Mar 13 2005 - 9:27pm
Germany has more kinds of bread than any other country, or so this article claims. I will admit, it is pretty cool that the Germans have a kids' show about a grumpy piece of bread called Bernd das Brot (shown at right).
Many recipes for Irish Soda Bread in the papers this weekend, in time for Saint Patrick's Day. Here is one. Another.
I stumbled across an interesting sounding recipe for Skillet Bread. The only yeast it contains is Brewer's Yeast, which I'm not even certain leavens.
Archaeologists are uncovering evidence that Acorn Bread was commonly eaten in ancient Iran.
Finally, a tasty looking bread pudding recipe. With as much bread as I bake, it comes in handy to have ways of getting rid of stale bread other than just feeding it to the birds.
Bernd das brot; Irish Soda Bread; Skillet Bread; Acorn Bread; Bread Pudding
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If by brewer's yeast, you mean the yeast they use to cause fermentation in beer, that's what bread yeast was developed from.
I'm assuming brewer's yeast means the stuff you find in health food stores.
Brewer's yeast (Saccharomyces cerevisiae) is an inactive yeast, meaning the yeasts have been killed and have no leavening power. It is the yeast remaining after beer making."
So, I guess the soy flour and brewer's yeast in that recipe are just for nutrition's sake. ... Sounding less appealing the more I think about it.
that stale bread makes great french toast, or whirl it in the blender/chopper for bread crumbs for meatballs or meatloaf, cube it up for stuffing or croutons.
Indeed.