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
The 12 Absolute Best Italian Subs In The US
Call it by whatever name you want: a sub, a hoagie, a hero. By any name, an Italian sub is a truly delicious mountain of meat, cheese and bread. While you may assume that all the best Italian subs in the U.S. come from the northeastern corner of the country, the truth is that great Italian subs come from all over the nation.
So if you're curious if you can get one of the best Italian subs in the country where you live, watch and find out. Then get in your car and go to sandwich heaven. These are the 12 absolute best Italian subs in the U.S.
#ItalianSub #Food #Sandwich
The Godmother at Bay Cities Italian Deli & Bakery | 0:00
Hot Salami Sandwich at Gioia's Deli | 1:35
Monica's Original Italian Sub at Monica's Mercato | 2:41
Bub's Italian Hoagie at Bub & Pops | 3:50
Alyssa Milano Hero at Lioni's Italian Heroes | 4:50
Molinari Special at Molinari Delicatessen | 5:48
The Milano at The Italian Store | 6:51
Italian Combo at Sal, Kris, & Charlie's Deli | 7:49
The Real Italian at DiPasquale's Marketplace | 8:39
Pepper Steak Sub at Giamela's | 9:45
Real Italian at Amato's | 10:39
Mr. G at J. P. Graziano | 12:05
Read full article:
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.
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
Stay up to date with Brasserie Bread on Twitter ( and and Facebook (
Wholemeal Spelt & Black Treacle Yeasted Bread Masterclass
We have another beautiful bread video with the King of Bread - Patrick Ryan, Firehouse Bakery. In this masterclass Patrick will teach you how to make a wholemeal spelt & black treacle yeasted bread. Get the full recipe 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
Gialina and Ragazza | Food + Home
Chef Sharon Ardiana talks about her restaurants Gialina and Ragazza in San Francisco, and what it means to be in the San Francisco Chronicle's Top 100 Bay Area Restaurants.
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
Learn more about the Ribeye steak:
~~ If it's not CERTIFIED, it's not the best. ~~
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Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
Salt & Pepper Mills
Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
Walnut End-Grain Cutting Board