4:25
St. Joseph Center's Bread and Roses Cafe on KTLA
St. Joseph Center's Bread and Roses Cafe on KTLA
St. Joseph Center's Bread and Roses Cafe was featured on the KTLA Morning News as part of reporter Gayle Anderson's Helpful Hospitality Mondays. Gayle reported live from the Cafe during the 9:30am seating and spoke with head chef Derek Walker and St. Joseph Center's Executive Director Va Lecia Adams. Since its inception in 1989, Bread and Roses Café has provided homeless men, women and children with a nutritious meal in a comfortable, welcoming environment. From the old union anthem Bread and Roses, we know that "hearts starve as well as bodies." This realization led to the development of our café. Each day, up to 150 homeless men, women and children eat at Bread and Roses. In place of a soup line, guests are provided with the ambience of a restaurant in which volunteers act as waiters while diners eat a meal set at tables replete with tablecloths and fresh flowers. The Café fosters feelings of respect and trust between guests and staff. In addition, Bread and Roses Café serves as a training site for students enrolled in St. Joseph Center's Culinary Training Program, which offers 10 weeks of training in food service skills to adults with barriers to employment. Each year, Bread and Roses Café serves about 25000 hot, nutritious meals to more than 2000 homeless men, women, and children.
3:38
Crustica Test Center - Baker Michael Eggebrecht
Crustica Test Center - Baker Michael Eggebrecht
Michael Eggebrecht producing bread using the WP Crustica Bread Line at the WP Bakery Group Test Center
6:51
Beach Center Collective - Lambsbread (True Original Strain)
Beach Center Collective - Lambsbread (True Original Strain)
weedmaps.com - Join Gil and Tang as they investigate Bob Marley's favorite sativa, Lambsbread, from Beach Center Collective in Playa Del Rey, CA.
6:38
Tartine Bread
Tartine Bread
Buy now at Chronicle Books: www.chroniclebooks.com For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
3:33
Betty's Fresh Semi-Homemade Baked Bread
Betty's Fresh Semi-Homemade Baked Bread
In this video, Betty demonstrates how to prepare and bake Fresh Semi-Homemade Baked Bread. This starts with a frozen loaf of white yeast bread dough, which is allowed to rise, and then it is baked until golden brown. Ingredients: 1-lb. frozen loaf of bread dough cooking oil spray (or melted butter or olive oil) Spray all sides of the frozen 1-pound loaf of bread with cooking oil spray. Also, spray the bottom and sides of a standard glass or metal loaf pan. Place the sprayed, frozen loaf of bread dough in the loaf pan, and cover with plastic wrap, which also has been sprayed with cooking oil spray. Let rise for about 6 hours, away from any draft. The loaf should double in bulk. If it doesn't, then let it rise longer. You can speed up the process by placing the loaf of bread over very warm water. When the loaf of bread has risen sufficiently, place the loaf pan on the center rack in the center of the oven, which has been pre-heated to 350 degrees. I usually place a layer of aluminum foil on the top rack to protect the top of the bread from over-browning. Bake for approximately 20 minutes. Remove from the oven, and place on a rack to cool a bit before slicing. You may want to run a stick of butter across the top while the bread is hot, in order to soften the crust. This bread is best when served hot, although it is more difficult to slice. Use a bread knife and use a sawing motion to carefully cut the bread into slices of your desired size. This bread is luscious when served <b>...</b>
6:28
Dave Matthews Band - Corn Bread - 8/14/07
Dave Matthews Band - Corn Bread - 8/14/07
DMB plays Corn Bread at the Saratoga Performing Arts Center in '07.
3:45
How To Make Fry Bread
How To Make Fry Bread
This is a recipe for fry bread. It can be used to make tacos, desserts, sandwiches, etc. NOTE: This is not necessarily the same type of traditional Native American recipe that you might find for sale at festivals and fairgrounds. This is more of a quick-fix, super simple recipe for fried dough that can used the same way. It puffs up more as it cooks, but tastes similar. RECIPE 2 cups flour 2 tsp baking powder 1/2 tsp salt 1 Tbsp canola oil OR vegetable oil ¾ cups water (can also use milk or buttermilk) Any desired toppings such as: taco fixings, powdered sugar, cinnamon sugar, chocolate sauce, honey, cheese, etc. **You may need more/less water and flour as you mix to get dough to correct consistency Preheat a skillet filled with about ¾ of an inch of canola or vegetable oil. In a mixing bowl mix together flour, baking powder, and salt. Make a well in center and pour in oil and water. Mix together with spoon or by hand until dough comes together. If too dry add a little more water. If mixture is too wet add a little more flour. Continue to mix or knead dough until it holds together well and is not too sticky, should take less than 5 minutes. Divide dough into 8-10 balls. Flatten each dough ball into a disc shape and poke a small hole in the center. It's best to keep dough discs separate because they may begin to stick together if you don't fry them right away. Fry the discs in hot oil until puffed and pale golden brown on each side, about 20-30 seconds per side. Remove to <b>...</b>
10:56
French bread Julia Child, Danielle Forestier 1
French bread Julia Child, Danielle Forestier 1
French bread - Julia Child, Danielle Forestier 法國麵包French Baguette Danielle Forestier IMAGE Ingredients for 3 to 4 Loaves or 2 Boules: 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw in flour closest to water. Work in increasingly larger circles, adding water and drawing in flour to form a medium-soft dough. Pull dough toward you with a dough scraper. Smear small pieces of dough across the work surface away from you with the heel of your hand. Work through all the dough in this way. Put dough on a floured board, cover with a towel, and let rest 15 minutes. Flatten dough into a disk and crumble yeast over it; fold dough over on itself to mix in yeast. Repeat flattening and folding until yeast is fully incorporated. Sprinkle on salt and knead for 15 minutes, using flour as necessary, until smooth and elastic. Grab dough at one end and lift shoulder-high. Slam it onto work surface and roll dough over on itself. Give dough a quarter turn, grab at one end, and repeat slamming, rolling, and turning motion for 10 to 15 minutes, using flour as necessary, until the dough is smooth and elastic. Form into a tight ball and let rest, covered with a floured towel, for 15 minutes. Turn dough over and flatten slightly. Grab dough on either side and stretch it out; fold stretched ends <b>...</b>
7:19
Chocolate Caramel Bread
Chocolate Caramel Bread
3 1/4 cups flour 1/6 cup sugar 1 package instant active dry yeast ( 2 1/4 tsp) 3/4 tsp salt 1/8 cup butter 1/4 cup water 1 cup sour cream 1 egg ( I mistakenly put in 2 eggs, but the bread was fine) 4-6 chocolate bars like Milky Way, Mars Bars, Snickers Egg Wash: 1 egg white 1 tbsp water In a large bowl combine 3/4 cup of the flour, sugar, yeast and salt. In a saucepan, heat the sour cream, water and butter to 120 to 130 F (hot to the touch), add to dry ingredients and beat on medium speed with electric mixer for about 2 minutes. Add eggs and another 1/4 cup of flour, beat two minutes longer. Stir in the remaining flour to make a soft dough. Turn out onto flat surface and knead the dough 6-8 minutes until smooth and elastic. Add more flour to the flat surface if the dough is sticking. Place dough into greased bowl turning once to coat. Cover and let rise in warm place until doubled about an hour. Punch down the dough and roll it out onto a greased baking sheet to a rectangle roughly 18" x 12". Place candy bars lengthways down the center third of the dough rectangle. Use as many or as few as you want in this. On each long rectangle side, cut 1 inch wide strips into the center to within about 1/2 inch of the candy bars. Starting at one end, fold alternating strips at an angle across candy bars, pinch ends to seal and tuck under. Cover and let rise until doubled about 1 hour. Beat egg white and water and brush over braids and bake at 375F for 15-20 minutes until golden brown <b>...</b>
4:08
Bread Upon The Water - Sheri Easter, Ladye Love Smith, Sue Dodge
Bread Upon The Water - Sheri Easter, Ladye Love Smith, Sue Dodge
Kennedy Center Homecoming featuring: Sheri Easter, Ladye Love Smith, Sue Dodge
10:01
1/8 Making Fresh Ground Whole Wheat Bread
1/8 Making Fresh Ground Whole Wheat Bread
Using Shar's recipe with her permission, we show the entire bread making process. Six loaves using a Bosch and Whisper Mill. Grinding wheat, adding 6 cups water 115º , 6 cups ground wheat, 2/3 cup canola oil, 2/3 cup honey, 2 cups high gluten flour, 2 TBSP sea salt, 3 TBSP Dough Enhancer (added later because I forgot in this video) 3 TBS yeast. Started Bosch, added about 5 more cups of wheat. Shar's Bosch Kitchen Center 1-800-714-3391 www.sharskitchen.com (her in-store prices are always cheaper than the website.)
6:40
Best No Knead Bread recipe
Best No Knead Bread recipe
This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour rise recipes but I find it delicious, easier to cleanup and make! I replaced the plastic lid handle of the Le Creuset dutch oven I use with a stainless steel drawer pull to avoid having it crack or melt in the high heat of the oven. The oiled parchment paper saves on cleanup and prevents any sticking problems. Please use this recipe as a starting point and customize it as you like. 3 cups bread flour ¼ teaspoon instant yeast ¼ teaspoon red wine vinegar 2-3 teaspoons salt 1 1/2 cups warm water 1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to 1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours. 2. Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour. 3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes until loaf is browned <b>...</b>
12:02
French bread Julia Child, Danielle Forestier 2
French bread Julia Child, Danielle Forestier 2
French bread - Julia Child, Danielle Forestier 法國麵包French Baguette Danielle Forestier IMAGE Ingredients for 3 to 4 Loaves or 2 Boules: 5 cups bread flour 2 cups cool water (about 78 F) One .6-ounce cube compressed (fresh) yeast 2 1/2 teaspoons salt Mound flour on a smooth work surface and make a well in the center. A little at a time, pour water into the well. Use fingertips to draw in flour closest to water. Work in increasingly larger circles, adding water and drawing in flour to form a medium-soft dough. Pull dough toward you with a dough scraper. Smear small pieces of dough across the work surface away from you with the heel of your hand. Work through all the dough in this way. Put dough on a floured board, cover with a towel, and let rest 15 minutes. Flatten dough into a disk and crumble yeast over it; fold dough over on itself to mix in yeast. Repeat flattening and folding until yeast is fully incorporated. Sprinkle on salt and knead for 15 minutes, using flour as necessary, until smooth and elastic. Grab dough at one end and lift shoulder-high. Slam it onto work surface and roll dough over on itself. Give dough a quarter turn, grab at one end, and repeat slamming, rolling, and turning motion for 10 to 15 minutes, using flour as necessary, until the dough is smooth and elastic. Form into a tight ball and let rest, covered with a floured towel, for 15 minutes. Turn dough over and flatten slightly. Grab dough on either side and stretch it out; fold stretched ends <b>...</b>
9:11
Breaking Bread w/ DJ Skee Episode 1 "Kansas City Chiefs"
Breaking Bread w/ DJ Skee Episode 1 "Kansas City Chiefs"
DJ Skee Breaks Bread with Kansas City Chiefs: Corey Mays, Brandon Flowers, Glenn Dorsey, Reshard Langford, and Jamaal Charles in a Round Table Dinner to discuss the playoffs, teams they would like to play, Vick or Brees, concussions, an 18 game season, the potential lock-out and what music motivates them before a game. SAVE THE DATE - 2/20/2011 - Grand Finale Party All-Star Weekend D.Wade, Fabolous, Derrick Rose and MORE! Go to: 2011grandfinale.com
2:06
How to braid 6-strand challah bread (JUST braid)
How to braid 6-strand challah bread (JUST braid)
A slow step-by-step for how to create a 6-strand challah braid. This 2 minutes is JUST the braid part. Read more about this bread, and get my best Challah recipe here: www.tammysrecipes.com
2:56
Monkey bread recipe - How to make homemade monkey bread
Monkey bread recipe - How to make homemade monkey bread
www.howdini.com We don't know why it's called monkey bread - there are no monkeys and no bread in this sweet treat. All we know is it's delicious and easy to make, if you follow the recipe from Pillsbury's Lauren Chattman. How to make monkey bread 1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large food-storage plastic bag, mix sugar and cinnamon. 2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3. In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. Pillsbury's monkey bread recipe serves twelve. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- More Howdini Dessert Recipe Videos -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- How to make mascarpone-filled walnut rolls www.youtube.com How to make raspberry chocolate almond crostata www.youtube.com How to make snickerdoodles www.youtube.com How to make lemon bars www.youtube.com How to make a pumpkin pecan braid www.youtube.com
5:35
Stanton Lanier - Official Bread of Angels Video
Stanton Lanier - Official Bread of Angels Video
"Bread of Angels" from Stanton Lanier's 7th album "A Thousand Years" is his heart felt expression of our dependence for daily provision, which is like manna from heaven. Inspired by Psalm 78:24-25, this uplifting melody was recorded with the ethereal vocals of Noah Wilding. Thanks to LeSea Broadcasting's Harvest Show for the live performance footage and Brenton Smith for his visual creations. Stanton founded Music to Light the World in 2004, and through a program called Get Music Give Hope, for every album purchased one is donated to a cancer center or hospital to offer patients hope and healing.
8:27
Let Us Break Bread Together PT.1-Pastor E.Dewey Smith Jr.
Let Us Break Bread Together PT.1-Pastor E.Dewey Smith Jr.
Holy Communion Worship at its best as the church worship God through song and praise! Pastor Smith and congregation ministering in song. Pastor E.Dewey Smith Jr. Sings God Specializes Greater Travelers Rest Baptist Church shouting dancing Holy Ghost COGIC AME Full gospel baptist Churchin PRAISE Break TD Jakes Ricky Smiley Morning Show Gospel Hymns Bill Gaither Singing Hour Bishop GE Patterson Communion Let Us Bread Together christianity inspirational director hillsong metallica preaching worship bible E. Dewey Smith, Jr. is the senior pastor/teacher of The Greater Travelers Rest Baptist Church -- The House of Hope, located in Decatur, Ga. Prior to moving to metro Atlanta, Pastor Smith served the Beulahland Bible Church in Macon, Ga. as senior pastor/teacher. A native of Macon, Pastor Smith received his Bachelor of Arts degree in religion from Morehouse College in Atlanta, and has done graduate studies at the Interdenominational Theological Center, Morehouse School of Religion. Smith graduated magna cum laude from Southern Christian University, Montgomery, Ala., with a Master of Science Degree. He received a Doctor of Divinity degree from The United Theological Seminary and Bible College, Monroe, La., and has completed postgraduate studies at the historic Oxford University in England. E. Dewey Smith, Jr. commenced his preaching ministry at the tender age of 17 and his pastoral ministry at age 19. God has favored him by allowing tremendous and explosive growth to accompany <b>...</b>
10:43
Banana Nut Bread Recipe- Tutorial
Banana Nut Bread Recipe- Tutorial
Check Out My Website www.blackonyxworld.com Recipe 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional) 1 3/4 cups (245 grams) all-purpose flour 3/4 cup (150 grams) granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/2 cup (113 grams) unsalted butter, melted and cooled 3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Garnish: (Optional) 1 large banana, sliced or dried banana chips Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and <b>...</b>
8:55
CWC Episode 8 Zucchini Bread
CWC Episode 8 Zucchini Bread
In a large bowl, combine 3 cups grated zucchini, 1 2/3 cups sugar, 2/3 cup vegetable oil, 2 teaspoons vanilla, 4 large eggs til well mixed. Then add your dry ingredients: 3 cups all purpose or whole wheat flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon baking powder, 1/2 cup chopped walnuts, and 1/2 cup raisins. Pour into two 9" loaf pans that have been greased in the bottom only and place in 350 degree preheated oven for 1 hour to 1 hour and 10 minutes. Check using a toothpick in center to make sure bread is cooked all the way through. Use a knife to separate from sides and remove from pans and cool on rack top side up.
10:31
Bread & Alley 1970 نان و کوچه
Bread & Alley 1970 نان و کوچه
astore.amazon.com "I believe the films of Iranian filmmaker Abbas Kiarostami are extraordinary. Words cannot relate my feelings. I suggest you see his films; and then you will see what I mean" - Akira Kurosawa - Abbas Kiarostami was born on June 22nd 1940 in Tehran, he was interested in the arts from an early age. He won a painting competition at the age of eighteen, and left home to study at Tehran University's Faculty of Fine Arts. As a designer and illustrator, Kiarostami worked throughout the '60s in advertising, making commercials, designing posters, creating credit titles for films, and illustrating children's books. In 1969 Kiarostami helped to set up a filmmaking department at the Institute for Intellectual Development of Children and Young Adults. The department's debut production was Kiarostami's own first film, "Bread and Alley" (Naan va Koche.) The department would go on to become one of Iran's most famous film studios, producing not only Kiarostami's films, but also such modern Iranian classics as The Runner (Amir Naderi) and Bashu, the Little Stranger (Bahrab Beyzaii.) But it was not until the late '80s that his films began to be shown outside Iran. He received his first most important recognition with "Where is the Friend's House?" (Khaneh Doost Kodjast?), winning the Pardo di bronzo at Locarno in 1987. "Life Goes On" (Va Zendegi edameh darad) in 1992 (the first of Kiarostami's films to be shown at the New York Film Festival) won the Rossellini Prize at <b>...</b>
2:43
Chocolate Chip Banana Bread
Chocolate Chip Banana Bread
This is a basic recipe that many of you have probably made many times! It is a great way to use up ripe bananas. Music by: Jason Shaw www.youtube.com 1 cup sugar 2 large or 3 small ripe bananas mashed (about 1.5 cups worth) 2 eggs 1/2 cup butter 2 cups flour 1/2 tsp baking soda 1 tsp salt 1 tsp baking powder 1 cup chocolate chips Mix wet ingredients, add dry ingredients and mix. Pour into one large greased loaf pan or divide into two pans. Bake at 350F for 40-50 minutes for one large loaf or 30-40 for two small or until toothpick inserted in center comes out clean. Try to cool before slicing, but I bet you won't be able to wait, it smells AMAZING!!
