Hillcrest Bakery and Deli » Bread

Low Carb Bread

Sat, 05 Jan 2013 16:59:55 +0000

Back in the day when ‘low-carb’ diets were all the rage, we made a 9.5 carb bread (made with whole wheat and soya flours). But when that particular diet fell out of fashion so did that particular bread and now we only make it for special orders.

We had such an order for today and I made a few extra loaves to use for our sandwich special.

We also have a Chicken Meatball Sub (who knew chickens had balls?) and Eccles Cakes to tempt you!

Yummers!

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This post, Low Carb Bread, originally appeared on Hillcrest Bakery and Deli on January 5, 2013.

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Oat Bran

Sat, 01 Dec 2012 13:36:31 +0000

We have Split-Pea/Ham Soup to warm you up on this cold wet day.

There are loads of Christmas goodies to try.

And the Sandwich special is on our Oat Bran Bread.

I remember my dad touting the virtues of oat bran after his first heart attack..

He put it in…everything.

His healthy new lifestyle probably should have included not smoking.

Oh well, it makes a tasty loaf of bread!

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This post, Oat Bran, originally appeared on Hillcrest Bakery and Deli on December 1, 2012.

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Multigrain Bread

Tue, 24 Jul 2012 11:11:40 +0000

I thought you might like to know that our Multigrain Bread is sweetened with molasses and it’s on sale this week.

Cheers!

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This post, Multigrain Bread, originally appeared on Hillcrest Bakery and Deli on July 24, 2012.

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Flax Bread

Thu, 19 Jul 2012 12:51:43 +0000

Many moons ago I knew a woman who was seriously into horses. She would add flax-seed to their feed because, she said, it gave them a shiny coat.

Now I don’t know if our flax bread will make your coat any shinier, but I do know you’d be hard pressed to find a loaf with more flax seeds in it then ours.

And we have it on sale for the rest of the week!

We also have pastrami, Coarse Liver Sausage & Liverwurst on sale this week.

Just think of the sandwiches you could make!

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This post, Flax Bread, originally appeared on Hillcrest Bakery and Deli on July 19, 2012.

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Paska Bread

Fri, 30 Mar 2012 14:16:56 +0000

Hey, I made the first Paska bread of the season today. I had planned on taking a picture of them when they came out of the oven, but I forgot the camera.

So, plan ‘B’ was to post an online photo, but I can’t find any that look like our Paska bread. We egg-wash ours then mark it with hot-cross topping. It looks like a gigantic hot-cross bun.

Are we the only bakery that makes them like that? I hope so…I like being different.

Get ‘em while they’re hot!

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This post, Paska Bread, originally appeared on Hillcrest Bakery and Deli on March 30, 2012.

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Spelt Bread

Wed, 22 Feb 2012 14:08:53 +0000

Did you know we make three different types of spelt bread every week?

Yep, it’s true Wednesdays are spelt bread day. We make a light, a dark and a multi-grain.

We usually sell out so get in early. And hey, if you missed out, why not pre-order a loaf for next week?

Cheers!

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This post, Spelt Bread, originally appeared on Hillcrest Bakery and Deli on February 22, 2012.

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Dr. Pumpernickel

Fri, 17 Feb 2012 14:30:33 +0000

The Scarlet Pumpernickle

When we started getting calls this week about a certain type of rye bread mentioned by Dr. Oz, my first thought was why would Muppeteer Frank Oz be calling us about bread?

Hey, it’s not that outlandish. With all his accomplishments, I’m surprised some university somewhere hasn’t made him an honorary doctor of something.

I had heard the name before, but I wouldn’t know Dr. Oz if he walked up and offered me a corned beef on rye. So I googled the name and look what I discovered…

Coincidence? I think not.

Anyway, the good doctor had been recommending pumpernickel rye as a healthy alternative to wheat bread. I didn’t see the show so don’t know exactly what was said, but rye flour lacks the gluten content to make a decent loaf of bread so there is some wheat flour in all rye bread…well, all rye bread that we make.

30 years ago I was an apprentice at a German bakery and we made pumpernickel rye bread and I remember it being similar to the dark Danish rye we make at Hillcrest. They’re both very dark, very heavy loaves of bread. Don’t drop it on your toe!

I did some research online and most of the recipes I could find were indeed almost identical to what we make now, but I did find one recipe that seemed more ‘authentic’.

The pumpernickel needs to be soaked for a day, the dough uses sour starter instead of yeast, it has molasses in it instead of sugar, caraway seed and even a little cocoa.

We’re sampling my first attempt today. Come in for a taste test and let us know what you think.

Cheers!

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This post, Dr. Pumpernickel, originally appeared on Hillcrest Bakery and Deli on February 17, 2012.

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Veggie Roll

Sat, 16 Apr 2011 17:38:31 +0000

Yummy veggies wrapped inside our delicately browned bread.

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This post, Veggie Roll, originally appeared on Hillcrest Bakery and Deli on April 16, 2011.

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Mediterranean Bread

Sat, 16 Apr 2011 17:31:45 +0000

Hillcrest bakes a huge variety of delicious bread daily. Stop by to see the selection or contact us to place a personalized order.

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This post, Mediterranean Bread, originally appeared on Hillcrest Bakery and Deli on April 16, 2011.

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Flax Bread

Thu, 14 Apr 2011 18:05:53 +0000

Hillcrest bakes a huge variety of delicious bread daily. Stop by to see the selection or contact us to place a personalized order.

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This post, Flax Bread, originally appeared on Hillcrest Bakery and Deli on April 14, 2011.

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