Text 7810, 101 rader
Skriven 2011-02-28 11:34:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: VIETNAMESE BAKERS 10228
===============================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> The in-store bakeries that I remember were no worse than the factory
 GJ> made store brand basic white bread, which is the most sold (and
 GJ> cheapest) bread.  I think it was dropped because it would have been
 GJ> more expensive for Coles to produce.

 NB> I've been puzzling over this sentence for a bit... did you mean to say
 NB> "no better" than the factory made?  True, if there was no difference
 NB> in quality, there'd not be much reason to purchase the more expensive
 NB> bread (or for the store to price it cheaper when it cost more to
 NB> produce).  At least there is some measurable increase in quality to
 NB> justify the cost with the Wegmans in-store baked goods.  :)

I think that here the in-store bread was very similar to the cheapest
factory made white bread, but had the advantage that it was fresher.
That was long, long ago - maybe 30 years - and I don't remember much
about it.
 
 GJ> These small bakeries have an advantage in that they are mostly family
 GJ> owned and operated.  This means, that as everyone who works there is a
 GJ> part owner, there is no legal limit to the hours they work or the
 GJ> money they receive.  No overtime rates, holiday pay or union
 GJ> negotiated work conditions - and they are all happy. 
 NB> That does cut down on overhead.  :)

And no age limit to the workers - family from 8 to 80.
 
 GJ> The young children grow up knowing how to bake bread, even if they
 GJ> later go on to qualify as doctors or engineers.

 NB> And they have a craft to fall back on, should their employment fail or
 NB> they decide that they are really cut out for the profession...  :) 
 NB> Some of the family businesses around here end up with the kids coming
 NB> back to the family work after all, and then the family bakery or
 NB> whatever goes on in the family for generations... :)  Or the kid starts
 NB> his own... 

These bakeries are almost all run by Asian or Middle Eastern families,
and each is a bit different, specialising in their own style of bread,
which gives me variety, and enables me to match the bread to whatever
I am cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Noni Afghani (Afghan Bread)
 Categories: Breads, Jewish, Afghan
      Yield: 8 Noni
 
  1 1/2 c  Water, warm
      1 pk (1/4 oz, 7 grams) dry yeast
      1 tb Sugar
      4 c  Flour
      1 ts Salt
    1/4 c  Corn oil
      1    Egg yolk, mixed W/
      1 tb Water
      1 tb Black cumin seed or
           Caraway seeds
 
  These small oval breads are baked in a tandoor, the stove of the
  region -- sometimes buried in the ground as it is in India.  The
  Afghan oven is above ground & is of rounded bricks, which are heated.
  Matzoh & noni are shaped & slapped & stuck on the hot bricks for fast
  baking.
  
  Mix 1/2 cup of warm water, yeast, & sugar together & let it proof for
  10 mins.  When froth appears, sprinkle 1/2 ts flour on top & let it
  continue to proof for 5 mins more.  The froth will rise quickly.
  
  Put flour in a large mixing bowl & sprinkle salt over it. Make a well
  in middle of flour & add oil & yeast mixture. Stir this in & add
  small amounts of water until you have produced a soft, moist dough
  that can be handled. Knead well for 5 mins. Put dough ball back in
  bowl, cover w/towel, & let rise for 1-1/2 hours. Punch down dough.
  
  Divide dough into 8 equal parts & roll each part into a ball. Roll
  each ball into a oval shape 6 to 7 inches long & 1/2 inch thick. Draw
  tines of a fork in 3 lines along length of each noni for a decorative
  design. Paint each noni w/egg mixture & sprinkle over all 1/2 ts
  black cumin seeds. (This is traditional seed to use, but caraway
  seeds may be substituted if black cumin seed is unobtainable. Put
  noni on an ungreased cookie sheet & bake in a preheated 350 F. oven
  for 20 to 25 mins. The brown top will glisten.
  
  NOTE: Black Cumin (Bunium persicum B. Fedtsch): Smaller & sweeter than
  standard cumin seed; plants grow wild in Middle East. The seeds are
  used in Afghanistan, Iran, & Turkey. Black cumin seeds are sprinkled
  on Afghanbread.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
 
MMMMM
 

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