Comments on: Parmesan Wheat Bread http://www.sugarlaws.com/parmesan-wheat-bread Thu, 11 Mar 2010 03:49:08 -0800 http://wordpress.org/?v=2.9.2 hourly 1 By: Judy http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-4636 Judy Tue, 25 Aug 2009 23:39:54 +0000 http://sugarlaws.com/?p=40#comment-4636 This is my first time at your website. I was searching for recipes for making whole wheat pasta, and I found one here that I will definitely try. Then I saw your recipe for Parmesan Wheat Bread that I will also try. I read the comments about the ease of 24 hour bread. My suggestion for easy bread recipes is "Artisan Bread in Five Minutes a Day" by Hertzberg/Francois. The 100% Whole Wheat Bread recipe is superb, as is their master recipe (though it only uses white flour.) This is my first time at your website. I was searching for recipes for making whole wheat pasta, and I found one here that I will definitely try. Then I saw your recipe for Parmesan Wheat Bread that I will also try. I read the comments about the ease of 24 hour bread. My suggestion for easy bread recipes is “Artisan Bread in Five Minutes a Day” by Hertzberg/Francois. The 100% Whole Wheat Bread recipe is superb, as is their master recipe (though it only uses white flour.)

]]> By: Katy http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-78 Katy Sun, 18 Nov 2007 00:37:00 +0000 http://sugarlaws.com/?p=40#comment-78 I think they could definitely be adapted to rolls -- they would probably make about 8-12 rolls, you would just have to shape them into balls, and not roll them into loaves, when you baked them!<br/><br/>I'm definitely going to have to experiment with 24-hour breads -- it would definitely be nice to be able to make them during the week without staying up until 2 am. :-) I think they could definitely be adapted to rolls — they would probably make about 8-12 rolls, you would just have to shape them into balls, and not roll them into loaves, when you baked them!

I’m definitely going to have to experiment with 24-hour breads — it would definitely be nice to be able to make them during the week without staying up until 2 am. :-)

]]> By: Stacey http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-77 Stacey Sat, 17 Nov 2007 23:07:00 +0000 http://sugarlaws.com/?p=40#comment-77 I've found the same thing when it comes to substitutions. I've also starting using <a HREF="http://food.jitterbeangirl.com/archives/000716.html" REL="nofollow">white whole wheat flour</a> in dessert recipes and the flavor results usually come out quite well too. If you're looking for a good 100% whole wheat bread book, I'd recommend <a HREF="http://www.powells.com/biblio/2-9780812969672-0" REL="nofollow">Laurel's Kitchen Bread Book</a>. Great instructions for the whole wheat method and delicious, healthy recipes... this book is the real deal. One of my favorite features of the book is that it talks about how to adapt temperature and yeast to adjust fermentation times. I personally find that 24-hour whole wheat breads are far superior to standard 4-hour recipes and weirdly enough, it's much easier to fit them into my schedule.<br/><br/>I'm battling right now to decide what bread to serve with Thanksgiving and am thinking about using your Parmesan loaf. Do you think this would fit into a Thanksgiving menu well, and do you think it could be adapted into rolls? I’ve found the same thing when it comes to substitutions. I’ve also starting using white whole wheat flour in dessert recipes and the flavor results usually come out quite well too. If you’re looking for a good 100% whole wheat bread book, I’d recommend Laurel’s Kitchen Bread Book. Great instructions for the whole wheat method and delicious, healthy recipes… this book is the real deal. One of my favorite features of the book is that it talks about how to adapt temperature and yeast to adjust fermentation times. I personally find that 24-hour whole wheat breads are far superior to standard 4-hour recipes and weirdly enough, it’s much easier to fit them into my schedule.

I’m battling right now to decide what bread to serve with Thanksgiving and am thinking about using your Parmesan loaf. Do you think this would fit into a Thanksgiving menu well, and do you think it could be adapted into rolls?

]]> By: Katy http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-76 Katy Fri, 16 Nov 2007 16:42:00 +0000 http://sugarlaws.com/?p=40#comment-76 Pretty much every time I try a non-dessert recipe that calls for all purpose flour, I make the same recipe with whole wheat flour pretty soon after, to see if the substitution works. Most of the time it does! I have SO much trouble finding acceptable fresh whole wheat bread in bakeries/supermarkets, so this was a very satisfying project for me! Pretty much every time I try a non-dessert recipe that calls for all purpose flour, I make the same recipe with whole wheat flour pretty soon after, to see if the substitution works. Most of the time it does! I have SO much trouble finding acceptable fresh whole wheat bread in bakeries/supermarkets, so this was a very satisfying project for me!

]]> By: Stacey http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-75 Stacey Fri, 16 Nov 2007 07:19:00 +0000 http://sugarlaws.com/?p=40#comment-75 Oh WOW. This looks phenomenal! And 100% whole wheat too -- bonus! It can be really disheartening being a whole wheat baker because even "whole grain" books use mostly white flour. There is hope for us after all! I can't wait to try it! Oh WOW. This looks phenomenal! And 100% whole wheat too — bonus! It can be really disheartening being a whole wheat baker because even “whole grain” books use mostly white flour. There is hope for us after all! I can’t wait to try it!

]]> By: Katy http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-74 Katy Thu, 15 Nov 2007 01:39:00 +0000 http://sugarlaws.com/?p=40#comment-74 Ha! I totally left the parmesan out of the ingredients list. I used a (generous) half cup. <br/><br/>Thanks so much for the advice! Very helpful -- especially on the water, because the yeast package said to do it! But both those tips make the recipe SO much easier! Ha! I totally left the parmesan out of the ingredients list. I used a (generous) half cup.

Thanks so much for the advice! Very helpful — especially on the water, because the yeast package said to do it! But both those tips make the recipe SO much easier!

]]> By: Susan http://www.sugarlaws.com/parmesan-wheat-bread/comment-page-1#comment-73 Susan Thu, 15 Nov 2007 00:52:00 +0000 http://sugarlaws.com/?p=40#comment-73 This looks great! The combination of whole wheat with parmesan is very appealing. (BTW, how much parmesan did you use?)<br/><br/>You left a comment on my blog asking for suggestions. The only thing I would offer is that in general I have not found it necessary to use water that hot, nor to warm the dough while it is rising. Using water that is around body temperature (or cooler if I am mixing in a mixer) and fermenting at normal room temperature will mean a longer rising period, but this will give more flavor to most breads.<br/><br/>I'm looking forward to seeing more of your breads! This looks great! The combination of whole wheat with parmesan is very appealing. (BTW, how much parmesan did you use?)

You left a comment on my blog asking for suggestions. The only thing I would offer is that in general I have not found it necessary to use water that hot, nor to warm the dough while it is rising. Using water that is around body temperature (or cooler if I am mixing in a mixer) and fermenting at normal room temperature will mean a longer rising period, but this will give more flavor to most breads.

I’m looking forward to seeing more of your breads!

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