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
How To Make A Multiseed Sourdough Masterclass
Patrick Ryan, Firehouse Bakery is back with a new sourdough masterclass. This is a follow on masterclass from Patrick's standard sourdough. You will learn how to make a multiseed sourdough in this video. For the full recipe click here
To watch first sourdough video click here
Also make sure to subscribe to Patrick's YouTube channel here
We would love to see all your bread creations feel free to tag us on Facebook @ilovecookingireland Twitter @ilovecookingire or Instagram @ilovecookingireland
Paul Gets A Lesson In Irish Soda Bread Making | Paul Hollywood's City Bakes | Tonic
Paul learns new facts about soda bread from the Irish chef and author Clodagh McKenna, meets a potato fanatic who cooks with historic Irish varieties, and admires unique pastries created by the head baker at the Merrion Hotel.
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Sceal Sourdough Bakery - In Love With Live Yeast
Sceal is an epic loaf story. A tale of two people (Shane and Charlotte) brought together through their shared passion for flavour, whose relationship spiralled and intertwined just as organically as their journey into food.
In our chat, we delve into the synthesis of their conjoined careers at top bakeries in San Francisco, and touch on the quirks of sourdough culture and the revival of ancient wheats (a la Fintan and Turlough Keenan), along with some of Charlotte's favourite flavour combinations that she used in the pastries they produce.
The bakery produces what is hands down the finest sourdough loaves in Ireland, along with stellar pastries, such as croissants and cruffins. We're lucky enough to stock them in the Hopsack, and they can be found in a handful of markets and cafes such as The Fumbally and Proper Order around Dublin.
To keep up to date and see their schedule you can find them on scealbakery.com or through their drool-inducing instagram @scealbakery
Like we say in the video - Shane and Charlotte want you guys to post some exciting flavour combinations for them to try out in the bakery. The best post will win a BIG prize from Sceal and The Hopsack.
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.
For more information about Brasserie Bread visit
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Cheese Lovers Club - November 2012
Featured cheeses for November from Spring Hill Cheese, Petaluma, California. Everything's better with cheddar. Cheese Wiz Gina from Venissimo Cheese takes you on a tasting tour.
#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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