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ANDERSEN BAKERY
eat fresh, eat healthy
CONTENTS
About Andersen Bakery
Menu Ciabatta Pain De Campagne Cheese Bread Baguette Premium White Bread Focaccia
Free Drinks Coke / Soda / Iced Tea
PLEASE VISIT US ONLINE AT CATALOG.ANDERSENBAKERY.COM
Andersen Bakery Natural, quality, authentic european Andersen group's ideals are founded in the European bread-making tradition,and through these traditions we bring the joy of life with bread to every customer. We combine only the finest and freshest all-natural ingredients (no preservatives ever) with time-honored authentic European recipes and baking methods to ensure the highest standard of quality and freshness in each and every one of our products, assuring our customers an experience that is “Delightfully European�.
PLEASE VISIT US ONLINE AT CATALOG.ANDERSENBAKERY.COM
Ciabatta Rustic hand-shaped italian white bread Ciabatta is an Italian white bread made with wheat flour and yeast. The loaf is somewhat elongated, broad and flattish. Its name is the Italian word for slipper. There are many variations of ciabatta. Ciabatta in its modern form was developed in 1982. Since the late 1990s it has been popular across Europe, particularly in Spain, and in the United States, and is widely used as a sandwich bread. A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini). ITALY Ciabatta was first produced in Liguria, although at least one type of ciabatta can be found in nearly every region of Italy nowadays. The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte.
UNITED STATES Ciabatta bread was brought to America in the early 1990s by Orlando Bakery, a Cleveland firm. They brought over 3 bakers from Italy to develop the product and mass production process. They successfully introduced a fresh bread, then later, a frozen version. It was quickly copied throughout the United States. The more open-crumbed form, which is usual in the United States, is made from a very wet dough, often requiring machine-kneading, and a biga or sourdough starter.
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PRICE
$ 3.25
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Pain De Campagne Country french with 5% rye - large round loaf Pain de campagne (“country bread” in French) is typically a large round loaf (“miche”) made from a natural leavening similar to, but not as sour as, American sourdough. Most traditional versions of this bread are made with a combination of white f lour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day. Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less toothsome bread, the whole wheat f lour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ.
The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All the grain was harvested together, and as much as 10 percent of it would be rye. Rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne. Today pain de campagne is still made in France, and is enjoying a growing appreciation in the United States and the UK. The doughs are allowed to ferment for several hours, allowing the natural bacteria and yeasts to grow, and are then rounded and placed in linen-lined baskets called “bannetons”. After the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 450 F (240 C) for about one hour.
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PRICE
$4.50
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Baguette Long french loaf - fat free A baguette is “a long thin loaf of French bread” that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases. A standard baguette has a diameter of about 5 or 6 cm and a usual length of about 65 cm (24 in), although a baguette can be up to a meter (39 in) long.
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$2.25
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Premium White Bread Milk and butter white White bread is made from wheat f lour from which the bran and the germ have been removed through a process known as milling. Milling gives white flour a longer shelf life by removing the bran which contains oil, allowing products made with it, like white bread, the ability to survive storage and transit times. Also some people prefer the taste of white bread as opposed to whole grain.[citation needed] In addition, the flour used in white bread is often bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.   While the milling process helps improve white flour’s shelf life, it does remove nutrients like some dietary fiber, iron, B vitamins and micronutrients. Since 1941, however, fortification of white flourbased products with some of the nutrients lost in milling, like thiamin, ribof lavin, niacin, and iron was mandated by the US government in response to the vast nutrient
deficiencies seen in US military recruits at the start of World War II. This fortification led to nearly universal eradication of deficiency diseases in the US, such as pellagra and beriberi (deficiencies of niacin and thiamine, respectively) and white bread continues to be an important source of these key vitamins to this day.   Folic acid is another nutrient that some governments have mandated is added to enriched grains like white bread. In the US and Canada, these grains have been fortified with mandatory levels of folic acid since 1998 because of its important role in preventing birth defects (2). Since fortification began, the rate of neural tube defects has decreased by approximately one-third in the US, resulting in a cost savings of an estimated $33.7-125 million annually.
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$ 3.50
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Cheese Bread Roll with gruyere, fontinella, mozzaretlla and provolone cheeses Cheese breads are a variety of small, baked, cheese-flavored rolls, a popular typical snack and breakfast food in Brazil, and also in nearby regions of Bolivia, Paraguay and northern Argentina. The inexpensive snack is often sold from streetside stands or by vendors carrying a heat-preserving container. They are known as pão de queijo, ‘cheese bread’ in Portuguese, and chipá (chipa or chipita) or cuñapé in Guarani, especially in Santa Cruz de la Sierra, Bolivia. The pan de yuca in Ecuador and bolitas de yuca in Colombia are very similar to the chipa. They are distinctive not only because they are made of cassava manioc or corn flour [disambiguation needed], but also because the inside is chewy and moist. The cheese of choice is frequently Minas cheese. If poorly done, they may seem uncooked or doughy. Their size may range from 2 cm to 15 cm (1 to 6 inches) in diameter, with about 5 cm (2 inches) of height. In Paraguay and Argentina, smaller chipá can also be found.
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$ 3.50
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Focaccia With onion, cheese and meat, or flavored with a number of vegetables Focaccia is a flat oven-baked Italian bread, which may be topped with herbs or other ingredients.Focaccia is related to pizza, but not considered to be the same. Focaccia is quite popular in Italy and is usually seasoned with olive oil and sometimes herbs, and may be topped with onion, cheese and meat, or flavored with a number of vegetables. It is very popular as a snack in Italy and school children will often purchase a slice from a baker on the way to school, to enjoy at break time. In the late 19th century an Italian immigrant to the United Kingdom created a version of focaccia with a unique English twist. The local baker to Kings Clipstone, Nottinghamshire developed his version, known locally as Italian Lard Bread, using that staple ingredient of every Englishman’s diet at that time in history, lard. Focaccia doughs are similar in style and texture to pizza doughs, consisting of highgluten flour, oil, water, salt and yeast. It is
typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. Also common is the practice of dotting the bread. This creates multiple wells in the bread by using a finger or the handle of a utensil to poke the unbaked dough. As a way to preserve moisture in the bread, olive oil is then spread over the dough, by hand or with a pastry brush prior to rising and baking. In the northern part of Italy, lard will sometimes be added to the dough, giving the focaccia a softer, slightly flakier texture. Focaccia recipes are widely available, and with the popularity of bread machines, many cookbooks now provide version of dough recipes that do not require hand kneading. Focaccia can be used as a side to many meals, as a base for pizza, or as sandwich bread.
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$ 3.50
PLEASE VISIT US ONLINE AT CATALOG.ANDERSENBAKERY.COM
Free Coffee Buy any menu bread get a free drink Hi! here is an exciting event coming up on March 16th to 24th. We invite everyone to join us with buying fresh bread get a free coffee activity. Why do we buy you a free coffee? It is because you deserve to enjoy your healthier life with whole grain natural breads. We’d like to encourage all of you to take part in us. Last year, over six hundred of people enjoy the fresh and nutritious bread with a free drink with us. There’s no reason for you to say NO to us. Enjoy your day with wonderful bread and a free drink. RSVP here!
enjoy our breads