Text 7587, 73 rader
Skriven 2011-02-23 17:57:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: VIETNAMESE BAKERS 10223
===============================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> We went through the stage of supermarkets having their own in-store
 GJ> bakeries.  I think the idea was that the smell of fresh bread baking
 GJ> would encourage customers to buy more, but eventually they all
 GJ> disappeared.  Perhaps they were not found to be cost-effective.  Now
 GJ> all the s/market bread is made by the big factories.  I usually get

 NB> If the bread is inferior, it isn't likely to maintain good sales, even
 NB> if the aroma is alluring...  ;)  Wegmans does still have in-store
 NB> bakeries, to bake the better breads and some of the other goodies. 
 NB> They also have a local baking "factory" for their storebrand basic
 NB> breads... one can smell the bread baking as one drives in the
 NB> neighborhood... ;)  In their bigger stores, the in-store bakery is
 NB> expanded and has artisan breads and other fancy things...

The in-store bakeries that I remember were no worse than the factory
made store brand basic white bread, which is the most sold (and
cheapest) bread.  I think it was dropped because it would have been
more expensive for Coles to produce.
 
 GJ> mine from the "Number 8" bakery across the road from Coles.  It is
 GJ> cheaper, better, and the lovely Vietnamese lady always gives me a
 GJ> special smile...  Kevin gets the Turkish bread from a family bakery,
 GJ> where they know him and he gets a discount.  There are several other
 GJ> local bakeries, producing other flat breads, rolls, etc, and a large
 GJ> variety of pastries.

 NB> They all sound delightful.  :)   We have a number of local bakeries,
 NB> too, with varying reputations...  :)

These small bakeries have an advantage in that they are mostly family
owned and operated.  This means, that as everyone who works there is a
part owner, there is no legal limit to the hours they work or the
money they receive.  No overtime rates, holiday pay or union
negotiated work conditions - and they are all happy.  The young
children grow up knowing how to bake bread, even if they later go on
to qualify as doctors or engineers.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DAMPER [AUSTRALIAN BUSH BREAD]
 Categories: Australian, Breads, Colonial
      Yield: 1 Loaf
 
      2 lb Flour
      2 ts Bicarbonate of soda [level]
      2 ts Cream of tartar     [level]
 
  Mix all these ingredients together, then slowly add enough cold water
  to make a firm, yet soft dough. Knead to get some air into it, then
  shape into a circular loaf 2 inches thick.
  
  Rake the ashes of the fire flat. Place the dough in it and cook for 10
  minutes, then rake some hot ashes entirely over the top of the
  damper. It should be ready [or almost so] after about 30 minutes.
  
  Knock it out with a spoon or something blunt; if it sounds hollow, it
  is cooked. Alternatively, test by sticking a skewer into the bread.
  If this comes out dry, the damper is done. Rake of the ashes.
  
  For the lightest of dampers, grease the camp oven and let the dough
  stand in it for 10 to 15 minutes before placing your oven on the
  fire. Push it gently into the coals and cover the lid with hot ashes.
  Cook for 35 minutes, then test to see if done.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)