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Friday, June 17, 2011

“Yeast Bread Seminar, Pt. XVI—Panmarino: Toasted, Pulverized Rosemary flavors Bread”

Canned Heat’s fourteenth album, 1973’s “Memphis Heat” (Barclay) was a great album that featured both Canned Heat and pianist Memphis Slim and the Memphis Horns.  This wonderful CD features some powerful material: “Trouble Everywhere I Go,” “Black Cat cross my Trail” and “Down the Big Road.”  The record began recording in 1970 and was finished in 1973 so the whole band is here which makes it a collector’s item.  What’s more, the price is low, beginning around four-five bucks which makes it even more fantastic!  All you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 553 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Vladimir Gdansk

END Commentary 06-18-2011

Copyright © 2011 by MHB Productions

Word Count: 1,968.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, June 18, 2011 by Chef Vladimir Gdansk


Yeast Bread Seminar, Pt. XVI—Panmarino: Toasted, Pulverized Rosemary flavors Bread

Bakersfield, CA, 06-18-2011 S:  Saturday is always a good day to write an article as I begin it the week before so that the item I am writing about has plenty of time to coalesce in my mind and then in the kitchen.  Many of the recipes we do are ones that Stinkbug pioneered back in the 1980’s when he was working at the Stockdale Country Club in Bakersfield, California, and all we do is to update and to make sure that they’re still viable.  Recipes sometimes change over years of use and I recall my grandmother once giving me an old White House Cookbook from 1907 or 1908 and those recipes look nothing like anything we write today! Even the measurements are off but the true test of a recipe is in whether or not it can be reproduced year after year, and decade after decade.  If it can, then it’s a good recipe and if not, then it needs to be readjusted and updated. 

Today’s addition to our vaunted bread seminar is a fantastic Panmarino, an Italian loaf like yesterday’s that features toasted and pulverized rosemary which makes a wonderfully delicious baked product. Rosemary is one of those special herbs that is both powerful and yet gentle, like the fragrance of flowers that bloom late at night.  I find that the Italians more so than the French are able to capture the essence of the ingredients they use and to be able to bring the best out of them.  This loaf is a prime example of this school of thought and when you’ve made it and are able to savor its smell wafting through the air in the kitchen, you will be stunned with amazement and tempted by desire to consume the entire loaf!

Well, let us get started on our bakery recipe for today as this one will take some time. If you’re ready, let’s put on our bakery aprons and head into the kitchen.  We will be employing the Brick Method in today’s recipe so locate it somewhere on the END.


For one large braided loaf:

Whole rosemary, lightly toasted and pulverized
Tepid water, 105°-110°F.
Fresh cake yeast or .75-ounce active dry yeast
Granulated sugar
Garlic-flavored olive oil or plain olive oil
Whole wheat flour
Cups +
Bread flour
Yellow cornmeal
Egg, beaten with 1 teaspoon half’n’half for egg wash
Melted butter


1.      Toast rosemary on a sheet pan in a 400°F standard oven or a 350°F convection oven 6-8 minutes.  Remove and pulverize to fine pieces utilizing a mortar and pestle.

2.      Place tepid water in a bowl and dissolve the yeast in it. Cover with a cloth and allow it to stand for 10 minutes in a semi-warm spot.

3.      When yeast has activated, place it in the bowl of an electric mixer and using a dough hook attachment, stir in the sugar, salt, and either the garlic oil or olive oil and follow with the whole wheat flour.

4.      Next, begin to scale in the bread flour along the sides of the mixing bowl as your dough hook or paddle rotates on low speed. Scale it in a cup at a time and let it mix in and remember, the amount of flour varies from time to time, it depends on factors such as the temperature of the air and humidity so add whatever it takes to get the dough to pull off the sides of the mixing bowl and onto the hook—and stays there. When it is on the hook and no longer feels “sticky” but does feel “elastic,” or “alive” to your touch, it’s ready to round.

5.      On a lightly-floured tabletop, knead the dough for about 4-5 minutes. Pull it over and down towards you and then fold the sides over and round it into a ball. Continue doing this for the specified time or if it feels like a living thing, round it into a ball and place inside a lightly-floured bowl twice the size of the dough.

6.      Cover with a mildly moist towel but not sopping wet and then place someplace relatively warm and free of drafts like a high kitchen shelf or unused oven.  Allow it to “proof” or to rise until doubled in bulk, about 30-45 minutes.  Then, gently deflate, re-round, and return to the bowl to rise again—the second time requires about half the time of the first proof.  Preheat standard oven to 400°F or convection oven to 350°F.

7.      When dough’s risen again, remove from bowl and place on a lightly-floured work surface and briefly knead and then divide into THREE equal pieces.  Roll into smooth balls and then place it in a corner of your work bench and cover with a towel and allow it to sit for 10 minutes—as it does so, it will develop an outer skin of gluten which will produce some fabulous bread. If you’re using the bricks, get them onto a burner and get a pot of water boiling and ready.

8.      Now, once time is up, roll each piece into an individual cylindrical loaf about 18-22 inches long on a lightly floured work surface. Braid time: lay the three strands alongside each other.  Starting in the middle of the strands, fold the left strand (strand #1) over the center strand (strand #2).  Then fold the right strand (strand #3) over strand #2, coming to rest alongside strand #1. 

9.      Repeat procedure (strand #1 over strand #2, then strand #3 over strand #2) over and over until you’ve reached the end.  At this point, turn the braid over so that the unbraided strands again face you. 

10. Again, repeat the procedure until your loaf has been completely braided.  Lying there in front of you, it should appear quite lovely.  One word of advice: don’t make the braid TOO tight as you have to allow the dough a little bit of room for expansion or it will tear itself apart.

11. Spray a sheet pan large enough to hold the braided loaf with PAM and lightly sprinkle with yellow cornmeal.  The cornmeal imitates the hearth-like flavor.  Place the braid atop it and lightly pinch the edges to seal the strands.  Cover with a cloth and place someplace warm (same as the proofing place) for the final rise.

12. Allow your loaf to almost double in size for about 15-20 minutes at most. When it has, lightly brush it with the “egg wash” mixture and then liberally sprinkle with a little bit of whole rosemary. Sprinkle a little kosher salt to add additional flavor.

13. While the loaf is rising, place a roasting pan that’s about 4-inches deep inside your oven and place the HOT bricks within it. Taking care to avoid the rush of steam, pour about 2-inches of boiling water in around them and shut the door and allow the oven to steam.  When the loaf is ready to go, insert it into the steamy oven and let it rise quickly with the steam. After about 10 minutes, pull the bricks out along with whatever water is left and lower heat 375°F and bake for an additional 30 minutes OR until you can pick the loaves up in one gloved hand and rap on its bottom; if the loaf sounds hollow, it’s done and ready to go and if not, put it back in the oven and let it continue baking until they sound hollow. The idea is to check it at about the 30 minute mark but you also need to know your oven’s temperature and the best way to do that is to buy an oven thermometer and place it inside. I cannot say how important this step is, if you don’t know how hot or how cool your oven is, you will never be able to bake a proper loaf much less a cake! 

14.  So, when the loaf sound a dull hollow, pull it out and place it atop a wire rack to cool on all sides. Drizzle with melted butter 3-4 times in order to achieve a gorgeous gloss and as you do so, the crust will soften naturally. This will make for truly fabulous loaf so good luck, my friends. Practice makes perfect and this loaf is one of the ones that is fairly easy to make and generally can suffer a lot of punishment so don’t be afraid, jump into it and go for it!

15.  When this delicious loaf is done, serve right away or finish cooling. A fresh loaf such as this can sit out for about a day covered by a towel or a cloth and then, you will have to wrap them up. Generally, if a loaf isn’t eaten within the first day, you need to slice it and wrap it up in airtight plastic bags and freeze. Bring out what you need and heat up quickly in your microwave oven 10-12 seconds at a time. Always eat as soon as possible as fresh-baked bread is only good when it’s utilized right away. We are not filling it up with all sorts of chemical preservatives so use your common sense and always do the right thing—your common sense won’t let you down!

16. To reheat bread, wrap in plastic wrap and heat in the microwave and if you can, avoid regular ovens.  One last word of advice: to slice bread properly, you need a good bread knife so invest in one as there’s no point in crushing or trashing a wonderful loaf of bread with a crappy knife. Pick one up at the local restaurant supply store when you pick up your oven’s new thermometer! If you don’t have a good restaurant supply store, order what you need from Amazon.com because they have everything! 

17. Note—normally homemade bread is best if consumed on the day it was baked as we don’t have the preservatives and chemicals that are available to professional bakers which is good!  We don’t need that sort of stuff in our breads!   The fact that we accept it in our professionally-produced products says a lot about our culture and what we will and won’t accept. Never thought I’d see the day when I would begin using this sort of stuff!  

That was fun, if I say so myself!  I hope you’ve enjoyed yourselves and that you will come back each and every day to see the fine recipes we publish for your enjoyment.  We do our best to compete with the big blogs and even though we are a small, insignificant minor blog, our readership grows each and every day.  Tell your friends to come and spend time with us.  Comment on our posts and send cards and letters. Please support our blog by becoming a subscriber and by accessing the Google advertising links as this brings in the necessary revenue with which to keep the Elemental News of the Day up-and-running.

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association



END Commentary for Saturday, June 18, 2011 by Chef Vladimir Gdansk.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef Vladimir Gdansk.

Stinkbug. “Toasted, Pulverized Rosemary flavors Italian Bread.” The Bakersfield Californian.  15 June 1988: Food AA 7.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!



This is #1285, a 16” x 20" original oil painting by Beverly Carrick entitled, "California Coast." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

This is a shot of Brian Carrick, drummer of the Magnolia Hilltop Brewers (the MHB) on 06-29-1978 at a rehearsal at Shamrock, the home of the band. 
This is a photo of one wall of the MHB's Beer Collection on 05-28-1977 outside in the garage at Shamrock. The band searched for different beers far and wide and created a well-known collection in the garage at Shamrock. People used to pay $1.00 to see it. 
This is a photo of long-time band friend, Gerry Kleier discussing the merits of a beer at Shamrock on 09-21-1977.  He was also an off-and-on rhythm guitarist and vocalist with the MHB. 

   This is a shot of the Magnolia Hilltop Brewers on 08-20-1976 at Shamrock: from left to right: guitarist and vocalist Randall Kyles, drummer Brian Carrick, and bassist and vocalist Victor Gaona. 
This is a photo of Randall and Debbie Kyles at Taft, California, after a MHB gig on 10-15-1976.  The two became husband and wife at a later date and he left the band. 

          This is a photo of bassist/vocalist Victor Gaona of the MHB on 05-13-1976 live onstage at a gig somewhere in Kern County. Vic was a great musician and good friend. 

  This is another shot of Groucho the Cat on 12-23-1980 at Shamrock in Bakersfield, California. Groucho was a much-beloved cat.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           


Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-18-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

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Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.




Bread Seminar, Yeast Bread Seminar, Bakery Recipes, Classic Baking, Italian Breads, Loaves, the Brick Method, Bakery Recipes, Chef Vladimir Gdansk, Foodservice News.

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