Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Pastries and Baking General
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Pastries and Baking General General discussion forum for all pastry and baking topics.

Reply
 
Thread Tools
  #1  
Old 06-06-2006, 08:39 PM
Chef David's Avatar
Registered User
Culinary Experience: Line Cook
 
Join Date: Jun 2006
Location: Priest River, Idaho
Posts: 25
Chef David is on a distinguished road
Question Lead Bread

Does any one have a receipe for a thing called lead Bread It is very heavey and dense. filled with rasins, nuts, M&M's, and others. Any one???????
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 06-07-2006, 02:23 AM
Registered User
Culinary Experience: Professional Chef
 
Join Date: Feb 2006
Posts: 580
AprilB is on a distinguished road
Default The only 'lead bread' I know about is the Danish version.

Kringle.

But it didn't have anything added. Just a very dense bread. Perhaps you could incorporate a variety of ingredients to your liking...(m & m's??? )

Ingredients :

3envyeast1cupwarm water1tblsugar8cupwater12cupwholewheat flour7 1/2cuprye flour3cupwhite flour2tblsugar3tblsalt
Method :
  • Mix the first ingredients and set aside to work.
  • Mix as per usual for handmade bread - Mom always had Dad do the heavy work - then let raise 25 minutes. Punch down & make into 6 loaves. Put into greased pans. Let raise 1/2 hour. Bake at 350 F for 1 1/2 hours. This bread freezes well & must be sliced very thin or it is a chore to chew.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fun Bread? KyleW Pastries and Baking General 7 11-22-2002 09:27 AM
Bread Help?! butternut Pastries and Baking General 3 03-13-2002 04:34 PM
Salt Rising Bread in Bread Machine??? mudbug Pastries and Baking General 4 01-23-2000 08:25 AM


All times are GMT -7. The time now is 05:26 AM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118