Artisan bread rises as 2013 trend in Cedar Rapids shops
In Cedar Rapids artisans lead 2013 bread trend with handmade loaves from Betty & Bobo's Better Breads and local bakeries. Experts say the year favors small batch, preservative free breads from sourdough to honey wheat as diners seek diverse flavors and education from bakers.
MENTIONED IN THIS ARTICLE
Jerry Gillon
Betty & Bobo
NewBo City
Cedar Rapids
Bread trends rise as bakers embrace Northern European loaves
Experts note bakers focus on rye and black breads using more whole and alternative grains in Eastern Iowa. The shift toward healthier options aligns with consumer demand as Gillon states bread's time has come.
MENTIONED IN THIS ARTICLE
Gillon
Andrew Freeman
Andrew Freeman & Co
California
Recipe Boulle Artisan Free-Form Loaf Instructions
Step by step method to mix rise shape and bake four 1 pound loaves using a wet dough. Mix water yeast and salt in a container then add flour until uniform no kneading required. Rest refrigerate shape rest bake at 450 with steam and cool before storing remaining dough for up to 14 days.
Slow Down and Cook: Quick Family Chicken Dinner
Meredith Hines Docherman shares a cautionary note on injuries and a simple chicken recipe from The America's Test Kitchen Quick Family Cookbook. The dish uses orange juice, apricot preserves, Dijon mustard and parsley for a speedy skillet meal sized for a family.
MENTIONED IN THIS ARTICLE
America's Test Kitchen
America’s Test Kitchen
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