Comments on: For the love of scali bread… http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/ Hot Stuff from King Arthur's Hearth Thu, 04 Dec 2008 17:41:54 +0000 http://wordpress.org/?v=2.3.1 By: Eleanor http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-5058 Eleanor Fri, 17 Oct 2008 19:17:16 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-5058 Thanks Nancy for your post. I was 12 years old the last time I enjoyed eating horm bread in Plymouth, Ma . I can still remember the light soft fine texture of the of the bread with a crust that could cut the corner of my mouth. I ask at the Itaian stores in the chicago area but they never heard of it. Does anyone have any information about this bread? Thanks Thanks Nancy for your post.

I was 12 years old the last time I enjoyed eating horm bread in Plymouth, Ma . I can still remember the light soft fine texture of the of the bread with a crust that could cut the corner of my mouth.

I ask at the Itaian stores in the chicago area but they never heard of it. Does anyone have any information about this bread?

Thanks

]]> By: Mary http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-4110 Mary Mon, 29 Sep 2008 22:43:01 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-4110 I made this bread over the weekend. It matched my memories of eating Scali bread from the italian bakery where I worked in high school in MA. Excellent bread for all kinds of meals: sopping up 'gravy', sandwiches, bruschetta, or just hot from the oven. Thank you! I made this bread over the weekend. It matched my memories of eating Scali bread from the italian bakery where I worked in high school in MA. Excellent bread for all kinds of meals: sopping up ‘gravy’, sandwiches, bruschetta, or just hot from the oven. Thank you!

]]> By: heylids http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-3594 heylids Thu, 18 Sep 2008 17:02:15 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-3594 Hello, I would like your pepperridge farm style bread recipe. The link on your blog doesn't work. Thank you, I will also be trying your Scala bread, I'm Italian from Toronto Canada and have never heard of Scala... Thanks <strong>Link for our <a href="http://www.kingarthurflour.com/shop/RecipeDisplay?RID=26" rel="nofollow">white sandwich bread</a> should work now - we were having "tecnical difficulties" earlier today- PJH</strong> Hello, I would like your pepperridge farm style bread recipe.
The link on your blog doesn’t work.

Thank you, I will also be trying your Scala bread, I’m Italian from Toronto
Canada and have never heard of Scala…

Thanks

Link for our white sandwich bread should work now - we were having “tecnical difficulties” earlier today- PJH

]]> By: Nancy http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-2584 Nancy Tue, 22 Jul 2008 00:42:06 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-2584 Rose, I enjoyed your comments on Scala bread. I agree the stores today do not sell real Scala bread. The bread we used to purchase at Clyde's in Plymouth, MA, and the same bread my mother bought when she was a child growing up in the north end of Mansfield was different. They called it Scala or horn bread, because of the shape it was made in. It was very crusty and very white with a very fine texture. There were no air bubbles. The crust had a faint salty taste, and it was fun to break off the four "horns" for snacking. Someone else in Plymouth is making the bread now, but it is not the same. It has big bubbles, and tastes like regular Italian bread. The real Scala or horn bread recipe seems to be kept secret, and passed on within families. Rose, I enjoyed your comments on Scala bread. I agree the stores today do not sell real Scala bread. The bread we used to purchase at Clyde’s in Plymouth, MA, and the same bread my mother bought when she was a child growing up in the north end of Mansfield was different. They called it Scala or horn bread, because of the shape it was made in. It was very crusty and very white with a very fine texture. There were no air bubbles.
The crust had a faint salty taste, and it was fun to break off the four “horns” for snacking. Someone else in Plymouth is making the bread now, but it is not the same. It has big bubbles, and tastes like regular Italian bread. The real Scala or horn bread recipe seems to be kept secret, and passed on within families.

]]> By: Joyce http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1589 Joyce Mon, 16 Jun 2008 14:39:07 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1589 Thanks MaryJane for the info on the yeast. I will surely use it up before the year is over. Joyce Thanks MaryJane for the info on the yeast. I will surely use it up before the year is over.

Joyce

]]> By: Joyce http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1555 Joyce Fri, 13 Jun 2008 14:26:59 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1555 PJ, I made this bread last Sunday and it was so delicious. So light. We loved it. My Mom made homemade pasta (with King Arthur Pasta Blend Flour) that was also delicious. Who needs to spend money at a fancy restaurant when you can have the best meals at home. I am anxious to make this again. One question. I am thinking of ordering the SAF Red Instant yeast from the catalogue. A comment in the description says the yeast can be frozen. Any idea how long it can be kept frozen without losing it's power? Just wondering. I plan to make this often and the strip yeast can get expensive. Thanks PJ for such wonderful recipes. The pictures are great too. Joyce <strong>HI Joyce, You can freeze yeast for about a year. It will lose potency over time, so if it gets to be on the older side, you will want to proof it, even if it is instant yeast, to be sure it is still active. Happy Baking! MaryJane @ The Baker's Hotline</strong> PJ, I made this bread last Sunday and it was so delicious. So light. We loved it. My Mom made homemade pasta (with King Arthur Pasta Blend Flour) that was also delicious. Who needs to spend money at a fancy restaurant when you can have the best meals at home. I am anxious to make this again. One question. I am thinking of ordering the SAF Red Instant yeast from the catalogue. A comment in the description says the yeast can be frozen. Any idea how long it can be kept frozen without losing it’s power? Just wondering. I plan to make this often and the strip yeast can get expensive. Thanks PJ for such wonderful recipes. The pictures are great too.

Joyce

HI Joyce,

You can freeze yeast for about a year. It will lose potency over time, so if it gets to be on the older side, you will want to proof it, even if it is instant yeast, to be sure it is still active.

Happy Baking!

MaryJane @ The Baker’s Hotline

]]> By: Michelle http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1307 Michelle Tue, 27 May 2008 18:44:30 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1307 I just made this bread but it sort of came out flat...I think it spread out instead of up...but it sure does smell good! I just made this bread but it sort of came out flat…I think it spread out instead of up…but it sure does smell good!

]]> By: jami http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1251 jami Fri, 23 May 2008 04:42:45 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1251 If I don't have dry milk, could I use buttermilk powder without changing the taste too much? Since it's only 2 T, I thought that might work... <strong>Jami, dried buttermilk powder has a different acidity level than just milk powder. You can substitute 1/2 cup of scalded and cooled milk for 1/2 cup of the liquid in the recipe, or just leave out the milk powder altogether. Happy Baking! ~MaryJane @The Baker's Hotline</strong> If I don’t have dry milk, could I use buttermilk powder without changing the taste too much? Since it’s only 2 T, I thought that might work…

Jami, dried buttermilk powder has a different acidity level than just milk powder. You can substitute 1/2 cup of scalded and cooled milk for 1/2 cup of the liquid in the recipe, or just leave out the milk powder altogether.

Happy Baking!
~MaryJane @The Baker’s Hotline

]]> By: PJ http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1101 PJ Fri, 16 May 2008 21:12:27 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1101 Hi Bill— Put your thumb and first finger into the yeast, and grab a pinch... But if you want to measure, go with 1/16 of a teaspoon. Hi Bill— Put your thumb and first finger into the yeast, and grab a pinch… But if you want to measure, go with 1/16 of a teaspoon.

]]> By: BillC http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1098 BillC Fri, 16 May 2008 18:53:01 +0000 http://blog.kingarthurflour.com/2008/03/26/for-the-love-of-scali-bread/#comment-1098 In the starter, how much yeast is a pinch? In the starter, how much yeast is a pinch?

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