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Bread

NEWS
April 26, 2009
By OMNI VORE A strong wind blew us inside the Safron Bakery Café. To be sure, it was not a mistral, that fierce, cold, dry, Mediterranean wind of France. We were near Robinwood Medical Center on the east side of Hagerstown. But I felt I was on location for the movie "Chocolat," which narrated a story about a chocolate shop in a small French town. The aroma of fresh-baked bread, the allure of cakes and tarts, the blast of warmth, the sweet cup of a hot drink all let me know I was in a very sensual place.
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NEWS
By MARY CONSTANTINE / Scripps Howard News Service | April 22, 2009
Breakfast is considered the most important meal of the day; that's why moms make sure their children are fed each morning. For Mother's Day, May 10, the roles are reversed. It's a day for children to nourish their moms, both physically and emotionally. These recipes will start a mother's day off sweetly, but some dishes might require a little grown-up help, depending on the age(s) of the cook(s). When serving, don't forget to add a kiss. That's the sugar that means the most.
NEWS
By TIFFANY ARNOLD | March 18, 2009
The fact that I successfully baked chocolate-marbled banana bread is more than a minor victory for a person not known for her cooking. Making this recipe, and making it well, provided some much-needed redemption for a major baking mishap that up until now left me sour on baking anything involving chocolate. Now, my hope is that by sharing this recipe for chocolate-marbled banana bread, I can give others traumatized by bad baking the confidence to once again whip out the electric mixer.
NEWS
By CRYSTAL SCHELLE | January 21, 2009
About 10 years ago, I was introduced to my first panino (or what is commonly known by its plural, panini) sandwich. A restaurant near where I lived served up panini - those classic, grilled Italian sandwiches - fresh from an impressive panini press. But in order to get the goodness from the grill, there were strict house rules. First, you had to know what you wanted before you got to the counter. Second, you had to be willing to wait. Third, if you failed to follow rule No. 1 or No. 2, you'd get the boot.
NEWS
November 7, 2008
Saturday, Nov. 8 Artisan bread making Bill Therriault, master bread artisan, will present a bread making and baking class for beginners. 8 a.m. to 5 p.m. Saturdays, Nov. 8 and Jan. 17. An advanced class will be on Saturday, Dec. 13. Washington County Rural Heritage Museum, Sharpsburg Pike south of Hagerstown. $50. To register, call Elaine Doherty at 301-791-6312. Indoor youth soccer WAYNESBORO, Pa. - For boys and girls in grades one through six. Teams will be formed during the first two weeks of practice and pick up games will be played.
NEWS
October 8, 2008
SULLIVAN STREET BAKERY'S NO KNEAD BREAD Note: For best results this bread must be baked in a heavy 6- to 8-quart pot with a cover. Lahey recommends (listed in order of most to least preferred): all-ceramic Emile Henry; enameled iron Le Creuset; Lodge pre-seasoned cast iron pot; Pyrex glass casserole. Start to finish: 21 1/2 hours (10 minutes active) 3 cups bread flour 1/4 teaspoon instant yeast 2 teaspoons salt 1 1/2 cups water Cornmeal, wheat bran or additional flour for dusting Extra-virgin olive oil, for coating In a medium bowl, mix the flour, yeast and salt thoroughly.
NEWS
October 3, 2008
Beer bread is quick, easy and comforting. To give this Southwest variant even more kick, substitute jalapeno or garlic Jack cheese for the Cheddar. SOUTHWESTERN BEER BREAD Start to finish: 1 hour 10 minutes (10 minutes active) 2 cups self-rising flour 1/2 cup corn flour 2 tablespoons sugar 2 teaspoons salt 1/2 cup corn kernels (thawed if frozen) 1 cup shredded Cheddar cheese with jalapeno or other peppers 12-ounce bottle pale ale beer Preheat oven to 350 degrees.
NEWS
September 30, 2008
The Washington County Rural Heritage Museum will hold bread-making and baking classes at the museum complex. Three classes will be available to learn this craft. Beginners' classes will be Saturday, Nov. 8 and Saturday, Jan. 17. An advanced class Saturday, Dec. 13. Classes run from 8 a.m. to 5 p.m. Cost of each class is $50. Your canceled check will be your receipt. All classes will be taught by Bill Therriault, master bread artisan, who is also a museum member. Classes fill quickly so register early to reserve your spot.
NEWS
September 27, 2008
HARRISONVILLE, Pa. - A groundbreaking ceremony was held recently for a $1.3 million expansion of the dining hall at Camp Sinoquipe in Fulton County that is expected to be completed by March 2009, according to Don Shepard, an executive with the Mason-Dixon Council of the Boy Scouts of America. Operated by the council since 1946, Camp Sinoquipe averages more than 4,500 camper nights during July and August and thousands more through the rest of the year. The dining hall, however, can only accommodate about 200 people, along with seating for another 100 under temporary shelters outside.
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