is passionate about the quest to bake true artisan bread. Expert training, skill and a love of good ingredients have come together to create Australia's leading sourdough bakery. Since 2000 Brasserie Bread has been producing and supplying an award-winning range of artisan bread, pastries & cakes to over 400 top restaurants, hotels, cafés and delis across Sydney, Melbourne and the ACT.
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