I really enjoyed this book. The book was written by someone involved at the corporate level with the franchise Great Harvest Bread.
The owners of Great Harvest Bread believe in what they call a freedom franchise. They believe in business owners only working 40 hours per week, taking vacations, and just plain enjoying life.
The book, chapter by chapter, details how the franchise was formed, how many of the individual stores have achieved success and how you most certainly can be a business owner, enjoy life and still have money to live off of.
The owners believe in creating a lifestyle versus creating a business. The author goes into a lot of detail about the philosophy of living life alongside owning the franchise.
Community is a strong part of this franchise. All business owners are expected to meet with, talk to and share with other business owners. One of the trademarks of this franchise is to give out free samples of bread in each of their shops.
The author also tells stories of both himself and other employees and how their lives were changed for the better by working with this company and being a part of the philosophies taught by the company.
Often times when reading a book, it's easy to skip sentences and still absorb the main points on that page. With this book I read each and every sentence, not wanting to miss any thoughts conveyed by the author. This truly is a must read for anyone wishing to start a business or purchase a franchise.
Saturday, September 1, 2007
Book Review: Bread and Butter
5 Bread Maker Recipe Tips
Bread makers are one of those great inventions of our times that can make everything so simple, yet for some reason making great bread always seems so hard. However theres no use in complaining and wondering why the bread always turns out wrong when by applying some of my favorite tips below you can instantly be creating some of the best tasting, healthiest and best looking bread ever.
When cooking the bread you must always ensure you use the correct kind of flour, using the wrong flour will only make the bread too hard and crusty. Bread flour contains more protein than all purpose flour, meaning when you cook your bread with bread flour it makes stronger, fluffier and larger loaves. Ensuring you use bread flour also means the bread will be healthier for you and have more beneficial effects.
If you often have problems with the bread having wrinkled tops there is a great solution for your problem. Adding 2 teaspoons of rye flour for every cup of flour you use in the recipe will stop the tops of the bread from having a wrinkled top and make it look better.
When adding the ingredients to the bread machine, you must ensure you add them in the right order every time. Generally the best way to do this is to either pour all your liquids into the machine first, then add the solids, then the yeast. Or you can do it in reverse, by first adding the yeast, then the solids, then all your liquids. The reason for this is that moisture of any kind activates the yeast, thus if the yeast mixes with the liquids before the bread has even started cooking its going to make a bad tasting loaf.
Always ensure you use water that is at room temperature when cooking your bread. If cold water is used to cook the bread it won't activate the yeast causing the bread to not rise and cook properly. If hot water is used in the cooking it will speed up the yeast too much causing the bread to rise too quickly and overcook. Using very hot water will completely kill the yeast.
The last tip I leave for you today is always keep the bread machine manual and any information booklets that came with the machine, these booklets often contain great tips and info for using the bread machine to make the best tasting bread ever. Also when using your machine use a surge protector between it and the wall, as bread machines computer chips are very sensitive to voltage fluctuations and as such if a surge hits the machine it could scramble the system.
Thats all from me today, have fun and happy cooking.
Combining a Low Fat Low Carb Diet for Quick Weight Loss
by Arturo Ronzon
You want to look your best and you know you need to shed a few pounds in order to do that; but just which diet plan is the quickest and easiest way to lose weight? You can combine all the benefits of a low fat low carb diet to lose weight without having to lose taste or nutrition.
Many carbohydrates can be gotten from vegetables and fruits and added pasta, rice and potatoes do nothing for your figure. You can eliminate extra calories by trying a low fat low carb diet and see how fast you will see results.
If you are on a low fat low carb diet to lose weight, you don?t have to stay on it forever. Losing weight is all about changing your lifestyle and a low fat low carb diet is a great way for you to get healthy and get in shape. When you eat a healthier diet you will have more energy for all the things you love to do.
Eating healthy carbohydrates and good fats are what a good and effective low fat low carb diet is all about. When you have hit your target weight, there is nothing wrong in enjoying the goodness of whole grains. You can use bread for a sandwich, whole wheat pasta and rice that hasn?t been stripped of its nutrients in a process to make it white. There are many choices for those who need carbs in their diet that are much smarter than the choices you once made.
Fruits like apples are loaded with carbs and when you get your carbs this way it can help you to turn your eating habits around. A low fat low carb diet can be tasty as long as you are willing to find low fat low carb diet alternatives to your high fat high carb favorites.
Getting rid of some foods permanently in your diet can help you feel good when you look in the mirror and as you look and feel better you will realize that a fleeting moment of taste is not worth giving up your new, improved and active lifestyle.
About the Author
For more information about Low Fat Low Carb Diet, feel free to visit us at: http://www.about-low-fat.com/article-1-Low-Fat-Low-Carb-Diet.html
Bakery
A bakery is a place that practically everyone has visited at one time or another. It is the place where we can get delicious cakes, pastries, cookies, bread, biscuits and even sandwiches! We can buy cakes for first-year birthdays, graduation parties and weddings. However, if you are one who counts calories, it is better to avoid frequently visiting the bakery!
There are basically two types of bakeries: wholesale bakeries and retail bakeries. The wholesale bakery is the place where there is mass production of bread, cakes and other bakery goodies for distribution purposes. There is usually a large workforce of people who bake and make foodstuffs while following hygienic standards set by the government. A wholesale bakery need not only be a factory; there are even small family businesses that run wholesale bakeries. These family-run businesses are more often found in towns and small cities where they supply bread and foodstuffs to shops of the town.
A retail bakery is the place we usually visit for buying bakery items; we can choose from a wide range of bakery products. The most famous of the bakeries are the Italian bakeries and the French bakeries, as they are world-famous for their pastries and breads.
For one to actually start running a bakery, the purchase of the necessary bakery equipment and bakery supplies is essential. Then, of course, there has to be some knowledge of bakery management for the owner of the bakery, either through attending a course or through pure experience. The easiest and cheapest way to start a bakery will be buying a bakery that is for sale, as it will have at least some of the necessary equipment for starting a bakery.
How To Choose The Perfect Bread Maker
Bread makers are extremely popular. The average person can make delicious, homemade bread quite easily with a bread maker. Even with the ease of a bread machine, you must still use caution when adding the ingredients, even if you use a mix. You can make a variety of shapes and sizes of loaf with a bread machine. Many people use a bread machine to simply mix the ingredients then bake the loaf in a traditional oven. Sizes range from one pound to two pounds or more, and you will most likely choose between a square or round loaf pan.
Some bread makers will have a preheat cycle to heat the ingredients before baking. If you want your bread to rise properly, choose a bread maker that does not heat before time to bake the bread. Bread makers will generally have separate settings for different types of bread. There may be settings for wheat or French bread, and you will be able to choose the doneness of the bread such as a light, medium, or dark setting. There will also normally be a regular or rapid bake cycle. It is desirable to have a window in the top or side of the bread machine to allow you to see the progress of your bread while it is baking.
There are a variety of options from which to choose in bread makers, so you may first want to consider how much space you have to store your new machine. Bread makers come in a variety of sizes, so choose one that you can store easily. You should choose the capacity of the bread maker based upon how big your family is and how much bread they eat. You can choose a bread maker with a delay timer which will allow you to place the mix in the bread maker before you leave home each day and the bread will be ready when you return. If you want your bread maker to prepare the dough but not cook it, you will need to find a bread maker with this feature. Choose a bread maker that will alert you when it is time to add additional ingredients such as fruit or nuts. You will also want a "keep warm" feature in case you are gone when the bread is finished. Look for crust control features and special setting for fruits, nuts, cheese, and vegetables.
Study the warranty very carefully to make sure you will be able to get service and replacement parts if necessary. Keep in mind that if your family consumes a small amount of bread now, once you purchase your new bread maker that consumption is likely to increase dramatically. Choose a slightly larger size that you anticipate needing. Remember that the keep warm feature is great, but if you leave the loaf in the bread maker for an extended period of time it may become soggy and flat. A bread maker is a wonderful addition to your home. Nothing compares to the smell of freshly baked bread from your very own kitchen.
Low Calorie And Vegetarian Recipes for French Foods
by Molly Bickford
Eating a vegetarian diet has many healthy benefits. Vegetables and grains have all the vitamins and minerals and nutrients that are body needs.
We should include many different sources of fruits and vegetables and even grains in our daily diet. We can get protein and other nutrients from beans, peas, nuts and vegetables.
You can find vegetarian recipes for most any of your favorite foods.
French cuisine including; soups, crepes, and many other delicacies, can be enjoyed in a healthy way by using vegetarian recipes.
French Onion Soup
Ingredients
1 cup dry sherry
2 extra large onions, thinly sliced (sweet onions work great in this recipe)
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
6 slices toasted French bread
In a large stockpot, over medium heat, heat the sherry until bubbling.
Add onions and turn heat down to low.
Cook onions for 20 minutes.
Stir frequently.
Cook until onion begins to form a paste.
Stir in flour and cook for another 2 minutes.
Pour in broth and bring to a boil over medium heat.
Reduce heat and simmer for 20 minutes.
Ladle soup into bowls, and float a slice of toasted bread on top of each serving.
Crepes
1 cup all-purpose flour
2 eggs (or equivalent Vegan egg substitute)
¾ cup milk (soy or rice milk will work
) ¼ cup water
1/4 teaspoon salt
2 tablespoons butter, melted (coconut oil can be used in place of butter)
Prepare
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine.
Once combined add salt and butter (or coconut oil).
Beat mixture until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour approximately 1/4 cup of batter onto the griddle.
Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown.
Loosen with a spatula, turn and cook the other side.
Serve hot crepes are good filled with fruit and other toppings of your choice.
French Quarter Bread Pudding (A favorite comfort food for many people)
1 (1 pound) loaf French bread
2/3 cup chopped pecans
½ cup unsalted butter, melted
3 eggs (or equivalent Vegan egg substitute)
1 cup half-and-half (nondairy substitute can be used)
1 1/4 cups milk (nondairy substitute can be used)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup white sugar (for a lower calorie version use Splenda instead of sugar)
1 teaspoon vanilla extract
¼ cup golden raisins
Preheat oven to 325.
Cut bread into slices that are approximately 1 inch thick.
Arrange bread slices and pecans on a baking sheet and drizzle with melted butter.
Toast bread lightly.
In a large bowl beat together remaining ingredients.
Put bread and pecans in a lightly greased 7x11 in casserole dish.
Pour egg mixture over bread.
Make sure that bread slices are saturated with liquid.
Bake in preheated oven for 60 minutes, until golden.
Serve warm.
About the Author
Discover all the other great low calorie and vegetarian recipes just waiting for you at my low calorie and vegetarian recipes website or at http://www.low-calorie-and-vegetarian-recipes.org.
Bread Mold
Bread mold is a kind of fungus that is commonly found on bread surfaces. It takes food and nutrients from the bread and causes damage to the surface where it lives. It causes a bad taste to the bread also. But the mold has a place in the industry where it serves as a decomposer that can decompose decayed plants and animals.
Bread mold has a very simple lifecycle. It appears on the bread surface as a wind blown spore. With adequate moisture and nutrients from the bread, this spore sprouts and grows hair like structures on the bread surface. Once the mold attains a particular growth with paint brush like structures, it starts producing fruiting structures. These structures, sometimes called conidia, contain spores that are blown by wind and spreads to other bread surfaces.
Bread mold is found in different types, species, shapes, and colors. Some of the common bread molds are Penicillium, Aspergillus, Rhizopus, Monascus, and Fusarium. Penicillium molds usually appear green and grey in color and Aspergillus mold appears similar to Penicillium to the naked eye. But both are different when examined under a microscopic. In the Aspergillus mold, the fine hairs contain large balloons with spores inside.
If you are interested to see bread mold you can perform a small experiment with bread. You can take a slice of bread and moisten it slightly. Then keep the bread for two or three days in a place where there is no chance of the moisture content drying up. You will see some mold growth on the surfaces.
As the spores of this bread mold are commonly found in the air, bread is easily spoiled. To prevent this growth on bread surfaces, the bread can be baked at a temperature of 400 degrees or preserve the bread with small amounts of chemical. The chemicals used are prop-ionic acid and acetic acid which are safe to be mixed with the bread during the making of the bread.