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 Regional breads

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NYNM

  • Total Posts: 3037
  • Joined: 6/16/2005
  • Location: New York, NY/Santa Fe, NM
Regional breads Wed, 10/12/05 1:18 AM (permalink)
I'm spending the week in Santa Fe, enjoying the sopapillas that come with Hispanic meals: a puff of fried bread accompanied by honey (put the honey inside the bread puff, to take the bite out of too-hot chile).

I wondered if any other parts of the US serve unique breads with meals (in restaurants or at home)?
 
#1
    Scorereader

    • Total Posts: 5546
    • Joined: 8/4/2005
    • Location: Crofton, MD
    RE: Regional breads Thu, 10/13/05 1:27 PM (permalink)
    It's not unique bread, but the Columbus Baking Company in Syracuse, NY makes about the best italian bread I've ever had.

    That's all they do. You won't find donuts or pastries or cookies at the Columbus Bakery. Just loaves of bread. 2 styles: Round and regular. They've been using the same recipe and baking method since the 20's.

    The inside looks sort of like the place in Moonstruck - a counter, a phone and lots of bread.

     
    #2
      GordonW

      • Total Posts: 924
      • Joined: 11/13/2003
      • Location: Chapel Hill, NC
      RE: Regional breads Thu, 10/13/05 2:34 PM (permalink)
      In the barbecue region, the best bbq comes with the finest of Wonderbread-style white bread.
       
      #3
        lleechef

        • Total Posts: 6259
        • Joined: 3/22/2003
        • Location: Gahanna, OH
        RE: Regional breads Thu, 10/13/05 3:24 PM (permalink)
        There's a bread in New England that I've not seen anywhere, anadama bread. I think it's specifically native to the Rockport, MA area. It's dark, dense and sweet due to two unusual ingredients.....molasses and cornmeal. Jane and Michael have a recipe for it in their book "Square Meals".
         
        #4
          zataar

          • Total Posts: 1440
          • Joined: 4/5/2004
          • Location: kansas city, MO
          RE: Regional breads Fri, 10/14/05 3:55 PM (permalink)
          quote:
          Originally posted by lleechef

          There's a bread in New England that I've not seen anywhere, anadama bread. I think it's specifically native to the Rockport, MA area. It's dark, dense and sweet due to two unusual ingredients.....molasses and cornmeal. Jane and Michael have a recipe for it in their book "Square Meals".


          A few bakeries here in the Midwest used to make anadama bread. My mother would buy a couple of loaves the Monday before Thanksgiving and put it in her turkey stuffing. It was very good. I haven't seen it in ages, but I have several recipes that I like.
          I can't think of any bread that is particularly native to here. Maybe
          yellow corn bread. In the upper midwest I've seen different limpias and lefse. All the versions of limpia were slightly similar and slightly sweet. Sometimes flavored with orange and anise.
           
          #5
            1bbqboy

            • Total Posts: 4542
            • Joined: 11/20/2000
            • Location: Rogue Valley
            RE: Regional breads Fri, 10/14/05 6:09 PM (permalink)
            We used to always be offered sopapillas after meals in KC. Much more rare out in the far west.
            I grew up with Povitica in KCK/JO/CO. First, home made from Jennies on Strawberry Hill. My folks went to school with Marianne. Now made by this company.-
            Strawberry hill Baking
            http://www.povitica.com
            It's good stuff.
             
            #6
              NYNM

              • Total Posts: 3037
              • Joined: 6/16/2005
              • Location: New York, NY/Santa Fe, NM
              RE: Regional breads Fri, 10/14/05 9:30 PM (permalink)
              Just looked up Povitica on the website (never heard of them before). They look delicious. They also look sweet(not that sopapillas aren't sweet when you use the honey). Do they taste like dessert food?
               
              #7
                Michael Hoffman

                • Total Posts: 17853
                • Joined: 7/1/2000
                • Location: Gahanna, OH
                RE: Regional breads Fri, 10/14/05 9:37 PM (permalink)
                Ah, for the opportunity to lay my hands on any of the various Italian breads sold in New Haven and southern Connecticut. Those beautiful loaves with the pointed ends, the great crust and the delighful sponge. What wonderful sandwiches they make.
                 
                #8
                  CCJPO

                  • Total Posts: 497
                  • Joined: 4/20/2003
                  • Location: Fallon, NV
                  RE: Regional breads Fri, 10/14/05 10:23 PM (permalink)
                  Bimini bread from the So. Florida area. Also fry bread made by Native Americans, primarily flour and water.
                   
                  #9
                    NYNM

                    • Total Posts: 3037
                    • Joined: 6/16/2005
                    • Location: New York, NY/Santa Fe, NM
                    RE: Regional breads Sat, 10/15/05 12:31 AM (permalink)
                    What is Bimini bread?
                     
                    #10
                      lleechef

                      • Total Posts: 6259
                      • Joined: 3/22/2003
                      • Location: Gahanna, OH
                      RE: Regional breads Sat, 10/15/05 2:40 AM (permalink)
                      quote:
                      Originally posted by Michael Hoffman

                      Ah, for the opportunity to lay my hands on any of the various Italian breads sold in New Haven and southern Connecticut. Those beautiful loaves with the pointed ends, the great crust and the delighful sponge. What wonderful sandwiches they make.

                      Ah, if we're gonna get nostalgic here about bread........back to Paris, 1980, baguetts crispy and well baked, bought two a day and ripped the ends off and ate them on the way home.
                       
                      #11
                        tiki

                        • Total Posts: 4135
                        • Joined: 7/7/2003
                        • Location: Rentiesville, OK
                        RE: Regional breads Sat, 10/15/05 11:32 AM (permalink)
                        Dont forget that wonder french bread made in New Oleans--whithwout which there would be no Poboys!!! I loved it--and because it stales pretty quick---almost everyone in town make bread pudding! Also--back home in Mass--i LOVE Scalla!!! a wondderful light and crusty italian bread that makes for wonder snadhiches with coppacola or salami!!---and i too loved Anadama bread!!!
                         
                        #12
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