Comments on: German Emmental Bread

By: Marye

Marye — Mon, 19 Jan 2009 15:50:36 +0000

You are very welcome

By: Rocco

Rocco — Mon, 19 Jan 2009 06:43:12 +0000

Thank you Marye

By: Marye

Marye — Mon, 19 Jan 2009 06:12:56 +0000

Oh just put in about two TABLESPOONS if you want.

As far as the flour? Because:
1. I buy #50 of organic flour at a time and use it for everything
2. I can control the amount of gluten in the bread when I add it myself. European flours have a different make up than American flours.

I hope this answers your questions sufficiently. If not, feel free to ask for clarification.

By: Rocco

Rocco — Mon, 19 Jan 2009 05:20:26 +0000

Where’s the recipe caraway seed and how much? Inside the bread or out? Why not hi-gluten bread flour instead of AP and gluten?

http://www.bakingdelights.com/2008/11/26/german-emmental-bread/#more-1826

By: Marye

Marye — Fri, 28 Nov 2008 03:07:19 +0000

Tanna, emmenthal is one of my favorites!

Jen…it really is. Very tender crumbed.

By: Jen of a2eatwrite

Jen of a2eatwrite — Fri, 28 Nov 2008 02:31:34 +0000

This looks totally amazing. What a rich combination!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Wed, 26 Nov 2008 17:21:12 +0000

Emmenthal with either caraway or cumin sounds pretty beautiful to me. Beautiful bread!

By: Marye

Marye — Wed, 26 Nov 2008 16:46:44 +0000

It was Courtney….warm and slathered with butter

By: courtney

courtney — Wed, 26 Nov 2008 16:22:32 +0000

That bread sounds heavenly.