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Culture News Products Restaurants Science

With Just Two Ingredients, You Can Make Bread For Life

With everyone at home right now, the possibilities that all this extra time have unlocked have manifested into Tik Tok videos, Tiger King memes, and throwing down in the kitchen. Now it’s been said that man cannot live on Joe Exotic’s drip and hitting the Whoa alone, as sustenance is key to survival. And though it’s universal to all how much good use of our time has been spent on unlocking our inner Gordon Ramsays, the fact remains that groceries are at a constant flux of being fully stocked to bare shelves in such a short amount of time, with essentials like bread becoming scarce.

But what if I told you that you can literally make your own bread for life with just two simple ingredients? A raised eyebrow of skepticism is what I’d expect, sure, but the overall simplicity of what it takes to bake bread really is just that — simple.

I asked Aaron Caddel, CEO and owner of Mr. Holmes Bakehouse in San Francisco and Los Angeles, why bread seems to be the unlikely hero right now and also to help us understand just how easy it is to make bread for you and yours for life.

“It’s just the survival component with people. Folks got really worried for a short amount of time that there was going to be a food shortage and I think that frenzy is still there,” Caddel explains. “Then also, folks just need to stay in the house. Making bread is cheap living and an essential part of a lot of folks’ dinner tables.”

Now just like the countless businesses and restaurants that have been adversely affected by the COVID-19 pandemic, Mr. Holmes Bakehouse has had to pivot their regular business model to still serve their customers. In light of this, while also recognizing the need for bread right now, Caddel has now shifted priorities to offering Bread Starter Kits, with shipping available nationwide. Inside you’ll find everything you’ll need to bring your bread starter to life, including instructions on how to “maintain this bread starter for 100+ years,” as said on the bakeshop’s website.

But how exactly is it even possible to have a lifelong supply of bread from just two ingredients? Well first, one needs to identify that these two ingredients are literally just flour and water. But how does yeast play into this whole process? Isn’t it essential as well? These are questions I myself had at the beginning of my research for this story. To help answer that, I tapped fellow Foodbeast and resident food scientist, Costa Spyrou, for some of his gems:

While you can purchase dry active yeast from stores, it’s not necessary to make your own bread starter. The most unique custom ones come from letting your dough capture the yeast from the surrounding air. Starters of flour and water left out at room temperature (but safely covered) will capture yeast and bacteria from the area. Many wild yeast strains are species that will ferment the dough: the most common yeast species is Saccharomyces cerevisiae. As vital as these yeasts are to turning dough into bread, you also need some bacteria to help the yeast along. It’s a symbiotic relationship between the yeast and bacteria that help produce the many signature flavors of dough.

Ah science (and Costa), thank you for all the clarity you bring. And also, thank you to establishments like Mr. Holmes Bakehouse, who are still finding ways to service the community even during these challenging times. The phrase ‘let’s get this bread’ resonates now more than ever.

Categories
Deals Fast Food

Ike’s Sandwiches Is Now Delivering Their Famous Dutch Crunch Loaves

Turn any sandwich from your fridge into Ike’s Dutch Crunch? Heck yeah we’re down. While everyone is hunkering down for yet another month thanks to COVID-19, we find some comfort knowing we can crunch on some Dutchy goodness.

Ike’s Love and Sandwiches just announced that they’ll be selling their world-famous Dutch Crunch bread for home delivery this week. Effective immediately, fans can order six loaves of Ike’s bread either through the store or through the mobile app and have it delivered to their homes for $5.99.

A game changer since many of us Ike fans frequent the fan-favorite sandwich shop specifically for the Dutch Crunch option.

Imagine the possibilities having Dutch Crunch at home can entail. As you can see in the images above, I grabbed a bag of Dutch Crunch loaves for myself and created an Animal Style Dino Nugget-stuffed Dutch Crunch sammich.

Yes, it’s as Dino-mite as it sounds.

If you’re interested in ordering some, check out your nearest Ike’s location to see when you can get your loaves.

Categories
Recipes Twitch

If You Have These Ingredients In Your Cupboard, Come Stress Bake With Us LIVE

Watch live video from foodbeast on www.twitch.tv

Like a lot of other places, the Foodbeast team has all been working remotely throughout the “shelter in place” orders that have been set. That hasn’t stopped us from creating the food content we love, especially in our “Foodbeast Kitchen” series on Twitch.

Foodbeast Kitchen League judge, Chris Abouabdo, has decided to jump on this week for a “Stress Baking” edition that will see fresh bread, biscuits, and more get made live — and we’d love to extend the offer for anyone to come cook and hang with us.

The main focus of the stress baking will be on some biscuit creations. Chris has come up with some Breakfast Biscuit Boats, as well as the recipe for a sweet Oreo Biscuit Bread Pudding that are both simple yet scrumptious. He’ll also be embarking on a longer project to make some fresh bread, a process that requires an overnight slow fermentation.

Below, you can find all of the ingredients Chris will be using throughout this week to make his bread dough, biscuit recipes, and some home fermentation projects he’ll be starting. Those include a hot sauce, French fries we’ll make from fermented potatoes, and a fruity blueberry base for a potential future barbecue sauce.

Check in on our streams on March 26th (at 2 PM PST) and 27th (at 12 PM PST) on Twitch to see these come to life! As part of the stream, we’ll also be looking at the pantries and fridges of anyone who wants to let us know what they have, and help come up with some dope recipes you guys can make. To chat with us, make sure to head to the Twitch stream and click the “Follow” button.

For those that want to follow along with the stream, we’ll be placing the ingredients list below so you’ll have it on hand. Once the stream is over, we’ll also be posting highlights within this piece that show the process of the biscuits and the bread!

Throughout the coming weeks, we’ll also be keeping track of those home fermentations as we keep streaming food recipes and our competition series, the Foodbeast Kitchen League. Make sure to stay tuned to see when those events are happening!

For now, though, if you want to jump in on the stress baking with us, the full ingredient lists are below:

Bread

  • Bread Flour
  • Wheat Flour
  • Yeast
  • Salt

Biscuits

  • Flour
  • Baking Powder
  • Baking Soda
  • Sugar
  • Salt
  • Butter
  • Buttermilk

Biscuit Boats

  • Frozen hash browns
  • Eggs
  • Bacon
  • Cheese

Oreo Biscuit Bread Pudding

  • Oreos
  • Milk
  • Butter
  • Eggs
  • Vanilla Extract

Fermenting Shopping List

  • Tomatillos
  • Habaneros
  • Onion
  • Cilantro
  • Potatoes
  • Blueberries
Categories
#foodbeast Food Trends FOODBEAST Restaurants SPONSORED Video

Dave & Buster’s Unveils LOADED RIBS As Part Of New Hawaiian Menu


Dave & Buster’s has been stepping up their food game introducing new, chef-driven dishes, and they’re continuing that trend with a Hawaiian-inspired menu that features ribs loaded with pineapple and bacon.

While ribs normally come just glazed served with other sides, Dave & Buster’s Smoky BBQ Bacon Hawaiian ribs come topped with grilled pineapple slices and chunks of crispy bacon. The entire rack is glazed with KING’S HAWAIIAN Smoked Bacon BBQ Sauce and comes with caramelized mango pineapple salsa.

You can also order a smaller portion of the ribs that comes with some Crispy Hawaiian Chicken Sliders. These are made with toasted KING’S HAWAIIAN rolls and karaage-style chicken tossed in KING’S HAWAIIAN Sweet Island Ginger BBQ Sauce.

These ribs and sliders are all part of Dave & Buster’s special menu created for Hawaiian Foods Week. Other dishes in the lineup include the Hawaiian-Style Ginger Salmon, made with mango pineapple salsa and served with stir-fried veggies and rice. 

There’s also some tropical-inspired cocktails to wash everything down, including the Jamaican Mai Tai, which brings together Appleton and Aperol for a refreshing, boozy drink.

You can find all of these items at Dave & Buster’s locations nationwide for a limited time.


Created in partnership with King’s Hawaiian.

Categories
#foodbeast Cravings Food Trends FOODBEAST Restaurants SPONSORED

Dog Haus Restaurants Selling Fried Chicken Sandwich Inspired By Karate Kid Films

Dog Haus, a chain renowned for their unique takes on hot dogs, has just created a fried chicken sandwich that pays tribute to an all-time movie classic.

Their new Karaage Kid, named partly in tribute to the old school karate film, takes karaage chicken, or Japanese-style fried chicken, and places it into a sandwich that has a burst of umami flavor in every bite.

Dog Haus’s Karaage Kid is a special sandwich created for Hawaiian Foods Week, and with the karaage style of frying being popular in the Aloha State, it made sense to bring it to this themed sandwich.

Apart from the karaage chicken, there’s also KING’S HAWAIIAN Sweet Island Ginger Sauce, spicy basil aioli, a layer of furikake seasoning, and an Asian slaw, all piled inside of a toasted KING’S HAWAIIAN Hamburger Bun.

The resulting sandwich is one with a unique combination of flavors and textures, from the crispy, juicy karaage chicken to the creamy and fragrant aioli, crunchy slaw, and pillowy, sweet bun.

You can find the Karaage Kid at Dog Haus locations for a limited time. While it’s on the menu, $1 from every purchase of the sandwich will go to No Kid Hungry, a nonprofit fighting to end childhood hunger in the United States.


Created in partnership with King’s Hawaiian. 

Categories
Hacks

How To Ensure Your Dough Is Being Kneaded The Right Way

Photo: Taste of Home

Love to make homemade bread but unsure if you’re kneading it right? We’ll show you how to be sure you’ve kneaded dough enough so your loaves and rolls come out just right.

Making your own homemade bread is one of the most satisfying kitchen achievements, though getting started can be a bit overwhelming. When I first started dabbling in yeasted breads, I fretted about proofing the yeast and letting the dough rise enough. Turns out that with a thermometer, letting yeast proof is simple. (Figuring out how to proof bread in a cold house was a major breakthrough, too.)

However, knowing how to knead dough (and how long to do it) is another story. It’s an important step: Kneading the dough helps develop gluten, which gives the bread structure. But don’t worry—once you get the hang of kneading, you’ll be ready to tackle any bread, even this gorgeous star bread.

How to Knead Dough

Taste of Home

To knead bread dough, turn it out—that’s baker speak for “move the dough from the bowl”—onto a lightly floured surface. Dust your hands with flour then shape the dough into a ball. Then push the bread away from you with your palms using a rolling motion. After every push, fold the dough over on itself, then give it a quarter turn and repeat. You may need to add more flour as you go if the dough sticks.

How Do You Know If You’ve Kneaded Bread Dough Enough?

Taste of Home

While you might have your kneading technique down, it can be difficult to know if you’ve kneaded the dough long enough. There are three criteria your dough should meet before you allow it to rest for its first rise.

The Dough Is Smooth

Before you knead bread dough, it can look a little sticky and rough. Kneading helps smooth the dough out. Your dough should be ready when has a nice, smooth texture.

The Dough Springs Back

After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.

It Passes the Windowpane Test

Perhaps the best way to tell if your bread dough is properly kneaded is the windowpane test. To do this, tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you’re done and you can let the dough rest.

How Can You Tell If Dough Is Over-Kneaded?

You can tell you’ve kneaded dough too much if it becomes difficult to stretch. Sometimes this happens when you use a stand mixer or food processor. If you’ve done it by hand, you don’t need to be too worried about overworked dough—you’ll start to notice it getting tough. It takes a lot of elbow grease to knead bread dough; you’ll likely tire yourself out before you can over-knead.

With a simple windowpane test, you’ll be able to create smooth, perfect dough for all sorts of homemade breads. If you really want to dive deep into the world of breadmaking, check out tips from expert and Great British Baking Show judge Paul Hollywood.

Related Links:


Article by Lisa Kaminski for Taste of Home. View the original article here.

Categories
Restaurants What's New

The Croncha Combines French Croissants And Mexican Concha Bread Into One Mega Pastry

One of my favorite concepts about anime series like Dragon Ball Z and Digimon is the idea of fusion — the combining of two different, well-established characters into a entirely new entity that features the best elements of both predecessors. In the past decade, that fascination has carried over into the food world. Whenever I see two dishes come together in perfect harmony, my curiousity gets the best of me.

Said curiosity, is what drew me to the Croncha.

A hybrid of a croissant and sweet Mexican concha bread, the breakfast item boasts the buttery flakiness of a croissant with the sweet, eye-catching frosting that’s found on top of concha bread.

Donut Makers, located in Garden Grove, CA, curates a batch of the unique cronchas every morning for customers to feast upon.

The donut shop starts off by crafting a traditional croissant and flattens it. Then, a mold is created from the icing and shaped by a cookie cutter before it’s placed on top of the croissant. Once in the oven, the pastry takes shape and is finally finished with a variety of flavored icings like strawberry, chocolate, or vanilla.

While a novelty dish, the croncha definitely holds its own in terms of tastiness. That’s no surprise, as Donuts Makers also happens to be the donuts provided to the insanely popular ice cream chain Afters Ice Cream.

Pairs nicely with a cup of black coffee, too.

Categories
Hacks Recipes

7 Genius Ways To Use Leftover Bread

Photo: So Delicious

Leftover bread can be a real treasure these days when you don’t feel like leaving the warmth of your home to get outside in the cold and get something to eat. There are many dishes – both sweet and savory – you can make with your leftover bread! Check them out!

When we get ready for the holidays, we usually buy a lot of foods and different types of bread. After New Year’s Eve (or any other holiday that includes too much food) passes, you may end up with too many leftovers. Wheater you decide to donate the remaining food or even throw away some perishable goods, think twice when it comes to leftover bread!

Whether you’re left with half a loaf or two whole loaves of bread nearing their expiration date, know that you can use them in so many dishes. Some of them are listed below.

7 ideas to wisely use your leftover bread

1. Tarts

Bread slices – even the stale ones – can easily turn into tart crusts if you soak them in water, milk, or eggs. You can make both savory and sweet tarts using your leftover bread. Just place bread slices or crust into a tart pan, then fill with the chosen ingredients. For savory tarts, you can add eggs, spinach, mushrooms, cheese. If you decide to make a sweet one, fill it with melted chocolate, fruit, or different types of custard.

2. French toast

A classic favorite, French toast is a great idea you can use to make sure you don’t throw away a bit stale leftover bread – don’t be afraid to use it. Soaking the bread in a milk and egg mixture softens up stale slices! Also, French toast is a great idea for the first meal of the day, especially if you didn’t get a chance to shop for groceries.

After you learn how to make it the classic way, you can experiment with many different French toast ideas.

3. Croutons

Croutons are perfect in soups and salads! Instead of buying them, make them at home! Instead of throwing away your remaining bread, use it to make croutons! It’s so simple! Croutons are cubes of bread that have been toasted, either in a frying pan or the oven, until they are crisp and golden brown. Removing the crust is up to you! As for the spices, you can add garlic, rosemary or other dried or fresh herbs while baking the croutons. You can also make them with a bit of olive oil or parmesan. When the croutons are done to your liking, remove them from the oven and let them cool in the pan.

If you’re not using them right away, store them for a few days in an airtight container. Just make sure to add your croutons at the very last moment to your soup or salad, so they don’t become soggy.

4. Strata

Strata or stratta is a layered casserole dish, similar to a quiche or frittata. It’s made in a large dish, from a mixture which mainly consists of bread, eggs, and cheese. You can also make it with meat or vegetables. Layer your bread and fillings, in order to produce layers (strata).

For making a strata, you should use 1 part milk, 1 part eggs, 1 part cheese, and 2 parts bread. Plus – optional – 1 part other toppings such as asparagus, onion, sausage pieces, ham, spring onion, cherry tomatoes, mushrooms, and bacon.

When you assemble your strata, start with a buttered baking dish. Bake in it your bread pieces just until they become crisp on the outside, 5 to 10 minutes. Let cool completely before assembling. Then, add layers of cheese (think of Monterey Jack, mozzarella, cheddar, fontina, gruyere, goat cheese, blue cheese, or grated parmesan), your extra toppings, and a mixture of equal parts eggs and milk (it’ll soak the bread).

5. Breadcrumbs

Another way to use your leftover bread is to make breadcrumbs. Pop them in a freezer bag and grab a handful when you need them. Cut the bread into cubes, then spread it in a single layer on a baking tray. Move to the oven and bake for 10 minutes at 350 degrees F (177 degrees C). When the time’s up, check and stir. If the bread cubes are not sufficiently dry, continue baking and checking at 10-minute intervals until most of the cubes are hard and crunchy.

When ready, remove from the oven, and allow the croutons to cool slightly, then transfer the dry cubes to a food processor and process until you get breadcrumbs. You should store the breadcrumbs in the fridge, in a sealed container. Use them in puddings, fish or meat crusts, casseroles, gratins, or in pasta toppings.

6. Panzanella

Panzanella is a Tuscan chopped salad of bread and tomatoes. It doesn’t matter that it’s popular in the summer, you can also eat it during the winter, especially now, since – we can assume – you’re kind of sick of all that meat dishes.

Panzanella is made with pieces of soaked stale bread and tomatoes, olive oil, vinegar, salt, and pepper. Onions and basil are often added. You can also add other ingredients like lettuce, olives, mozzarella, capers, anchovies, red onion, cucumber, tuna, parsley, boiled eggs, mint, bell peppers, lemon juice, and garlic.

7. Bread pudding

Leftover bread really does make the best pudding. This is a classic dessert very easy to make. How do you make bread pudding? Just break bread into small pieces and place them into a baking pan. Then mix eggs, milk, sugar, cinnamon, and vanilla and pour everything over the bread. Bake in the oven. You can also add your raisins, jam, nuts, dried fruits, or chocolate pieces.

Related Links:


Article by Raluca Cristian from So Delicious. View the original article here.