Uses a sponge process which is incorporated into the straight dough Use a proprietary timetemperaturehumidity proof Produces a. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Leidenheimer (pronounced LYE-den-high-mer) Baking Company has been the bread of choice for New Orleans restaurants, from casual to fine dining, for 125 years. 1 1/2 cups warm water. I like this bread much better even though it is practically the same bread. Search MyFitnessPal for calories, carbs, and nutritional contents for Leidenheimer French Bread and over 2,000,000 other foods at MyFitnessPal. Score the baguettes as shown on this page. Essential Guide to Getting Moving. All you do is aid the staling process. The secret to re-creating Buca di Beppos garlic bread starts with using the right kind of bread and lots of fresh garlic. Once you have followed shaping instructions: Lightly sprinkle the top of the dough with water and place in a warm place (about 100 degrees), covered with the cloche lid, for 30 minutes to an hour, while you heat the oven. I then switched to the dough hook and kneaded the French Bread dough until it was soft, pliable . Leidenheimer bread recipe Been baking a lot of bread. To achieve the traditional taste of Leidenheimer bread, there are a few key ingredients: milk or buttermilk, eggs, garlic powder, onion powder, white pepper, chili powder, and smoked paprika. A healthy dose of vegetable oil is also added to help give the bread a light and fluffy texture. In a large dutch oven, heat oil over medium-high heat to 350F. Call us! 2017-05-21 Ooo la la Leidenheimer, that's French for bread, served with all po boys at The Parkway Bakery & Tavern in New Orleans, photographed Thursday, August 13, 2015. I wanted to take the simplest approach to make this bread so that I could achieve the desired traits: crisp, golden crust and a super soft and slightly sweet . Lard was removed in the 1960s and replaced by small amounts of soybean oil. Dip it in the egg wash, and then dredge it one more time to fully coat. Here is a baguette baking box that may help you get closer to your desired crust: I've made the KA recipe a few times and have had good luck with it. Heat the oven to 450 degrees. 177 People UsedMore Info More Info At www.therecipes.info Visit site Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. Calorie Counter; Blog; . 4 Related Topics New Orleans Orleans Parish Louisiana United States of America North America Place 6 comments Best Or would there be a restaurant that would. Best guess with the finished product photos is theyre cooking up a bit too slowly - what temps you using, for how long and how many at a time ? i think you should hopefully notice some pleasant results if you can find that sweet spot - don't be afraid to crank it up you cam always evacuate some hot air by opening the door much faster than you can raise the temp. Note you should make this bread so that it is ready (baked and cooled) no earlier than 4 hours before serving, or the texture will not be right. teaspoon white pepper MyFitnessPal Blog. Your email address will not be published. (pic isLeidenheimer'spoboy bread) It's really kind of similar to the baguettes Ive made of late but the holes are smaller and the diameter of the bread is about twice that of a baguette. Some type of oil must be added to it2. I like this bread much better even though it is practically the same bread. Their po-boys . 3. Bake until crispy in the center, turning bread half way through cooking time, about 45 minutes. This is the subreddit for the Greater New Orleans area. PLACE buttermilk and hot sauce in a medium mixing bowl; stir to combine. DangdangDang! Repeat with other baguette. Leidenheimers bread is made with flour yeast water and a little salt and sugar. The Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread (p. 177). Cover and repeat rising procedure 1 hour or until doubled in bulk. 3/1= 1,419 g flour + 473 g water?Obviously there is a world of difference in those two, so what to do about this?Thanks for any help!Benny, - 6 cups flour I go with 125g (seriously its so variable depending on flours scooping etc) so to me that's 750g, - water, again simple 225g per cup = 450g. Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113. Order online LEIDENHEIMER BREAD CRUMBS on www.robertfreshmarket.com Slice the bread in half lengthwise and lay both halves side by side. This recipe created a wetter dough, leading to a bread that's lighter, fluffier, and holds flavor. Bread Pudding Recipe Yes additives are the secret to this very very light interior thin shattering crust exterior and stales-in. 1 (504) 831-1537. 7. You won't really get an 'oven kick' out of that even with one single loaf absorbing all the energy. George Leidenheimer, originally from Deidesheim, Germany, opened the neighborhood bakery on Dryades Street in 1896, selling fresh-baked bread and other commodities such as sugar and milk. In a large bowl, mix together the flour, yeast, salt, garlic powder, onion powder, white pepper, chili powder and smoked paprika. Although it was slow when I came in, I got the feeling right away that this is the kind of joint that locals in the neighborhood pay a strong allegiance to. Naomi is the founder of Better Batter as well as a noted speaker on healthy and happy living. Leidenheimer's bakery is famous for their version. Beat until blended. Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops. All Rights Reserved. 2 teaspoon garlic powder Place dough in a greased bowl, turning to grease top. Answer 1 of 9. Help me out here my man give me some advice. Some recipes call for coring them like an apple and stuffing the filling in the hole. His restaurant started out with the regular Leidenhemier french bread to serve po-boys on. DIRECTIONS In a large bowl, dissolve the yeast, salt and sugar in warm water Gradually stir in flour, adding only until the mixture refuses to . 6-1/2 cups bread flour. Using wet hands smooth the top again to create a domed appearance. I use it for roast beef poboys every once in a while. 4 cups all-purpose flour Unfortunately, I have moved to the west coast and I can't seem to find a comparable product anywhere, even in my very food-centric city. Print Pin Course: Breakfast Cuisine: American Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 14 people Calories: 234kcal Ingredients 2 cups hot water 2 tbsp sugar Preheat oven to 300 and place rack in the center of oven. I need a good recipe for duplicating Leidenheimer's french bread for poboys. It was started in 1896 by George Leidenheimer, an immigrant from Deidesheim, Germany. Toasted Leidenheimer French Bread Charlie Ts Boudin American cheese a perfectly poached egg finished with a well made hollandaise. I find the crust texture to be the part that is the most off in anything I bake at home. Rotate the loaves 180 degrees, if necessary, for even baking, and continue baking until the loaves are a rich golden brown and register at least 205 F (96 C) in the center. Recipes & Inspiration. Stir in remaining sugar, salt and 6 cups flour to form a stiff dough. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. I mean, I like a nice crusty french bread, but it is not the same.This is the subreddit for the Greater New Orleans area. Taking wet hands create a divot between the edge of the pan and the dough that reaches all the way to the floor of the pan this will have the effect of forcing the dough up into a more domed shape. In ten days it will be one year since I got a sudden craving for a real New Orleans PoBoy, the kind made with Leidenheimer French Bread, which as far as I knew, New Orleans was the only place the bread was available. It is feasible to make French bread at home, but it will never taste the same as it does in a bakery. https://www.saveur.com/article/Recipes/New-Orleans-French-Bread, http://www.thefreshloaf.com/node/22856/help-needed-increase-height-poboy-loaf-recipe, I suppose the most famous of all New Orleans, Put the slate tile on the oven rack maybe stacked 3 high, Lamination butter for croissants - question. Cut the dough into 12-16 pieces, and shape into rolls. kwhann1213@gmail.com Open in maps Monday - Friday 10am - 6pm Level Contributor. Success!!! 4. Mix on low speed until dough forms; increase speed to medium-high and knead dough until smooth, 810 minutes. This recipe for New Orleans French Bread was published by the Times-Picayune and attributed to the G. H. Leidenheimer Baking Company: Ingredients: 2 cups warm water (110 deg F) 2 tbsp sugar 2 tbsp dry granulated yeast 2 tbsp vegetable shortening 6-1/2 cups bread flour 1 tbsp salt YIELD: 4 loaves Preparation: Place the 2 cups water in the bowl of Instructions Pour the water into the bowl of a stand mixer Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow. Using a sharp knife or cutting blade, slash a long line down the middle of each loaf. This is why, sometimes my sister poked me on the shoulder and said, Hey, Orleans breads bestie.. Place 1 tbsp. rectangle. The folks that own and run it, are just as nice as can be. We offer both National and Local Distribution of our products. 2 teaspoons salt. So good! What Makes the New Orleans French Bread Recipe Unique? 2) for a single loaf: Place all dough in the cloche and with wet hands smooth and shape until it completely fills the bottom of the bread cloche. The baking process is influenced by the unique combination of humidity, salinity, and other factors found in specific locales. Knead the dough for 3-4 minutes, then shape into a rectangular loaf. Cool on racks. If you fill on pan with stones and put the other on top to sandwich them in, then flip and put it in the oven it will even work better.. Heat it to 500 F for preheat and when the oven says it is ready add 15 minutes to it because the stones will be 15 minutes behind temperature wise. Repeat twice more at 30-second intervals. New Orleans French Bread served at fine dining establishments and hole-in-the-wall poboy spots is crispy on the outside and soft as air on the inside. Note: Cooking time includes rising times. 48 hours after delivery to the store/restaurant, it's only fit for bread pudding (why bread pudding is so popular in New Orleans ). When she's not in the developing recipes or making videos for the company, she likes to work in her herb and vegetable gardens, binge watch Netflix, and procrastinate about working out. Cover and let rise for 30 minutes. Instructions. Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113 info@leidenheimer.com Phone: (504) 525-1575 Fax: (504) 525-1596 Open in maps Monday - Friday 10am - 6pm Saturday - Sunday 12pm - 5pm More Info At leidenheimer.com Leidenheimer Bakery Leidenheimer Bakery New Orleans Place a semolina- or cornmeal-dusted piece of parchment paper onto a baking sheet. The ideal loaf of French bread or Po Boy bread will have a hard exterior that can withstand gravy or mayonnaise but will come apart if overstuffed with deli meat or seafood, as well as a fluffy and airy interior. I guess maybe less dough and more proofing time. apart across top of loaf. Remove the lid(s) and continue to bake for another 10 or 30 minutes, or until the crust is very golden and the loaf sounds hollow when you rap it with your knuckles. During the Depression, poor-boy shops became popular, and Leidenheimer created . Make sure sugar is totally dissolved. In a large bowl, combine the flour, salt, sugar, and yeast. *Please note, all orders are wholesale and not available for individual purchase. 534 St. Louis Street (French Quarter) tel: 504/522-6652. Not only is this bread a staple in many home kitchens, but its also served in restaurants across the state. Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. leidenheimer bread recipe. Exercise. Combine yeast, water and 1 teaspoon sugar in a large bowl, stirring until dissolved. Thats for popcorn not bread he cautions. Francia? Let the bread cool for 10 minutes before serving. Ive been trying to perfect my homemade pizza crust and just cant seem to get it quite right. New Orleans is summoned in the long-grain Louisiana rice that shores up the fish amandine and in the crackle from the Leidenheimer bread thats shipped in for the beefy po boy. Buy on Amazon. Hours of baking, tons of experimentation, and lots of failures later, finally I was able to made this bread. 2021 Better Batter Gluten Free Flour. Place the dough into an oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 30-45 minutes. All of this contributes to the final result. Pin On Bounty Of The Sea . Cut 3 or 4 diagonal slashes, 3/4 inch deep, in top of each loaf. Enjoy! Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. http://www.thefreshloaf.com/node/22856/help-needed-increase-height-poboy-loaf-recipeThat has to mean cool fermenting but the question is in what style, poolish, biga? If youve ever visited New Orleans and eaten a Po-Boy, youll know that New Orleans French Bread is unlike any other French Bread, or any other bread for that matter. Preheat oven to 375 F. 2. This delicious recipe originated in Louisiana and is known throughout the region for its unique and savory flavor. Check out this leidenheimer french bread recipe, absolutely delicious and easy to make at home! Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, until the dough is elastic and smooth. Knowing this I was quite surprised. PLACE corn meal, flour, salt and pepper in another medium bowl; stir to combine. 1188 posts. 1 egg white, slightly beaten. The company would deliver the bread fresh every morning. Pour the wet ingredients into the dry ingredients and stir to combine. Leidenheimer Baking Co. has the largest French bread route sales system in New Orleans, making fresh deliveries throughout the Gulf South seven days a week. Transfer the dough to a floured board and divide it into thirds. In a large bowl, dissolve the yeast, salt and sugar in warm water. So I decided to try my hand at making some Fre 18K views 18M views How to Make Proper Hoagie Rolls at home. All tourist questions of any type should be asked at r/askNOLA. Reinhart, Peter. We wish you all the best on your future culinary endeavors. $18.99. 150 Cal. Turn dough onto a surface sprinkled with remaining flour; knead dough for 8 minutes or until smooth and elastic. The flour is milled from a high . If you can produce a masterpiece in a junker then you'll be able to do anything. Add the remaining tablespoon of sugar, olive oil, 5 cups flour, and salt. Spread garlic butter and cheese. Registration on or use of this site constitutes acceptance of our Terms of Service. Savoie's Rice Dressing Mix. contact@bayoubrands.com - Press or Image Inquiries? Punch dough down; return to bowl. In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water, sugar, oil and salt. Also don't be frustrated if it takes many attempts - it took me about a year of baking twice every weekend to dial in all the steps just right and i still screw up. John Gendusa Bakery is famous for their light and crispy po-boy loaf, which John Gendusa originated for the Martin Brothers in the late 1920s. There is only one place here in DFW that I can go to and purchase it. Yesterday, We got into an argument about the origin of the Leidenheimer french bread recipe, when my sister and I were making the bread. Call us! Remove the lid (s) and continue to bake for another 10 or 30 minutes, or until the crust is very golden and the loaf sounds hollow when you . But if you dont, try it once at your home. I mean, I like a nice crusty french bread, but it is not the same. You Too Can Make These Una vita passata a correre prima nel Motomondiale e poi in Superbike e un legame di ferro con la Ducati. Grease your oblong bread cloche(s) and using floured hands place the sourdough within the container(s) dividing for two baguettes and keeping together for one larger loaf. Add the remaining 1 tablespoon sugar, the shortening and 5 cups of flour. Fair enough. It is certainly delicious traditional food. The Albertsons rumor (among) many others is just a smoke screen. So why not give this classic Louisiana dish a try? Our specially packaged bread for foodservice use maintains a crisp crust, light, airy interior, and exceptional taste. Leidenheimer is a well-known French bread brand in this area, and it is the best. Place a pan of hot water on bottom of oven. Add 1 tablespoon of sugar, stir, sprinkle with the yeast, and allow to sit for 15 minutes, until frothy and bubbling. This can take anywhere from 10 to 20 additional minutes, depending on your oven andhow thin your baguettes are. Andy, our server, was a good help. Place covered cloche into the hot oven. , Beat egg white and cold water; brush over dough. Yeah. x 8-in. info@leidenheimer.com - Questions about Merchandise Order? 1. Dec 7, 2012 - This Pin was discovered by Carol Muse. Let sit for 5 minutes. The New Orleans bread recipe does not originate from France! Something in between?Their poboy bread is not big an airy, it's big and soft but has some muscle and the crumb is pretty uniform with smaller holes. They haven't had a single complaint yet. Add 1 tablespoon sugar and sprinkle with the yeast. Perfect Pizza Dough Italian Style Recipe. Divide in half. Shape the Dough. Natchitoches Mini Crawfish Pies. To begin with, I always use my bread machine to do the majority of the labor, such as mixing and kneading. Use a spatula to bring the ingredients together into a shaggy dough. If they seem to be getting too dark but are not hot enough internally, lower the oven setting to 350 F (177 C) or turn it off and continue baking for an additional 5 to 10 minutes. I've heard this a few times about trying to bake French Bread outside the N.O. youll get a bread that youll be proud to call Po Boy bread, even if its not an absolutely perfect clone. Let cool for 15 minutes before serving. Hours of baking, tons of experimentation, and lots of failures later, Naomi determined that the very best bread recipe for making this is, surprisingly, the sourdough she already developed (with a tweak or two). Which is absolutely fine it just changes the character to quicker rise. This photo for me is the stuff dreams are made of. About Food Exercise Apps Community Blog Premium. Leidenheimer established his Dryades Street bakery after moving to New Orleans from Deidesheim, Germany and became a part of the neighborhood's growing German immigrant population. King Cake Bread Pudding with Creole Cream Cheese Ice Cream at Patois. 5. 2 (14-oz.) document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); * Percent Daily Values are based on a 2000 calorie diet. Baton Rouge patrons complained it was too hard so much that the restaurant gave up and switched the bread to what amounts to a soft hoagie roll. Place two ropes each on a parchment paper-lined baking sheets, and cover with plastic wrap; let sit until doubled in size, 11 12 hours. Place the loaves on baking sheets, cover them with a. damp cloth, and set aside to rise for 1 1/2 hours. Put it right into the oven frozen As for his favorite way to eat Leidenheimer bread Whann recommends toasting a loaf of poor-boy bread in a 350-degree oven. I had some success over the years just going in and asking the manager if I could buy a loaf. Would you change anything about this with the slate set up as we discussed? Season the beef with salt and black pepper. Seems like a good post since I've conversed with a contributor to Saveur who does French pastries to my complete envy so gotta believe this po boy should hopefully hold up for you. New Orleans French Bread is a one-of-a-kind product that they are rich with butter and sugar, both of which work as tenderizers and preservatives, allowing them to last for several days. Bake loaves until light brown and an instant read thermometer inserted into the center of each loaf reads between 208212, about 30 minutes. Whann's restaurant customers, from grand establishments to humble poor-boy stands, are the driving force of the bakery. Log In. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cool Brew. Have you heard of the wonderful Leidenheimer bread? About. With a sharp knife, make diagonal slashes 2 in. Combine all let rise punch down refrigerate over night, shape proof in baguette rack bake.Not terrible but undercooked, crust is thin like it should be crumb is heavy and dense like it shouldn't be. Still makes bread the old-fashioned way. Cover and let rest 15 minutes. What's your oven sitch ? The crust is thin and crispy and flakes off when you eat it. Been baking a lot of bread. They give pure reaction to the food/things they have never tried.#tribalpeopletry #food. Jeff Spicoli was the surfer dude that was always always always stoned. Leidenheimer's bread is made with flour, yeast, water, and a little salt and sugar. . All you do is aid the staling process. 2021-06-30 Sponge: 2 1/4 cups (10 ounces) bread flour, plus 2 teaspoons (for sprinkling over sponge) 1 1/4 cups ( 10 ounces) water, room temperature. for the famous sandwiches of the city. Create an account to follow your favorite communities and start taking part in conversations. whichever one you get will be on the famous Leidenheimer's bread, a bakery in business for 125 years, and it comes with excellent fries that . Allow to sit for about 15 minutes until the mixture is. I weigh the flour and liquid ingredients every single time. Equipment in the bakery is designed to replicate human hands OK well maybe they had real human hands back then. Place the rolls on a greased baking sheet and let them rise for about 20 minutes. loaf with tapered ends. And those even more die-hard will tell you only French bread from NOLA's infamous Leidenheimer Baking Co. will suffice (which, by the way, is kind of like saying you can only make sizzurp while . Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk. Lard was removed in the 1960s and replaced by small amounts of soybean oil. info@leidenheimer.com, Questions about Merchandise Order? Those were @ 400 but I was afraid to go any further up and finish the crust way before the bread. After the final spray, lower the oven setting to 450 F (232 C) and bake for 10 minutes. And thats it! Leidenheimer Baking Company1501 Simon Bolivar AvenueNew Orleans, LA 70113Phone: (504) 525-1575Fax: (504) 525-1596, Questions about bread? Gradually stir in flour, adding only until the mixture refuses to absorb more. Keep your fingers damp while doing this to prevent the dough from sticking. Lard was removed in the 1960s and replaced by small amounts of soybean oil. Once that's done your next objective is to slow the process and more gently cure the loaf and to do so you need to know your equipment just as much as you know your dough so it may take some trial and error. This site is powered by Drupal. these things bake at insane temps for about 90 seconds - as in 700 degrees or some crazy level. Enjoy and share this recipe with your friends and family. Since I have two large aluminum trays, I was thinking about turning them both over and putting one in the oven to get hot and proof them on the other one upside down on parchment so I can quickly slide them from one to the other and have a bit more heat available immediately. We'll get back to you shortly. I have desert landscaping with 1" stones. This bread is full of bold flavors, with a savory and smoky taste that comes from the combination of its unique ingredients. The World S 18 Best Food Cities Ranked Food Football Food Food Network Recipes . Laissez les bons temps rouler! Using wet hands, smooth the top again to create a domed appearance. (814) 946-0958 | Customer Service & Ordering available M and Th 10am-4pm EST. That makes a big difference in your steam strategy. Pour the wet ingredients into the dry ingredients and stir to combine. Citing the creativity of chefs, Whann has high praise for new . 4 tablespoon vegetable oil. Kindle Edition. 6. I tried this recipe on a boring or free day or when I was in a bad mood. Allow to sit for . 2 teaspoon salt Bestseller No. I found these two pages here aboutLeidenheimer'sPoboy bread, included is a link to a pod cast where the owner is talking about how important it is to age the dough for the poboy bread. Directions. 4. Bookmark the permalink. You will notice crackling sounds coming from the bread. Things I Do In My Spare Time Sourdough Baker Bread. (make sure you cloche can withstand high heat!). Initially located on Dryades Street, it moved in 1904 to Simon Bolivar Avenue, where it continues in business as the city's largest and best-known maker of po'boy bread, a fiercely competitive niche. Working in batches, process bread in a food processor to a fine breadcrumb. area. re: I think I found Darrell's secret bread Posted on 7/8/11 at 5:45 pm to TigerNlc. Next, I combined more flour, salt, and yeast with the pieces of pte fermente in a mixing bowl. Not looking to steal any intellectual property here, nor do I expect to be able to actually recreate it, but would love to know if anyone has a recipe that comes close. . 8 Generously dust a peel or the back of a sheet pan with flour, semolina, or cornmeal and very gently transfer the baguettes to the peel or pan. Copyright @2023 TigerDroppings.com. The well-reviewed double chocolate bread pudding is made with dark and white chocolate ganache (sauce) and chocolate almond bark. 3 Tablespoons sugar. I would bump to 450 at least and watch the loaves. Can you buy the Leidenheimer in grocery stores. Benny, Not really knowing from experience exactly what it is that makes a po boy distinct I started searching and found the below link in case you haven't seen it already. Leave in cool spot but not in the fridge. In fact Leidenheimer Baking Co. On the top half add pickle slices tomato slices and 1 Cup of the lettuce. Leidenheimer's bread is made with flour, yeast, water, and a little salt and sugar. What happens is that all the structure is formed in the beginning and has to happen very quickly as things are going to start to caramelize. Last, but not least, I ordered a Shrimp Po' Boy to go, and GadDangit, so good and no skimping on the shkrimps either. This bread is a near impossible feat for gluteny bakers nationwide, despite millions (literally) of attempts in home and commercial kitchens and super-experienced experimenters so when Naomi was asked for this as part of her Whatcha Want Wednesday Recipe Request, she knew this wasnt going to be an easy task. It has a refrigerated aging period involved. Divide dough into 4 equal portions; roll each portion into a 13x7-inch rectangle. 90 Holiday Recipes; 221 Appetizers; 515 Baking; 2.4K Beef; 88 Desserts; 161 Lamb; 2.4K Pork; 1.5K Poultry; 30 Salads and . I've made baguettes using a similar recipe and it does require a good bit of rising time so the air pockets form in the dough to give the finished product that light, airy texture. I'm telling you, it tastes just like the Darrell's bread. The interior of the bread should be around 200 degrees, if youre so inclined to measure! New Orleans Crawfish Bread. So come out roaring how for about 8 minutes and then turn it down about 30 or around 415. 2 cup warm milk or buttermilk Should work great with that thermal mass below. LEIDENHEIMER BREAD RECIPES More about "leidenheimer bread recipes" LEIDENHEIMER Leidenheimer Baking Company 1501 Simon Bolivar Avenue New Orleans, LA 70113 info@leidenheimer.com Phone: (504) 525-1575 Fax: (504) 525-1596 Open in maps Monday - Friday 10am - 6pm Saturday - From leidenheimer.com See details MUFFULETTA - WIKIPEDIA History. Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Regular price $13 99 $13.99. Not sure if it is steam ovens or what. note that yeast quantity about 7-9 times what youd add to a classic basic French dough. Get our favorite recipes, stories, and more delivered to your inbox. Cut into 6 inch lengths youll get just about the right weight of bread, and if youve been careful to obey everything (and the stars align just right!)