I clicked on an article about a half-ton bagel at the New York State Fair in Syracuse, NY – 660 pounds of flour, 900 gallons of water, half a pound of dry yeast, 53 pounds of malt and 12 1/2 pounds of salt to make an 868 pound bagel. I can just imagine how much cream cheese you’d need for that. And I’m not a fan of lox, but I suppose you could put large trout or even swordfish on that thing – LOL.
Today we stopped into the San Juan Bakery Outlet within Dorothy McNett’s cooking store in Hollister, CA. I picked up a loaf of sliced white (which was actually less expensive than most better brands in the grocery stores) and also splurged on a smaller loaf of banana bread. It’s not the cakey kind of sweet bread like in the Banana Bread Recipe we have, but more like a regular yeast loaf, something about the size and consistency of typical cinammon-raisin bread. The flavor is more subtle than a sweet bread, but it tastes delicious, even the walnuts taste fresh. Definitely something I’d buy again next time I’m feeling extravagant – LOL.
