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Anyone know how to make pugliese bread?

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J Durbin

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Oct 3, 1996, 3:00:00 AM10/3/96
to

Perhaps the folks in rec.food.baking could provide a recipe for
pugliese.

[note: followups set to rec.food.baking]

jd

bri...@primenet.com (Brian Hostetler) wrote:

>
>If anyone is familar with Grace Baking Company's pugliese, can you tell me
>just how to make bread as good as this? Chewy crust with a textured
>inside. It's an italian bread and I'd LOVE to be able to make it on my
>own...
>
>--
>Brian
>http://www.primenet.com/~brianh/index.html

--
jason durbin
slot...@poisson.com
Stop Reading Here <---

Don Jorgensen

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Oct 3, 1996, 3:00:00 AM10/3/96
to bri...@primenet.com

> bri...@primenet.com (Brian Hostetler) wrote:
> >
> >If anyone is familar with Grace Baking Company's pugliese, can you tell me
> >just how to make bread as good as this? Chewy crust with a textured
> >inside. It's an italian bread and I'd LOVE to be able to make it on my
> >own...

Brian,

Look for _The Italian Baker_ by Carol Field. This book has lots
of information on Italian baking and many recipes for regional
breads, including Pugliese bread. The breads I've baked from
this book have turned out very well (with one puzzling exception).

Nadia J.


William A. Grimes

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Oct 5, 1996, 3:00:00 AM10/5/96
to

slot...@poisson.com (J Durbin) wrote:

>Perhaps the folks in rec.food.baking could provide a recipe for
>pugliese.
>
>[note: followups set to rec.food.baking]
>
>jd
>

>bri...@primenet.com (Brian Hostetler) wrote:
>
>>
>>If anyone is familar with Grace Baking Company's pugliese, can you tell me
>>just how to make bread as good as this? Chewy crust with a textured
>>inside. It's an italian bread and I'd LOVE to be able to make it on my
>>own...
>>

>>--
>>Brian
>>http://www.primenet.com/~brianh/index.html
>
>--
>jason durbin
>slot...@poisson.com
>Stop Reading Here <---

Another good source for the recipe is Carol Field's book on Italian
baking. Check it out at the library.


William A. Grimes
San Francisco, CA
wagr...@aimnet.com

John McChesney-Young

unread,
Oct 7, 1996, 3:00:00 AM10/7/96
to

I agree with William's recommendation, but if you're interested in another
recipe, this Italian web site has one in Italian and English, scaled for
commercial use but easily reduced:

http://www.gpnet.it/carin/pane/pugliese.htm

It's pretty good, but I like Fields' (which is quite different) better.

John

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