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Where To Buy Pechter's Rye Bread High Quality

As a North Jersey kid, I was raised on Pechter's rye bread (Harrison Baking Co.) It's the ultimate Jewish Rye. I used to be able to get it at Siegfried's at the Reading Terminal, but when he closed up shop I was left carraway-less.

where to buy pechter's rye bread

I've seen Pechter's pop up every so often in the last couple of years. According to my dad, they were taken over by some new owners a few years ago and the bread disappeared from stores for a while. Sadly, however, it's not the Pechter's rye bread I remember. The crust seems softer and the bread flabby and mushy compared to my (albeit hazy) memories. It seems to have succumbed to the same homogenization that Arnold rye bread (which doesn't make a "nice sandwich" as the late Leo Steiner used to say in their commercials) suffered.

Any bread you put into a wrapper is going to be like that. But this bread did not look at all like the Grossingers, etc., breads, nor was it wrapped the same way. I'm sure it suffers a bit by being placed into wrap, but it definitely looked like the real thing. I'll pick it up my next trip and give it a try.

Short of talking Shacke into making me some, any other clues about where to find good rye bread in the area? Any bakeries we like? Delis? (I thought the rye at Famous was good, but not great, a little soft.)

In Center City and environs, a hole-in-the-wall in Northern Liberties, Kaplan's New Model Bakery, 901 N. Third St., 215-627-5288. I still prefer Pechters (the rye bread of my youth), but this is good.

06/28/2021 - Vincent PerratoreI've been patronizing Pechter's Bakery for many years now at their location in Harrison and have always found their bread and other baked goods to be of unsurpassed and highest quality standards; indeed par excellence! If I'd lived nearby to the bakery during my retirement, I'd have contrived to get hired there! Talk about meaningful employment! I'd have loved every minute!

It was my great grandpa Emil S Bryjkczynskis recipie, brought over from Poland. A blend of rye, wheat flower, leavening, and polish sweat. My grandpa always told me polish sweat was the secret ingredient. But the real secret was the milling of the grains and chemistry. My grandpa had a state of the art laboratory in the bakery at 413 Park ave, and every loaf was held to the same standards, which was tough as the dough went from hand kneeding to machine.. A practice that led to the demise of the company. People just see bread as a food holder and not as a food itself. I teethed on heels of pumpernickel as a child.

I was just thinking of my youth and Stuhmers pumpernickel bread and Googled it. Low and behold I found this site. I was born and brought up in Hartford, CT. My mother came from the Bronx, NY. Every time we would visit my grandparents, aunts, uncles and cousins in the Bronx we would stop and purchase a Stuhmers pumpernickel bread. Sure wish it would come back!!!!!

NY deli rye (Jewish rye) is aromatic, chewy, and delicious. The caraway seeds and rye flour make this bread a wonderful part of big-flavor sandwiches like the reuben and pastrami on rye, and it's also delicious as toast with butter and even topped...

The recipe looks really good. I bake exclusively with whole grain flour that I mill myself, so I wish that there was a fresh milled flour option instead of being forced to use nutrient-dead bread flour.

There's a lot to eat when you order a Sloppy Joe sandwich from the Wicker Basket, located in bucolic Mendham, NJ. Come ready to feed at least one of your friends with each hand-crafted slice of perfection. You see, the Wicker Basket, located smack-dab next to a bank branch and some strip mall stores, you'll miss it if you aren't looking closely, has been turning out the finest in Sloppy Joe sandwiches almost forever! What makes the Sloppy Joe so utterly amazing at the Wicker Basket are not the individual parts, although they are pretty amazing on their own, from the finest roast beef, sliced just right into the well seasoned ham to the tangy Swiss cheese and the beguiling Cole Slaw. You could dive right in and enjoy a forkful of their delicious Slaw, but why do that when you can enjoy each of the parts together in a perfect, hand held surprise. A Sloppy Joe sandwich from any given deli in New Jersey should be the shining achievement for culinary excellence. Unfortunately this is not always the case, but it can and should be on your list of go/to's- a trip out to Mendham to experience a rare beauty. A tangle of sharp, creamy, rich and savory. Rye bread that frames the sandwich and offers something that others cannot. That is a beginning, a middle and the ending. All should be exciting and become the multitude of reasons to take a trip to Mendham.

Come late in the day and take notice of the sandwich making process for the next morning. This is one of those sandwiches that is proven to taste better the following day, when all the flavors meld together. Not that making them fresh that day, isn't on the menu, it is- the Wicker Basket sells a lot of Sloppy Joe sandwiches and for 7 bucks you can experience deli sandwich perfection as easily as that. What goes into the Sloppy Joe from the Wicker Basket is the classic deli preparation. There is the excellent bread from Pechter's in Harrison, NJ. It's served here unseeded, which is perfectly fine given the nature of this deli- located about an hour west/north west of NYC.

If you want seeds in your rye you'll probably have to add them yourself. The next layers read like the playbook of deli sandwiches with one big difference. At the Wicker Basket, they use a smear of butter on the side of the bread with the wet ingredient- the Cole Slaw. What the butter does is insulate the dry bread from the wet slaw. This might not seem like a big step, adding the butter- but it is essential in the overall nature of this sandwich. A Sloppy Joe without butter on the bread becomes inedible quickly when the wet slaw soaks through the bread. Butter may sound like an opulent ingredient in a very simple, yet complex sandwich, but it really does provide a service. There is nothing worse than having a Sloppy Joe fall apart in your hand because they used cheap rye bread.

They build the sandwich in a time-honored fashion. Either turkey and roast beef or ham and roast beef or a combination of any of the parts. There are three slices of bread, two of them get butter, the sandwich is built from there with ham, Swiss, slaw, butter, bread, roast beef, Swiss again, Russian, butter, bread. The wet stays inside, the dry against the skin of your hand and all is forgiven if you don't eat the entire thing immediately. This is the kind of sandwich that actually tastes better the next day-if it lasts that long. Never has it ever lasted for a day or longer- they are just so very delicious. Buy a platter of them and compare them with any other Sloppy Joe sandwich in the land. These are truly the good ones. There are very few that stand up to the Wicker Basket.

A drive out to Mendham from Manhattan should be on your Saturday list of places to go and things to do with an empty stomach. Take a trip around the Somerset Hills, don't speed and take time to get out to Peapack-Gladstone and walk the estate that formerly belonged to the King of Morocco's son- it's named Natirar- a play on the Raritan River that runs through the property. It's about several hundred acres and you can bring a picnic lunch with you for your stroll around the property. If you are feeling a bit more rustic, you can always walk the bridle paths at the Morristown National Historical Park or even make your way over the hill to the Duke Estate where the paths are even wider and easier to negotiate on foot. Picnic lunches are always encouraged in these places with the right fortification from a platter of Sloppy Joe sandwiches of course.

The trend toward eating less bread continued in postwar America. Higher incomes and increased spending power allowed for more varied purchases, and with all the processed products beckoning from the supermarket shelves and freezers, bread had new competition. And new troubles.

"Nobody seems to be doing well," says Ruth Denk, chief executive at Crown Heights, Brooklyn-based Denk Baking Corp., which is known for its hearth-baked Grossinger's rye bread. "I've tried to sell this company twice. The word is no one wants to buy in New York."

For many chains, partnering with local bakeries allows individual stores to tailor their offerings to the particular preferences of their customer bases, whether that means offering fresh baguettes from a well-known bakery across town or rounds of rye from a bakery elsewhere in the region that has a strong reputation.

Kings, which is known for its upscale presentations and high-quality product offerings, also has an in-store frozen, par-baked bread program, which it tends to promote in its ads, leaving the more upscale bread offerings at full price.

I can't seem to figure out where I went wrong. My starter is super healthy and active. I have made several loaves of plain sourdough just this week with success. But for whatever reason, this dough just isn't working. I'm about 11 hours in. And it's getting stickier and stickier. No bubbles seem to be forming. And no gluten structure. I'm still going to bake it just to see what happens. But I'm definitely going to have to try again bc it seems like people love the recipe!

I have made this recipe twice and love it. I do not have a mixer and so all is done by hand. I have been making sour dough bread /ancient grain bread for years and this is my new fav. But I would like to confirm all measurements are by volume and not by weight.I am a Canadian and deal mostly by weight measurementsIe grams or pounds/ounce.I found my sour dough starter was always way more active when fed the flour and water when the measurements were byWeight. Thanks for the recipe. 041b061a72


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